EPP Webinar - TA

Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW) 1.5 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. To register, click link - Seminars - California Energy Wise

Provided by Aqua-Pure Water Filtration (Solventum) 1.25 CEU available Water quality plays a critical role in the performance, longevity, and output quality of foodservice equipment but knowing when and how to apply the right filtration solution isn’t always straightforward. This session is designed to give foodservice consultants a foundational understanding of reverse osmosis (RO) and its role in commercial kitchen design. We’ll walk through common water-related challenges, clarify misconceptions about RO, and provide practical guidance on when RO is—and is not—the right solution. Attendees will leave with a clearer understanding of how to evaluate water conditions and confidently recommend appropriate filtration strategies that support both equipment performance and overall guest experience. Learning Objectives By the end of this webinar, participants will be able to: • Identify common water-related issues that impact foodservice equipment and operations • Explain how reverse osmosis works and what it removes from water • Distinguish between RO and other filtration approaches • Recognize common misconceptions about RO and its application • Evaluate when RO is appropriate—and when alternative solutions may be more effective • Apply a balanced, solution-oriented approach when recommending water treatment systems To register, contact Kimi Abdullah at kabdullah@solventum.com

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