What’s On Tap?

Kiana Caban, Communications Assistant

KianaThe FSTC attended the 2016 California Craft Beer Summit, a three-day event with an interactive expo, multiple educational sessions, and a concluding beer festival in Sacramento, CA this past September. The annual event is hosted by the California Craft Brewers Association (CCBA), an entity dedicated to connecting and empowering California craft brewers through advocacy, education, and communication. The Summit brings together craft brewers, visionaries, innovators, business partners, distributors, retailers, and beer lovers across the state to showcase and highlight the craft brewing industry’s growth and success.

Beer brewing is a water and energy intensive process. It takes about 20 gallons of water to produce one pint of beer. Most of that water is used in growing barley and hops, however, a significant amount is used in the brewing process itself. In addition, an essential part of brewing is heating and cooling liquids as rapidly as possible, which requires a lot of energy. Most breweries also operate taprooms and restaurants, which have their own energy and water demands (and where the FSTC could really assert its years of foodservice expertise!) Armed with these notions, the FSTC sought to learn more about the craft beer industry’s practices, while also educating the industry on water- and energy-efficiency at this year’s Summit.

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FSTC team members (from left to right) Janel, Kiana, Michael, and Andre prepare the FSTC booth at the California Craft Beer Summit expo on September 8th, 2016.

Co-hosting the Water Innovations Showcase booth with the nonprofit group American Rivers, the FSTC created various displays showing how brewers and facility operators could save water (and energy) in their breweries.

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The FSTC’s hands-on wort-chilling demonstration presented at the California Craft Beer Summit on September 9th, 2016.

Making It Cold: Savings are Brewing. This hands-on brewing demo featured a copper coil immersion chiller, a (simulated) bucket of wort (aka not-yet-fermented beer), and three buckets of cooling water. The goal was to visually demonstrate the substantial volume of water required to quickly cool down hot wort before fermentation in the brewing process. Seeking a better grasp on the attending breweries’ operations, we asked, “How much water does it take to cool your wort?” Attendees had widely different answers depending on the size of their chillers. We followed with, “What do you do with your leftover cooling water?”

We found that most larger breweries already have sustainable mechanisms in place for water conservation that include reusing cooling water for cleaning brewing equipment, bottling lines, kegs, etc., or even using a glycol cooling system in place of water altogether. However, we learned that some smaller breweries and homebrewers still dump their used cooling water down the drain. With an ongoing statewide drought and the ever increasing price of water, we encouraged these brewers to find reuses for all that wastewater.

What’s Brewing in Your Business? The FSTC also displayed a “Think Tank Questionnaire” where we surveyed some of the attendees about the specifics of their brewery, their foodservice operation (if applicable), their heating/cooling system, etc. This provided a better understanding of California brewery demographics and how the FSTC can assist the brewing industry in its efficiency and sustainability efforts in the future.

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FSTC members attend one of many “Tap Talk” sessions in which brewmasters discussed topics ranging from the rise of barrel-aged and sour beers to business growth and opportunities at the California Craft Beer Summit on September 9th, 2016.

Alongside the interactive sections of the booth, we also had four stations equipped with different energy and water saving tips that most any brewer or brewery could utilize.

Refrigeration Savings are Brewing. Many breweries use custom walk-in coolers for fermentation and keg storage. As such, we recreated the FSTC’s “4-on-the-door” mnemonic to help brewers limit energy waste in walk-ins. “4-on-the-door” is 1) Install an auto door closer, 2) Check door hinge alignment, 3) Inspect and maintain door gaskets regularly, and 4) Add strip curtains as a secondary barrier to heat infiltration.

Water Savings are Brewing. For the brewery restaurant or taproom operator, the easiest and most inexpensive measure you can take to conserve water is to switch to a low-flow pre-rinse spray nozzle. By changing out that old high-flow nozzle to a 1.15 gpm or less nozzle, you can save approximately $1,800/year! Check out California rebate-qualified PRSVs here.

Dish Machine Savings are Brewing. By purchasing an ENERGY STAR® dishwashing machine, breweries can cut costs in half! A standard dishmachine costs $1,200/year to operate, whereas an ENERGY STAR® dishmachine costs $600/year to operate. For more tips on dishmachines, please visit fishnick.com

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The FSTC’s Richard Young demonstrates the energy savings of switching from an incandescent Edison bulb to a LED Edison-style bulb at the California Craft Beer Summit on September 9th, 2016.

Energy Savings are Brewing. Efficient lighting can save you big money. With the power required to light one Edison bulb, you could light fifteen similar LED bulbs! A 60 watt Edison bulb’s annual cost to operate is $45/year, while a 4 watt LED Edison bulb’s annual cost to operate $3/year. What large savings for something so simple to change!

