Events for September 10, 2026

Events Search and Views Navigation

Event Views Navigation

Today
All Day

Hatco University

Hatco University
Hatco University 208 E. Deck St., Sturgeon Bay

12.5 CEUs available The overall objective of our training is to educate on Food Warming, Light Cooking, Hot/Cold Wells, Hot/Cold Shelves, Humidified Cabinets, Lockers, Water Heating, Merchandisers, Drawer Warmers, Toasters, Sneeze Guards and their applications in foodservice. We present and discuss the basics and history of each category, the rules and restrictions that need to be adhered to meet NSF and UL guidelines. The class will also have hands-on interaction with the different types of products. We will also cover items such as the different options and accessories that can improve the efficiency of each product in its application. We will tour of our factory/ This will allow the consultants to see the end-to-end manufacturing process of each product category. We will finish the event with a final exam of the product knowledge they have attained. Agenda To register, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378

Hatco University

Hatco University
Hatco University 208 E. Deck St., Sturgeon Bay

12.5 CEUs available The overall objective of our training is to educate on Food Warming, Light Cooking, Hot/Cold Wells, Hot/Cold Shelves, Humidified Cabinets, Lockers, Water Heating, Merchandisers, Drawer Warmers, Toasters, Sneeze Guards and their applications in foodservice. We present and discuss the basics and history of each category, the rules and restrictions that need to be adhered to meet NSF and UL guidelines. The class will also have hands-on interaction with the different types of products. We will also cover items such as the different options and accessories that can improve the efficiency of each product in its application. We will tour of our factory/ This will allow the consultants to see the end-to-end manufacturing process of each product category. We will finish the event with a final exam of the product knowledge they have attained. Agenda To register, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378

Modernizing the Cookline: A Roadmap Toward a High-Performance, All-Electric Future

Southern California Edison - Foodservice Technology Center 6050 N. Irwindale Avenue, Suite E, Irwindale

Provided by SCE Foodservice Technology Center 3 CEUs available Modernizing a commercial kitchen is a phased process that blends familiar workflows with emerging high-performance technologies. This course provides a practical roadmap for evolving today’s kitchens into efficient, resilient, and ultimately all-electric operations. Participants will explore planning and budgeting considerations, equipment selection strategies, infrastructure needs, and the operational impacts of a hybrid transition. The session also highlights lessons learned from operators, designers, and facility teams who have already advanced along this path, offering actionable insights to help you prioritize steps, engage stakeholders, and build a clear strategy for a future-ready kitchen. Learning Objectives: Participants will be able to: Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations. Assess cost factors, operational impacts, and staff training considerations associated with the transition. Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens. Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap. Speakers: Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center To register, contact Andre Saldivar at Andre.Saldivar@sce.com