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2022 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 2022 CEW Seminar eBook Here
African American Cuisine, also referred to as Soul Food, is an immigrant cuisine that fuses together the culinary traditions of West Africa, Western Europe, and the Americas.
Our Guest Chef will prepare a selection of dishes from the perspective of culinary arts, ingredients and the American influence, and will also present how to modernize traditional cooking techniques using...
African American Cuisine, also referred to as Soul Food, is an immigrant cuisine that fuses together the culinary traditions of West Africa, Western Europe, and the Americas.
Our Guest Chef will prepare a selection of dishes from the perspective of culinary arts, ingredients and the American influence, and will also present how to modernize traditional cooking techniques using energy efficient gas cooking equipment.
To Be Presented:
1. African American cuisines and regional ingredients.
2. Culture, traditions, and the history of the cuisine.
3. Modernized traditional cooking techniques.
4. Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
Large capacity and roll-in combination ovens are perfect for the demanding food production requirements of institutional and commissary kitchens however, most of the time, these ovens are not used to their full potential because the staff do not understand how to properly utilize all the available technology built into the ovens.
This class will share the full-sized and roll-in...
Large capacity and roll-in combination ovens are perfect for the demanding food production requirements of institutional and commissary kitchens however, most of the time, these ovens are not used to their full potential because the staff do not understand how to properly utilize all the available technology built into the ovens.
This class will share the full-sized and roll-in combination ovens that make the most sense for these large kitchens and explain how to maximize the performance of these energy efficient cooking platforms.
Participants will be able to:
1. Describe the three main cooking modes of combination ovens and their versatility compared to other more traditional cooking methods and appliances
2. Explain the purpose of standardized appliance lab testing and its value when specifying equipment
3. Discuss unique characteristics of combination ovens and their utilization to maximize operational efficiency in commissary kitchens
Audience Level: Intermediate Speaker: Mark Duesler, Frontier Energy FCSI CEU's: 1
How do you know if your staff is preparing safe food? Do you worry if your business will pass it's health inspection? Are your kitchen and support staff up-to-date on training and implementation?
Join SoCalGas and our food safety experts as we present how to prepare for a restaurant health inspection.
How do you know if your staff is preparing safe food? Do you worry if your business will pass it's health inspection? Are your kitchen and support staff up-to-date on training and implementation?
Join SoCalGas and our food safety experts as we present how to prepare for a restaurant health inspection.
To Be Presented:
1. Restaurant kitchen health inspection checklists.
2. Implementing food safety staff training and operating procedures.
3. Protecting your business while keeping your customers safe.
4. Utility programs and services, cost savings and rebates for qualified energy-efficient equipment.
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...
Thursday, September 15th, 2022 10:00 am - 11:00 am
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 foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters. Learn how heat-recovery dishmachines, effective plumbing design, and decentralized, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment.
Participants will be able to:
1. Describe the water and energy savings associated with heat recovery dishmachines
2. Understand the benefits of using heat pump water heaters in commercial foodservice
3. Understand how heat recovery dishmachines and heat pump water heaters can make each other cost effective
Audience Level: Intermediate Speaker: Michael Slater, Frontier Energy FCSI CEU's: 1
Historically in the Hispanic culture, food helps identify the importance of family and togetherness; to bring together their history and the present time.
Our Guest Chef will prepare a selection of dishes from the perspective of culinary arts, ingredients and the American influence, and will also present how to modernize traditional cooking techniques using energy efficient gas...
Historically in the Hispanic culture, food helps identify the importance of family and togetherness; to bring together their history and the present time.
Our Guest Chef will prepare a selection of dishes from the perspective of culinary arts, ingredients and the American influence, and will also present how to modernize traditional cooking techniques using energy efficient gas cooking equipment.
To Be Presented:
1. Hispanic cuisines and regional ingredients.
2. Culture, traditions, and the history of the cuisine.
3. Modernized traditional cooking techniques using modern energy efficient food service equipment.
4. Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
The all-electric kitchen of the future will need to produce more food in less space while also using energy extremely effectively.
This class introduces the latest electric ventless and countertop equipment and explains the benefits of these technologies along with tips on how to specify the most efficient equipment.
Fast, Small, Flexible Kitchens of the Future: Ventless and Countertops
Thursday, September 22nd, 2022 10:00 am - 1:00 pm
The all-electric kitchen of the future will need to produce more food in less space while also using energy extremely effectively.
This class introduces the latest electric ventless and countertop equipment and explains the benefits of these technologies along with tips on how to specify the most efficient equipment.
Learning Objectives:
1. Identify and compare traditional equipment with more versatile space and energy effective alternatives
2. Discuss the impact of optimizing space and energy demands of a kitchen
3. Locate resources available for qualified pieces of equipment including incentives, optional finacing and Try Before you Buy programs
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 equipment that can immediately cut carbon as well as the electric kitchen equipment and design practices that will be necessary to...
Using Energy Efficiency to Decarbonize Commercial Kitchens
Thursday, October 13th, 2022 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 equipment that can immediately cut carbon as well as the electric kitchen equipment and design practices that will be necessary to create fully decarbonized, all-electric kitchens.
Participants will be able to:
1. Discuss decarbonization and electrification in the commercial kitchen.
2. Locate and analyze carbon-reducing, high-efficiency kitchen equipment.
3. Calculate the annual carbon reduction achievable with high-efficiency equipment.
Audience Level: Intermediate Speaker: Richard Young, Frontier Energy FCSI CEU's: 1
Ventless equipment allows operators to consider non-traditional locations for a restaurant or foodservice 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...
