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...
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 cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.
Presenters: SoCalGas, Manufacturing Representatives, Factory Representatives, Vendors, Chefs, Engineers, Public Health and more!
To be presented:
Learn about the latest and most innovative commercial foodservice cooking equipment and supplies in the market
Explanation on why the efficiency and effectiveness of these natural gas technologies could help businesses save energy and reduce operating costs
Live demonstrations that will help your business drive down utility, labor, and food costs, and improve customer satisfaction and food safety
Reconnect with existing industry contacts and meet new contacts to help drive your business forward
Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment
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...
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 cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.
Presenters: SoCalGas, Manufacturing Representatives, Factory Representatives, Vendors, Chefs, Engineers, Public Health and more!
To be presented:
Learn about the latest and most innovative commercial foodservice cooking equipment and supplies in the market
Explanation on why the efficiency and effectiveness of these natural gas technologies could help businesses save energy and reduce operating costs
Live demonstrations that will help your business drive down utility, labor, and food costs, and improve customer satisfaction and food safety
Reconnect with existing industry contacts and meet new contacts to help drive your business forward
Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment
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 explain when and why an operation would need to choose more...
Deep Dive into Commercial Induction Cooking (NEW DATE)
Thursday, November 7th, 2024 10:00 am - 11:30 am
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 explain when and why an operation would need to choose more heavy duty, high-input, induction products versus the lighter duty, lower-input units.
In the second part of the class, Chef Mark will demonstrate several induction technologies, illustrating the advantages of induction cooking and holding using several different food types and cooking techniques.
Learn how induction technologies will lower operating costs and help create the kitchen of the future and find out how to get utility rebates for purchasing induction equipment.
Participants will be able to:
Describe the various induction technologies available for commercial kitchen operations
Explain what type of induction equipment is best suited for their menu choices and kitchen operations
Take advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens
This two-part class will start with a broad overview of all the induction cooking and holding products available in the marketplace or development. There is a lot of activity building from manufacturers, from small countertop single hob units to full-size induction woks and ranges.
Part one of the class will discuss when and why an operation would need to choose more heavy-duty,...
Wednesday, November 13th, 2024 10:00 am - 12:00 pm
This two-part class will start with a broad overview of all the induction cooking and holding products available in the marketplace or development. There is a lot of activity building from manufacturers, from small countertop single hob units to full-size induction woks and ranges.
Part one of the class will discuss when and why an operation would need to choose more heavy-duty, high-input induction products versus lighter-duty, lower-input units.
In the second part of the class, Chef Mark Duesler will demonstrate several induction technologies, illustrating the advantages of induction cooking and holding using different food types and cooking techniques.
Learn how induction technologies will lower operating costs, help create the kitchen of the future, and how to get utility rebates to purchase induction equipment.
Participants will be able to:
Describe the various induction technologies available for commercial kitchen operations.
Understand what type of induction equipment is best suited for their menu choices and kitchen operations.
Take advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens.
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