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...
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.
Learning Outcomes:
At the conclusion of this class 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.
Food Service Technology Center/FSTC field research has uncovered tremendous potential for energy and water savings in your commercial foodservice operations. The demand on water heating, delivery and use represents a significant annual cost from the kitchen and dish room. The latest research on water heater types and applications, optimized distribution systems, improvements to...
Implementing Hot Water Systems for the Kitchen of the Future
Wednesday, July 12th, 2023 9:00 am - 1:00 pm
Food Service Technology Center/FSTC field research has uncovered tremendous potential for energy and water savings in your commercial foodservice operations. The demand on water heating, delivery and use represents a significant annual cost from the kitchen and dish room. 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 will be discussed.
This seminar will cover hot water systems for new-constructions and existing facilities, and a digital design guide will be provided.
To Be Presented:
1. Ways to improve the operating efficiency of hot water systems.
2. How to select the right water heater for your kitchen using food safety sizing guidelines and results from recent field monitoring.
3. How to identify emerging technologies for optimizing hot water delivery system performance.
4. How to simplify hot water system design while improving performance and keeping project costs fixed.
5. Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
A one-day symposium for potential new restaurant business owners to network with representatives from the Health Department, Commercial Insurance, Chambers of Commerce, Small Business Administration, Restaurant Designers, Equipment Vendors and more. Stay for our Business Networking session from 1pm to 2pm to enjoy refreshments and networking.
Steps to Success: Small Business Planning [DATE CHANGE]
Monday, July 24th, 2023 8:00 am - 2:00 pm
A one-day symposium for potential new restaurant business owners to network with representatives from the Health Department, Commercial Insurance, Chambers of Commerce, Small Business Administration, Restaurant Designers, Equipment Vendors and more. Stay for our Business Networking session from 1pm to 2pm to enjoy refreshments and networking.
Attendees will learn:
1. How to apply for a Health Permit.
2. How to apply for a Business License.
3. Plan check and kitchen design.
4. Commercial equipment purchasing options.
5. Commercial Insurance Options.
6. Rebates, energy-efficient options and programs and services.
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...
Designing an Optimized, Code-Compliant, Kitchen Ventilation System
Thursday, August 17th, 2023 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 how to optimize your kitchen exhaust system, justify the cost of Demand Control Kitchen Ventilation (DCKV), save money and make your kitchen more comfortable with a few simple actions.
Participants will be able to:
1. Research findings on indoor air quality in kitchens and dish rooms.
2. See how space design and troubleshooting differ for various hoods, including with typical exhaust hoods, recirculating hoods and unhooded equipment.
3. Understand recent revisions to Title 24 of the California Code of Regulations and Cal OSHA regulations and how they affect the design of commercial kitchens, both new and retrofit.
4. Find utility programs and services, cost savings and rebates for qualified energy-efficient equipment
Jambalaya is one of Louisiana's favorite dishes, combing the flavors of shrimp, sausage, chicken, and fresh vegetables. Join us to learn about its history and ingredients while watching our special guest chef demo the preparation of building flavor and how to make this delicious Southern dish.
Jambalaya is one of Louisiana's favorite dishes, combing the flavors of shrimp, sausage, chicken, and fresh vegetables. Join us to learn about its history and ingredients while watching our special guest chef demo the preparation of building flavor and how to make this delicious Southern dish.
To Be Presented:
1. History and cultural influences of the dish and the signature ingredients.
2. Classic cooking techniques vs newer technologies.
3. Alternative ingredients to be explored.
4. Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
Proper food safety requirements and regulations in restaurants are ever changing in an industry that must always maintain and manage HACCP compliances and anticipate operational risk assessments.With the higher demand for food safety along with limited staffing, it is more important than ever to leverage IoT (Internet of Things) and supporting technologies that are integrated into...
Food Safety: Technologies and Controls for a Food Safe Kitchen
Tuesday, September 19th, 2023 9:00 am - 12:00 pm
Proper food safety requirements and regulations in restaurants are ever changing in an industry that must always maintain and manage HACCP compliances and anticipate operational risk assessments.
With the higher demand for food safety along with limited staffing, it is more important than ever to leverage IoT (Internet of Things) and supporting technologies that are integrated into next gen food service equipment to make compliance and documentation simpler and precise for a positive change into your restaurant.