The craft brewing industry was built on innovation, collaboration, and a shared sense of environmental responsibility. With that in mind, the FSTC was heartened to learn that the industry has taken great strides in sustainability and energy efficiency with many of the largest craft brewers leading the way. At the same time, much more can be done to engender energy and water saving best practices industry-wide, not only in the back brewhouse, but in the restaurant and taproom too. The Craft Beer Summit gave the FSTC valuable insight into the scale and particulars of this exciting industry, while also working to expand the FSTC’s energy- and water-saving influence.

The FSTC Raises the Bar…

Claudia Pingatore, Energy Analyst

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The Food Service Technology Center is thrilled to broaden its influence to the world of breweries and bars, both energy- and water-intensive industries. To kick off this budding relationship, the FSTC hosted Raising the Bar on October 11th, an evening event with presentations, conversations, and hands-on equipment demonstrations. For those that missed it, topics included chilling/distribution systems, ice, lighting, bar food menus, and the “farm-to-glass” movement.

Hunter Abraham with Chill-Rite presented on serving efficiency for draught beer and wine. He discussed how operators can cater their beverage temperatures to the particular type you are serving and the experience you want to impart. Hunter mentioned that most bar operations end up wasting 30% of their kegged beer through improper dispensing. This adds up to significant wasted potential sales for the bar operator. Installation of an efficient chilling and distribution system can drastically reduce this beer (and energy!) waste and improve temperature control of dispensed beverages.

Pete Palm WPD

Pete Palm of WPD discusses the three rules of ice making for the FSTC’s Raising the Bar event on October 11th, 2016.

Pete Palm with Western Pacific Distributors (WPD) presented on ice making and its inextricable connection to the bar industry. He began with three rules to remember for ice: 1) Ice is a food product, 2) Ice is not 100% water and, 3) Ice types are not equal. He went on to discuss how the right ice types can influence drink presentation and sales. For example, large “gourmet” ice cubes are ideal for craft cocktails since they have a perfect dilution rate (read: slow), their temperature maintenance does not obscure any of the cocktail’s flavors, and they are aesthetically pleasing to the customer, all of which can help justify a cost premium. Pete also talked about ice machines themselves being an excellent opportunity for energy and cost savings in bar service. Specify an ENERGY STAR®/rebate-qualified ice machine when possible. Please visit the FSTC’s ice machine page for more information. For a full list of rebated models visit: fishnick.com/saveenergy/rebates

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The FSTC’s Richard Young demonstrates the 4 Watt LED bulb vs. the 60 Watt Edison bulb for guests on October 11th, 2016.

The FSTC’s own Richard Young then launched into a presentation on the importance of lighting to the bar manager. Studies have shown that lighting has a direct impact on patron’s moods and thus their willingness to spend, so bar lighting should be designed as welcoming as possible. Be intent with you lighting choices: choose lighting that highlights your food/drink options and menus. Drape your bar in soft, indirect lighting that draws people in and encourages them to stay. Also, stay away from the en vogue, but energy-guzzling Edison-style decorative bulbs! Instead, opt for the LED versions of these stylish bulbs that use a fraction of the energy. Check out PG&E’s lighting rebate catalog here.

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Tim Nasty of Preferred Marketing Group (PMG) cooks quesadillas in the Merrychef rapid cook oven for Raising the Bar guests on October 11th, 2016.

When food is served at a bar, whether it’s small snacks or a full bar menu, the average customer stays a half hour longer! In addition, offering suggested food pairings with drinks is a great way to sell more of each. To help bars get in on this action, Wendy Akers with Boar’s Head described their comprehensive Bistro Program that not only supplies food to operators, but also offers menu consultation, pairing advice, and supporting products such as merchandisers, meal photographs for menus, etc. For more information, contact Wendy at Wendy.Akers@boarshead.com. Jeff Yates with Inform Marketing Group followed with another key component to successful bar food service: appliance ease-of-use and space efficiency. Combination ovens offer both with intelligent controls that make virtually every step of foodservice easier. With its impressive cooking versatility, Jeff claimed that a combi oven could very well be the only cooking appliance you need in your bar! Otherwise be sure to specify energy efficient small form factor appliances such as rapid cook ovens, microwaves, and toaster ovens.

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Rational chefs demonstrate the cooking versatility of their combination ovens with short ribs, bacon-wrapped scallops, and many other treats for Raising the Bar guests on October 11th, 2016.

From the bar operator perspective, the dining trends of full service restaurants also apply to bar service. Specifically, sustainability remains of value to customers, even though the topic hasn’t seen much attention in the bar industry as opposed to the dining world. Mixologist James P. Gatts from Oakland’s Shakewell and Main Squeeze set out to change that through mixing organic beverages by sourcing sustainable cocktail ingredients and artisan small-batch spirits. Organic sourcing (though not necessarily local/seasonal) does often cost more, however, James has been able to offset that added cost through careful planning and use of higher priced liquor. He also noted that the organic sourcing endeavor could be overwhelming at first, but is worthwhile because it gives customers a “sense of time and place”—that is, a connection with your food and your establishment.

