BEGIN:VCALENDAR PRODID:-//Microsoft Corporation//Outlook 16.0 MIMEDIR//EN VERSION:2.0 METHOD:REQUEST X-MS-OLK-FORCEINSPECTOROPEN:TRUE BEGIN:VTIMEZONE TZID:Pacific Standard Time BEGIN:STANDARD DTSTART:16011104T020000 RRULE:FREQ=YEARLY;BYDAY=1SU;BYMONTH=11 TZOFFSETFROM:-0700 TZOFFSETTO:-0800 END:STANDARD BEGIN:DAYLIGHT DTSTART:16010311T020000 RRULE:FREQ=YEARLY;BYDAY=2SU;BYMONTH=3 TZOFFSETFROM:-0800 TZOFFSETTO:-0700 END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT CLASS:PUBLIC CREATED:20230105T202534Z DESCRIPTION:The California Energy Commission is currently pursuing many pro grams which are aimed at decarbonizing our energy infrastructure including all-electric cooking\, space heating and water heating. The commercial fo odservice industry has started to adopt efficient electric cooking equipme nt as the first step towards all-electric\, zero-net-carbon kitchens.\n\nT his class explains how the foodservice industry can take the most importan t 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.\n\nLearn how heat-recovery dishmachines\, effecti ve plumbing design\, and decentralized\, point-of-use water heating are ne cessary to make heat pump water heaters perform effectively in the demandi ng commercial kitchen environment.\n\nFor More Information:\nAndre Saldiva r\nAndre.Saldivar@sce.com\n\nLocation:\nSoCal Edison-Irwindale\nFoodservic e Technology Center\n6090 N. Irwindale Ave.\nIrwindale\, CA 91702 DTEND;TZID="Pacific Standard Time":20230608T120000 DTSTAMP:20230105T202439Z DTSTART;TZID="Pacific Standard Time":20230608T100000 LAST-MODIFIED:20230105T202534Z LOCATION:SCE-Irwindale ORGANIZER;CN="Energy Wise":mailto:energywise@frontierenergy.com PRIORITY:5 SEQUENCE:0 SUMMARY:Hot Water Design for Heat Pump Water Heaters TRANSP:OPAQUE UID:143d87bb11c44f4cbebcd6c60ca0c7e4@zoho.com X-ALT-DESC;FMTTYPE=text/html:\n\n
\n\nThe California Energy Commi ssion 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 adop t efficient electric cooking equipment as the first step towards all-elect ric\, zero-net-carbon kitchens.
\n\nThis class e xplains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to rep lace the traditional gas-fired hot water systems with electric heat pump w ater heaters.
\n\nLearn how heat-recovery dishma chines\, effective plumbing design\, and decentralized\, point-of-use wate r heating are necessary to make heat pump water heaters perform effectivel y in the demanding commercial kitchen environment.
\n\nFor More Information:\n\n
Andre Saldivar\n\n
Andre.Saldivar@sce.com\n
Location:\n\n
SoCal Edison-Irwindale\n\
n
Foodservice Technology Center\n\n
6090 N. Irwindale Ave.\n\n
Irwindale\, CA 91702\n