Measurement for Foodservice Facilities

  • Wednesday, May 15, 2019
  • 9:00 AM - 12:00 PM
  • SDGE Energy Innovation Center, 4760 Clairemont Mesa Blvd, San Diego, CA 92117

Overview

This three-hour class for foodservice customers will focus on the use of measurement tools in commercial kitchens with an emphasis on identifying energy waste and resolving specific performance problems. Issues to be addressed in this training will include balancing exhaust air with make-up air, quantifying hot water leaks, checking water flow at hand sinks, optimizing temperatures in the front and back of house, verifying illuminance levels, identifying infiltration issues with refrigeration equipment and submetering specific kitchen equipment. Training will utilize measurement equipment available for loan from the Energy Innovation Center’s Tool Lending Library.

Objectives

  • Which tools to use in commercial kitchens to identify energy waste
  • Resolve specific performance problems in kitchens including air balance and exhaust hood operation
  • Attendees will learn to investigate many different issues in kitchens using portable dataloggers

Additional Details

Learning Level: Intermediate

Check-In: 8:30 a.m., with breakfast provided


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This is a project of the San Diego Regional Climate Collaborative, which is partially funded by California utility customers and administered by San Diego Gas & Electric® (SDG&E) under the auspices of the California Public Utilities Commission. The Center for Sustainable Energy® is a member of the collaborative. Trademarks are property of their respective owners.