EPP Set Date Events - TA

Provided by California Energy Wise (CEW), SoCalGas 1.5 CEUs available Class: In-person & Webinar Summary: Efficient building kitchen design starts with high-performance equipment, and carbon conscious kitchen cooklines that match the needs of the operator and the menu. This class will teach operators, designers, and industry professionals how to use no-cost, online tools and resources to locate high-performance equipment, write specifications, and perform ROI calculations that achieve maximum kitchen performance while also becoming aware of your carbon impacts. The class will include ENERGY STAR, California Energy Wise, and California Instant Rebates resources that will help operators, designers, and industry professionals stay competitive. To be presented: Use the ENERGY STAR and CA Energy Wise online resources to locate equipment and write performance-based and energy-effective specs Use the ENERGY STAR Product Finder to verify compliance of specified equipment where required Use the California Instant Rebates program to lower capital costs and purchase high-performance equipment Use the SoCalGas Energy Resource Center to help create better designs Speaker: Richard Young, Director of Education at Frontier Energy’s, Food Service Technology Center To register, contact Gina Christian at 562.803.7305 or gchristian@socalgas.com

Provided by Manitowoc Training 1 CEU available When to specify nuggett and flake ice machines, how to size for various applications, do's and do not's when selecting the machine loaction. To register, contact Eddie Garmon at eddie.garmon@pentair.com or 863-660-6581.

Provided by California Energy Wise (CEW), PG&E, Frontier Energy - Food Tech Service Center 1.5 CEU available This class covers two different commercial kitchen challenges: high heat environments and the many kitchen water wasters that can be readily fixed. The first half explains the newly adopted CalOSHA Indoor Heat Illness regulations. These regulations are meant to protect kitchen workers but, they also apply to equipment service professionals who might be working in those kitchens. Learn the details of these new regulations, how to help operators lower kitchen temperatures, and how to come into compliance with these laws. Likewise, new California laws require that all water utilities follow strict conservation guidelines in both dry and wet years - which could impact water costs. This class will provide training on how to spot and mitigate common water-wasting leaks and wasteful operating practices in kitchens and dishrooms. Participants will be able to: Appraise an employee's indoor heat illness risk and communicate a plan to come into compliance with the CalOSHA Indoor Heat Illness regulations, Explain how to reduce the ambient heat in a kitchen environment through equipment choice and ventilation optimization, and Employ corrective techniques to reduce water waste in commercial kitchens and […]

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. To register, contact Eddie Garmon at eddie.garmon@pentair.com or 863-660-6581