Ventless equipment allows operators to consider non-traditional locations for a restaurant or foodservice 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 incorporate hot food choices.
This seminar will describe the different types of ventless equipment on the market, the pros and cons of each, and their proper operation and maintenance. Finally, you will have the opportunity to see a wide variety of ventless equipment in action during a round-robin cooking demonstration.
Learning Objectives:
1. Discuss the different types and applications of ventless and countertop equipment.
2. Discuss the impact ventless equipment might have on the restaurant ventilation system.
3. Discuss how ventless and countertop equipment relates to decarbonization and electrification.
DAY 1, DAY 2, DAY 3: Reconnect and Rebuild with Innovation and join us at the 3-day EXPO and see the best of what West Coast equipment representatives have to offer. The EXPO will feature a wealth of information on energy efficiency best practices, cooking techniques and innovative technologies. It is one of the industry's largest showcases of commercial kitchen equipment,...
DAY 1, DAY 2, DAY 3: Reconnect and Rebuild with Innovation and join us at the 3-day EXPO and see the best of what West Coast equipment representatives have to offer. The EXPO will feature a wealth of information on energy efficiency best practices, cooking techniques and innovative technologies. It is one of the industry's largest showcases of commercial kitchen equipment, that brings together foodservice industry professionals that share challenges within the industry, identifies solutions, explores strategies, and builds lasting relationships. Be Our Guest! The EXPO of 2022 will be the BEST! NO COST to attend either day. Come for the experience, stay for the knowledge.
Presenters: SoCalGas, Manufacturing Representatives, Factory Representatives, Vendors, Chefs, Engineers, Public Health and more!
Key Takeaways:
1. Learn about the latest and most innovative commercial foodservice cooking equipment and supplies in the market.
2. Discover how efficiency and effectiveness of these natural gas technologies could help businesses save energy and reduce operating costs.
3. Live demonstrations that will help your business drive down utility, labor, and food costs, and improve customer satisfaction and food safety.
4. Reconnect with existing industry contacts and meet new contracts to help drive your business forward.
5. Utility programs, services, identify cost savings, and rebates for qualified energy-efficient equipment.
The mini- and mid-sized combination ovens are moving from strictly institutional and full-service use to the smaller kitchens found in bars and ghost kitchens. These highly flexible pieces of equipment are a great way for a kitchen to increase menu flexibility and consistency of production but, the true benefits of combination ovens are only achieved if the operators know how to use...
The mini- and mid-sized combination ovens are moving from strictly institutional and full-service use to the smaller kitchens found in bars and ghost kitchens. These highly flexible pieces of equipment are a great way for a kitchen to increase menu flexibility and consistency of production but, the true benefits of combination ovens are only achieved if the operators know how to use them.
This class will share the small and mid-sized ovens that make the most sense for these kitchens and explain how to maximize the performance of these energy efficient cooking platforms.
Participants will be able to:
1. Describe the three main cooking modes of combination ovens and their versatility compared to other more traditional cooking methods and appliances.
2. Explain the purpose of standardized appliance lab testing and its value when specifying equipment
3. Discuss unique characteristics of combination ovens and their utilization to maximize operational efficiency in ghost kitchen concepts
Audience Level: Intermediate Speaker: Mark Duesler, Frontier Energy FCSI CEU's: 1
Commercial facilities are rethinking HVAC design post covid. Using a 100% Outdoor Air Handler is one technique that could help move more outdoor air into dining and kitchen spaces while also providing better air control and energy savings, if properly implemented.
This seminar will introduce the basics of 100% Outdoor Air Handlers and share strategies for proper system installation...
Advanced Ventilation: 100% Outdoor Air Handlers for HVAC/CKV Systems
Thursday, November 10th, 2022 10:00 am - 12:00 pm
Commercial facilities are rethinking HVAC design post covid. Using a 100% Outdoor Air Handler is one technique that could help move more outdoor air into dining and kitchen spaces while also providing better air control and energy savings, if properly implemented.
This seminar will introduce the basics of 100% Outdoor Air Handlers and share strategies for proper system installation and operation.
To Be Presented:
1. The basics of 100% Outdoor Air Handlers.
2. Why a 100% Outdoor Air Handler may be a good way to better control air flow for health and safety.
3. Tips for proper application and operation of 100% Outdoor Air Handlers.
4. Utility programs, services, and rebates for qualified energy-efficient equipment.
Speakers: Richard Young, Frontier Energy
Russell Hedrick, Frontier Energy FCSI CEU's: 1
This class introduces the larger ranges, wok ranges and induction holding technologies that apply in full-sized and high-production commercial kitchens.
We'll present the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings.
This class introduces the larger ranges, wok ranges and induction holding technologies that apply in full-sized and high-production commercial kitchens.
We'll present the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings.
Learning Objectives:
1. Discuss the differences between countertop and range induction models.
2. Specify models based on the operational needs of the kitchen.
3. Explain how to maximize the efficiency of induction appliances.
The foodservice hot water system is comprised of many components, including heaters, piping, the piping layout and other equipment. Water heating, delivery and use represent significant monthly operating cost.
Join SoCalGas as we present the latest research on water heater types and applications, optimized distribution systems, improvements to overall operating efficiency, hot...
The foodservice hot water system is comprised of many components, including heaters, piping, the piping layout and other equipment. Water heating, delivery and use represent significant monthly operating cost.
Join SoCalGas as we 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 cover hot water systems for new-constructions and existing facilities.
To Be Presented:
1. How to select the right water heater and water distribution system for your kitchen.
2. How to identify emerging technologies for optimizing hot water delivery system performance.
3. How to simplify hot water system design while improving performance and keeping project costs fixed.
4. Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
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