2021 SEMINARS / WEBINARS
It's your year of energy saving solutions. Check out the free seminars below. Please periodically check online for updates and to confirm date of event.
See the 2021 CEW Seminar eBook Here
-
August 17th, 2021
Talking Tech with SoCalGas and GTI: The Value of Efficiency in Commercial Foodservice
Tuesday 10:00 am - 10:30 am
Creating high-efficiency natural gas commercial equipment and foodservice appliances. The development of energy-efficient technologies is one of the quickest and most direct ways to lower energy consumption, reduce energy costs, and control greenhouse gas emissions for businesses and families. -
August 19th, 2021
Heat Recovery Dishmachines and Heat Pump Water Heaters: The Hidden Keys to a Zero Net Carbon Kitchen
Thursday 10:00 am - 11:00 am
The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure. The commercial foodservice industry has begun to do its part by adopting efficient electric cooking equipment - most recently with the advent of popular induction cooking. In this presentation, participants will learn how the foodservice industry can take... -
September 15th, 2021
Post COVID-19: Best Practices to Build a Food Safety Culture
Wednesday 10:00 am - 11:00 am
Maintaining a safe and secure Food Safety culture within an operation requires all involved to contribute and stay vigilant. It is necessary to maintain the confidence and trust of your customers as you re-open and welcome them back. Join our webinar and hear from an industry professional as they discuss updated food safety standards and how the changes will impact business, staff... -
September 16th, 2021
Using Energy Efficiency to Decarbonize Commercial Kitchens:
Thursday 10:00 am - 11:00 am
It is important to create more efficient and effective commercial kitchens in order to meet California's aggressive decarbonization goals. This class explains decarbonization as it relates to the commercial kitchen and introduces the efficient gas and electric kitchen equipment and design practices that will be necessary to create reduced-carbon and decarbonized kitchens. -
September 23rd, 2021
Exploring Ventless Technologies: High Tech Equipment for the Modular Kitchen
Thursday 10:00 am - 1:00 pm
Ventless equipment allows operators to consider non-traditional locations for a restaurant or food service facility, such as historical or high-rise buildings, mall kiosks, and food trucks. Restaurants may consider ventless equipment because they have run out of space under their hood. Or, a coffee house, sandwich shop, or convenience store may want to expand their menu to... -
October 12th, 2021
Talking Tech with SoCalGas and GTI: Cooking Performance Testing: How to Quantify Taste
Tuesday 10:00 am - 10:30 am
Commercial foodservice is unique when compared to other areas of research and development in the energy sector. Appliances not only have to be designed to provide heat at certain temperature and intensity, but also to meet the tastes of the end user. Researchers have to develop creative designs and testing techniques to meet these demands. -
October 14th, 2021
Specifying Efficient Equipment for Production Kitchens
Thursday 10:00 am - 11:00 am
Production focused kitchens are a new format that is evolving in response to changing economic models around labor reduction, food delivery, and real estate costs. Typically referred to as "cloud, ghost, or virtual" kitchens, these energy-intensive facilities can also have unique equipment requirements. This class will cover some recent trends in cloud kitchen design and the... -
October 21st, 2021
How to Use Energy Efficient Countertop Equipment to Increase Production
Thursday 10:00 am - 1:00 pm
This class introduces new energy-effective, plug-load, counter-top cooking and holding equipment such as high-speed ovens, induction cooking and holding, smart toasters, high-speed panini presses and other related technologies that can increase the food output of commercial kitchens while using the minimum amount of space , labor, and energy. -
November 9th, 2021
Talking Tech with SoCalGas and GTI: Impacts of Hydrogen Blends on Natural Gas Infrastructure
Tuesday 10:00 am - 10:30 am
Decarbonization across all sectors of the economy is becoming increasingly important and renewable gas such as hydrogen will be an important part of reducing emissions globally. The presentation will provide an overview of the role of hydrogen in a low carbon energy future with a focus on leveraging the existing natural gas infrastructure and discussing the impacts of hydrogen... -
November 10th, 2021
Optimizing Kitchen Ventilation and Restaurant HVAC for Maximum Health and Safety and Minimum Cost-to-Operate
Wednesday 10:00 am - 11:00 am
The purpose of an exhaust hood in your kitchen is to captures all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system. Discover... -
November 11th, 2021
Full Scale Induction for Commercial Kitchens
Thursday 10:00 am - 11:00 am
This class introduces the larger ranges, wok ranges and induction holding technologies that apply in full-sized and high-production commercial kitchens. The class will introduce the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings. -
November 18th, 2021
Full Scale Induction for Commercial Kitchens
Thursday 10:00 am - 1:00 pm
This class introduces the larger ranges, wok ranges and induction holding technologies that apply in full-sized and high-production commercial kitchens. The class will introduce the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings. -
December 2nd, 2021
How to Use Energy Efficient Countertop Equipment to Increase Production
Thursday 10:00 am - 11:00 am
Kitchen real estate is expensive! In order to maximize profits, foodservice operators need to use every square foot of available production space and use energy effectively. In recent years, a new class of small and powerful countertop equipment has evolved - allowing operators to increase production and flexibility without increasing kitchen size. This class introduces new... -
December 9th, 2021
Convection Ovens, Rack Ovens or Combi Ovens: The Best Oven for Your School Kitchen
Thursday 10:00 am - 11:00 am
For many school kitchens, Convection Ovens have been the workhorses for heating, baking, roasting and holding. As manufactures have met the demand and needs of the school kitchen, the choice of ovens has expanded. Is it possible to support more menu items and a variety of processes with alternate or additional ovens? Join SoCalGas and our Oven experts as they talk about model...
-
January 21st
2021 Foodservice Forecast
Thursday 8:00 am - 12:00 pm
Head into 2021 With Insight and Knowledge that Will Put You Ahead of the Rest... The food service world is changing: affected by a highly dynamic economy, technological advances, sustainability initiatives, decarbonization and electrification, pending regulations and an ever more sophisticated public.