Did you know that there are two types of water in your kitchen?
Learn about the current state of the water, why it is changing and how it can affect not only your equipment but also your food and beverages. This seminar will cover the issues that water can cause in a commercial kitchen and will help you determine whether or not a water treatment program makes sense for your operation.
Attendees Will Learn:
About the state of the water and why it is changing.
How water quality effects the equipment and the food product.
About different types of water filters and RO Systems.
Speaker: Mike Palm (WPD) and Denis Livchak
Mike Palm is the VP of Innovations at Western Pacific Distributors (WPD), a wholesale distribution/rep company for the foodservice equipment industry. He has grown up in the industry, working at WPD for over 20 years. He is also the founder, developer and president of Crysalli Artisan Water Systems; manufacturing sparkling and still water dispensing equipment. He has a Masters of Business Administration from St Mary’s College and many industry focused certifications and awards for training in water treatment, beverage dispensing equipment, refrigeration, ice machines and cooking equipment. Most of his time is spent as a solutions specialist for commercial Water Treatment needs and Beverage Dispensing Equipment.
Denis Livchak works as a Research Engineer for Pacific Gas and Electric Company's Food Service Technology Center. He started his career testing performance and energy consumption of commercial cooking appliances in the lab and in the field. Now he is focusing on commercial foodservice refrigeration equipment ranging from ice cream makers and refrigerated prep tables to walk in refrigeration and ice machines.