DAY ONE - Session Three: 12:45p-2:30p PST = 1.5 FCSI CEUs
Lunch & Learn: Cooking w/Rapid Cook Ovens -Patrick Simon, Merrychef:
Enjoy your lunch while you learn why rapid cook ovens are growing in popularity. Learn how these ovens support two types of customer operations, identifying the model that best fits your customer's needs and dive into the spec sheet data.
The Post Pandemic 'Kitchen of the Future'
w/ Richard Young (Frontier Energy, fishnick, FSTC):
Richard will share the updated vision for the 'kitchen of the future', discuss the increasing importance of a kitchen's carbon footprint, whether or not electrificationwill be a concern and how an energy efficient kitchen can help your customer stayon within their budget.