Constructing or remodeling a commercial food service kitchen can be a daunting task. With so many things that can go right or wrong it’s important to get the right information on kitchen equipment selection, utility needs, and any new codes and standards. Mark Finck with the Food Service Technology Center, will discuss what features of kitchen equipment should be considered in the design phase of projects. He will also discuss how to understand the utility rebate systems, how to utilize rebates in the bidding process, and what is involved in selecting a rebate qualified unit. Finck will discuss precautionary architectural insight that will help you avoid design flaws in your kitchen layout. Included will be a discussion on how to understand utility load needs, and how to work synergistically in phases of design, architecture, planning, and installation.
Attendees will learn:
About new cooking appliance and refrigeration equipment specification tools and resources
New mechanical system design guides for energy and water efficiency
About utility rebates and programs that can help your new construction or remodel project
What new design and installation mistakes to avoid
9:00 to 9:15 am Guest arrival, welcome and safety
9:15: Videocast begins - Tools for Efficient Kitchen Design (part 1)
10:00 to 10:15 Break
10:15 to 11:00 - Tools for Efficient Kitchen Design (part 2)
11:00 - Videocast ends
11:00 to noon - networking for event attendees, lab tours and equipment Q&A with Chef Mark
Speaker: Mark Finck
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.