Provided by Wood Stone 5.5 CEUs available AGENDA 7:30 Arrival/ Breakfast at factory 8:30-9:30 Factory tour 9:30-9:45 Break 9:45-11:15 Open Flame Cooking and Heat Management (90 Minutes) Education Portion 11:15-11:30 Break 11:30-1 Lunch and Learn- Open Flame and Solid Fuel Venting and Safety (90 minutes) Education Portion 1-1:15 Break 1:15-2:45 Innovations in Stone Hearth Cooking and Heat on Demand 3-5 Q&A- Product walkthrough 5:00 Dismissed- Dinner To register, contact Anthony Mukerjee at anthonym@woodstone.net or 360-650-1111 ext. 324.
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Provided by California Energy Wise (CEW), PG&E, Frontier Energy - Food Tech Service Center 1.5 CEU available This class will start with a broad overview of all the commercial induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot if activity from manufacturers. Next, the class will discuss when and why an operation would need to choose more heavy duty, high-input, induction products versus the lighter duty, lower-input units. Chef Mark will demonstrate several induction technologies, illustrating the advantages of induction cooking and holding using several different food types and cooking techniques. Learn how induction technologies will lower operating costs and help create the kitchen of the future and find out how to get utility rebates for purchasing induction equipment. Participants will be able to: Describe the various induction technologies available for commercial kitchen operations Understand what type of induction equipment is best suited for their menu choices and kitchen operations. Take advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens. Speakers: Mark Duesler, Program Manager, […]
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Provided by Manitowoc Ice 1 CEU available When to specify undercounter ice cube machines, how to size for various applications, do's and do not's when selecting the machine loaction. Contact Keith for a link to the webinar: Keith.pennison@pentair.com 337-304-0188 |
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1 event,Provided by Frymaster .5 CEU available Summary: To provide an overview of questions to ask and get answered when specifying a commercial fryer with your clients. Available the last Friday of each month at 12:00 pm Eastern Time. Training Login Information Join the meeting now Meeting ID: 231 803 714 386 Passcode: bH7J6PQ6 For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124 |
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