Here's How the California Foodservice Resource Centers Can Help Your Operation

Foodservice Professionals...
Operating a restaurant is a tough business. With costs rising all around you, it's more important than ever to find ways to save money and reduce your operating costs. The California Foodservice Resource Centers can help. The Centers offer free, educational foodservice-specific seminars, expert energy advice, equipment demos and more. Operated by the California Investor-Owned Utilities (Southern California Edison^®, Southern California Gas Company^®, San Diego Gas & Electric^® and Pacific Gas and Electric Company^®), California Foodservice Resource Centers provide services at no cost to the commercial foodservice customer. We invite you to take advantage of these valuable services - locate your closest California Foodservice Resource Center today!

CURRENT SEMINARS

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NOV 14

Control the Flow: A Comprehensive Look at Demand Controlled Commercial Kitchen Ventilation

Thursday 10:00am - 2:00pm

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Control the Flow: A Comprehensive Look at Demand Controlled Commercial Kitchen Ventilation

11/14/2019
10:00am-2:00pm

Demand controlled kitchen ventilation (DCKV) is a proven technology that can cut kitchen ventilation and HVAC energy use in half. Understanding the basics as well as the details of DCKV increases the effective application of this technology and reduces the barriers for operators new to this type of control system.

Denis Livchak, a researcher and industry expert on DCKV, will lead a two-part workshop that will start by teaching operators, engineers and designers how to evaluate whether DCKV is right for a kitchen, including basic understanding of the terms and technologies. The second part of the training will cover advanced applications of efficient design, sizing, specification and applicable codes and standards.

Attendees will find out:
· How to define basic terms and technical jargon associated with energy efficient DCKV systems.
· Advanced applications for maintenance, efficiency, codes and standards.
· New air quality regulations and restrictions that are being instituted on foodservice operations.

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Southern California Edison
Foodservice Technology Center

6090 Irwindale Ave.
Irwindale, CA 91702
(626) 812-7666

Register: sce.com/energycenters

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DEC 4

All About Baking

Wednesday 9:00am - 12:00pm

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All About Baking

12/04/2019
9:00am - 12:00pm

Finding the right commercial bakery equipment can be a challenging task. Whether you're planning to open a new operation, expand your existing location, or simply replace old energy hogs, you want to purchase the right energy efficient equipment to get the most for your money. It's important to not only think about what you want to produce, but also how much, as those details will influence the specific pieces of equipment you should purchase.

See the newest natural gas fired bakery equipment that can offer you higher production rates, yield, and improved uniformity of product. Explore key baking equipment, and learn essential production steps and methods that will help you successfully operate your bakeries.

Attendees will learn:
· How to select ovens for specific baking functions.
· Hands on use of key pieces of natural gas fired baking equipment.
· Address challenges in producing baked goods.
· Evaluate the quality of baked goods to ensure even baking.
· Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
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SoCalGas
Foodservice Equipment Center

9240 Firestone Blvd.
Downey, CA 90241
(562) 803-7323

Register: seminars.socalgas.com

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No current event

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San Diego Gas & Electric
Energy Innovation Center

4760 Clairemont Mesa Blvd.
San Diego, CA 92117
(800) 613-8970

Register: seminars.sdge.com

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NOV 19

Putting the Kitchen of the Future to the Test: Real Stories from the Frontline of Equipment Efficiency

Tuesday 9:00am - 12:00pm

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Putting the Kitchen of the Future to the Test: Real Stories from the Frontline of Equipment Efficiency

11/19/2019
9:00am-12:00pm

Energy and water efficient equipment might look great in the lab, but how do savings hold up in the tough and unpredictable environment of a real world kitchen? The only way to find out is to “take it to the field” and measure the results. The Food Service Technology Center has been pitting the lab against the field for over 25 years and reporting all that information so that designers and operators can make informed decisions. Along the way, the researchers have also uncovered many instances where efficient equipment also increased food output and food consistency while reducing the labor needed to run the kitchen. This session will share the stories behind several case studies created by the FSTC as part of their field demonstration projects and offer some practical tools for estimating savings and cost-justifying efficient equipment. This is a great class for food service operators, chefs, cooks and culinary students who want to learn how to design and operate a cost effective, energy efficient, and sustainable kitchen.

Can't make it in-person? Register for our live broadcast HERE.

FCSI Members: This class qualifies for 3 CEUs
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Pacific Gas & Electric
Food Service Technology Center

12949 Alcosta Blvd., Ste 101
San Ramon, CA 94583
(925) 866-2844

Register: usi.pge.com