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DTSTART;TZID=America/Los_Angeles:20241113T100000
DTEND;TZID=America/Los_Angeles:20241113T130000
DTSTAMP:20260422T202852
CREATED:20240120T151849Z
LAST-MODIFIED:20240120T151916Z
UID:10000183-1731492000-1731502800@fcsita.org
SUMMARY:Southern California Edison - Deep Dive into Commercial Induction Cooking - (3 CEUs)
DESCRIPTION:This two-part class will start with a broad overview of all the induction cooking and holding products that are either available in the marketplace or known to be in development. From small countertop single hob units to full-size induction woks and ranges\, there is a lot of activity from manufacturers. Next\, the class will discuss when and why an operation would need to choose more heavy duty\, high-input\, induction products versus the lighter duty\, lower-input units. \nIn the second part of the class\, Chef Mark will demonstrate several induction technologies\, illustrating the advantages of induction cooking and holding using several different food types and cooking techniques. \nLearn how induction technologies will lower operating costs and help create the kitchen of the future and find out how to get utility rebates for purchasing induction equipment. \nLearning Objectives: \n\nDescribe the various induction technologies available for commercial kitchen operations\nUnderstand what type of induction equipment is best suited for their menu choices and kitchen operations.\nTake advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens.\n\nSpeakers: \n\nMark Duesler\, Chef Consultant at the Frontier Energy\, Foodservice Technology Center (FSTC)
URL:https://fcsita.org/event/southern-california-edison-deep-dive-into-commercial-induction-cooking-3-ceus/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Your Place Event - TA
ORGANIZER;CN="Gwen Yamasaki":MAILTO:gwen.yamasaki@sce.com
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DTSTART;TZID=America/Los_Angeles:20240924T100000
DTEND;TZID=America/Los_Angeles:20240924T120000
DTSTAMP:20260422T202852
CREATED:20240120T151102Z
LAST-MODIFIED:20240120T152138Z
UID:10000182-1727172000-1727179200@fcsita.org
SUMMARY:Southern California Edison - Hot Water Design for Heat Pump Water Heaters - (1.5 CEUs)
DESCRIPTION: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. \nThis 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. \nLearning Objectives: \n\nDescribe the water and energy savings associated with heat recovery dishmachines.\nUnderstand the benefits of using heat pump water heaters in commercial foodservice.\nUnderstand how heat recovery dishmachines and heat pump water heaters can make each other cost effective.\n\nSpeakers: \n\nMichael Slater\, Engineer IV at the Frontier Energy\, Foodservice Technology Center (FSTC)
URL:https://fcsita.org/event/hot-water-design-for-heat-pump-water-heaters-1-5-ceus/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Your Place Event - TA
ORGANIZER;CN="Gwen Yamasaki":MAILTO:gwen.yamasaki@sce.com
END:VEVENT
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DTSTART;TZID=America/Los_Angeles:20240418T100000
DTEND;TZID=America/Los_Angeles:20240418T120000
DTSTAMP:20260422T202852
CREATED:20240120T152436Z
LAST-MODIFIED:20240120T152654Z
UID:10000184-1713434400-1713441600@fcsita.org
SUMMARY:Southern California Edison - Creating an Effective\, Code-Compliant\, Commercial Kitchen Ventilation (CKV) System in Vented and Ventless Applications - (1.5 CEUs)
DESCRIPTION: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. \nLearn 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. \nLearning Objectives: \n\nResearch findings on indoor air quality in kitchens and dish rooms.\nSee how space design and troubleshooting differ for various hoods\, including with typical exhaust hoods\, recirculating hoods and unhooded equipment.\nUnderstand upcoming revisions to Title 24 of the California Code of Regulations and Cal OSHA regulations and how they affect the design of commercial kitchens\, both new and retrofit.\nFind utility programs and services\, cost savings and rebates for qualified energy-efficient equipment\n\nSpeakers: \n\nRichard Young\, Director of Education at the Frontier Energy\, Foodservice Technology Center (FSTC)
URL:https://fcsita.org/event/southern-california-edison-creating-an-effective-code-compliant-commercial-kitchen-ventilation-ckv-system-in-vented-and-ventless-applications-1-5-ceus/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Your Place Event - TA
ORGANIZER;CN="Gwen Yamasaki":MAILTO:gwen.yamasaki@sce.com
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