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FISHNICK - SERVICES
Energy Surveys. The first step to a more energy-efficient operation is evaluating your current equipment and systems. An FSTC energy analyst can help make this process much easier by visiting your facility and examining the following energy- and water-using systems: cooking appliances, lighting, refrigeration, ventilation, water heating, sanitation/dishwashing, and water fixtures. FISHNICK - COVID-19 TIPS Fishnick - COVID-19 Tips. The Frontier Energy Food Service Technology Center is dedicated to helping the commercial foodservice industry navigate the challenges of the COVID-19 pandemic through lower utility bills and increased productivity. As the crisis continues to change daily and directly affect restaurant operations, the FSTC team would FISHNICK - RESOURCES California Energy WiseCaEnergyWise.com. California Energy Wise is home to the California investor-owned utilities' foodservice customer offerings, including: Seminars. Equipment Rebates. Energy Calculators.Try Before You Buy.
FSTC - FOOD SERVICE TECHNOLOGY CENTER The Food Service Technology Center (FSTC) is the hub for foodservice energy & water efficiency education, training, and testing. Our guests frequently include foodservice equipment manufacturers, reps, and dealers; restaurant owners, operators, and staff; institutional kitchen operators (e.g. universities, correctional facilities, etc.); foodservice designers and consultants; culinary CEC PLUG LOAD PROJECT The primary goals of this research-based demonstration project were to assess the energy load and energy reduction potential of unventilated commercial plug load foodservice equipment, characterize equipment usage through field monitoring at a variety of commercial kitchens in Northern California, and demonstrate reduced energy consumption through the use of pre-commercial appliance designs COMMERCIAL FOODSERVICE EQUIPMENT LIFE-CYCLE COST Commercial Foodservice Equipment Life-cycle Cost Calculator - Electric Convection Oven. Electric Oven Lifecycle Cost Calculator. User Input. Oven. Base Efficiency Oven. Oven Performance (Based on ASTM Standard Test Method F1496) Oven Size (Select from Box ENERGY REDUCTION IN COMMERCIAL KITCHENS Introduction America has the highest carbon footprints in the world, consuming 20 metric tons per person compared to an average of 4 tons worldwide1.An average American eats out more than 180 times a year2, and over a quarter of the US population is indirectly involved in the foodservice industry3 which consumes millions of therms of gas and megawatts of electricity emitting greenhouse gases. INDUCTION COOKTOP ANALYSIS Induction Cooktop Analysis Introduction Induction, defined as the production of an electromotive force across an electrical conductor in a changing magnetic field, is a highly efficient method of transferring energy to electrical components like CONDECO RESIDENTIAL CONDUCTION COOKTOP PERFORMANCE AND 2 Frontier Energy Report # 501350103-R0 Policy on the Use of Food Service Technology Center Test Results and Other Related Information •Frontier Energy and the FSTC do not endorse particular products or services from any specific manufacturer or service provider. •The FSTC is strongly committed to testing foodservice equipment using the best available scientific techniques and instrumentation. THE FOODSERVICE ENERGY EFFICIENCY EXPERTSFSTCSERVICESABOUTRESOURCESCONTACT Over 30 Years of Experience. Since 1987, our team of engineers, educators, researchers and industry professionals have been dedicated to reducing energy and water consumption in the foodservice industry through the use of efficient equipment, adoption of best practices and the promotion of emerging and sustainable technologies. Find Out More.FISHNICK - SERVICES
Energy Surveys. The first step to a more energy-efficient operation is evaluating your current equipment and systems. An FSTC energy analyst can help make this process much easier by visiting your facility and examining the following energy- and water-using systems: cooking appliances, lighting, refrigeration, ventilation, water heating, sanitation/dishwashing, and water fixtures. FISHNICK - COVID-19 TIPS Fishnick - COVID-19 Tips. The Frontier Energy Food Service Technology Center is dedicated to helping the commercial foodservice industry navigate the challenges of the COVID-19 pandemic through lower utility bills and increased productivity. As the crisis continues to change daily and directly affect restaurant operations, the FSTC team would FISHNICK - RESOURCES California Energy WiseCaEnergyWise.com. California Energy Wise is home to the California investor-owned utilities' foodservice customer offerings, including: Seminars. Equipment Rebates. Energy Calculators.Try Before You Buy.
