Knowing the fundamentals of water and energy use in commercial kitchens, and how appliances use both, is vital to making smart business decisions about how to buy and operate kitchen equipment. This seminar will help you understand basic energy and water use terms and concepts, help you better manage consumption, and demonstrate how efficient appliances and their proper use can improve your bottom line.

Speaker: Todd Bell

Todd Bell is responsible for the Food Service Technology Center’s (FSTC) energy audit/site survey program, which examines the cooking equipment, HVAC, lighting, refrigeration, water heating and sanitation systems in commercial food service operations.

With his “real world” field experience and continuing research activities in the FSTC’s equipment testing laboratory, Mr. Bell brings a formidable array of knowledge to the myriad of energy efficiency and sustainability workshops and seminars he conducts, all of which are designed to help commercial food service operators reduce energy use and operating costs. »more about Todd