CURRENT SEMINARS
Tuesday 10:00 am - 11:30 am
Thursday 10:00 am - 11:30 am
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2020 SEMINARS
2019 Seminar Archive
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.
Southern California Edison
Foodservice Technology Center 6050 N Irwindale Ave, Suite E
Irwindale, CA 91702
(626) 812-7666
Register: sce.com/energycenters
Foodservice Technology Center 6050 N Irwindale Ave, Suite E
Irwindale, CA 91702
(626) 812-7666
Register: sce.com/energycenters
Wednesday 10:00 am - 2:00 pm
Handouts
Handouts
2020 Food Service Forecast
Wednesday, March 4th, 202010:00 am - 2:00 pm
Head Into 2020 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. How healthy is the food service industry? Will 2020 be a good year? Join us for an update on current trends and a forecast into 2020 and beyond.
Special guest speaker Robin Ashton with Ashton Foodservice Consulting & The Ashton Report will discuss the growth and unit trends of the foodservice and equipment and supplies markets, as well as structural issues affecting both markets.
FSTC's Richard Young will share the latest trends in equipment technology and restaurant sustainability and offer valuable training on how to use high-performance equipment to increase productivity and ease the labor and food waste challenges facing the food service industry.
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. How healthy is the food service industry? Will 2020 be a good year? Join us for an update on current trends and a forecast into 2020 and beyond.
Special guest speaker Robin Ashton with Ashton Foodservice Consulting & The Ashton Report will discuss the growth and unit trends of the foodservice and equipment and supplies markets, as well as structural issues affecting both markets.
FSTC's Richard Young will share the latest trends in equipment technology and restaurant sustainability and offer valuable training on how to use high-performance equipment to increase productivity and ease the labor and food waste challenges facing the food service industry.
- About national trends in restaurant sustainability, efficiency, decarbonization and electrification and how pending municipal and state regulations could impact the restaurant industry.
- How high-performance equipment can increase productivity and ease the labor and food waste challenges facing the food service industry.
- How national and international market and growth trends are driving and shaping the food service industry
- How lawmaking at the State Capital will affect California restaurant operators in the coming year.
2020 Food Service Forecast
Wednesday, March 4th, 2020Handouts
Presentation - Robin Ashton, Foodservice Equipment & Supplies 2020 Market Update (.pdf, 4.0 MB)
Presentation - Richard Young, Heat, Trash & Carbon: The Changing Legal Landscape (.pdf, 3.5 MB)
Presentation - Richard Young, Heat, Trash & Carbon: The Changing Legal Landscape (.pdf, 3.5 MB)
Lighting for Commercial Food Service
Thursday, May 7th, 202010:00 am - 11:00 am
Efficient lighting is an easy way to save energy in a commercial food service operation but it's important to make sure that the lighting fits the mood, décor and function. Using the latest technologies in solid state (LED) lighting, it is possible to illuminate the front of house in a way that is appealing and inviting to your customers while cutting energy costs by 75% or more.
- Lamp types most appropriate for new installs or easy retrofit into retail/foodservice.
- The difference between quality lighting and poor lighting, why it matters in food service and why some products don't work.
- How to read the Lighting Facts label and how to use it as tool to make better purchasing decisions.
- How to use simple online calculators to determine savings.
Lighting for Commercial Food Service
Thursday, May 7th, 2020Video Recording & Handouts
Tuesday 10:00 am - 2:00 pm
Cool It: How to Create More Comfortable Kitchens
Tuesday, August 18th, 202010:00 am - 2:00 pm
Many commercial kitchens are uncomfortably hot which leads to unhappy employees and, potentially, increased air conditioning and refrigeration energy use. Traditionally, the food service industry has accepted overly hot kitchens as part of the process, but pending heat-stress regulations and the shortage of cooks means that it is time to lower heat and humidity in commercial kitchens. Fortunately, many kitchen ventilation systems can be improved with some basic optimization techniques coupled with regular maintenance. Also, high-efficiency appliances and heat recovery dish machines can significantly reduce the heat generated in the kitchen.