Once the presentations concluded, guests enjoyed a vendor fair with plenty of pub grub like flatbreads, gourmet charcuterie, and white anchovy crostinis with accompanying craft beverages. Guests networked with equipment reps and FSTC staff alike to ask specific questions regarding bar service and energy management. As a final note, remember that food prep is the biggest energy using component of the kitchen. So when purchasing new equipment or making changes in your facility/operation, be sure to consult fishnick.com for more tools, tips, and rebate information!

The 2016 SCOCO Leadership Awards Gala: Contra Costa Celebrates Sustainability Through Partnership

Claudia Pingatore, Energy Analyst

Claudia-HeadShot03CropEvery time I go to the Sustainable Contra Costa (SCOCO) Leadership In Sustainability & Green Building Awards Gala, I am filled with inspiration. I get to see old friends and meet new people, all coming together to celebrate the concept of sustainability: that is, bettering our quality of life through not only caring for our environment, but strengthening the interpersonal connections of all its inhabitants for the greater good.

This was the 8th year for the event that included not only the awards presentation, but plenty of networking with nosh and libations provided by local establishments like Captain Vineyards of Moraga and Corners Tavern of Walnut Creek. The gala theme this year was “Inspired by Nature” in honor of the U.S. National Park Service’s Centennial. Contra Costa County supervisors presented leadership awards in these categories: Sustainable Communities, Food System Innovation, Resource Management, Green Building, Rising Star, and Lifetime Achievement. I’ll cover some of the winners that are of special relation to the Food Service Technology Center.

2016 SCOCO Gala

Guests enjoy a wide array of food and drink at the SCOCO Leadership In Sustainability Awards Gala on September 21st, 2016. Source: sustainablecoco.org/awards_gala

Larry Sly was the winner of the Lifetime Achievement award for his 40 years of work providing hungry people in the community with meals through the Food Bank of Contra Costa & Solano. Larry’s years of work have demonstrated the connection between sustainable food practices and taking care of your neighbors. The FSTC is proud to have partnered with the Food Bank of Contra Costa as our primary test food donation source over the past five years.

Larry Sly

Larry Sly of the Food Bank of Contra Costa & Solano accepts the SCOCO Lifetime Achievement Award. Source: sustainablecoco.org/node/232

Mt. Diablo Unified School District (MDUSD), who won the Food System Innovation award for their integrated Farm-to-School Program, expressed gratitude toward the team of dedicated people that were crucial in its implementation. The FSTC has collaborated with several schools within the MDUSD in recent years including bolstering our laboratory summer internship program and hosting educational events with Mt. Diablo High School. The video below explores MDUSD’s Farm-to-School Program in more depth:

I also connected with Contra Costa native Blaine Landberg of Calicraft Brewing when I casually mentioned my favorite beer style (IPA!) and he told me all about Calicraft’s sustainable brewing processes—as well as the sustainable design that went into their new taproom in Walnut Creek. The FSTC is working on future collaborations with the brewing industry to help engender sustainable brewing practices through energy and water efficiency. Stay tuned!

All SCOCO gala winners stressed the importance of collaboration and partnership. The FSTC continues to nurture its relationships with these Contra Costa sustainability leaders. Whether working with restaurant operators or school districts, we seek to educate, assist, and ultimately empower people to make sustainably conscious business choices.

The FSTC Takes a Ride into the Food Truck World…

Kiana Caban, Communications Assistant

KianaHave you ever thought of taking the wheels off your food truck and transitioning to a brick-and-mortar restaurant? Or, conversely, putting some wheels on your foodservice establishment? Not sure what questions to ask or what potholes to avoid?

The PG&E Food Service Technology Center (FSTC) recently took a ride to the food truck side by bringing in Chef Walter Abrams of Dabba to tell his story at our Foodservice in Motion: From Food Truck to Brick & Mortar seminar on Tuesday, July 26th. Foodservice in Motion focused on how to transition your food truck to a brick-and-mortar establishment while saving energy, water, and money along the way.

Dabba Truck

The Dabba food truck parked outside the Food Service Technology Center prior to the Foodservice in Motion seminar on July 26th, 2016.

Chef Walter shared how his Marin-based, East Indian-inspired Dabba (Hindi for “lunchbox”) food truck transformed into a San Francisco restaurant with all its accompanying challenges and successes. FSTC senior engineer Mark Finck discussed how the FSTC was able to help Chef Walter & Dabba achieve this dream and offered attendees tips and tricks for making their own transition to opening a restaurant.

Foodservice in Motion

The FSTC’s Mark Finck (left) and Dabba’s Chef Walter (right) present ways to attract foodservice customers.

