All Events - Seminar/Speaker Calendar

02/16/2012 - Refrigeration 101- The Fundamentals Class

Thu, 16 Feb 2012 09:00:00 -0800

Every commercial kitchen has one or more pieces of refrigeration equipment, but many people buy refrigerators and freezers based on price alone and then operate as if their refrigerators were bullet proof. The truth is: refrigerators and freezers run 24/7/365 and inefficient or poorly maintained boxes waste expensive electricity around the clock.

This seminar will provide basic guidance on how to purchase, operate and maintain efficient refrigeration. In addition, the material will cover the Energy Star program and the California Energy Wise rebates. This information is vital to every operator from small independents to large institutional kitchens.

In addition, a refrigeration preventive-maintenance professional will offer the inside scoop on maximizing the lifespan of refrigerators and freezers while keeping them running as efficiently as possible.

02/22/2012 - Innovative Foodservice Technologies and Efficiencies

Wed, 22 Feb 2012 09:00:00 -0800

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.

02/23/2012 - Refrigeration 101- The Fundamentals Class

Thu, 23 Feb 2012 09:00:00 -0800

02/28/2012 - Kitchen Ventilation: Tips, Tricks&Ventilation

Tue, 28 Feb 2012 09:00:00 -0800

The replacement air required for commercial kitchen ventilation (CKV) system is always 100% of the exhaust air-what goes out must come in! A common design practice is to supply up to 90% of replacement air using an independent makeup air unit (MAU) with the remaining 10% supplied by conditioned outside air from heating, ventilating, and air-conditioning (HVAC) roof-top units (RTU) serving the kitchen and/or by transfer air from adjacent spaces. In the California climate, the air supplied by an independent makeup air unit may not be conditioned, which can create an uncomfortable environment (too cold and/or too hot) in the kitchen. And if the makeup air is heated, the result is often simultaneous heating (by the MAU) and cooling (by the RTU) of the kitchen. Conventional design practice does not take full advantage of the relatively high rate of occupancy ventilation air that is introduced into the dining room or other areas of the building adjacent to the kitchen.

This seminar provides information that will help achieve optimum performance and energy efficiency in commercial kitchen ventilation systems by integrating kitchen exhaust with the building HVAC at the design stage.

03/13/2012 - Greener Restaurants

Tue, 13 Mar 2012 09:00:00 -0800

A recent survey by the National Restaurant Association shows that 40% of food service customers nationwide take sustainability into account when choosing a place to dine. That kind of public response is proof that 'green' is the way to go. But, where do you start, how do you get the information, and how do your customers know that you are implementing sustainability? The National Restaurant Association's Conserve Sustainability Education program can help you achieve your green goals and provide you with recognition of your sustainability.

Broken into categories that include energy, water, waste, building materials and innovation, the Conserve Sustainability Education website offers a guided approach to step-by-step sustainability. Built on the philosophy that there is no such thing as the truly 'green restaurant' but that everyone could be a little greener, the Conserve program gives operators the freedom to start where they are, move at their own pace and measure their progress.

The information shared on the website comes from top industry experts and includes water and energy saving steps drawn from 20 years of Food Service Technology Center experience.

03/15/2012 - Greener Restaurants

Thu, 15 Mar 2012 09:00:00 -0800

The information shared on the website comes from top industry experts and includes water and energy saving steps drawn from 20 years of Food Service Technology Center experience.

04/19/2012 - Do It Yourself Energy Audit - Save Time&Money

Thu, 19 Apr 2012 09:00:00 -0800

Commercial kitchens are a complex mix of energy and water using appliances and equipment, making them five times more energy intensive per square foot than other retail establishments. Cooking appliances, ventilation equipment, lighting, refrigeration, water heating and ware washing are all systems that an energy auditor must understand in order to make energy efficiency recommendations to an operator.

This seminar will look at each system and identify no cost / low cost measures and capital cost investment opportunities for saving energy and water.

04/26/2012 - Do It Yourself Energy Audit - Save Time&Money

Thu, 26 Apr 2012 09:00:00 -0800

This seminar will look at each system and identify no cost / low cost measures and capital cost investment opportunities for saving energy and water.