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2023 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 2023 CEW Seminar eBook Here
The last three years have challenged restaurants in every way possible - from labor to lockdowns, from supply shortages to inflation.In 2023, operators will need to remain fast, flexible, and cost conscious in order to survive and flourish. The drivers for the industry in 2023 will include gas prices, food delivery, new codes and standards, food prices and the ever present challenge...
Wednesday, February 15th, 2023 10:00 am - 11:45 am
The last three years have challenged restaurants in every way possible - from labor to lockdowns, from supply shortages to inflation.
In 2023, operators will need to remain fast, flexible, and cost conscious in order to survive and flourish. The drivers for the industry in 2023 will include gas prices, food delivery, new codes and standards, food prices and the ever present challenge of finding adequate labor.
Join our guest speakers, Richard Young from Frontier Energy and Robin Ashton from Ashton Foodservice Consulting & the Ashton Report as they discuss trends, innovations and the future state of our industry.
Attendees will learn:
1. National trends in the restaurant industry related to equipment and operations.
2. How national and international market and growth trends are driving and shaping the food service industry.
3. Utility programs, services, and rebates for qualified energy-efficient equipment.
Speakers:
Jot Condi - California Restaurant Association
Robin Ashton - Ashton Foodservice Consulting & the Ashton Report
Richard Young - Frontier Energy
The last three years have challenged restaurants in every way possible - from labor to lockdowns, from supply shortages to inflation.In 2023, operators will need to remain fast, flexible, and cost-conscious in order to survive and flourish. The drivers for the industry in 2023 will include gas prices, food delivery, new codes and standards, food prices and the ever-present challenge...
The last three years have challenged restaurants in every way possible - from labor to lockdowns, from supply shortages to inflation.
In 2023, operators will need to remain fast, flexible, and cost-conscious in order to survive and flourish. The drivers for the industry in 2023 will include gas prices, food delivery, new codes and standards, food prices and the ever-present challenge of finding adequate labor.
Join our guest speakers, Richard Young from Frontier Energy and Robin Ashton from Ashton Foodservice Consulting & the Ashton Report, as they discuss trends, innovations and the future state of our industry.
Participants will learn about:
1. National trends in the restaurant industry related to equipment and operations.
2. How national and international market and growth trends are driving and shaping the food service industry.
3. Utility programs, services, and rebates for qualified energy-efficient equipment.
Speakers:
Robin Ashton - Ashton Foodservice Consulting & the Ashton Report
Richard Young - Frontier Energy
This class will be presented in-person at the Energy Education Center - Irwindale.REGISTER FOR IN-PERSON
Commercial foodservice equipment is an investment that requires consistent care and maintenance that leads to substantial savings in future labor, time, and repair costs. A SoCalGas commercial service technician will conduct training on advanced food service equipment maintenance procedures, how to assess equipment needs, and recommended manufacturer cleaning procedures and supplies...
Preventative Maintenance for Foodservice Operations (English)
Wednesday, February 22nd, 2023 8:30 am - 11:30 am
Commercial foodservice equipment is an investment that requires consistent care and maintenance that leads to substantial savings in future labor, time, and repair costs. A SoCalGas commercial service technician will conduct training on advanced food service equipment maintenance procedures, how to assess equipment needs, and recommended manufacturer cleaning procedures and supplies needed. A copy of the SoCalGas Users Guide to Cleaning and Maintaining Foodservice Equipment will be provided.
To Be Presented:
1. Service tools and instruments that can identify minor issues with your equipment before they turn into major problems.
2. Diagnostic monitoring and repair tools, equipment inspections, preventative maintenance programs, and water filtration maintenance needs.
3. How preventative maintenance will reduce costs, equipment downtime and extend the life your equipment.
4. Utility programs, services, cost savings and rebates for qualified energy-efficient equipment.
El equipo de servicio de alimentos comercial es una inversión y como cualquier inversión, debe cuidarse adecuadamente. El mantenimiento de su equipo también puede generar ahorros sustanciales en mano de obra, tiempo y costos de reparación en el futuro. Un técnico de servicio comercial de SoCalGas impartirá capacitación sobre...
Mantenimiento Preventivo para Operaciones de Servicio de Alimentos (en Español)
Wednesday, February 22nd, 2023 12:30 pm - 3:30 pm
El equipo de servicio de alimentos comercial es una inversión y como cualquier inversión, debe cuidarse adecuadamente. El mantenimiento de su equipo también puede generar ahorros sustanciales en mano de obra, tiempo y costos de reparación en el futuro. Un técnico de servicio comercial de SoCalGas impartirá capacitación sobre procedimientos avanzados de mantenimiento de equipos de servicio de alimentos, cómo evaluar las necesidades del equipo, las aplicaciones de limpieza adecuadas y los suministros comunes necesarios. Se proporcionará una copia de la Guía del usuario de SoCalGas para la limpieza y el mantenimiento de equipos de servicio de alimentos.
Se presentarán:
1. Herramientas e instrumentos de servicio que pueden identificar problemas menores con su equipo antes de que se conviertan en problemas mayores.
2. Herramientas de reparación y monitoreo de diagnóstico, inspecciones de equipos, programas de mantenimiento preventivo y necesidades de mantenimiento de filtración de agua.
3. Cómo el mantenimiento preventivo reducirá los costos, el tiempo de inactividad del equipo y extenderá la vida útil de su equipo.
4. Programas de utilidades y servicios, ahorros de costos y reembolsos para equipos calificados de eficiencia energética.