Finck and Chef Walter did a Q&A session hitting the following four key topics:

Location/Accessibility
Dabba food truck initially focused on taking the truck to different round-up groups (e.g. Off the Grid) in Napa and catering private events (e.g. Bottle Rock). Participating in these different events helped engender a customer following for Dabba. That was an advantage as Dabba’s restaurant eventually took root in the San Francisco Financial District, where professionals go out five days a week for lunch. Mark Finck also stressed that, “The best restaurants thrive on their location, location, location.” When searching for a restaurant location, an operator must consider the surrounding city culture, foot traffic, and local demographics.

Value to the Customer
Dabba focuses on serving high quality product to their customers – 90% of their food product is organic or pesticide free, which stems from building partnerships with local farms. When serving customers from the food truck, ticket time for guests is usually under 10 minutes. If it runs longer, they try to foster relationships with their customers while they wait for their food. In the restaurant, ticket times are between 2-2 ½ minutes. Chef Walter’s vision is to deliver “delicious, healthful food by including a higher quality service experience for guests. I want you to sit down and use cloth napkins and silverware, while a host floats around and connects with guests.”

Chef Walter’s central takeaway: “Food trucks are a great way to raise money, market your brand, and build a concept.” The Dabba food truck experience was a crucial step toward establishing itself with its customers and the industry before venturing into the restaurant arena.

Dabba Truck 1

Dabba food truck prepares lunch for FSTC seminar attendees.

Operational Cost
The FSTC’s Mark Finck discussed how choosing ENERGY STAR® efficient equipment can dramatically lower operational costs. When selecting equipment, appliances using less energy will still meet your cooking requirements while significantly saving you in utility costs. This is an important consideration when moving from a food truck with limited gas supplies and electrical power from generators. When transitioning to mortar, power is no longer limited, so utility costs will significantly impact your profit margins.

Chef Walter stated that Dabba food truck’s profit was determined by event location and the most lucrative events were the ones that had a fixed number of meals to serve (e.g. catering events). When attending an event that was based on customer draw, often times the amount of food prepped did not align with the amount of food sold, which affected Dabba’s bottom line.

Signature Menu
Chef Walter discussed how Dabba is inspired by a restaurant known as Avatar’s, an institution in Marin County. Dabba restaurant serves East Indian flavored tacos, burritos, rice bowls, and salads. They focus on serving high quality product with “ethnic confusion… healthy and bold flavors.”

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Foodservice in Motion seminar attendees wait in line at the Dabba food truck for seared chicken rice bowls.

The Dabba food truck was on-site for the seminar providing attendees with the opportunity to taste Chef Walter’s unique flavors for lunch.

With so many different food truck attendees looking to transition to a brick-and-mortar restaurant (or vice versa), the FSTC hosted a vendor fair for the final part of the seminar. Vendors included: BlueCart, California Restaurant Association, Central Contra Costa County Sanitary District, Contra Costa County Environmental Health, Food Craft Institute, and Mr. Food Safety. Attendees had the opportunity to pose questions and start connections with these valuable foodservice resources.

The recent food truck boom has equipped many foodservice operators with an ambition to “go brick-and-mortar”. As this seminar demonstrated, the FSTC’s energy-saving expertise and numerous resources give food truck operators the support they need to succeed in any endeavor.

For the full Foodservice in Motion presentation, please visit http://fishnick.com/handouts/07262016/

What is Sustainability Beyond the Plate?

Claudia Pingatore, Energy Analyst

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The food plate gets all the attention…but often times there are many opportunities for sustainability in the back of a restaurant that go ignored…

The FSTC’s Richard Young presented Sustainability Beyond the Plate: Intro to Energy Efficiency on June 23rd discussing the fundamentals of energy and water efficiency for commercial foodservice, from the basic sustainable concepts to calculating utility costs.

The following are three audience takeaways based on the learning goals identified during the seminar:

Kitchens Should Be Concerned About Sustainability

Kitchens are resource intensive! They’re money intensive – costing billions per year to operate; they’re people intensive – employing thousands and feeding millions daily; and of course they are energy- and water-intensive. A restaurant typically has an energy footprint (that is, energy use per unit area) about 5-10 times that of office/retail buildings, and there are tens of thousands of restaurants in California alone! This resource intensity certainly affects your bottom line, but the collective impact puts a lot of pressure on our environment as well. Between what’s on the plate and what it takes to put it there, kitchens are in a uniquely influential position when it comes to sustainability.

Efficiency is a Simple Concept

While efficiency is just a part of sustainability, they often go hand-in-hand. And while sustainability is a comprehensive and sometimes overwhelming concept, efficiency is quite simple: it is how much product you can sell vs. how many ingredients you buy. The key here is to recognize that water and energy are ingredients. Just like oil or flour, utilities are purchased by you, delivered to you, and go into the food you sell—that is, if they’re not wasted.

Director of Education Richard Young presents Sustainability Beyond the Plate at the FSTC on June 23rd, 2016.

You Have More Power Than You Think!

