Grab Cool Savings and take advantage of your utility's different programs!
There are many cool ways to save money in a food service operation and energy efficiency is one of the best; both from a business as well as a sustainability standpoint. Foodservice professionals will learn how to reduce operating costs for their facilities in areas such as lighting, HVAC, food preparation equipment, sanitation, and refrigeration.
This course also includes a demonstration of how to find and use the list of equipment covered by the California Energy Wise Statewide Rebates for Food Service Equipment. Come and find out how to grab some cool savings and learn how to take advantage of your utility's hot rebate program.
Attendees will learn:
Where the energy goes in a foodsevice establishment in the areas of lighting, sanititation, HVAC, refrigeration & food prep areas
Simple tips and tricks to reduce your energy usage in the kitchen
To identify savings opportunities in electric, gas & water usage
Why to choose energy efficient equipment and understand the total life cycle cost of the equipment
Speaker: Denis Livchak and Mark Finck
Denis Livchak works as a Research Engineer for the PG&E Food Service Technology Center (FSTC) in San Ramon. 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.
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.