7 Takeaways From How To Spec Live 2026

From ice machines to induction cooktops, topics covered at last week’s How To Spec Live, presented by California Foodservice Instant Rebates, provided a well-rounded look at equipping foodservice facilities. Expert-filled panel discussions and equipment demos aimed to help operators, consultants and dealers specify the right equipment for their projects. The inaugural event took place at the Frontier Energy Food Service Tech Center in Pleasanton, Calif., on Sept. 23-25.

Learnings from the sessions include the following:

Think through ventilation components, big and small. When specifying ventilation, plan for a worst-case scenario of a hood going down on a weekend. Lara Hardcastle, of Farmers Restaurant Group, says she will work with the manufacturer to understand if there are any “atypical parts” (like, say, a blower motor) so that they can stock them locally and streamline potential maintenance. Halton’s Ben Arnold and Frontier Energy’s David Zabrowski also were on the panel.

Note that a high-efficiency fryer pays off fast. “Investing in a good fryer is going to pay dividends very quickly,” notes Frontier Energy’s Edward Ruan, adding that a high-efficiency fryer will not only pay off financially, but also offer a better product and throughput. The current and future menu, filtration style and a preference/need for gas or electric models mark additional considerations. Frymaster’s Kirk Goss and Chipotle’s Peter Cryan also weighed in with advice.

Weigh various factors that impact ice machine capacity. Among them are actual air and water temperatures—with makers noting two sets with differing capacities on spec sheets—daypart-specific business surges (like morning prep) that can deplete stored ice and more beyond basic arithmetic of 5 pounds of ice per seat. Calculate capacity around your busiest day of the year, reminds panelist Heath Ross, of Ice-O-Matic, who was joined onstage by Scotsman’s Vince Dattolo and Reitano Design Group’s Lauren Charbonneau.

With walk-ins, refrigerant is nuanced and proper installation essential. An EPA mandate for low-GWP refrigerant in walk-ins has been pushed from 2026 to 2032, with only New York requiring A2L refrigerants currently. Present day, however, improper installation of walk-ins is the biggest issue, notes Norlake’s Bryan Waechter, who recommends looking for a commissioning or startup program to ensure a proper install. Waechter was joined by Cini-Little’s Nick Morales and Pappas Restaurants’ Dennis Clark.

Don’t underestimate filtration’s importance with combi ovens. Panelists Carine Wright, of Vulcan, Sebastian Heil, of Unox, and Taylor Maertens, of Bargreen Ellingson, all emphasized the importance of meeting the water requirements on a combi oven’s spec sheet. If water testing shows otherwise, be sure to spec filtration systems, such as carbon or reverse osmosis. Also be honest regarding what you’re cooking to ensure ventless compliance, etc.

Look to programmability for labor-savings. Today’s induction cooktops accept recipe programs, allowing operators with less skilled labor to consistently produce quality menu items. “You’re not going to be overcooking or undercooking because we have it preprogrammed into the cook sequence already,” says Stuart Sharp, of Hatco Corp. “That repeatability and the fact that we’re not over-caramelizing or sticking to the pans … that’s where induction can separate itself from gas.” Spring USA’s Jackson Biller, Vollrath’s Andrew Cronau and Ricca Design Studio’s Danielle Kunkel also participated on the panel.

Dial in high-speed oven settings for best results. When Noodles & Co. switched from clamshell grills to high-speed ovens to prepare chicken, the team spent hours researching the perfect settings. “(With) chicken, inevitably it’s not the same cut, it’s not the same thickness,” says Nadine Rodriguez, now with El Pollo Loco. “We played with the different percentages, the airflow, the microwave component.” In the end, the brand landed juicier, higher-quality chicken. TurboChef’s Drew Enyeart, Unox’s Sebastian Heil and FSTC’s Richard Young also joined the panel.

Along with continuing education, How To Spec also featured two group dinners and other opportunities for attendees to mix and mingle. Take a tour of the event by visiting the event’s media gallery at fermag.com/how-to-spec-live-2026-media-gallery.