Many kitchen operators think that high utility use is just a part of the job: “The kitchen needs what it needs and I just have to cough up the money for it.” But based on the FSTC’s almost 30 years of research, we can tell you that need not be the case.

Once you start managing your utilities like ingredients and looking for ways to optimize them, you’ll see that there is a world of opportunity. For example, many operators think that efficient appliances are too expensive. However, utility rebates can help offset some of the upfront cost and there are many scenarios where an efficient model can pay for itself through utility savings in just a couple years!
If you remember to look at the FSTC’s online tools or give us a call before you shop, you can avoid a misstep that will actually be “too expensive”. Consider attending one of the FSTC’s many seminars or check out our online training video library if you can’t be with us in person. The FSTC’s online tools and resources are accessible and easy to use, truly empowering the kitchen operator to spend their money wisely and practice sustainability “beyond the plate.”

To see the full presentation from the seminar, click here: www.fishnick.com/handouts/06232016

Fishnick Makes Footprints at the NRA Show

Kiana Caban, Communications Assistant

KianaOn May 21st, the FSTC team hit the road to Chicago, IL for the NRA Show 2016. Everyone on the team had different tasks they were trying to accomplish on this trip, from project meetings with manufacturers and attending various educational sessions to launching our Twitter account and our new online training program, Fe3 (!). It being my first time at the NRA Show, my goal was to build up our social media presence and attend several educational sessions.

On day one of the show we walked the floor to get the lay of the land. The first stop was the Frymaster booth where Frymaster received the Blue Flame Award for their Frymaster Integrated Oil Quality Sensor (OQS), a built-in system that monitors oil health and indicates when frying oil needs replacement.

Blue Flame Award

The FSTC’s David Zabrowski congratulates the Frymaster team as winners of the Blue Flame Award for their Integrated Oil Quality Sensor.

The next stop was the Kitchens Innovations Award booths where the FSTC’s David Zabrowski and Richard Young visited this year’s winners such as Vulcan’s Low Water Energy Steamers, Blodgett’s “Hoodini” Ventless Mini Combi Oven, and Champion’s Ventless Heat Recovery Dish Machine amongst many others.

We also stopped by the Rational booth with their impressive “pop-up” restaurant where Richard Young and I got to meet Chef Thomas Keller and ask him a few questions about sustainability.

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From left to right: The FSTC’s Kiana Caban, world-renowned chef Thomas Keller, and the FSTC’s Richard Young.

Richard then participated in a story telling session, “Expert Advice Along the Path to Sustainability” alongside Chef/Owner/Author, Rick Bayless; Director of Sustainability and Public Outreach in the Americas of Asia Pulp and Paper, Ian Lifshitz; and President and CEO of LeanPath, Inc., Andrew Shakman.

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From left to right: Asia Pulp & Paper’s Ian Lifshitz, Chef Rick Bayless, the FSTC’s Richard Young, and LeanPath’s Andrew Shakman.

They discussed the tried-and-true tips for beginning a journey toward sustainability. The following were the expert’s four key takeaways:

Rick Bayless: “Invest in staff because running a restaurant consciously takes teamwork. Once everyone understands the greater importance of those efforts, they’re much more willing to make the extra effort.”

Ian Lifshitz: “Take a holistic view of sustainability: from lighting, packaging, and napkins to water consumption and transportation practices, among other factors, to enhance and strengthen your sustainability success.”

Richard Young: “Energy (for cooking, refrigeration, cooling, etc.) is just another ingredient in your menu! Use it effectively and reap the cost savings! Start by swapping out a few old school energy-guzzling light bulbs for high-quality LEDS – it is easy to do and will save you money.”

Andrew Shakman: “Changing behavior at scale is an uphill battle…that we can win. Perseverance is the key ingredient.”

On day two, the FSTC’s David Zabrowski participated in the panel discussion “The Future of Restaurant Design” with moderator Joe Carbonara, editor of FE&S Magazine, and panelists Karen Malody, owner and principal of Culinary Options, and Marc Jacobs, partner and executive VP of Lettuce Entertain You Enterprises. The discussion explored how evolving customer expectations are changing the way restaurants are designed, outfitted, and operated. The one trend that each panelist expressed is that kitchens are becoming more and more flexible in smaller spaces.

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(Left to Right) The FSTC’s David Zabrowski, Culinary Options’ Karen Malody, Lettuce Entertain You’s Marc Jacobs, & Foodservice Equipment & Supplies’ Joe Carbonara present “The Future of Restaurant Design”.

The FSTC team had a very successful NRA show this year and looks forward to another year of innovation and collaboration with the food service industry!

Check out our Facebook page to see more pictures from the NRA show: https://www.facebook.com/fishnick.fstc/

Taste Test: Restaurant Operators Sample Fried Food While Learning About Fryer Efficiency & Oil Maintenance

Kiana Caban, Communications Assistant

WheKianan looking at your frying operation there are many factors to consider. What am I frying? Is the size of my fryer enough for my operation? When was the last time I changed my oil? How many times do I filter?

