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UID:10001287-1787738400-1787749200@fcsita.org
SUMMARY:Modernizing the Cookline: A Roadmap Toward a High-Performance\, All-Electric Future
DESCRIPTION:Provided by SCE Energy Education 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 Jey Lacey at Jey.Lacey@sce.com
URL:https://fcsita.org/event/modernizing-the-cookline-a-roadmap-toward-a-high-performance-all-electric-future-3/
LOCATION:SCE Energy Education Center\, 4175 S. Laspina\, Tulare\, CA\, Tulare\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="jey lacey":MAILTO:Jey.Lacey@sce.com
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DTSTART;TZID=America/Los_Angeles:20261028T100000
DTEND;TZID=America/Los_Angeles:20261028T130000
DTSTAMP:20260422T215925
CREATED:20260316T225858Z
LAST-MODIFIED:20260316T225858Z
UID:10001286-1793181600-1793192400@fcsita.org
SUMMARY:Advanced Hot Water: Heat Pump Water Heater Design\, Performance\, and Environmental Health Implications for Commercial Foodservice
DESCRIPTION:Provided by SCE Energy Education 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 Jey Lacey at Jey.Lacey@sce.com
URL:https://fcsita.org/event/advanced-hot-water-heat-pump-water-heater-design-performance-and-environmental-health-implications-for-commercial-foodservice-3/
LOCATION:SCE Energy Education Center\, 4175 S. Laspina\, Tulare\, CA\, Tulare\, United States
CATEGORIES:EPP Set Date Events - TA
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