Andre Saldivar

Provided by SCE Foodservice Technology Center 3 CEUs available This course explores how advanced kitchen technologies can enhance traditional culinary processes to deliver higher performance, streamline labor, and increase profitability. Participants will be introduced to the capabilities of smart tilt skillets, blast chillers, vacuum-sealing tools, and modern holding technologies with an emphasis on how these solutions complement established methods while improving consistency and workflow. The course will also demonstrate how these technologies facilitate food safety, expand production, and create new revenue opportunities. Learning Objectives: Participants will be able to: Explain the core functions, capabilities, and benefits of smart tilt skillets, blast chillers, vacuum-sealing tools, and modern holding technologies. Identify how these technologies enhance food safety, support labor savings, and improve menu flexibility. Evaluate the energy and water efficiency considerations for each technology Assess appropriate applications, sizing requirements, and integration strategies for diverse foodservice environments—from K-12 and healthcare to full-service and high-volume operations. Apply best practices for selecting, operating, and maintaining these technologies to maximize performance, labor efficiency, and overall return on investment. Speakers: Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center To register, contact Andre Saldivar at Andre.Saldivar@sce.com

Provided by SCE Foodservice Technology Center 3 CEUs available As more commercial kitchens transition to all-electric operations—whether driven by code requirements or operator preference—Environmental Health Professionals are increasingly asked to evaluate emerging hot-water technologies. This session explains the fundamentals of heat pump and electric-resistance water heating, and compares the benefits, limitations, and performance considerations of each technology. Participants will learn practical guidance for determining when Heat Pump Water Heaters (HPWHs) are appropriate for limited-service commercial kitchens and how to evaluate them in the absence of detailed Environmental Health guidelines. Learning Objectives: Participants will be able to: Explain the basics of heat pump water heaters and resistance water heaters. Approve a HPWH for use in limited-service commercial kitchens Access additional resources that explain optimized hot water systems design. Speakers: Daniel LaCommare, Frontier Energy Food Service Tech Center, Engineer To register, contact Andre Saldivar at Andre.Saldivar@sce.com

Provided by SCE Foodservice Technology Center 3 CEUs available As sustainability becomes a top priority, induction cooking is emerging as a critical solution for decarbonizing commercial kitchens. This session explores how switching to induction can drastically cut energy use, reduce emissions, and contribute to broader climate goals—without compromising kitchen performance. Includes real-world examples and a live demonstration. Learning Objectives: Participants will be able to: Explain how induction technology contributes to energy and emissions reduction. Understand how induction fits into all-electric and low-carbon kitchen models. Identify equipment types and kitchen strategies that support carbon reduction. Review case studies of operations that have successfully electrified cooklines. Observe live demonstrations of induction technology’s capabilities Speakers: Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center To register, contact Andre Saldivar at Andre.Saldivar@sce.com