FSTC - FOOD SERVICE TECHNOLOGY CENTER The Food Service Technology Center (FSTC) is the hub for foodservice energy & water efficiency education, training, and testing. Our guests frequently include foodservice equipment manufacturers, reps, and dealers; restaurant owners, operators, and staff; institutional kitchen operators (e.g. universities, correctional facilities, etc.); foodservice designers and consultants; culinary CEC PLUG LOAD PROJECT The primary goals of this research-based demonstration project were to assess the energy load and energy reduction potential of unventilated commercial plug load foodservice equipment, characterize equipment usage through field monitoring at a variety of commercial kitchens in Northern California, and demonstrate reduced energy consumption through the use of pre-commercial appliance designs COMMERCIAL FOODSERVICE EQUIPMENT LIFE-CYCLE COST Commercial Foodservice Equipment Life-cycle Cost Calculator - Electric Convection Oven. Electric Oven Lifecycle Cost Calculator. User Input. Oven. Base Efficiency Oven. Oven Performance (Based on ASTM Standard Test Method F1496) Oven Size (Select from Box ENERGY REDUCTION IN COMMERCIAL KITCHENS Introduction America has the highest carbon footprints in the world, consuming 20 metric tons per person compared to an average of 4 tons worldwide1.An average American eats out more than 180 times a year2, and over a quarter of the US population is indirectly involved in the foodservice industry3 which consumes millions of therms of gas and megawatts of electricity emitting greenhouse gases. INDUCTION COOKTOP ANALYSIS Induction Cooktop Analysis Introduction Induction, defined as the production of an electromotive force across an electrical conductor in a changing magnetic field, is a highly efficient method of transferring energy to electrical components like CONDECO RESIDENTIAL CONDUCTION COOKTOP PERFORMANCE AND 2 Frontier Energy Report # 501350103-R0 Policy on the Use of Food Service Technology Center Test Results and Other Related Information •Frontier Energy and the FSTC do not endorse particular products or services from any specific manufacturer or service provider. •The FSTC is strongly committed to testing foodservice equipment using the best available scientific techniques and instrumentation. FISHNICK - COVID-19 TIPS Fishnick - COVID-19 Tips. The Frontier Energy Food Service Technology Center is dedicated to helping the commercial foodservice industry navigate the challenges of the COVID-19 pandemic through lower utility bills and increased productivity. As the crisis continues to change daily and directly affect restaurant operations, the FSTC team wouldFISHNICK - ABOUT US
With 20 years in the food service industry and 15 years in the kitchen, he is eager to share his knowledge and expertise with the industry. Duesler has experience in a wide variety of full-service restaurants including small family-owned operations, volume andmulti-course fine
FSTC - FOOD SERVICE TECHNOLOGY CENTER The Food Service Technology Center (FSTC) is the hub for foodservice energy & water efficiency education, training, and testing. Our guests frequently include foodservice equipment manufacturers, reps, and dealers; restaurant owners, operators, and staff; institutional kitchen operators (e.g. universities, correctional facilities, etc.); foodservice designers and consultants; culinaryFISHNICK - CONTACT
Contact Us. We are here to answer any questions you have about us or our services. Just send. us a message or give us a call and a member of our team will be happy to talk with you! 12949 Alcosta Blvd #101. San Ramon, CA 94583. 925-866-2844. fstc@frontierenergy.com. COMMERCIAL FOODSERVICE EQUIPMENT LIFE-CYCLE COST Dishmachine Lifecycle Cost Calculator. User Input. Dishmachine. Base Efficiency Dishmachine. Dishmachine Performance (Based on ASTM Standard Test Methods F1696 & F1920) Dishmachine Type (Select from Box at Right) Door Type Undercounter Single Tank Conveyor Multi Tank Conveyor. Low or High Temperature (Select from Box at Right) HighTemperature
