Putting the Kitchen of the Future to the Test: Real Stories from the Frontline of Equipment Efficiency

San Ramon - Food Service Technology Center
Tuesday, November 19, 2019 (9:00 AM - 12:00 PM) (PST)
Event Details
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. Along the way, the researchers have also uncovered many instances where efficient equipment also increased food output and food consistency while reducing the labor needed to run the kitchen. 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. This is a great class for food service operators, chefs, cooks and culinary students who want to learn how to design and operate a cost effective, energy efficient, and sustainable kitchen. Can't make it in-person? Register for our live broadcast here. FCSI Members: This class qualifies for 3 CEUs
Additional Information
Event Contact:
Jessica McVey
Contact Organization:
Efficiency First California
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