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    • This two-part class will start with a broad overview of all the induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot if activity from manufacturers. Next, the class will discuss when and why an operation would need to choose more...
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      • The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure, including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero-net carbon kitchens. This class explains how the...
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        • DAY 1: With no-cost registration, the 11th annual Foodservice Equipment Expo provides an opportunity to connect and build with innovation at one of the industry's largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action...
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          • DAY 2: With no-cost registration, the 11th annual Foodservice Equipment Expo provides an opportunity to connect and build with innovation at one of the industry's largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action...
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            • Meeting food safety requirements and regulations in restaurants is the highest priority of any operating kitchen. Many new pieces of equipment are designed with programmable, web-connected systems that are designed to help operators implement proper HACCP compliance - including reducing food handling, and generating automated reporting. Learn about these new pieces of cooking,...
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