CONDECO RESIDENTIAL CONDUCTION COOKTOP PERFORMANCE AND 2 Frontier Energy Report # 501350103-R0 Policy on the Use of Food Service Technology Center Test Results and Other Related Information •Frontier Energy and the FSTC do not endorse particular products or services from any specific manufacturer or service provider. •The FSTC is strongly committed to testing foodservice equipment using the best available scientific techniques and instrumentation. DEMONSTRATION OF HIGH-EFFICIENCY HOT WATER SYSTEMS IN Frontier Energy, Inc. 12949 Alcosta Blvd., Suite 101, San Ramon, Ca 94583 Fishnick.com 925.866.2844 Innovative High-Efficiency Equipment- Hot Water System & Commercial HIGH PERFORMANCE FRYING 2016 2016 Fisher-Nickel, inc. High Performance Frying Get the Most Out of Your Fryer Operation Presented by: FSTC W or kfor ce Educati on &Tr ai ni ng
APPLYING STATE OF THE ART COMMERCIAL KITCHEN VENTILATION Applying State of the Art Commercial Kitchen Ventilation Technologies for Comfort and Performance February 21, 2018 Rich Swierczyna SeniorEngineer
CALIFORNIA ENERGY COMMISSION COOKLINE REPLACEMENT STUDY rontier Energy Alsa Bl uie an ran CA FCK.C DCKV control interface showing individual exhaust and makeup air fan speeds. DCKV in-hood air opacity sensor. After: • The single-phase fan motors were upgraded to three-phase motors. THE FOODSERVICE ENERGY EFFICIENCY EXPERTSFSTCSERVICESABOUTRESOURCESCONTACT Over 30 Years of Experience. Since 1987, our team of engineers, educators, researchers and industry professionals have been dedicated to reducing energy and water consumption in the foodservice industry through the use of efficient equipment, adoption of best practices and the promotion of emerging and sustainable technologies. Find Out More. FISHNICK - SERVICESFISHNICK Energy Surveys. The first step to a more energy-efficient operation is evaluating your current equipment and systems. An FSTC energy analyst can help make this process much easier by visiting your facility and examining the following energy- and water-using systems: cooking appliances, lighting, refrigeration, ventilation, water heating, sanitation/dishwashing, and water fixtures. FISHNICK - ABOUT USFISHNICK REBATESFISHNICK REPORTS With 20 years in the food service industry and 15 years in the kitchen, he is eager to share his knowledge and expertise with the industry. Duesler has experience in a wide variety of full-service restaurants including small family-owned operations, volume andmulti-course fine
FISHNICK - RESOURCES California Energy WiseCaEnergyWise.com. California Energy Wise is home to the California investor-owned utilities' foodservice customer offerings, including: Seminars. Equipment Rebates. Energy Calculators.Try Before You Buy.
FISHNICK - COVID-19 TIPSFISHNICK Fishnick - COVID-19 Tips. The Frontier Energy Food Service Technology Center is dedicated to helping the commercial foodservice industry navigate the challenges of the COVID-19 pandemic through lower utility bills and increased productivity. As the crisis continues to change daily and directly affect restaurant operations, the FSTC team would FSTC - FOOD SERVICE TECHNOLOGY CENTER The Food Service Technology Center (FSTC) is the hub for foodservice energy & water efficiency education, training, and testing. Our guests frequently include foodservice equipment manufacturers, reps, and dealers; restaurant owners, operators, and staff; institutional kitchen operators (e.g. universities, correctional facilities, etc.); foodservice designers and consultants; culinary CEC PLUG LOAD PROJECT The primary goals of this research-based demonstration project were to assess the energy load and energy reduction potential of unventilated commercial plug load foodservice equipment, characterize equipment usage through field monitoring at a variety of commercial kitchens in Northern California, and demonstrate reduced energy consumption through the use of pre-commercial appliance designsRICHARD YOUNG
4/18/2016 17 31% Energy Savings =$388/year 0 20 40 60 80 100 120 140 0123456789101112131415161718192021222324 Input Rate (kBtu/h) Test Time CONDECO RESIDENTIAL CONDUCTION COOKTOP PERFORMANCE AND 2 Frontier Energy Report # 501350103-R0 Policy on the Use of Food Service Technology Center Test Results and Other Related Information •Frontier Energy and the FSTC do not endorse particular products or services from any specific manufacturer or service provider. •The FSTC is strongly committed to testing foodservice equipment using the best available scientific techniques and instrumentation. THE FOODSERVICE EQUIPMENT & SUPPLIES MARKET: 2018 FER 2 Foodservice Equipment Reports ©2018 3 General Economy Overview •Most of the macroeconomic factors that drive commercial foodservice sales are quite positive and are mostly forecast to improve in 18 butslow in 19.
