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    • Find out about SoCalGas' 2022 Foodservice Programs and Services. Learn about the no-cost assistance SoCalGas and its partners offer which can benefit your foodservice operation and help you save energy and money. Join us as our speakers talk about rebates, energy surveys, financing programs, our foodservice equipment center, and more! NOTE: This Seminar will be presented...
      • Grease deposition in commercial kitchen ventilation ducting is a major cause of kitchen fires. And, clogged filters, dirty duct work, and grease coated exhaust fans can increase the energy-use and cost-to-operate of your kitchen ventilation system. This seminar will cover the basics of kitchen duct and fan maintenance and share why regular maintenance is one of the most important...
        • The California Energy Commission is currently pursuing many programs aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero net carbon kitchens. This class explains how the foodservice...
          • Guest Chef Yoshi Maruyama, Owner Operator of Shabu-Shabu House and Los Angeles representative of Japanese Restaurant Organization (JRO), will lead us through the basics of Japanese cuisine and flavorings. The seminar will focus on the various ingredients that are the cornerstone of Japanese cuisine and will show us how to prepare them to be used in traditional applications and...
            • It is important to create more efficient and effective commercial kitchens in order to meet California's aggressive decarbonization goals. This class explains decarbonization as it relates to the commercial kitchen and introduces the efficient gas equipment that can immediately cut carbon as well as the electric kitchen equipment and design practices that will be necessary to create...
              • Commercial and institutional buildings use a large portion of municipally supplied water in California. Water used in hospitality and food service establishments account for approximately 15 percent of the total water use in commercial and institutional facilities. The largest uses of water in restaurants are associated with equipment and processes that take place in the kitchen....
                • The all-electric kitchen of the future will need to produce more food in less space while also using energy extremely effectively.This class introduces the latest electric ventless and countertop equipment and explains the benefits of these technologies along with tips on how to specify the most efficient equipment.
                  • This class introduces the larger ranges, wok ranges and induction holding technologies that apply in full-sized and high-production commercial kitchens.The class will share the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings.
                    • The mini- and mid-sized combination ovens are moving from strictly institutional and full-service use to the smaller kitchens found in bars and ghost kitchens. These highly flexible pieces of equipment are a great way for a kitchen to increase menu flexibility and consistency of production but, the true benefits of combination ovens are only achieved if the operators know how to use...
                      • Commercial foodservice equipment is an investment which can improve operations as well as help increase your ROI, and like any investment it must be properly maintained.Will Morris, a SoCalGas Program Advisor, will conduct training on: advanced foodservice equipment maintenance procedures, how to assess equipment needs, proper cleaning applications and common supplies. A digital...
                        • Plant-based cooking is about honoring these flavorful, colorful and nutritious ingredients that often shine for themselves with minimal work required. Our Guest Chef will present a variety plant-based foods and prepare a selection of dishes using energy efficient gas technologies and cooking methods that bring out their appealing flavors and tastes.
                          • Will 2022 be the year that brings us continued success? Our industry has experienced unanticipated change since early 2020 that has resulted in significant labor, food and supply shortages, food safety changes, new regulations, new operational methods and more. Join our guest speakers, Richard Young from Frontier Energy and Robin Ashton from Ashton Foodservice Consulting & the...
                            • A key element to success in your commercial kitchen is equipment that meets your performance demands and needs. Rack ovens offer versatility, improved cooking performance, or easy-to-use controls, consistency, and space efficiency. Join SoCalGas and various oven manufacturers as we discuss model options and potential space and labor savings for your commercial kitchen.
                              • Kitchen real estate is expensive! In order to maximize profits, foodservice operators need to use every square foot of available production space and use energy effectively. In recent years, a new class of small and powerful countertop equipment has evolved - allowing operators to increase production and flexibility without increasing kitchen size. This class introduces new...
                                • This is a Mandarin translation of a previously recorded lecture by Mark Duesler and Richard Young. As with other sectors, the foodservice industry is experiencing increased attention to decarbonization and effective energy use; it has become imperative to explore alternative options. In contrast, traditional woks are considerably less efficient than their induction...
                                  • This class introduces the larger ranges, wok ranges and induction holding technologies that apply in full-sized and high-production commercial kitchens. The class will introduce the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings.
                                    • This class introduces the larger ranges, wok ranges and induction holding technologies that apply in full-sized and high-production commercial kitchens. The class will introduce the basics of induction and demonstrate how induction technologies save money and increase performance in production kitchen settings.
                                      • The purpose of an exhaust hood in your kitchen is to captures all the heat, smoke, and grease generated by the cooking equipment. If it fails to do its job, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system. Discover...
                                        • Decarbonization across all sectors of the economy is becoming increasingly important and renewable gas such as hydrogen will be an important part of reducing emissions globally. The presentation will provide an overview of the role of hydrogen in a low carbon energy future with a focus on leveraging the existing natural gas infrastructure and discussing the impacts of hydrogen...
                                          • This class introduces new energy-effective, plug-load, counter-top cooking and holding equipment such as high-speed ovens, induction cooking and holding, smart toasters, high-speed panini presses and other related technologies that can increase the food output of commercial kitchens while using the minimum amount of space , labor, and energy.