This class will explain the basics of kitchen heat gain, teach you how to optimize and maintain your kitchen ventilation system and explore the heat gain reductions possible with efficient equipment and better kitchen designs.
- How to optimize and maintain their kitchen ventilation systems.
- The sources of heat gain, the current research results from heat gain studies and pending regulations.
- How efficient appliances, better kitchen design and heat recovery dish machines reduce heat gain to the kitchen.
Tuesday 10:00 am - 2:00 pm
Hot Water in the Restaurant
Tuesday, September 22nd, 202010:00 am - 2:00 pm
There are a lot of components that make up the foodservice hot water system, including heaters, piping, piping layout and other equipment. Water heating, delivery and use represents a significant annual cost to the operator ranging from $5,000 for a small quick-service restaurant, $50,000 for a large full-service restaurant, to $100,000 for a large cafeteria or business in California.
We will present the latest research on water heater types and applications, optimized distribution systems, improvements to overall operating efficiency, hot water delivery performance and end-use energy and water saving opportunities. This seminar will also cover hot water systems for new-constructions and existing facilities.
We will present the latest research on water heater types and applications, optimized distribution systems, improvements to overall operating efficiency, hot water delivery performance and end-use energy and water saving opportunities. This seminar will also cover hot water systems for new-constructions and existing facilities.
- Ways to improve the operating efficiency of hot water systems.
- How to select the right water heater for your kitchen using food safety sizing guidelines.
- To identify emerging technologies for optimizing hot water delivery system performance.
- How to simplify hot water system design while improving performance and keeping project costs fixed.
- About utility programs, services, rebates for qualified energy-efficient equipment and how to identify cost savings.
Thursday 10:00 am - 2:00 pm
Hot New Induction Technologies for Cooler Kitchens
Thursday, October 22nd, 202010:00 am - 2:00 pm
Induction cooking dates back to the early 1900s and became a popular addition to residential cooking appliances in the 1970s. Over the past few years, induction technology has caught the interest of the commercial food service industry and the demand for induction is on the rise.
Join us to learn the ABC's of induction cooking. What is it and how does it work? What technologies are available? How can it help create a cooler kitchen? Is induction more efficient? What are the ventilation requirements for induction cooking?
See the various types of induction technologies in action from cook tops, range tops, holding wells, griddles, planchas and more and learn about the added benefits of induction cooking during this action packed seminar that will have you on the edge of your seat.
Join us to learn the ABC's of induction cooking. What is it and how does it work? What technologies are available? How can it help create a cooler kitchen? Is induction more efficient? What are the ventilation requirements for induction cooking?
See the various types of induction technologies in action from cook tops, range tops, holding wells, griddles, planchas and more and learn about the added benefits of induction cooking during this action packed seminar that will have you on the edge of your seat.
- About the various types of induction technology available to the commercial food service market.
- About the benefits of induction cooking.
- What the ventilation requirements are for induction cooking.
Tuesday 10:00 am - 2:00 pm
Specifying Efficient Equipment for Production Kitchens
Tuesday, November 17th, 202010:00 am - 2:00 pm
Food service field research has uncovered tremendous potential for energy and water savings in dish rooms, and the biggest target is the pre-rinse operation. (PRO) A commercial foodservice pre-rinse operation includes the dish room equipment and procedures used to prepare wares for processing through the dish machine.
This class will share the results of 16 in-depth field studies of pre-rinse operations and offer training on how to dramatically cut PRO energy and water use while maintaining optimum flow, safety and cleanliness of dishware. This class is perfect for both commercial and non-commercial food service operations that have dish rooms and the potential to train the dish room staff.
