From the Editor: FSTC Cuts the Ribbon

One of my favorite resources is the Food Service Tech Center (formerly the Food Service Technology Center). Run by David Zabrowski and Richard Young, vice president and director of Frontier Energy, respectively, the FSTC serves as an unbiased source of truth for information on foodservice equipment performance. And in June, the team cut the ribbon on its new home, located in Pleasanton, Calif.

Services at the FSTC include appliance performance testing, equipment demonstrations and training, and support for utility programs, including the California Foodservice Instant Rebates program (caenergywise.com). Its accredited appliance lab tests equipment for compliance with energy codes and standards, verifies qualification for Energy Star certification and utility incentives, and assists manufacturers with product design and improvement. It also has an airtight ventilation lab that is used for specialized refrigeration and emissions testing in addition to exhaust hood optimization and heat-gain testing.

For operators and designers, the FSTC’s Try Before You Buy program provides an opportunity to test-drive appliances and technologies. Unlike other utility demonstration kitchens, the center supports gas and electric options.

“They can bring in their food product, try cooking on them and just see how they all work together,” Zabrowski says.

He adds that the FSTC partners with local rep groups. “They’ll bring in customers and run demonstrations on the equipment, but it’s in a neutral setting,” he says. “Operators and consultants respond well to that because it’s not a sales environment. They’re also able to take us aside and ask us, ‘Does it really do that?’ We can tell them, ‘This is what our information shows.’ That’s a strong benefit.”

Prior to moving to the Pleasanton location, the FSTC, which is nearly 40 years old, operated in San Ramon, Calif. The old facility was disjointed; the team took over suites as they became available. The entrance was in a classroom and if guests arrived during a presentation, it could be disruptive.

The team designed the latest space from scratch, applying their best practice recommendations for efficient facility design. There is a dedicated outdoor air system for the classrooms and labs, right-sized hot water systems and efficient lighting. A multi-camera AV system allows the team to film and stream high-production-value demonstrations and seminars with the same look as broadcast cooking shows. A wide hallway connects the rooms, and vinyl flooring throughout makes it easy to move equipment.

Zabrowski extends an invitation to the industry to stop by for a visit. I hope I can soon. Visit frontierfstc.com/fstc/ for details.

ALLISON REZENDES
Editor-in-Chief
arezendes@fermag.com

3 THINGS

Here’s a look, by the numbers, at the latest Food Service Tech Center location, now open in Pleasanton, Calif.

10,500
The square footage of the facility, which includes labs, classrooms and an induction cooktop loaning space.

22
The number of staff members who work on-site. There’s also a handful of employees who work remotely.

8
The FSTC’s number of state-of-the-art exhaust hoods, available in part because designing CKV systems properly is a passion for the team.