On April 26th, the Food Service Technology Center (FSTC) hosted the seminar High Performance Frying: Get the Most Out of Your Fryer Operation. The seminar featured expert discussion of energy efficient fryer specification, fryer & oil maintenance, and a taste test demonstration where guests could sample food fried with various types of oil. The goal of the seminar was to equip the restaurant operator with the necessary tools and knowledge to optimize their frying operation for efficiency, cost-effectiveness, and food quality. Guests came away from the seminar with “Five Frying Must Do’s”:

1. Specify ENERGY STAR & California Energy Wise Fryers
2. Match the vat to the food product being cooked
3. Know your cook times and oil temperatures
4. Protect the oil – “CHAW” on!
5. Filter frequently with a filter card or better yet spec a fryer with built-in filtration.

The FSTC’s Todd Bell discussed the benefits of ENERGY STAR and rebate-qualified fryers. Bell walked guests through the online Life Cycle Cost Calculator for gas fryers to demonstrate the short payback period in purchasing an efficient fryer. FSTC test data has shown that energy efficient fryers also perform better and recover temperature faster than their less efficient counterparts. Additionally, Bell shared a fryer case study in which the energy numbers from replacing an old fryer with a new energy-efficient fryer showed significant energy and cost savings.

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The FSTC’s Todd Bell demonstrates the commercial fryer life-cycle cost calculator on fishnick.com.

Beyond energy efficiency, the FSTC’s Mark Finck discussed fryer selection, usage, and maintenance. Finck shared a case study that compared different restaurants and their frying menus. When looking at the comparisons, most every restaurant had French fries on their menu. Mark related that the first priority in selecting a fryer is to choose which type and size of fryer best fits your menu and operation. Finck discussed the difference between gas and electric fryers, different heat exchanger designs (e.g. side, tube, and flat bottom), and the various types of control panels you will see on fryers. Now that we have selected our fryer, it’s time to fill them up!

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Mark Finck explains when to change fryer oil based on color, odor, and food taste.

“All Oils are NOT created equal.” Danny Klauer with Stratas Foods was the resident “Oil expert” for the day and discussed oil composition in-depth and how different factors can affect cooking oil life. Klauer discussed the process of oil creation from bean-to-oil and some of the different flavor options. He discussed the science of the much maligned trans-fat and helped define smoke point, flash point, and fire point for most types of oils. Lastly, Klauer shared the acronym “CHAWS” – Carbon, Heat, Air, Water, and Salt which are the five key elements that shorten oil life.

Let’s cook some fries!

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The FSTC staff fries French fries and chicken strips in several different types of oil.

For the demo portion of the event, the FSTC had six fryers lined up with nine different oil types for guests to sample. French fries and chicken tenders (many thanks to Performance Food Service Group for the donation) were fried so guests could try a breaded and non-breaded product in each type of oil and note the differences in flavor, texture, and appearance.

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Guests sample food fried with different oils such as corn, peanut, and canola.

Mark wrapped up the presentation communicating the path of a fry from the walk-in freezer to the customer’s table. He also shared different fryer maintenance and oil tips. When is it time to change your oil? There are many different ways you can measure when to change your oil, such as using an oil test kit, strips, looking at your oil, etc. Mark suggests “the best way to figure out if your oil needs to be change is by tasting the food you are serving.” If it doesn’t taste right, then you should change your oil. One of the best ways to extend your oil life is by filtering. There were numerous filter paper options that Mark shared during the presentation. Thank you to Corby Stow with Oil Solutions for sending us filter paper to share.

The FSTC looks forward to holding similar informational and interactive events for the benefit of foodservice operators and end users in the future. For a full calendar of FSTC seminars, please visit here. For the full presentation handouts for this seminar, please visit fishnick.com.

The Food Service Challenge: Zero Net Energy Projects & The Often Overlooked Commercial Kitchen

Richard Young, Director of Education

Zero Net richardEnergy (ZNE) is the hot new buzz word in residential and commercial building. Generally defined, a ZNE building generates as much energy onsite as it consumes. In California, the concept of ZNE is more than just a cool idea, it’s the law. All new residential buildings must be ZNE by 2020 and all new commercial construction must follow suit by 2030. That’s a big challenge: we have less than 15 years to figure out how to radically change the way commercial buildings use and generate energy. We will only reach that goal with a mixture of accelerated energy efficiency adoption and a big boom in renewable energy generation. It’s not an impossible task – there are a growing number of ZNE buildings currently under construction and in operation – but it is not going to be easy. Building designers will have a lot more to learn about commercial kitchens before these projects can be successful. Here’s why…

Every commercial building contains some kind of foodservice operation. Larger commercial and institutional buildings, like conference centers and schools, have full-sized commercial kitchens. Hotel buildings may even include multiple kitchens. The challenge for the ZNE design community is that these commercial kitchens are very energy intensive – consuming energy at 5 to 10 times the rate of other commercial spaces. The Energy Use Intensity (EUI) for an average office building is about 90 kBtu/ft²/yr, but the EUI of a commercial kitchen is closer to 800 kBtu/ft²/yr – a great deal more than the 20 to 30 kBtu/ft²/yr threshold that is typically required for a ZNE building. If you are an architect or engineer, here’s an important message for you: The commercial kitchen is an energy gobbling factory hidden inside of your ZNE building that you must address if you want a successful project. (If you are a foodservice consultant, please make giant signs with this message and plant them in the front yards of all your local architects and engineers!)