This class will share the results of 16 in-depth field studies of pre-rinse operations and offer training on how to dramatically cut PRO energy and water use while maintaining optimum flow, safety and cleanliness of dishware. This class is perfect for both commercial and non-commercial food service operations that have dish rooms and the potential to train the dish room staff.
- The results from 16 in-depth PRO studies and the potential for energy and water savings.
- PRO best practices that can be taught to dish room staff.
- PRO design best practices that will save energy and water while maximizing dish room production.
SoCalGas
Food Service Equipment Center 9240 Firestone Blvd
Downey, CA 90241
(562) 803-7323
Register: seminars.socalgas.com
Food Service Equipment Center 9240 Firestone Blvd
Downey, CA 90241
(562) 803-7323
Register: seminars.socalgas.com
Natural Gas Combustion Safety for Foodservice
Thursday, February 6th, 20208:00 am - 12:00 pm
Learn how natural gas operates safely in your commercial foodservice kitchen.
Every hour of down-time can increase your labor and food costs which will affect your kitchen. Increase your knowledge of natural gas properties, natural gas fired cooking equipment, combustion principles and safety guidelines. Controls, pressures, regulators, burners, thermostats, ventilation and NOx issues affecting your kitchen will be addressed. Information on energy efficiency, conservation and rebates to help businesses save money and energy will be presented.
Every hour of down-time can increase your labor and food costs which will affect your kitchen. Increase your knowledge of natural gas properties, natural gas fired cooking equipment, combustion principles and safety guidelines. Controls, pressures, regulators, burners, thermostats, ventilation and NOx issues affecting your kitchen will be addressed. Information on energy efficiency, conservation and rebates to help businesses save money and energy will be presented.
- Physical properties of natural gas: odorless, non-toxic and lighter than air.
- Fundamentals of natural gas combustion.
- How natural gas regulators and various controls function.
- Interactive demonstrations on troubleshooting and safety skills for your kitchen equipment.
- Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
Natural Gas Combustion Safety for Foodservice
Thursday, February 6th, 2020Video Recording & Handouts
Tuesday 8:00 am - 1:00 pm
Recording
Recording
Cook Off! Advantages of Combi Ovens
Tuesday, February 25th, 20208:00 am - 1:00 pm
By combining the ability to perform multiple cooking methods in one unit, you can better utilize valuable hood space by eliminating the need to have multiple pieces of equipment. All in all, this kitchen essential gives you the flexibility to accomplish several tasks at once where menu choices are varied.
Combi oven cooking is faster than convection cooking resulting in less protein shrinkage and consistent quality. Combi ovens are an excellent choice for high-volume kitchens for consistent quality, production, increased performance and ease of maintenance in a single footprint.
Combi oven cooking is faster than convection cooking resulting in less protein shrinkage and consistent quality. Combi ovens are an excellent choice for high-volume kitchens for consistent quality, production, increased performance and ease of maintenance in a single footprint.
- About high-volume cooking for consistent quality, production and performance.
- How to expand menu choices without purchasing more equipment.
- How Combi ovens offer cooking versatility and the ability to perform multiple cooking methods to maximize the investment.
- Rebates, incentives and direct install programs for energy-efficient equipment.
Cook Off! Advantages of Combi Ovens
Tuesday, February 25th, 2020Video Recording
Webinar: Maintaining Your Kitchen Equipment through the COVID-19 Shelter in Place Shutdowns
Thursday, May 14th, 202010:00 am - 11:00 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, and repair costs. An introductory guide to the SoCalGas commercial foodservice cleaning and maintenance guide for your equipment. A copy of the SoCalGas Users Guide to Cleaning and Maintaining Foodservice Equipment will be provided in pdf format.
