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    • Water heating and delivery can represent a significant amount of a commercial foodservice facility's annual energy cost. The latest research on water heater types and applications, optimized distribution systems, improvement to overall operating efficiency, hot water delivery performance and end-use energy and water savings opportunities will be presented.
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      • The purpose of an exhaust hood in your kitchen is to captures all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system. New...
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        • A rotisserie is a type of cooking style that can be done in a special type of oven with a rotisserie apparatus. As a method, rotisserie (also known as spit-roasting) is the act of skewering meats on a spit. The skewers rotate over the heating elements to slowly roast. Rotisserie cooking provides you with all of the benefits of using the direct grilling technique without the...
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          • May 7th, 2024

            Pizza Forum

            Tuesday 10:00 am - 1:00 pm
            sce
            Whether you are serving a whole PIE or pizza by the SLICE, join us at our first annual Pizza Forum to experience a variety of equipment options to meet your needs and help you succeed!
            • Is maximizing your organization's quality, service, and revenue potential a goal?
            • Would you like to gain access to exclusive insights on some of the top equipment in the...
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            • The purpose of an exhaust hood in your kitchen is to captures all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system. New...
              Learn MoreRegister In-Person Remote
              • Broilers and Charbroilers are an essential component of many types of restaurants, allowing chefs to brown, char, or caramelize foods. Although they come in several different forms, the primary function of a broiler is to apply high, direct heat to food. This direct exposure to heat allows for a rapid cooking process, making broilers a popular choice for busy commercial kitchens...
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                • This two-part class will start with a broad overview of all the induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot if activity from manufacturers. Next, the class will discuss when and why an operation would need to choose more...
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                  • The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure, including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero-net carbon kitchens. This class explains how the...
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