THE FOODSERVICE ENERGY EFFICIENCY EXPERTSFSTCSERVICESABOUTRESOURCESCONTACT Over 30 Years of Experience. Since 1987, our team of engineers, educators, researchers and industry professionals have been dedicated to reducing energy and water consumption in the foodservice industry through the use of efficient equipment, adoption of best practices and the promotion of emerging and sustainable technologies. Find Out More. FISHNICK - SERVICESFISHNICK Energy Surveys. The first step to a more energy-efficient operation is evaluating your current equipment and systems. An FSTC energy analyst can help make this process much easier by visiting your facility and examining the following energy- and water-using systems: cooking appliances, lighting, refrigeration, ventilation, water heating, sanitation/dishwashing, and water fixtures. FISHNICK - ABOUT USFISHNICK REBATESFISHNICK REPORTS With 20 years in the food service industry and 15 years in the kitchen, he is eager to share his knowledge and expertise with the industry. Duesler has experience in a wide variety of full-service restaurants including small family-owned operations, volume andmulti-course fine
FISHNICK - RESOURCES California Energy WiseCaEnergyWise.com. California Energy Wise is home to the California investor-owned utilities' foodservice customer offerings, including: Seminars. Equipment Rebates. Energy Calculators.Try Before You Buy.
FISHNICK - COVID-19 TIPSFISHNICK Fishnick - COVID-19 Tips. The Frontier Energy Food Service Technology Center is dedicated to helping the commercial foodservice industry navigate the challenges of the COVID-19 pandemic through lower utility bills and increased productivity. As the crisis continues to change daily and directly affect restaurant operations, the FSTC team would FSTC - FOOD SERVICE TECHNOLOGY CENTER The Food Service Technology Center (FSTC) is the hub for foodservice energy & water efficiency education, training, and testing. Our guests frequently include foodservice equipment manufacturers, reps, and dealers; restaurant owners, operators, and staff; institutional kitchen operators (e.g. universities, correctional facilities, etc.); foodservice designers and consultants; culinary CEC PLUG LOAD PROJECT The primary goals of this research-based demonstration project were to assess the energy load and energy reduction potential of unventilated commercial plug load foodservice equipment, characterize equipment usage through field monitoring at a variety of commercial kitchens in Northern California, and demonstrate reduced energy consumption through the use of pre-commercial appliance designsRICHARD YOUNG
4/18/2016 17 31% Energy Savings =$388/year 0 20 40 60 80 100 120 140 0123456789101112131415161718192021222324 Input Rate (kBtu/h) Test Time CONDECO RESIDENTIAL CONDUCTION COOKTOP PERFORMANCE AND 2 Frontier Energy Report # 501350103-R0 Policy on the Use of Food Service Technology Center Test Results and Other Related Information •Frontier Energy and the FSTC do not endorse particular products or services from any specific manufacturer or service provider. •The FSTC is strongly committed to testing foodservice equipment using the best available scientific techniques and instrumentation. THE FOODSERVICE EQUIPMENT & SUPPLIES MARKET: 2018 FER 2 Foodservice Equipment Reports ©2018 3 General Economy Overview •Most of the macroeconomic factors that drive commercial foodservice sales are quite positive and are mostly forecast to improve in 18 butslow in 19.
