EPP Set Date Events - TA

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 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, […]

Provided by California Energy Wise (CEW), PG&E, Frontier Energy - Food Tech Service Center 1.5 CEU available Meeting food safety requirements and regulations in restaurants is the highest priority of any operating kitchen. Many new pieces of equipment are designed with programmable, web-connected systems that are designed to help operators implement proper HACCP compliance - including reducing food handling and generating automated reporting. Learn about these new pieces of cooking, holding, and refrigeration equipment and find out how they save energy and reduce labor while simultaneously increasing food safety and HAACP compliance in commercial kitchens. Participants will be able to: Implement food safety staff training and operating procedures. Utilize programmable and IoT-ready foodservice equipment to ensure food safety and code compliance. Utilize utility programs and services to identify efficient, high-tech equipment that promotes food safety, and take advantage of utility rebates for qualified energy-efficient equipment. Speakers: Mark Duesler, Program Manager, Frontier Energy’s Food Service Tech Center To register, contact Kiana Caban, kcaban@frontierenergy.com or 925.866.2844