Events

Provided by SCE Foodservice Technology Center 3 CEUs available As sustainability becomes a top priority, induction cooking is emerging as a critical solution for decarbonizing commercial kitchens. This session explores how switching to induction can drastically cut energy use, reduce emissions, and contribute to broader climate goals—without compromising kitchen performance. Includes real-world examples and a live demonstration. Learning Objectives: Participants will be able to: Explain how induction technology contributes to energy and emissions reduction. Understand how induction fits into all-electric and low-carbon kitchen models. Identify equipment types and kitchen strategies that support carbon reduction. Review case studies of operations that have successfully electrified cooklines. Observe live demonstrations of induction technology’s capabilities Speakers: Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center To register, contact Andre Saldivar at Andre.Saldivar@sce.com

Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW) 2 CEUs available Learn how high-efficiency natural gas equipment is designed to help support energy reduction which could help with cost savings. Explore California Energy Wise and ENERGY STAR® programs, understand standardized testing, and discover rebate opportunities to help elevate kitchen performance. Learning Objectives: After attending this class, participants should be able to: Learn how high‑efficiency natural gas equipment may contribute to lower energy use and potentially lower operational cost savings in modern foodservice environments. Understand how programs like California Energy Wise and ENERGY STAR® support efficient equipment choices through standardized testing, performance criteria, and verification. Discover available incentives and eligible rebate opportunities and learn how they may help offset costs which could improve overall kitchen performance. Audience: Manufacturers, dealers, designers, facility managers Focus: New technologies, equipment testing, efficiency Speakers: Mark Duesler, Consulting Chef at the Frontier Energy, Foodservice Technology Center (FSTC) To register, contact Riki Nanno at rnanno@socalgas.com

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