WHAT YOU NEED TO KNOW BEFORE THE NRA SHOW - David Zabrowski Vice President Mark "Moose" Finck Lab Manager Richard Young Director - Food Service ...

Workforce Education & Training

           WHAT YOU NEED TO KNOW
            BEFORE THE NRA SHOW

                           May 1st, 2018

Today’s Speakers:

                          David Zabrowski
                           Vice President

                        Mark “Moose” Finck
                           Lab Manager

                         Richard Young
                            Director

Two Important Details:
 1. Please help us by participating in a short
 survey at the end of the webinar.

 2. We are sending you a follow-up email with a
 link to the webinar recording and handouts.

         Please Ask Questions
Type your questions in the chat box at any time.

We will answer some questions as we go along
and will have a general Q &A at the end of the
webinar.

The Food Service Technology Center (FSTC) program is funded by
California utility customers with public purpose program (PPP)
funds and administered by the Pacific Gas and Electric Company
under the auspices of the California Public Utilities Commission.

                              Promoting:

          Energy Efficiency in Commercial Food Service

  What are the latest equipment trends and
  innovations to look for at the NRA show?

Ovention Ovens               Last years KI Winner has
                                     Evolved

 Ovens continue to enhance features to cook faster and more
 even, Appliance sizes are changing to fit the smaller spaces

NRA’s 2018 KI Award Winners

NRA’s 2018 KI Award Winners

NRA’s 2018 KI Award Winner

                         Cook-Tek Induction Plancha Grill –
                         being tested to ASTM method for
                         Energy Star

Woodstone’s new Plancha grills under test

   NRA’s 2018 KI Award Winners

NRA’s 2018 KI Award Winners

Cooking and Holding

Holding Food Category                                                    2018 KI winner

   Induction appliances are proving to use less energy

      69% Energy Reduction

                                        $470 Energy
                                        Savings per year

Induction 12 x 20 warmers are coming and proving lower Energy operations

 Typical Wet 12 x 20 warmers                             11 hrs. per day usage       New Induction Buffet warmer
                                                         5kw per day for unit        being tested and Energy data
                                                         Each pan = $0.20/day        collection

NRA’s 2018 KI Award Winners

                   Induction in Other Applications
      Café site: baseline electric hotplate to induction hotplate
          • Energy use was reduced by 59%
          • Estimated annual energy savings of about $600

                   Baseline   Induction
  Average Daily    18.2 kWh   7.4 kWh
  Energy Use
  Annual Energy $1000         $400
  Cost

@ $0.15/kwh

Toasting – Smart Appliances
• Smart controls + motor speed and temperature control
   • sense when product is ready to toast
   • deliver consistent results
• Reducing the energy during non-peak operations

NRA’s 2018 KI Award Winners

Fryer Advancements – Oil Quality!
  Operational saving direct to cost to operate

• Lots of manufactures offering Oil Saving Solutions
• Right sizing of the cooking vat oil capacity (Oil Conserving Fryers)
• Measuring Oil QC
• Filtering of the cooking oil – (built-in filtering)
• Economy fryers – lower cost fryer – but meeting Energy Star efficiency

Some New Trends

          thinking outside the box

           Exciting New Tech

• Smart controls
• Cloud-based communication
• Heat recovery dishmachines
• Natural refrigerants
• Fast Heaters

Food Waste / Sanitation

New Category of Cooking Equipment?

Fast, Small, Flexible

Come to our Fast, Small, Flexible class!

    May 8th – San Ramon
    May 9th – San Diego

https://fishnick.com/energywise/

ENERGY STAR
      Commercial Foodservice Stakeholder Meeting
Sunday, May 20th, 1-3PM CDT
• Foster collaboration and innovation across CFS categories
• Highlight examples of leadership in energy efficiency
• Provide a platform for stakeholder collaboration

https://www.energystar.gov/products/spec/2018_energy_star_commercial_food_service_workshop_pd

 Sustained Excellence

ITW Food Equipment Group
Hoshizaki America
Welbilt, Inc.

The California Energy Wise (CEW) Qualified
         Products Lists (QPL) is a powerful tool!

              ASTM F26 Task Group Meeting
Tuesday, May 22nd, 8:30 am -4:30 pm CDT at NAFEM Headquarters
• Dishwashers
• Blast Chillers
• ENERGY STAR Component Verification Program
• Coffee Brewers
• Standby/Energy Save Modes
• Combination Ovens
• Hot Food Tables
• Heavy Duty Ranges

Education Sessions on the Show Floor

         New Tech Highlights

Would you like deeper Energy and Water Efficiency Training?

                              Six, Online,
                              On-Demand,
                              Learning Modules
                              with Testing
                              and Certification

Contact Richard Young
RYoung@FrontierEnergy.com
     www.FEThree.com

Final Thoughts?
     Listener Comments?
          Questions?

            Reminder:
1. Please help us by participating in a
short survey at the end of the webinar.
2. We are sending you a follow-up
email with a link to the webinar
recording and handouts.

Enjoy the Show!