FISHNICK - ABOUT US
Todd Bell is a Senior Program Manager with Frontier Energy’s Food Service Technology Center and is responsible for Frontier Energy’s energy audit/site survey services, which examine the cooking equipment, HVAC, lighting, refrigeration, water heating and sanitation systems in commercial foodservice operations to identify utility saving opportunities. COMMERCIAL FOODSERVICE EQUIPMENT LIFE-CYCLE COST Dishmachine Lifecycle Cost Calculator. User Input. Dishmachine. Base Efficiency Dishmachine. Dishmachine Performance (Based on ASTM Standard Test Methods F1696 & F1920) Dishmachine Type (Select from Box at Right) Door Type Undercounter Single Tank Conveyor Multi Tank Conveyor. Low or High Temperature (Select from Box at Right) HighTemperature
COMMERCIAL FOODSERVICE EQUIPMENT LIFE-CYCLE COST Commercial Foodservice Equipment Life-cycle Cost Calculator - Electric Convection Oven. Electric Oven Lifecycle Cost Calculator. User Input. Oven. Base Efficiency Oven. Oven Performance (Based on ASTM Standard Test Method F1496) Oven Size (Select from Box ENERGY REDUCTION IN COMMERCIAL KITCHENS Introduction America has the highest carbon footprints in the world, consuming 20 metric tons per person compared to an average of 4 tons worldwide1.An average American eats out more than 180 times a year2, and over a quarter of the US population is indirectly involved in the foodservice industry3 which consumes millions of therms of gas and megawatts of electricity emitting greenhouse gases. APPLYING STATE OF THE ART COMMERCIAL KITCHEN VENTILATION Applying State of the Art Commercial Kitchen Ventilation Technologies for Comfort and Performance February 21, 2018 Rich Swierczyna SeniorEngineer
FOOD SERVICE TECHNOLOGY C ENTER MAIN SQUEEZE Seie en ene 12949 Aloa ld, Suie 101, San Ramon CA, 9453 1003932 SM Main Squeeze Oakland, CA Restaurant Case Study Main Squeeze, a “Premium Organic Juicery” located in Oakland, California is a great example of a small independently owned business and a “great INDUCTION COOKTOP ANALYSIS Induction Cooktop Analysis Introduction Induction, defined as the production of an electromotive force across an electrical conductor in a changing magnetic field, is a highly efficient method of transferring energy to electrical components like CALIFORNIA ENERGY COMMISSION COOKLINE REPLACEMENT STUDY rontier Energy Alsa Bl uie an ran CA FCK.C DCKV control interface showing individual exhaust and makeup air fan speeds. DCKV in-hood air opacity sensor. After: • The single-phase fan motors were upgraded to three-phase motors. PLUG LOAD FIELD MONITORING AND REPLACEMENT REPORT FSTC Report # 50138-R0 Plug Load Field Monitoring and Replacement ii Food Service Technology Center Background The information in this report is based on data generated in the field in commercial foodservice facilities by Frontier Energy who operate the FOOD SERVICE TECHNOLOGY CENTER DANVILLE BREWING COMPANY Servie ehngy enter — 12949 Alcosta Blvd., Suite 101, San Ramon CA, 9453 — 1.00.39.372 SN Savings By the Numbers Annual Energy BillReduction*
THE FOODSERVICE ENERGY EFFICIENCY EXPERTSFSTCSERVICESABOUTRESOURCESCONTACT Over 30 Years of Experience. Since 1987, our team of engineers, educators, researchers and industry professionals have been dedicated to reducing energy and water consumption in the foodservice industry through the use of efficient equipment, adoption of best practices and the promotion of emerging and sustainable technologies. Find Out More. FISHNICK - SERVICESFISHNICK Energy Surveys. The first step to a more energy-efficient operation is evaluating your current equipment and systems. An FSTC energy analyst can help make this process much easier by visiting your facility and examining the following energy- and water-using systems: cooking appliances, lighting, refrigeration, ventilation, water heating, sanitation/dishwashing, and water fixtures. FISHNICK - ABOUT USFISHNICK REBATESFISHNICK REPORTS With 20 years in the food service industry and 15 years in the kitchen, he is eager to share his knowledge and expertise with the industry. Duesler has experience in a wide variety of full-service restaurants including small family-owned operations, volume andmulti-course fine
FISHNICK - RESOURCES California Energy WiseCaEnergyWise.com. California Energy Wise is home to the California investor-owned utilities' foodservice customer offerings, including: Seminars. Equipment Rebates. Energy Calculators.Try Before You Buy.