Attendees will learn:
Attendees will learn:
- Service tools and instruments that can identify minor issues with your equipment before they turn into major problems
- Commercial service technician top tips for maintaining equipment at standard operational performance
- Preventative maintenance programs, and water filtration maintenance needs, steam equipment maintenance through shut downs
- How preventative maintenance will reduce costs, improve operational efficiency, equipment downtime and extend the life your equipment
- Utility programs and services, cost savings and rebates for qualified energy-efficient equipment
Webinar: Maintaining Your Kitchen Equipment through the COVID-19 Shelter in Place Shutdowns
Thursday, May 14th, 2020Video Recording & Handouts
Presentation - Richard Young, Will Morris, Mark Finck, Maintaining Your Kitchen Equipment Through the COVID-19 Shelter in Place Shutdowns (.pdf, 6.0 MB)
Presentation - User's Guide: Cleaning & Maintaining Foodservice Equipment (.pdf, 1.7 MB)
Webinar: Ways to Reduce & Manage Food Waste
Wednesday, May 20th, 202010:00 am - 11:00 am
Food loss and waste is a growing problem in society. The amount of food Americans throw away each year is staggering. Do your part and educate yourself and staff on ways to reduce, reuse, and recycle food waste.
- Practical ways to reduce food waste in your operation.
- How to handle different types of waste and where it goes.
- About different technologies for waste management.
- What other organizations are managing their waste.
- About current rules and regulations regarding waste management.
Webinar: Ways to Reduce & Manage Food Waste
Wednesday, May 20th, 2020Video Recording & Handouts
Presentation - Richard Young, Riki Nanno, Mark Duesler, Ways to Reduce & Manage Food Waste (.pdf, 6.5 MB)
Webinar: Restaurant Rebound
Thursday, May 28th, 202010:00 am - 11:00 am
Attend our one hour Restaurant Rebound Seminar and let us help you prepare for your return once the stay-at-home order has been lifted. What happens next? Will I be able to operate my business as usual?
Topics will include:
Topics will include:
- Reopening Procedures.
- Contacting vendors and distributors.
- Food safety and expanded sanitation
- Kitchen dining room size reduction.
- Menu review
- CA Energy Wise website and rebates
Webinar: Restaurant Rebound
Thursday, May 28th, 2020Video Recording & Handouts
Webinar: After COVID-19: Plumbing and Gas Considerations for Food and Beverage Establishments
Wednesday, June 10th, 202011:00 am - 12:00 pm
The International Association of Plumbing and Mechanical Officials (IAPMO) is partnering with SoCalGas to present this webinar on plumbing and gas considerations for food and beverage establishments in a post-COVID-19 world.
This webinar features an in-depth discussion about reopening food and beverage establishments after a prolonged closure or greatly reduced use. The webinar will go into additional detail on potential plumbing-related issues, focusing heavily on the considerations needed for the gas systems and appliances servicing these buildings.
This webinar features an in-depth discussion about reopening food and beverage establishments after a prolonged closure or greatly reduced use. The webinar will go into additional detail on potential plumbing-related issues, focusing heavily on the considerations needed for the gas systems and appliances servicing these buildings.
Webinar: After COVID-19: Plumbing and Gas Considerations for Food and Beverage Establishments
Wednesday, June 10th, 2020Video Recording & Handouts
Tuesday 10:00 am - 11:30 am
Webinar: Optimizing Dishrooms & Hot Water Heating Systems
Tuesday, July 21st, 202010:00 am - 11:30 am
This presentation will cover results from the last 5 years of hot water field research for the commercial foodservice industry conducted by engineers at Frontier Energy's Food Service Technology Center. Researcher Michael Slater will share lessons learned including the true design needs of a foodservice establishment and how current technology can be used to meet these needs, the increasingly important role of proper equipment maintenance and commissioning, and how to take a facility from current standard practice to best practice.
Learning Objectives:
Learning Objectives:
- How to design a good hot water system for a foodservice facility from scratch: a step-by-step process.
- How to select equipment for a retrofit (or: What you can change and what you're probably stuck with, and how to do the most with what you've got.)
- How operator behavior and equipment maintenance can sink your ship or help keep it afloat.
