FCSI The Americas

Advanced Hot Water: Heat Pump Water Heater Design, Performance, and Environmental Health Implications for Commercial Foodservice
2026-10-28 10:00 - 13:00 (America/Los_Angeles) | SCE Energy Education Center, 4175 S. Laspina, Tulare, CA, Tulare, United States
Provided by SCE Energy Education 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 Jey Lacey at Jey.Lacey@sce.com

Beyond Tradition: Cutting-Edge Solutions for Modern Baking Operations
2026-11-04 10:00 - 14:00 | So Cal Gas Energy Resource Center, 9240 Firestone, Downey, CA, 90241
Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW)
4 CEUs available
Celebrate the art of baking with an interactive showcase featuring innovative equipment, premium ingredients, and expert demonstrations. Gain insights into trends, tools, and techniques that may help streamline production while helping to maintain artisanal quality.
Learning Objectives:
After attending this class, participants should be able to:

Learn how modern baking equipment may help streamline production while preserving the artisanal quality expected in professional baking operations.
Understand current trends, techniques, and ingredient innovations that could support efficient, high‑quality seasonal baking.
Gain hands‑on experience with cutting‑edge baking tools and demonstrations to improve workflow, consistency, and product excellence.

Audience: Chefs, consultants, designers, equipment manufacturers, nutritionists
Focus: Seasonal baking showcase, pastry and dough equipment
Speakers:
Mark Duesler, Consulting Chef at the Frontier Energy, Foodservice Technology Center (FSTC)
To register, contact Gina Christian at gchristian@socalgas.com

From Manual to Modern: Enhancing Traditional Culinary Processes Through Advanced Kitchen Technologies
2026-11-05 10:00 - 11:30 | Food Service Technology Center, 1075 Serpentine Ln, Suite B, Pleasanton, CA, 94566
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW)
1.5 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.

To register, click link Seminars – California Energy Wise

MAINS: Senior Living
2026-11-16 - 2026-11-17 | Middleby Innovation Kitchens, 2701 E State Highway 121, Business Suite 600, Lewisville, TX
Provided by Middleby
10.25 CEUs available
This immersive, hands-on program is designed specifically for foodservice design consultants seeking to deepen their
understanding of commercial kitchen equipment and its application within Senior Living foodservice environments.
The course provides a comprehensive overview of commonly specified cooking and kitchen systems, including rapid
cook solutions, beverage solutions, ventless solutions, baking solutions, combi solutions, steam solutions, and the evolving technologies shaping today’s commercial kitchen environments.
The program focuses on specifying and designing for Senior Living communities such as independent living, assisted living, memory care, and continuing care retirement communities. Participants will explore operational considerations, resident experience, dietary and nutritional needs, safety and accessibility requirements, and design implications unique to Senior Living environments, where comfort, consistency, and flexibility are essential.
Attendees will engage in a blend of classroom-style learning and hands-on cooking exercises using live equipment. The experience concludes with an interactive cooking challenge, allowing participants to apply course concepts in a practical setting while reinforcing best practices in equipment selection, space planning, and design decision-making.
MAINS Institution Training Details and Registration Page –
https://solutions.middleby.com/mains-2026-sr-living-nov-16-17-consultants
