Automated energy management remains one of the biggest challenges for the food service industry. Energy management systems (EMS) have been available since the 1970's but their limited adoption by the food service industry illustrates the difficulties in implementing computer controls in a restaurant environment. This seminar will discuss current EMS technologies, highlight case studies and offer advice on potential savings and applications of EMS systems

Speaker: Richard Young (FSTC), Carlos Haiad (SCE)

Richard is the senior engineer and Director of Education at the Food Service Technology Center (FSTC), an unbiased research facility that focuses specifically on commercial food service applications.

He currently focuses most of his efforts on technical outreach - translating the research into practical information. He has 15 years of experience creating and presenting seminars on energy efficiency and currently delivers about 75 sessions a year on this subject. »more about Richard