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 / WEBINARS

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MAR 9  

Optimizing Kitchen Ventilation and Restaurant HVAC for Maximum Health and Safety and Minimum Cost-to-Operate

Tuesday 10:00 am - 11:00 am

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Optimizing Kitchen Ventilation and Restaurant HVAC for Maximum Health and Safety and Minimum Cost-to-Operate

Tuesday, March 9th, 2021
10:00 am - 11:00 am

The challenges of staffing a restaurant have increased as the pandemic makes it harder to keep employees safe and, lower profits make it harder to pay energy bills. Hot kitchens and poorly maintained HVAC systems encourage poor mask hygiene and drive up energy bills. Fortunately, many kitchen ventilation and restaurant HVAC systems can be improved with some basic optimization techniques. This class will introduce the basics of kitchen heat gain, teach you how to optimize and maintain kitchen ventilation and HVAC systems and explain how good airflow and proper ventilation can reduce risk and increase worker health and comfort.

Participants will be able to:

• Discuss the basic purpose, functions, and types of commercial kitchen exhaust systems.
• Diagnose failure points and recommission their Kitchen Ventilation Systems for optimum performance.
• Maintain their HVAC systems for maximum airflow, including the most overlooked but important space in the facility.

REGISTER FOR WEBINAR

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Southern California Edison
Foodservice Technology Center

6050 N Irwindale Ave, Suite E
Irwindale, CA 91702
(626) 812-7666

Register: sce.com/energycenters

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MAR 16  

Preventative Maintenance - An Introduction to the Blue Flame - Module 1

Tuesday 10:00 am - 11:30 am

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Preventative Maintenance - An Introduction to the Blue Flame - Module 1

Tuesday, March 16th, 2021
10:00 am - 11:30 am

Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess equipment needs, proper cleaning applications and common supplies needed. A copy of the SoCalGas Users Guide to Cleaning and Maintaining Foodservice Equipment will be provided digitally.

Attendees will learn:

• An Intro to the Blue Flame - gas combustion basics, the benefits of gas cooking, energy efficiency and basic gas safety.
• How preventative maintenance will reduce costs, equipment downtime and extend the life your equipment
• Completion of all 4 modules and tests the participant will be granted certification at the end of the course.
• Utility programs and services, cost savings and rebates for qualified energy-efficient equipment

REGISTER FOR WEBINAR

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SoCalGas
Food Service Equipment Center

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

Register: seminars.socalgas.com

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MAR 11  

Testing Range Tops: Anatomy of a Test Method and Range Performance Comparisons

Thursday 10:00 am - 11:00 am

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Testing Range Tops: Anatomy of a Test Method and Range Performance Comparisons

Thursday, March 11th, 2021
10:00 am - 11:00 am

Range tops are the hot new topic in both kitchens and the energy and decarbonization world. Any time a lot of people suddenly become interested in a new subject there is potential for misinformation and opinion to overwhelm fact. The solution is to apply rigorous lab-based testing protocols and let the data do the talking. In this class you will learn the objective metrics you can use for comparing different range top configurations including natural gas and induction. Using the unbiased, third-party research conduced in the Food Service Technology Center's appliance lab you can make informed purchasing and policy decisions that best fit your needs. This class details the defining characteristics used during standardized tests to compare range tops along with trends generally seen across different range top types.

Participants will be able to:

• Discuss the operational and performance differences between different range types, such as gas and induction.
• Determine what range types best suit their operational needs.
• Understand how test methods are designed to provide beneficial, unbiased, information to the consumers as well as energy experts and policy makers.REGISTER FOR WEBINAR

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Pacific Gas & Electric
Food Service Technology Center

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

Register: pge.docebosaas.com/learn