San Diego Gas & Electric
Energy Innovation Center 4760 Clairemont Mesa Blvd
San Diego, CA 92117
(800) 613-8970
Register: seminars.sdge.com
Energy Innovation Center 4760 Clairemont Mesa Blvd
San Diego, CA 92117
(800) 613-8970
Register: seminars.sdge.com
No events currently scheduled
Be sure to check back soon!
Frontier Energy
Food Service Technology Center 12949 Alcosta Blvd, Suite 101
San Ramon, CA 94583
(925) 866-2844
Register: pge.docebosaas.com/learn
Food Service Technology Center 12949 Alcosta Blvd, Suite 101
San Ramon, CA 94583
(925) 866-2844
Register: pge.docebosaas.com/learn
2020 Food Service Forecast
Thursday, March 5th, 202010:00 am - 1:00 pm
Head into 2020 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. How healthy is the food service industry? Will 2020 be a good year? Join us for an update on current trends and a forecast into 2020 and beyond.
Special guest speaker Robin Ashton with Ashton Foodservice Consulting & The Ashton Report will discuss the growth and unit trends of the foodservice and equipment and supplies markets, as well as structural issues affecting both markets.
FSTC's Richard Young will share the latest trends in equipment technology and restaurant sustainability and offer valuable training on how to use high-performance equipment to increase productivity and ease the labor and food waste challenges facing the food service industry.
The 2020 Forecast will close with a local focus "What You Need to Know" presentation from Jot Condie, President & CEO of the CRA.
Participants will be able to:
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. How healthy is the food service industry? Will 2020 be a good year? Join us for an update on current trends and a forecast into 2020 and beyond.
Special guest speaker Robin Ashton with Ashton Foodservice Consulting & The Ashton Report will discuss the growth and unit trends of the foodservice and equipment and supplies markets, as well as structural issues affecting both markets.
FSTC's Richard Young will share the latest trends in equipment technology and restaurant sustainability and offer valuable training on how to use high-performance equipment to increase productivity and ease the labor and food waste challenges facing the food service industry.
The 2020 Forecast will close with a local focus "What You Need to Know" presentation from Jot Condie, President & CEO of the CRA.
Participants will be able to:
- Discuss national trends in restaurant sustainability, efficiency, decarbonization and electrification and how pending municipal and state regulations could impact the restaurant industry.
- Discuss how national and international market and growth trends are driving and shaping the food service industry at all levels.
- Discuss how lawmaking at the State Capital will affect California restaurant operators in the coming year.
2020 Food Service Forecast
Thursday, March 5th, 2020Video Recording & Handouts
Presentation - Robin Ashton, Foodservice Equipment & Supplies 2020 Market Update (.pdf, 4.0 MB)
Presentation - Richard Young, Heat, Trash & Carbon: The Changing Legal Landscape (.pdf, 3.6 MB)
Webinar: Control the Flow: A Comprehensive Look at Demand Controlled Commercial Kitchen Ventilation for the Decarbonized Kitchen
Thursday, March 19th, 202010:00 am - 11:00 am
As electrification becomes a design imperitive in commericial kitchens, it will become ever more important to design those kitchens for maximum efficiency.
Demand controlled kitchen ventilation (DCKV) is a proven technology that can cut kitchen ventilation and HVAC energy use in half. But, DCKV does not work for every kitchen configuration and, once installed, it also requires commissioning and maintenance in order to maximize savings.
This class will teach the basics of DCKV as well as the more advanced details required to evaluate the effective application of this technology.
Participants will be able to:
Demand controlled kitchen ventilation (DCKV) is a proven technology that can cut kitchen ventilation and HVAC energy use in half. But, DCKV does not work for every kitchen configuration and, once installed, it also requires commissioning and maintenance in order to maximize savings.
This class will teach the basics of DCKV as well as the more advanced details required to evaluate the effective application of this technology.
