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.
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.
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 [DATE CHANGE]
Tuesday, November 28th, 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.
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.
By clicking this link, you will leave https://caenergywise.com and transfer directly to the website of a third party which is not part of Frontier Energy, Inc. The Terms and Conditions and Privacy Policy on that website will apply.