                                            • Production focused kitchens are a new format that is evolving in response to changing economic models around labor reduction, food delivery, and real estate costs. Typically referred to as "cloud, ghost, or virtual" kitchens, these energy-intensive facilities can also have unique equipment requirements. This class will cover some recent trends in cloud kitchen design and the...
                                              • Commercial foodservice is unique when compared to other areas of research and development in the energy sector. Appliances not only have to be designed to provide heat at certain temperature and intensity, but also to meet the tastes of the end user. Researchers have to develop creative designs and testing techniques to meet these demands.
                                                • Ventless equipment allows operators to consider non-traditional locations for a restaurant or food service facility, such as historical or high-rise buildings, mall kiosks, and food trucks. Restaurants may consider ventless equipment because they have run out of space under their hood. Or, a coffee house, sandwich shop, or convenience store may want to expand their menu to...
                                                  • It is important to create more efficient and effective commercial kitchens in order to meet California's aggressive decarbonization goals. This class explains decarbonization as it relates to the commercial kitchen and introduces the efficient gas and electric kitchen equipment and design practices that will be necessary to create reduced-carbon and decarbonized kitchens.
                                                    • Creating and implementing safe food handling practices and procedures are important at every stage in a restaurant's operation to safeguard customers and provide a good dining experience. Join our webinar and hear from Panda Restaurant Group as they discuss updated food safety standards and how the changes have impacted business, staff and customer confidence.
                                                      • The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure. The commercial foodservice industry has begun to do its part by adopting efficient electric cooking equipment - most recently with the advent of popular induction cooking. In this presentation, participants will learn how the foodservice industry can take...
                                                        • Creating high-efficiency natural gas commercial equipment and foodservice appliances. The development of energy-efficient technologies is one of the quickest and most direct ways to lower energy consumption, reduce energy costs, and control greenhouse gas emissions for businesses and families.
                                                          • Protecting your customers from contamination is the number one priority when it comes to backflow preventers. Understanding how backflow occurs and how these devices and assemblies' function in a Food Service Establishment is vital to customer and employee safety and the success of your business. Through this webinar you will gain a better understanding of what backflow is and what...
                                                            • This presentation will introduce next generation tankless hybrid water heating solutions. Whether it be for fast food, fast casual, or full-service demands, tankless hybrid water heaters were created with specifically the commercial kitchen in mind. Rinnai will share the features and benefits of these products as well as exemplify how these products can be used in a variety of...
                                                              • Field research has uncovered tremendous potential for energy and water savings in dish rooms and the biggest target in the dish room is the pre-rinse operations (PRO). A commercial foodservice pre-rinse operation (PRO) includes the dish room equipment and procedures used to prepare wares for processing through the dish machine. This class will share the results of 16 in-depth...
                                                                • Food Service Establishments require water temperatures to be kept high to prevent bacterial overgrowth and to properly clean cookware. A spill or accident can cause a serious scald injury in a matter of seconds. This webinar will explore some considerations for maintaining a healthy water supply system and ensuring that end users will be not be scalded.
                                                                  • In an age where technology is becoming increasingly accessible and affordable, how do we prioritize what equipment should stay and what equipment should be replaced? We will look at modern kitchens and identify both gas and electric options that will increase your kitchen's efficiency and productivity while decreasing energy and labor costs and creating a more comfortable kitchen...
                                                                    • Research efforts are looking at improved cooking performance, efficiency, cost, and emissions. Technology innovations to improve efficiency are exploring new burner materials such as metal mesh and metal foam for replacing standard drilled or punched port burners. Researchers are also looking at converting standard atmospheric burners to power burners for better control of air to...
                                                                      • The challenges of staffing a restaurant have increased as the pandemic makes it harder to keep employees safe and, lower profits make it harder to pay energy bills. Hot kitchens and poorly maintained HVAC systems encourage poor mask hygiene and drive up energy bills. Fortunately, many kitchen ventilation and restaurant HVAC systems can be improved with some basic optimization...
                                                                        • SoCalGas invites you to learn about emerging technologies in the development of foodservice equipment that can help provide opportunities for operators. Explore various categories of natural gas equipment that can help decrease labor and operational costs and increase output. We will present demonstrations of equipment and technologies to consider for an operation upgrade, expansion...
                                                                          • Food Service Establishments are equipped with various types of equipment and fixtures which require special health considerations for discharge to the sanitary drain system. This webinar will review the various installation and maintenance requirements for both indirect waste discharge and greasy waste interceptors to ensure safe, sanitary, and plumbing code compliant conditions...
                                                                            • Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess equipment...
                                                                              • Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess equipment...
                                                                                • Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess equipment...
                                                                                  • Commercial foodservice equipment is an investment, and like any investment, it needs to be taken care of properly. Maintaining your equipment can also lead to substantial savings in future labor, time, equipment performance and repair costs. Will Morris a SoCalGas equipment expert will conduct training on advanced foodservice equipment maintenance procedures, how to assess...