Electrifying commercial kitchens is essential for decarbonization but often perceived as costly and complex.
In this recorded roundtable hosted by New Buildings Institute in partnership with the California Energy Design Assistance (CEDA) program, experts discuss electric kitchen equipment solutions. Panelists from Frontier Energy Food Service Technology Center, Rational, and Jade Range/Beech Ovens share insights on electric cooking technologies.
The session covers benefits like safety, improved HVAC performance, and potential cost savings in installation and operations. Real-world case studies highlight successful transitions to all-electric kitchens, addressing challenges and solutions.
Watch the recording to learn how electrification can enhance kitchen efficiency and support climate goals.
View the presentation slides here: Microsoft PowerPoint – AllElectricCommercialKitchens_NBI_June2024
Panelists
Richard Young, Director of Outreach, Frontier Energy FSTC
Frontier Energy Food Service Technology Center (FSTC)—an unbiased, commercial foodservice, research-and-training facility – was trained as an electrical engineer. Initially, Richard started his career in alternative energy. However, he shifted his focus to energy efficiency when he joined the FSTC research team over 34 years ago. Since then, he has been a contributor to the USGBC’s LEED rating system and the EPA’s ENERGY STAR program. Richard focuses his efforts on translating Frontier Energy’s 35 years of food service research into practical information. Over the last 30 years, he has created and delivered over 1500 presentations and classes. As well as authored numerous research reports and articles in magazines, newsletters, and on the web. Richard is currently an advisor to the Mission College culinary education program and the Worldchefs Sustainability Education for Culinary Professionals program. Additionally, he is the creator and author of the online Foodservice Energy Efficiency Expert (Fe3) training and certification program.
Michael Slater, Frontier Energy FSTC
Michael is a Research Engineer with a demonstrated history of working in the renewables and environment industry. As an engineer at Frontier Energy, Inc, Michael specializes in decarbonizing technologies related to hot water systems for the food service industry. Currently, his focus is on the energy and water economics and savings opportunities of large service water heating.
Lee Baker, Vice President of Product Management, RATIONAL Cooking Systems.
Rational is an international manufacturer of cooking appliances for commercial kitchens. Their story began over 50 years ago with the idea of combining dry and moist heat to create the ideal cooking environment. Today, in the USA, they have an install base of over 65,000 units coast to coast and they offer the intelligent iCombi Pro and the iVario Pro which together handle up to 90% of all thermal cooking tasks for commercial kitchens.
Kurt Eickmeyer, CFSP, Senior Vice President, Executive Strategic Initiatives, Jade Range/Beech Ovens
Kurt used his background as a ceramic engineer to help Wood Stone grow from a startup to an industry leader. Resulting in the company achieving more than $30 million in annual revenue. Currently, he is proud to be a part of Jade Range / Beech Ovens bringing innovative, high quality, customer driven initiatives to the rapidly changing world of foodservice.
Moderator:
Susan Harris, Senior Technical Communications Advisor, New Buildings Institute
Susan has over 13 years experience in NBI communications with projects that include the Advanced Water Heating Initiative.
This webinar was put on in partnership with New Buildings Institute.
