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AIA CA Climate Action Webinar: Induction Cooking: The All-Electric Kitchen of Today and ZNCD for Food Service

1 AIA LU | HSW; qualifies for ZNCD MCE

The Food Service Technology Center’s (www.fishnick.com) Richard Young will focus on all-electric kitchen design, induction cooking, and the challenges facing commercial kitchen electrification. Richard will touch upon how with electrification and participation in the offsite renewable energy program from a Community Choice Aggregator (or utility) commercial kitchen can achieve zero net carbon emissions for operational energy use.

 

There will also be a live show-and tell on induction cooking and holding equipment from Fe3’s Consulting Chef Mark Duesler using a video feed from the Center’s demonstration space.