Participants will be able to:
- Discuss the basic functions and operations of a Demand Controlled Kitchen Ventilation system and why DCKV is a good match for the decarbonized kitchen.
- Asses whether a kitchen is a good candidate for a DCKV installation and how much energy could be saved.
- Initiate commissioning and maintenance actions that must be followed to ensure maximum energy and dollar savings.
Webinar: Control the Flow: A Comprehensive Look at Demand Controlled Commercial Kitchen Ventilation for the Decarbonized Kitchen
Thursday, March 19th, 2020Video Recording & Handouts
Presentation - Richard Young, Control the Flow: A Comprehensive Look at Demand Controlled Commercial Kitchen Ventilation (.pdf, 2.6 MB)
Webinar: Decarbonizing the Commercial Kitchen with Energy Efficient Equipment
Thursday, April 30th, 202010:00 am - 11:00 am
California is pushing for a carbon neutral economy by 2045. Commercial foodservice operations will have to achieve significant decarbonization in order to remain in compliance with the State law.
This class will explain decarbonization, explore the pathways and technologies that will be needed to reduce carbon and provide direct examples of cost-effective, near-term, carbon reduction strategies that every operator should be taking advantage of.
Participants will be able to:
This class will explain decarbonization, explore the pathways and technologies that will be needed to reduce carbon and provide direct examples of cost-effective, near-term, carbon reduction strategies that every operator should be taking advantage of.
Participants will be able to:
- Discuss decarbonization and electrification in the commercial kitchen.
- Locate and analyze carbon-reducing, high-efficiency kitchen equipment.
- Calculate the annual carbon reduction achievable with high-efficiency equipment.
Webinar: Decarbonizing the Commercial Kitchen with Energy Efficient Equipment
Thursday, April 30th, 2020Video Recording & Handouts
Presentation - Richard Young, Decarbonizing the Commercial Kitchen with Energy Efficient Equipment (.pdf, 4.5)
Webinar: Specifying Efficient Equipment for Production Kitchens
Thursday, May 21st, 202010:00 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 recent trends in cloud kitchen design and the equipment strategies that can make these operations cost-effective and energy efficient.
Participants will be able to:
Typically referred to as "cloud", "ghost", or "virtual" kitchens, these energy-intensive facilities can also have unique equipment requirements.
This class will cover recent trends in cloud kitchen design and the equipment strategies that can make these operations cost-effective and energy efficient.
Participants will be able to:
- Discuss the functions and requirements of cloud kitchens.
- Locate high-efficiency and high-performance kitchen equipment that is best suited to cloud kitchen applications.
- Calculate the energy savings and return on investment achievable with high-efficiency equipment.
Webinar: Specifying Efficient Equipment for Production Kitchens
Thursday, May 21st, 2020Video Recording & Handouts
Presentation - Richard Young, Mark Duesler, Specifying Efficient Equipment for "Production" Kitchens (.pdf, 7.0 MB)
Thursday 10:00 am - 11:30 am
Webinar: Optimizing Restaurant Ventilation for Summer Comfort and COVID-19 Safety
Thursday, July 23rd, 202010:00 am - 11:30 am
This webinar was originally scheduled for July 9th. Please note the new date and time.
Many commercial kitchens are uncomfortably hot working environments that can lead to unhappy employees and increased air conditioning and refrigeration energy use. Additionally, the health and safety of both restaurant workers and patrons is dependent on effective airflow from fully-functional Kitchen Exhaust and HVAC systems. Fortunately, many kitchen ventilation systems can be improved with some basic optimization techniques and regular maintenance. This class will explain the basics of effective kitchen exhaust, teach you how to optimize and maintain your ventilation systems, and share the often overlooked place in your facility where it is most important to keep the air flowing.