FISHNICK - COVID-19 TIPSFISHNICK Fishnick - COVID-19 Tips. The Frontier Energy Food Service Technology Center is dedicated to helping the commercial foodservice industry navigate the challenges of the COVID-19 pandemic through lower utility bills and increased productivity. As the crisis continues to change daily and directly affect restaurant operations, the FSTC team would FSTC - FOOD SERVICE TECHNOLOGY CENTER The Food Service Technology Center (FSTC) is the hub for foodservice energy & water efficiency education, training, and testing. Our guests frequently include foodservice equipment manufacturers, reps, and dealers; restaurant owners, operators, and staff; institutional kitchen operators (e.g. universities, correctional facilities, etc.); foodservice designers and consultants; culinary CEC PLUG LOAD PROJECT The primary goals of this research-based demonstration project were to assess the energy load and energy reduction potential of unventilated commercial plug load foodservice equipment, characterize equipment usage through field monitoring at a variety of commercial kitchens in Northern California, and demonstrate reduced energy consumption through the use of pre-commercial appliance designsRICHARD YOUNG
4/18/2016 17 31% Energy Savings =$388/year 0 20 40 60 80 100 120 140 0123456789101112131415161718192021222324 Input Rate (kBtu/h) Test Time CONDECO RESIDENTIAL CONDUCTION COOKTOP PERFORMANCE AND 2 Frontier Energy Report # 501350103-R0 Policy on the Use of Food Service Technology Center Test Results and Other Related Information •Frontier Energy and the FSTC do not endorse particular products or services from any specific manufacturer or service provider. •The FSTC is strongly committed to testing foodservice equipment using the best available scientific techniques and instrumentation. THE FOODSERVICE EQUIPMENT & SUPPLIES MARKET: 2018 FER 2 Foodservice Equipment Reports ©2018 3 General Economy Overview •Most of the macroeconomic factors that drive commercial foodservice sales are quite positive and are mostly forecast to improve in 18 butslow in 19.
THE FOODSERVICE ENERGY EFFICIENCY EXPERTSFSTCSERVICESABOUTRESOURCESCONTACT Over 30 Years of Experience. Since 1987, our team of engineers, educators, researchers and industry professionals have been dedicated to reducing energy and water consumption in the foodservice industry through the use of efficient equipment, adoption of best practices and the promotion of emerging and sustainable technologies. Find Out More. FISHNICK - SERVICESFISHNICK Energy Surveys. The first step to a more energy-efficient operation is evaluating your current equipment and systems. An FSTC energy analyst can help make this process much easier by visiting your facility and examining the following energy- and water-using systems: cooking appliances, lighting, refrigeration, ventilation, water heating, sanitation/dishwashing, and water fixtures. FISHNICK - ABOUT USFISHNICK REBATESFISHNICK REPORTS With 20 years in the food service industry and 15 years in the kitchen, he is eager to share his knowledge and expertise with the industry. Duesler has experience in a wide variety of full-service restaurants including small family-owned operations, volume andmulti-course fine
FISHNICK - RESOURCES California Energy WiseCaEnergyWise.com. California Energy Wise is home to the California investor-owned utilities' foodservice customer offerings, including: Seminars. Equipment Rebates. Energy Calculators.Try Before You Buy.
FISHNICK - COVID-19 TIPSFISHNICK Fishnick - COVID-19 Tips. The Frontier Energy Food Service Technology Center is dedicated to helping the commercial foodservice industry navigate the challenges of the COVID-19 pandemic through lower utility bills and increased productivity. As the crisis continues to change daily and directly affect restaurant operations, the FSTC team would FSTC - FOOD SERVICE TECHNOLOGY CENTER The Food Service Technology Center (FSTC) is the hub for foodservice energy & water efficiency education, training, and testing. Our guests frequently include foodservice equipment manufacturers, reps, and dealers; restaurant owners, operators, and staff; institutional kitchen operators (e.g. universities, correctional facilities, etc.); foodservice designers and consultants; culinary CEC PLUG LOAD PROJECT The primary goals of this research-based demonstration project were to assess the energy load and energy reduction potential of unventilated commercial plug load foodservice equipment, characterize equipment usage through field monitoring at a variety of commercial kitchens in Northern California, and demonstrate reduced energy consumption through the use of pre-commercial appliance designsRICHARD YOUNG
4/18/2016 17 31% Energy Savings =$388/year 0 20 40 60 80 100 120 140 0123456789101112131415161718192021222324 Input Rate (kBtu/h) Test Time CONDECO RESIDENTIAL CONDUCTION COOKTOP PERFORMANCE AND 2 Frontier Energy Report # 501350103-R0 Policy on the Use of Food Service Technology Center Test Results and Other Related Information •Frontier Energy and the FSTC do not endorse particular products or services from any specific manufacturer or service provider. •The FSTC is strongly committed to testing foodservice equipment using the best available scientific techniques and instrumentation. THE FOODSERVICE EQUIPMENT & SUPPLIES MARKET: 2018 FER 2 Foodservice Equipment Reports ©2018 3 General Economy Overview •Most of the macroeconomic factors that drive commercial foodservice sales are quite positive and are mostly forecast to improve in 18 butslow in 19.
