Food service equipment has been evolving over the last decade: showing increases in energy and water efficiency as well as performance. This seminar will discuss the upgrades, redesigns, and new technologies that are behind the advances in cooking, refrigeration, sanitation and ventilation equipment. Attendees will learn how to find and specify the most efficient, high performance equipment and will be introduced to the incentives and economic benefits these innovative technologies can bring to a food service operation.

Speaker: David Zabrowski

David Zabrowski is responsible for the Food Service Technology Center’s (FSTC) standard test method development program. Over his fifteen-plus year tenure, he has been instrumental in overseeing the development and maintenance of over 35 test methods for ASTM ratification.

Mr Zabrowski also manages the Center’s testing and evaluation program. He has been involved in the testing and reporting of 100s of different commercial cooking appliances. »more about David