The challenge for the ZNE design community is that commercial kitchens consume energy at 5 to 10 times the rate of other commercial spaces.

With such an energy hog on premises, why hasn’t the commercial kitchen challenge been addressed yet within green building initiatives like the Leadership in Energy and Environmental Design (LEED) certification program? The sad (but true) answer is that most LEED buildings consider the commercial kitchen an untamable “process load,” ignoring it as an inconvenient, but necessary evil. In fact, most of the time, the foodservice space is an afterthought within the overall building design. Surprise! Too often these otherwise sustainable buildings end up with some pieces of kitchen equipment that operate in the 5 to 10% efficiency range. This strategy might work fine when the building is judged on the basis of an energy model, but it does not fly when the building has to prove its merit based on a zero net energy bill.

There are three standard green building design practices that need to change before commercial kitchens can be successfully integrated within ZNE buildings:

  1. The foodservice consultant needs to be a part of the building design process from the very first charrette so that the kitchen space is not regarded as an “empty box to be filled later.”
  2. The building mechanical and plumbing designers need to work closely with the foodservice consultant to ensure that exhaust systems move the right amount of air and hot water lines are designed for minimum heat loss.
  3. The spec sheet must include only the most efficient kitchen equipment and every available high-efficiency design and control strategy must be incorporated in the kitchen package.

The green building world is on fire with new ideas, better materials, and inspired designers – it’s time to add commercial foodservice energy efficiency to the list of ZNE resources!

What’s Up 2016?

2016 Forecast

The FSTC’s Richard Young and Robin Ashton, publisher of Foodservice Equipment Reports magazine, present the 2016 Foodservice Forecast: Step Into The Future at the FSTC on February 9th, 2016

Every year, I polish up the FSTC crystal ball and create a Forecast seminar that looks at the coming year in terms of food trends, equipment innovations, energy prices, sustainability, and FSTC lab and field research. The seminar program also includes an economic forecast created and delivered by Robin Ashton, publisher of Foodservice Equipment Reports magazine (www.fermag.com). This year the Robin and Richard Forecast Roadshow made stops at the PG&E FSTC as well as the energy centers at SoCal Edison (SCE) in Los Angeles and SDG&E in San Diego. Turnout was good, conversation was lively, and a lot of great information was shared. At the SCE event, Robin and I were introduced by Chef LaLa (www.cheflala.com), an amazing Latina chef, nutritionist, business woman, author, and media star. Was I star struck? You bet!

lala

The FSTC’s Richard Young meets the amazing Chef LaLa

Here are some of the highlights from the 2016 Foodservice Forecast:

Robin offered up good news for the CFS industry: 2016 looks like a great year for business and here’s why: Employment is up and the numbers show the US at near “full employment”. Gasoline is cheap, which has put billions of dollars back into the pockets of the dining public. To top it off, “real income” has inched up just a little bit. This is important because real income has been flat since the meltdown back in 2008. To sum it up: working people with stable jobs and disposable income will go out to eat a lot in 2016. The one potential hitch is that Wall Street has been in panic mode since December 2015 – the bankers could possibly reign in investment and dampen the party a bit. However, as Robin pointed out, Wall Street and Main Street are two different things and if the bankers can keep cool, foodservice will have a banner year.

…Wall Street and Main Street are two different things and if the bankers can keep cool, foodservice will have a banner year…

The Forecast seminar always includes a look at the NRA’s What’s Hot Chef Survey to see how food trends are evolving and how that might impact the world of CFS equipment and energy efficiency. According to the American Culinary Federation (ACF) survey, chefs think the hot trends now and for the coming decade will include “locally grown”, “natural”, and “environmental sustainability”. The subject of “locally grown” spurred much discussion around the elephant in the room – the potential compromise of food safety as demonstrated by Chipotle last year. Food safety is “priority one” in foodservice and Chipotle is going out of their way to make “local” and “safe” fit into the same sentence. Everyone else will need to follow. The Forecast asked the question, “What might happen in the kitchen to ensure safety for all produce?” One suggestion was that we may see more equipment-based solutions like produce washers or increased safety practices like blanching.

