Ariana Catanjal-Cueva

Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW) 1.5 CEUs available Pizza is one of America’s favorite foods—and one of the most versatile menu items in commercial kitchens. From traditional deck ovens to high-speed conveyor and ventless electric platforms, the range of pizza oven technologies continues to evolve. This class explores the different types of pizza ovens available in today’s foodservice market and examines how each impacts energy use, throughput, product quality, and labor efficiency. Participants will learn how to match oven performance and features to specific operational needs while optimizing energy efficiency, cost savings, and workflow. Learning Objectives:Participants will be able to: Identify the major types of commercial pizza ovens and their key performance characteristics Compare energy consumption, production capacity, and labor requirements across oven types. Evaluate which pizza oven technologies best align with different foodservice concepts, kitchen layouts, and menu demands. Apply available utility resources and rebates to select energy-efficient pizza oven options that reduce operating costs. To register, click this link: Seminars - California Energy Wise

Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW) 1.5 CEUs available Modernizing 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. Learning Objectives: Participants will be able to: Outline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations. Assess cost factors, operational impacts, and staff training considerations associated with the transition. Understand equipment selection, space planning, electrical capacity, and ventilation strategies essential for modern electric kitchens. Apply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap. To register, click link Seminars - California Energy Wise

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