With an increase in interest among its customers, SCE is rolling out a new induction equipment lending program.
by Caroline Aoyagi-Stom
Regulars at Pepe’s quick service Mexican restaurant in Downey have long enjoyed the popular establishment’s beans and cheese burritos and shredded beef tacos. Now customers may soon enjoy these same dishes prepared on the latest energy-efficient induction equipment.
SCE’s Foodservice Technology Center recently hosted students from Chino and Chino Hills High Schools for a course in maximizing kitchen space.
Students from Chino High School and Chino Hills High School may not have felt like they were in a classroom, especially since they got to make their own pizzas and eat them afterward.
But that’s exactly what they got: a lesson in energy-efficiency and maximizing the space in your kitchen.
These culinary students recently toured Southern California Edison’s Foodservice Technology Center and learned about the latest in energy-efficient kitchen equipment, including induction ranges, steamers and rapid cook ovens.