…what might happen in the kitchen to ensure safety for all produce? One suggestion was that we may see more equipment-based solutions…

Another major trend that chefs agreed upon was “Chef Driven Fast Casual” which suggests highly focused menus and kitchen equipment packages that will need to be fast, flexible, and efficient. Also, small plates continue to be big business, which means that dishmachines are not going anywhere. The FSTC has been digging in deep on dishmachine energy and water use and some of the findings are surprising. Stay tuned for reports and seminars!

And, of course, food trucks are still red hot as both an entry into the foodservice business and a stepping stone toward brick-and-mortar for more experienced professionals. The California Energy Wise program – a workforce education and training partnership between PG&E, SoCal Edison, SoCal Gas, and SDG&E  foodservice centers – is offering several workshops this year on starting restaurants, food trucks, and small, fast, and flexible equipment. You can find all the dates and locations for these free events at fishnick.com/education/seminars/events.

The California Energy Wise program is offering several workshops this year on starting restaurants, food trucks, and small, fast, and flexible equipment

Animal proteins are giving up more center-of-the-plate space to plants as broiled veggies are gaining popularity, which means that we need more high-efficiency, high-performance broilers. The FSTC will be studying underfired infrared broilers in the field in 2016 to see what the potential savings may be. Preliminary numbers suggest savings in the $1,000/year range.

More plants on the plate also suggest that there might be more steamers in kitchens. In the FSTC lab, we just tested three high-efficiency, high-production steamers – two counter-top units (Vulcan C24E3/5-LWE) and one two-compartment institutional style unit (Cleveland 24CGA6). These boiler-based steamers really deliver on food production and incorporate controls to cut energy and water use. One steamer even has a “set-back” mode that cuts idle energy and water use when the unit is not cooking. You can find hot-off-the-press research reports from November and December 2015 right here: fishnick.com/publications/appliancereports/steamers.

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Quick-and-Easy Tips for Saving Energy, Water & Money in Your Commercial Kitchen

Do you know how much energy your kitchen is using? Do you know where to look and what to do to cut energy waste?

The Food Service Technology Center’s Todd Bell shared his Top 10 Tips for Energy & Water Savings in Commercial Foodservice seminar last month, focusing on low-cost and no-cost actions that don’t require a professional to implement. By following these tips, you can take control of your own restaurant and start saving on your utility bill right NOW!

1. Conduct an Electric Rate Analysis

PG&E offers several different rate plans. Check to make sure you’re on the right one—if you aren’t, it could be costing you extra dollars. For non-PG&E customers, contact your local utility for information on their specific rate plans and online energy tracking systems.

For PG&E customers, go online to PG&E’s MyEnergy (an excellent resource for managers to track energy usage over time online), then to My Rates. Here you’ll see the estimated cost of each plan they offer calculated from your actual energy use.

myenergy

But it doesn’t end with choosing the right plan – check your usage regularly to spot anomalies. You might find a leak, or something left on when it should be turned off. You can even overlay weather data to see if your usage is due to heating or air conditioning. The better you know your usage, the easier it is to manage.

2. Tune up the Water Heating System – Calibrate, Insulate, Regulate, Activate!

Water heating is a big energy consumer – nearly one fifth of the average restaurant utility bill. For many, it’s consumption could be lowered with little effort. Ensure you’re not wasting energy and money by following these steps:

a. Calibrate – Set Water Heater to Proper Temperature
First find out the delivery water temperature you need, usually dictated by the dish machine. Then set the thermostat – the below pictures show where it is on a gas (left) and electric (right) water heater. Finally, use a thermometer to verify the delivery temperature at a dishwashing sink. Some heat will be lost as it travels through the pipes, so you may have to adjust the water heater once more.

waterheater

b. Insulate – Install Hot Water Line Insulation
If you don’t insulate, you could be throwing away hundreds of dollars per year. Insulation is cheap and rebated at $2 per linear foot. It is also easy to install, especially for exposed pipes (but every bit helps!). For best results, use 1-inch professional quality foam insulation.

c. Regulate – Turn Off Hot Water Line Recirculation Pump During Non-Service Hours
recircThe job of a recirculation pump (pictured on the right) is to keep hot water flowing in the pipes when it otherwise wouldn’t, so you don’t have to wait long for hot water at the tap. The downside is that there is some heat/energy loss as the water moves through the piping. So as long as it is moving water, it is losing heat. And as long as it is losing heat, the water heater is powering on to provide more heat. This is why turning the pump off when closed will save energy.

If you’re worried about adding one more thing to the daily to-do list, don’t; time clocks are affordable and can do it for you with a quick setting – potentially saving you hundreds of dollars per year. Set it and forget it!

d. Activate – Turn On the Automated Flue Damper
If you have a gas heater with an automatic flue damper – turn it on! Otherwise some of the heat that you just paid to generate is escaping right out the flue. It’s easy to do… just turn the switch to the automatic setting.

FLUE
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