2021 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 2021 CEW Seminar eBook Here
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October 21st, 2021
How to Use Energy Efficient Countertop Equipment to Increase Production
Thursday 10:00 am - 11:00 am
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. -
November 9th, 2021
Talking Tech with SoCalGas and GTI: Impacts of Hydrogen Blends on Natural Gas Infrastructure
Tuesday 10:00 am - 10:30 am
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... -
November 10th, 2021
Optimizing Kitchen Ventilation and Restaurant HVAC for Maximum Health and Safety and Minimum Cost-to-Operate
Wednesday 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... -
November 11th, 2021
Full Scale Induction for Commercial Kitchens
Thursday 10:00 am - 11:00 am
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. -
November 18th, 2021
Full Scale Induction for Commercial Kitchens
Thursday 10:00 am - 11:00 am
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. -
December 2nd, 2021
How to Use Energy Efficient Countertop Equipment to Increase Production
Thursday 10:00 am - 11:00 am
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... -
December 9th, 2021
Convection Ovens, Rack Ovens or Combi Ovens: The Best Oven for Your School Kitchen
Thursday 10:00 am - 11:00 am
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...
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January 21st
2021 Foodservice Forecast
Thursday 8:00 am - 12:00 pm
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.