This Seminar Has Been Cancelled
Discover how state of the art technology can turn the kitchen of today into the kitchen of tomorrow by optimizing efficiency, functionality and performance while reducing the overall footprint. Tomorrow's kitchen will take advantage of new technical innovations in food service equipment to be smaller, faster, more flexible and more efficient. Learn about new appliances and equipment that can maximize output, minimizing energy use and fulfill the evolving demands of the 21st century commercial kitchen.
This is your opportunity to get first-hand knowledge on a variety of equipment types! Stick around for lunch to chat with equipment representatives and get your hands on the equipment of the future!
Attendees will learn:
About new energy-efficient technologies that can increase production while decreasing energy consumption
About free resources that are available to compare equipment performance
About utility incentives for purchasing energy-efficient equipment
How to predict the operating energy consumption and cost of commercial kitchen equipment using simple online tools
Apply operating cost predictions to a sample cook line to compare the operating cost impact of different designs
Speaker: Mark Finck and Mark Duesler
Mark Finck is the Lead Engineer at the PG&E Food Service Technology Center (FSTC) in San Ramon, CA. He is responsible for developing and applying standard test methods for evaluating the energy efficiency and performance of commercial food service equipment at the FSTC. Finck has more than twenty years of experience in commercial cooking equipment product development - including performance, application and efficiencies.
Mark Duesler is a Chef Consultant/Program Advisor at Frontier Energy where he oversees the "Try Before You Buy” program at the PG&E Food Service Technology Center. With 20 years in the food service industry and 15 years in the kitchen, he is eager to share his knowledge and expertise with the foodservice industry.