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    • 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.
      • 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...
        • 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...
          • 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.
            • 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...
              • 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.
                • 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...
                  • 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.
                    • 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...
                      • 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...
                        • 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.
                          • 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.
                            • 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...
                              • 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
    scg
    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.