Kiana Caban

  1. Events
  2. Organizers
  3. Kiana Caban
925-866-2844
kcaban@frontierenergy.com
Events from this organizer
Today

Southern California Edison – Hot Water Design for Heat Pump Water Heaters (2CEUs)

Energy Education Center Irwindale 6090 N. Irwindale Ave, CA, United States

The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero-net-carbon kitchens. This class explains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters. Learn how heat-recovery dishmachines, effective plumbing design, and decentralized, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment. Learning Outcomes: At the conclusion of this class participants will be able to: 1. Describe the water and energy savings associated with heat recovery dishmachines. 2. Understand the benefits of using heat pump water heaters in commercial foodservice. 3. Understand how heat recovery dishmachines and heat pump water heaters can make each other cost-effective. Speaker: Michael Slater, Frontier Energy

Frontier Energy – Creating an Effective, Code-Compliant, Commercial Kitchen Ventilation (CKV) System in Vented and Ventless Applications – (1.5 CEUs)

Frontier Energy 1075 Serpentine Lane, Suite B, Pleasanton, CA, United States

The purpose of an exhaust hood in your kitchen is to capture all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system. New green building and heat illness regulations have introduced challenges to designers, environmental health specialists, and operators, who want to create effective and safe kitchen ventilation systems while remaining true to building and fire codes. Only well-designed and optimized exhaust systems will meet all standards. Learn how to optimize your kitchen exhaust system - whether vented or ventless, know when and how to use ventless exhaust, understand how kitchen electrification will affect hood requirements, and design systems that meet the energy and CalOSHA codes and standards. Learning Objectives: Research findings on indoor air quality in kitchens and dish rooms. See how space design and troubleshooting differ for various hoods, including with typical exhaust hoods, recirculating hoods and unhooded equipment. Understand upcoming revisions to Title 24 of the California Code of Regulations and […]