PG&E Energy Education Classes

Many commercial kitchens are uncomfortably hot which leads to unhappy employees and, potentially, increased air conditioning and refrigeration energy use. Traditionally, the food service industry has accepted overly hot kitchens as part of the process, but pending heat-stress regulations and the shortage of cooks means that it is time to lower heat and humidity in commercial kitchens. Fortunately, many kitchen ventilation systems can be improved with some basic optimization techniques coupled with regular maintenance. Also, high-efficiency appliances and heat recovery dishmachines can significantly reduce the heat generated in the kitchen. This class will explain the basics of kitchen heat gain, teach you how to optimize and maintain your kitchen ventilation system and explore the heat gain reductions possible with efficient equipment and better kitchen designs. Can't make it in-person? Register for our live broadcast here. http://usi.pge.com/event-details?EventID=19888 FCSI Members: This class qualifies for 3 CEUs