Energy and water efficient equipment might look great in the lab, but how do savings hold up in the tough and unpredictable environment of a real world kitchen? The only way to find out is to “take it to the field” and measure the results. The Food Service Technology Center has been pitting the lab against the field for over 25 years and reporting all that information so that designers and operators can make informed decisions. This session will share the stories behind several case studies created by the FSTC as part of their field demonstration projects and offer some practical tools for estimating savings and cost-justifying efficient equipment.
Attendees will learn:
How energy efficient appliances perform in a real kitchen
Benefits of energy efficient appliances and their impact to the bottom line
About the importance of training and education when adapting to new equipment
Speaker: Richard Young
Richard Young is Director of Education at the Food Service Technology Center (FSTC), a publicly funded energy-efficiency research facility operated by Frontier Energy, an energy and technology consulting firm headquartered in Oakland, California.
Richard currently focuses most of his efforts on technical outreach- translating the FSTC's 30 years of research into practical information. He has over 25 years of experience creating and presenting seminars on energy efficiency and currently delivers about 75 sessions a year.
Michael Slater is a Research Engineer at the Food Service Technology Center (FSTC) in San Ramon Ca.
He is currently focused on the energy and water economics and savings opportunities in commercial breweries as well as other large service water heating and chilling applications along with lab work and industry outreach and education for the FSTC.
Edward Ruan is a Research Engineer at the Food Service Technology Center (FSTC) in San Ramon Ca.