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SUMMARY:Southern California Edison - Deep Dive into Commercial Induction Cooking - (3 CEUs)
DESCRIPTION:This two-part class will start with a broad overview of all the induction cooking and holding products that are either available in the marketplace or known to be in development. From small countertop single hob units to full-size induction woks and ranges\, there is a lot of 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. \nIn the second part of the class\, Chef Mark will demonstrate several induction technologies\, illustrating the advantages of induction cooking and holding using several different food types and cooking techniques. \nLearn 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. \nLearning Objectives: \n\nDescribe the various induction technologies available for commercial kitchen operations\nUnderstand what type of induction equipment is best suited for their menu choices and kitchen operations.\nTake advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens.\n\nSpeakers: \n\nMark Duesler\, Chef Consultant at the Frontier Energy\, Foodservice Technology Center (FSTC)
URL:https://fcsita.org/event/southern-california-edison-deep-dive-into-commercial-induction-cooking-3-ceus/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Your Place Event - TA
ORGANIZER;CN="Gwen Yamasaki":MAILTO:gwen.yamasaki@sce.com
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