FISHNICK - ABOUT US
Todd Bell is a Senior Program Manager with Frontier Energy’s Food Service Technology Center and is responsible for Frontier Energy’s energy audit/site survey services, which examine the cooking equipment, HVAC, lighting, refrigeration, water heating and sanitation systems in commercial foodservice operations to identify utility saving opportunities. COMMERCIAL FOODSERVICE EQUIPMENT LIFE-CYCLE COST Dishmachine Lifecycle Cost Calculator. User Input. Dishmachine. Base Efficiency Dishmachine. Dishmachine Performance (Based on ASTM Standard Test Methods F1696 & F1920) Dishmachine Type (Select from Box at Right) Door Type Undercounter Single Tank Conveyor Multi Tank Conveyor. Low or High Temperature (Select from Box at Right) HighTemperature
COMMERCIAL FOODSERVICE EQUIPMENT LIFE-CYCLE COST Commercial Foodservice Equipment Life-cycle Cost Calculator - Electric Convection Oven. Electric Oven Lifecycle Cost Calculator. User Input. Oven. Base Efficiency Oven. Oven Performance (Based on ASTM Standard Test Method F1496) Oven Size (Select from Box ENERGY REDUCTION IN COMMERCIAL KITCHENS Introduction America has the highest carbon footprints in the world, consuming 20 metric tons per person compared to an average of 4 tons worldwide1.An average American eats out more than 180 times a year2, and over a quarter of the US population is indirectly involved in the foodservice industry3 which consumes millions of therms of gas and megawatts of electricity emitting greenhouse gases. APPLYING STATE OF THE ART COMMERCIAL KITCHEN VENTILATION Applying State of the Art Commercial Kitchen Ventilation Technologies for Comfort and Performance February 21, 2018 Rich Swierczyna SeniorEngineer
FOOD SERVICE TECHNOLOGY C ENTER MAIN SQUEEZE Seie en ene 12949 Aloa ld, Suie 101, San Ramon CA, 9453 1003932 SM Main Squeeze Oakland, CA Restaurant Case Study Main Squeeze, a “Premium Organic Juicery” located in Oakland, California is a great example of a small independently owned business and a “great INDUCTION COOKTOP ANALYSIS Induction Cooktop Analysis Introduction Induction, defined as the production of an electromotive force across an electrical conductor in a changing magnetic field, is a highly efficient method of transferring energy to electrical components like CALIFORNIA ENERGY COMMISSION COOKLINE REPLACEMENT STUDY rontier Energy Alsa Bl uie an ran CA FCK.C DCKV control interface showing individual exhaust and makeup air fan speeds. DCKV in-hood air opacity sensor. After: • The single-phase fan motors were upgraded to three-phase motors. PLUG LOAD FIELD MONITORING AND REPLACEMENT REPORT FSTC Report # 50138-R0 Plug Load Field Monitoring and Replacement ii Food Service Technology Center Background The information in this report is based on data generated in the field in commercial foodservice facilities by Frontier Energy who operate the FOOD SERVICE TECHNOLOGY CENTER DANVILLE BREWING COMPANY Servie ehngy enter — 12949 Alcosta Blvd., Suite 101, San Ramon CA, 9453 — 1.00.39.372 SN Savings By the Numbers Annual Energy BillReduction*
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THE FOODSERVICE
ENERGY EFFICIENCY EXPERTS WE HELP CLIENTS ACROSS THE INDUSTRY SAVE ENERGY AND WATER. LET US HELP YOU GET STARTED ON THE PATH TO EFFICIENCY. Who We Are The FSTC What We DoTHE FOODSERVICE
ENERGY EFFICIENCY EXPERTS WE HELP CLIENTS ACROSS THE INDUSTRY SAVE ENERGY AND WATER. LET US HELP YOU GET STARTED ON THE PATH TO EFFICIENCY. Who We Are The FSTC What We DoTHE FOODSERVICE