All-electric kitchens are now mandated for any new construction projects in over 50 California cities as well as many school districts, high-tech B&I kitchens, and higher education.Successful design of an all-electric kitchen goes beyond simply replacing the old-school cooklines one-for-one with electric equipment. Planning and a wholistic design approach is essential to making sure...
All-electric kitchens are now mandated for any new construction projects in over 50 California cities as well as many school districts, high-tech B&I kitchens, and higher education.
Successful design of an all-electric kitchen goes beyond simply replacing the old-school cooklines one-for-one with electric equipment. Planning and a wholistic design approach is essential to making sure that the kitchen produces the most output at the lowest energy cost.
This class will cover the basics of all-electric kitchen design with an eye on the big-picture approach needed to create the most energy-effective 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. Approach all-electric kitchen design from a big-picture wholistic approach that includes ventilation and water heating as well as the cookline equipment.
Pasta is the generic Italian name for many noodle-like pastes or doughs that are made in a wide variety of shapes and sizes. Fresh egg pasta is the most common fresh pasta, homemade or store-bought. Dried pasta is an alternate found in most grocery stores and simpler to prepare. Our guest chef will demonstrate the preparation and cooking of a variety of fresh pastas along with the...
Pasta is the generic Italian name for many noodle-like pastes or doughs that are made in a wide variety of shapes and sizes. Fresh egg pasta is the most common fresh pasta, homemade or store-bought. Dried pasta is an alternate found in most grocery stores and simpler to prepare. Our guest chef will demonstrate the preparation and cooking of a variety of fresh pastas along with the complimentary seasonal sauces, featuring commercial pasta making equipment.
To Be Presented:
1. Pasta making equipment.
2. Fresh Pasta making ingredients.
3. Pasta types and shapes, sauces, and garnishes.
4. Cooking and finishing methods.
5. Utility programs, services, cost savings and rebates for qualified energy-efficient equipment.
Featured are griddles, fryers and charbroilers. Become a Better Burger Builder! Burgers are delicious - plain and simple. French Fries are the most classic accompaniment; together they are the quintessential American meal. Finding the right charboiler or griddle fit for your restaurant can help you achieve the flavor you have in mind for your burgers.Finding the right fryer to cook...
Applying the Kitchen of the Future: Burger and Fries
Tuesday, April 4th, 2023 9:00 am - 12:00 pm
Featured are griddles, fryers and charbroilers. Become a Better Burger Builder! Burgers are delicious - plain and simple. French Fries are the most classic accompaniment; together they are the quintessential American meal. Finding the right charboiler or griddle fit for your restaurant can help you achieve the flavor you have in mind for your burgers.
Finding the right fryer to cook French Fries and other menu items to crispy perfection can result in oil savings and performance. We will also discuss Fryer oils and Oil Conservation and Filtration. Spend the time with our Foodservice Team and equipment reps to Build It! Your Better Burger and Fries. Learn about energy savings and rebates, too.
To be presented:
1. How to select the right Charbroiler or Griddle for your operation.
2. How to select the right Fryer and filtration method for food quality and oil savings.
3. Learn about various brands and grades of fryer oils and oil conserving methods.
4. Sample various proteins and cheeses, and a selection of buns, breads and condiments.
5. Utility programs, services, identify 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
Thursday, April 6th, 2023 10:00 am - 11:30 am
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.
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.
DAY 1 & DAY 2: Reconnect and Rebuild with Innovation and join us at the 2-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 gas kitchen equipment,...
DAY 1 & DAY 2: Reconnect and Rebuild with Innovation and join us at the 2-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 gas 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 2023 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.
All-electric kitchens are now mandated for any new construction projects in over 50 California cities as well as many school districts, high-tech B&I kitchens, and higher education.Successful design of an all-electric kitchen goes beyond simply replacing the old-school cooklines one-for-one with electric equipment. Planning and a holistic design approach are essential to making...
All-electric kitchens are now mandated for any new construction projects in over 50 California cities as well as many school districts, high-tech B&I kitchens, and higher education.
Successful design of an all-electric kitchen goes beyond simply replacing the old-school cooklines one-for-one with electric equipment. Planning and a holistic design approach are essential to making sure that the kitchen produces the most output at the lowest energy cost.
This class will cover the basics of all-electric kitchen design with an eye on the big-picture approach needed to create the most energy-effective 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. Approach all-electric kitchen design from a big-picture holistic approach that includes ventilation and water heating as well as the cookline equipment.
Speakers:
Richard Young - Frontier Energy
This class will be presented in-person at the Energy Education Center - Irwindale.REGISTER FOR IN-PERSON
Whether it's a staple on your menu or a concept in the works, refining your pizza production can be profitable. Explore the newest pizza techniques, oven technologies, dough styles and sourcing toppings. Don't miss out on a fresh new look on everything pizza.
Do you 'knead' a fresh outlook on your pizza concept? Whether it's a staple on your menu or a concept in the works, refining your pizza production can be profitable. Explore the newest pizza techniques, oven technologies, dough styles and sourcing toppings. Don't miss out on a fresh new look on everything pizza.
To Be Presented:
1. New pizza techniques, advanced controls, oven styles and supporting equipment.
2. Dough styles, Artisan toppings, sauces, and ingredients.
3. Learn from industry experts how technology can increase profitability and production in your operation.
4. A kitchen tour of the various types of pizza ovens and equipment.
5. Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment. REGISTER FOR IN-PERSONREGISTER FOR REMOTE
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.
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.
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.
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 - 11:30 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 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.
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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