Participants will be able to:
Many commercial kitchens are uncomfortably hot working environments that can lead to unhappy employees and increased air conditioning and refrigeration energy use. Additionally, the health and safety of both restaurant workers and patrons is dependent on effective airflow from fully-functional Kitchen Exhaust and HVAC systems. Fortunately, many kitchen ventilation systems can be improved with some basic optimization techniques and regular maintenance. This class will explain the basics of effective kitchen exhaust, teach you how to optimize and maintain your ventilation systems, and share the often overlooked place in your facility where it is most important to keep the air flowing.
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.
Thursday 10:00 am - 12:00 pm
Cook, Hold & Chill: Equipment and Techniques that Save Energy, Reduce Waste and Cut Labor Costs
Thursday, September 17th, 202010:00 am - 12:00 pm
High-performance, energy-efficient cooking equipment can be paired with innovative equipment like vacuum sealers, blast chillers, and circulators using the sous vide process to create efficient cooking systems that save energy, reduces waste and cut labor costs.
This class will demonstrate how all of these pieces of equipment and various techniques fit together to create new ways to cook, chill and hold food while improving kitchen operations.
This is an ideal class for schoold districts, hotel operators, designers, restaurant operators, culinary educators, chefs, cooks and especially culinary students looking to gain innovative skills that save money, cut waste and reduce labor costs.
Participants will be able to:
This class will demonstrate how all of these pieces of equipment and various techniques fit together to create new ways to cook, chill and hold food while improving kitchen operations.
This is an ideal class for schoold districts, hotel operators, designers, restaurant operators, culinary educators, chefs, cooks and especially culinary students looking to gain innovative skills that save money, cut waste and reduce labor costs.
Participants will be able to:
- Describe how these technologies can fit into their operation.
- Analyze which appliances are the best for their concept.
- Determine how to maximize their usefulness in day-to-day operations.
Thursday 10:00 am - 11:00 am
Webinar: Effective Hot Water Design for Commercial Kitchens
Thursday, October 15th, 202010:00 am - 11:00 am
Food Service Technology Center field research has uncovered tremendous potential for energy and water savings in dishrooms and the biggest target in the dishroom is the pre-rinse operations (PRO). A commercial foodservice pre-rinse operation (PRO) includes the dishroom equipment and procedures used to prepare wares for processing through the dishmachine.
This class will share the results of 16 in-depth field studies of pre-rinse operations and offer training on how to dramatically cut PRO energy and water use while maintaining optimum flow, safety, and cleanliness of dishwares.
This class is perfect for both commercial and non-commercial food service operations that have dishrooms and the potential to train the dishroom staff.
Participants will be able to:
This class will share the results of 16 in-depth field studies of pre-rinse operations and offer training on how to dramatically cut PRO energy and water use while maintaining optimum flow, safety, and cleanliness of dishwares.
This class is perfect for both commercial and non-commercial food service operations that have dishrooms and the potential to train the dishroom staff.
Participants will be able to:
- Discuss the results from 16 in-depth PRO studies and the potential for energy and water savings.
- Demonstrate PRO best practices that can be taught to dishroom staff.
- Develop PRO design best practices that will save energy and water while maximizing dishroom production.
Thursday 10:00 am - 12:00 pm
Exploring Ventless Technologies: High Tech Equipment for the Modular Kitchen
Thursday, November 5th, 202010:00 am - 12:00 pm
Rising labor and real estate costs are driving foodservice operators to produce more food in less space and with fewer cooks. One way to achieve this goal is to incorporate high-performance countertop equipment in the kitchen production areas.
This class will share the latest technologies and techniques around ventless and countertop equipment and explore the benefits and challenges of this "small, fast, and flexible" approach.
Participants will be able to:
This class will share the latest technologies and techniques around ventless and countertop equipment and explore the benefits and challenges of this "small, fast, and flexible" approach.
Participants will be able to:
- Discuss the different types and applications of ventless and countertop equipment.
- Discuss the impact ventless equipment might have on the restaurant ventilation system.
- Discuss how ventless and countertop equipment relates to decarbonization and electrification.