To Be Presented:
1. Implementing food safety staff training and operating procedures.
2. Protecting your business while keeping your customers safe.
3. How IoT devices can help achieve food safety goals and compliance.
4. Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
The purpose of an exhaust hood in your kitchen is to capture 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...
Designing an Optimized, Code-Compliant, Kitchen Ventilation System
Tuesday, September 26th, 2023 10:00 am - 12:00 pm
The purpose of an exhaust hood in your kitchen is to capture 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 how to optimize your kitchen exhaust system, justify the cost of Demand Control Kitchen Ventilation (DCKV), save money and make your kitchen more comfortable with a few simple actions.
Learning Outcomes:
At the conclusion of this class participants will be able to:
1. Research findings on indoor air quality in kitchens and dish rooms.
2. See how space design and troubleshooting differ for various hoods, including with typical exhaust hoods, recirculating hoods and unhooded equipment.
3. Understand recent revisions to Title 24 of the California Code of Regulations and Cal OSHA regulations and how they affect the design of new and retrofit commercial kitchens.
4. Find utility programs and services, cost savings and rebates for qualified energy-efficient equipment.
Over the past decade, commercial induction technology has evolved significantly and the commercial foodservice industry is beginning to adopt induction for many critical cooking and holding tasks.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 share the basics of...
Induction Cooking and Holding for Commercial Kitchens
Wednesday, October 18th, 2023 10:00 am - 12:00 pm
Over the past decade, commercial induction technology has evolved significantly and the commercial foodservice industry is beginning to adopt induction for many critical cooking and holding tasks.
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 share the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings.
Learning Outcomes:
At the conclusion of this class participants will be able to:
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.
Celebrate the vast array of what Indian cuisine, culture and flavors have to offer regionally and traditionally. Join us as our special guest chef explores the spices, herbs, vegetables and fruits that comprise the native dishes of India. Learn classic cooking techniques that can be prepared using advanced technologies.
Celebrate the vast array of what Indian cuisine, culture and flavors have to offer regionally and traditionally. Join us as our special guest chef explores the spices, herbs, vegetables and fruits that comprise the native dishes of India. Learn classic cooking techniques that can be prepared using advanced technologies.
To Be Presented:
1. History and cultural influences of the dish and the signature ingredients.
2. Classic cooking techniques vs newer technologies.
3. Alternative ingredients to be explored.
4. Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
Are you in the business of improving your baked goods? Are you looking to start or expand your baking business? Attend our seminar to learn about new baking technologies and equipment that can yield higher production rates and improved uniformity of product.Industry presenters will be showcasing varied equipment selections with multiple capabilities that can expand your menu...
Are you in the business of improving your baked goods? Are you looking to start or expand your baking business? Attend our seminar to learn about new baking technologies and equipment that can yield higher production rates and improved uniformity of product.
Industry presenters will be showcasing varied equipment selections with multiple capabilities that can expand your menu options.
To Be Presented:
1. Different types and categories of gas equipment that can be advantageous for baking operations.
2. Discover techniques with new and advanced baking equipment to maximize your productivity.
3. Basic maintenance procedures that will extend the life of your equipment.
4. Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment. REGISTER FOR IN-PERSONREGISTER FOR REMOTE
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...
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.
The purpose of an exhaust hood in your kitchen is to capture all the heat, smoke and grease that is generated by cooking. If your ventilation hood fails to perform, the grease and other particles will circulate throughout the kitchen making the kitchen less comfortable for your staff. Undesirable odors and excess heat will make their way into the dining room and affect your HVAC.
The purpose of an exhaust hood in your kitchen is to capture all the heat, smoke and grease that is generated by cooking. If your ventilation hood fails to perform, the grease and other particles will circulate throughout the kitchen making the kitchen less comfortable for your staff. Undesirable odors and excess heat will make their way into the dining room and affect your HVAC.
To Be Presented:
1. Frontier Energy will present research findings on OSHAs new indoor air quality requirements and Title 24 updates.
2. How kitchen space design and troubleshooting differ for various hoods.
3. Ventilation standards, heat stress in kitchens and tips to reduce energy, and capture and containment in your kitchen.
4. Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment.
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