ENERGY EFFICIENCY EXPERTS WE HELP CLIENTS ACROSS THE INDUSTRY SAVE ENERGY AND WATER. LET US HELP YOU GET STARTED ON THE PATH TO EFFICIENCY. Who We Are The FSTC What We Do OVER 30 YEARS OF EXPERIENCE ------------------------- Since 1987, our team of engineers, educators, researchers and industry professionals have been dedicated to reducing energy and water consumption in the foodservice industry through the use of efficient equipment, adoption of best practices and the promotion of emerging and sustainable technologies.Find Out More
FOODSERVICE IS ENERGY INTENSIVE! ------------------------- FOODSERVICE FACILITIES A restaurant uses up to three times as much energy as other commercialbuildings!
KITCHEN EQUIPMENT
A single fryer, one of the most common appliances, can use as much energy as an entire house! ENERGY SAVINGS = PROFIT Every dollar of energy saved is a dollar that goes directly to thebottom line!
OUR SERVICES
------------------------- We serve many segments of the foodservice industry. Our clients include utilities, manufacturers, equipment representatives, engineers, consultants, governments, universities, regulatory bodies, national chains and mom-and-pop restaurants.PROGRAM DEVELOPMENT
Utilities, Governments, Universities We help establish, promote, and support successful foodservice energy efficiency programs through custom tools & exceptional services. EDUCATION & TRAINING All industry participants From training sessions and classes to webinars and online courses, we have a full slate of educational offerings designed to increase energy efficiency awareness and adoption.TRY BEFORE YOU BUY
Kitchen Operators, Equipment Reps, Manufacturers Our 'Try Before You Buy' program gives customers hands-on experience with the latest energy-efficient equipment before having to commit toa purchase.
EQUIPMENT TESTING
Manufacturers, Equipment Reps, Chains Our ISO-accredited test lab benchmarks the energy performance of a wide range of commercial foodservice equipment.ENERGY SURVEYS
Kitchen Operators, Facility Managers From hotel kitchens to mom-and-pops, we visit a variety of foodservice facilities to assess their energy-saving potential and provide equipment and operational recommendations.CONSULTATIONS
Kitchen Operators, Consultants, Facility Managers Whether you are designing a new restaurant or remodeling an existing one, the FSTC can help you optimize your kitchen design and specify the right equipment.Find Out More
WHAT CLIENTS ARE SAYING ------------------------- > Being able to test new technologies with actual food gave me the > confidence to choose and build new processes for my restaurant that > would have previously been impossible.>
> Matt Greco
> Chef/Owner
> SaltCraft, Pleasanton, CA > We want to thank for the wonderful treatment we received > during our training sessions. Holding them at the Center was > fantastic and the outcome has been great!>
> Jamie Duarte
> Deployment Consultant > McDonald's USA, LLC > I highly recommend to everyone I know who wants to open a > restaurant. It is a great resource.>
> Andrew Hoffman > Operating Partner > Comal, Berkeley, CA ENERGY-SAVING TIPS FOR RESTAURANTS DURING COVID-19 The Frontier Energy Food Service Technology Center is dedicated to helping the commercial foodservice industry navigate the challenges of the COVID-19 pandemic through lower utility bills and increased productivity. As the crisis continues to change daily and directly affect restaurant operations, the FSTC team would like to offer simple energy-saving tips to help shave a little more off your operatingcosts:
Simple Tips
------------------------- The Food Service Technology Center (FSTC) remains closed in response to the COVID-19 outbreak. Stay tuned to this space for updates regarding our eventual reopening. You can still reach us at (925) 866-2844 or fstc@frontierenergy.com Thank you and stay safe!Close
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