BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//FCSI The Americas - ECPv6.15.20//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://fcsita.org
X-WR-CALDESC:Events for FCSI The Americas
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Los_Angeles
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20250309T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20251102T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20260308T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20261101T090000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0800
TZOFFSETTO:-0700
TZNAME:PDT
DTSTART:20270314T100000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0700
TZOFFSETTO:-0800
TZNAME:PST
DTSTART:20271107T090000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260430T100000
DTEND;TZID=America/Los_Angeles:20260430T130000
DTSTAMP:20260422T182556
CREATED:20260316T214914Z
LAST-MODIFIED:20260316T214914Z
UID:10001282-1777543200-1777554000@fcsita.org
SUMMARY:From Manual to Modern: Enhancing Traditional Culinary Processes Through Advanced Kitchen Technologies
DESCRIPTION:Provided by SCE Foodservice Technology Center\n3 CEUs available \nThis 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. \nLearning Objectives: \nParticipants will be able to: \n\nExplain the core functions\, capabilities\, and benefits of smart tilt skillets\, blast chillers\, vacuum-sealing tools\, and modern holding technologies.\nIdentify how these technologies enhance food safety\, support labor savings\, and improve menu flexibility.\nEvaluate the energy and water efficiency considerations for each technology\nAssess appropriate applications\, sizing requirements\, and integration strategies for diverse foodservice environments—from K-12 and healthcare to full-service and high-volume operations.\nApply best practices for selecting\, operating\, and maintaining these technologies to maximize performance\, labor efficiency\, and overall return on investment.\n\nSpeakers:\nMark Duesler Consultant Chef Frontier Energy Food Service Tech Center \nTo register\, contact Andre Saldivar at Andre.Saldivar@sce.com
URL:https://fcsita.org/event/from-manual-to-modern-enhancing-traditional-culinary-processes-through-advanced-kitchen-technologies-2/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Andre Saldivar":MAILTO:Andre.Saldivar@sce.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260611T100000
DTEND;TZID=America/Los_Angeles:20260611T130000
DTSTAMP:20260422T182556
CREATED:20260316T215545Z
LAST-MODIFIED:20260316T215545Z
UID:10001283-1781172000-1781182800@fcsita.org
SUMMARY:Advanced Hot Water: Heat Pump Water Heater Design\, Performance\, and Environmental Health Implications for Commercial Foodservice
DESCRIPTION:Provided by SCE Foodservice Technology Center\n3 CEUs available \nAs 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. \nLearning Objectives: \nParticipants will be able to: \n\nExplain the basics of heat pump water heaters and resistance water heaters.\nApprove a HPWH for use in limited-service commercial kitchens\nAccess additional resources that explain optimized hot water systems design.\n\nSpeakers:\nDaniel LaCommare\, Frontier Energy Food Service Tech Center\, Engineer \nTo register\, contact Andre Saldivar at Andre.Saldivar@sce.com
URL:https://fcsita.org/event/advanced-hot-water-heat-pump-water-heater-design-performance-and-environmental-health-implications-for-commercial-foodservice-2/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Andre Saldivar":MAILTO:Andre.Saldivar@sce.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260910T100000
DTEND;TZID=America/Los_Angeles:20260910T130000
DTSTAMP:20260422T182556
CREATED:20260316T215953Z
LAST-MODIFIED:20260316T215953Z
UID:10001284-1789034400-1789045200@fcsita.org
SUMMARY:Modernizing the Cookline: A Roadmap Toward a High-Performance\, All-Electric Future
DESCRIPTION:Provided by SCE Foodservice Technology Center\n3 CEUs available \nModernizing a commercial kitchen is a phased process that blends familiar workflows with emerging high-performance technologies. This course provides a practical roadmap for evolving today’s kitchens into efficient\, resilient\, and ultimately all-electric operations. Participants will explore planning and budgeting considerations\, equipment selection strategies\, infrastructure needs\, and the operational impacts of a hybrid transition. The session also highlights lessons learned from operators\, designers\, and facility teams who have already advanced along this path\, offering actionable insights to help you prioritize steps\, engage stakeholders\, and build a clear strategy for a future-ready kitchen. \nLearning Objectives: \nParticipants will be able to: \n\nOutline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations.\nAssess cost factors\, operational impacts\, and staff training considerations associated with the transition.\nUnderstand equipment selection\, space planning\, electrical capacity\, and ventilation strategies essential for modern electric kitchens.\nApply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap.\n\nSpeakers:\nMark Duesler Consultant Chef Frontier Energy Food Service Tech Center \nTo register\, contact Andre Saldivar at Andre.Saldivar@sce.com
URL:https://fcsita.org/event/modernizing-the-cookline-a-roadmap-toward-a-high-performance-all-electric-future-2/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
ORGANIZER;CN="Andre Saldivar":MAILTO:Andre.Saldivar@sce.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20261015T100000
DTEND;TZID=America/Los_Angeles:20261015T130000
DTSTAMP:20260422T182556
CREATED:20260316T224658Z
LAST-MODIFIED:20260316T224658Z
UID:10001285-1792058400-1792069200@fcsita.org
SUMMARY:The Induction Advantage: Fast\, Clean\, Powerful
DESCRIPTION:Provided by SCE Foodservice Technology Center\n3 CEUs available \nAs 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. \nLearning Objectives: \nParticipants will be able to: \n\nExplain how induction technology contributes to energy and emissions reduction.\nUnderstand how induction fits into all-electric and low-carbon kitchen models.\nIdentify equipment types and kitchen strategies that support carbon reduction.\nReview case studies of operations that have successfully electrified cooklines.\nObserve live demonstrations of induction technology’s capabilities\n\nSpeakers:\nMark Duesler Consultant Chef Frontier Energy Food Service Tech Center \nTo register\, contact Andre Saldivar at Andre.Saldivar@sce.com
URL:https://fcsita.org/event/the-induction-advantage-fast-clean-powerful/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Andre Saldivar":MAILTO:Andre.Saldivar@sce.com
END:VEVENT
END:VCALENDAR