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FREE EVENT: Pizza Forum – A Slice of Innovation with Southern California Edison 🍕
June 10 @ 10:00 am - 2:00 pm PDT
🚀 LAUNCHING THE SECOND ANNUAL PIZZA FORUM – A Slice of Innovation with Southern California Edison 🍕
WHAT’S NEW?
Professional Pizza Consultant Noel Brohner of Slow Rise Pizza has been tapped by SoCalEdison to help host the Second Annual Pizza Forum.
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- Tuesday, June 10, 2025 from 10am-2pm
- SoCalEdison Energy Education Center in Irwindale, CA
This hands-on forum is for anyone looking to level up their pizza game while learning about the latest in energy-efficient ovens, including deck, stone-conveyor, ventless, and so much more.
Noel will be there to demo equipment with you, talk dough and sourdough science if you want, recommend flour combos, and share the recipes, ingredients and tools that top chefs and pizza makers are using to take advantage of new technologies to boost performance and production.
Not only that, Noel has lots of fun ideas that pizza makers of all levels will will appreciate. And he’s coming up with new ideas almost everyday…
Want to Know Some of Noel’s Favorite Ideas so far?
- Bring your own pizza dough to the event and test it out – or use ours
- Learn which ovens are best for baking and re-heating your pizza or ours
- Try your dough or ours on an electric deck oven – or two, or three
- Try your dough or ours on a conveyor oven with refractory stones
- Try your dough or ours on an impingement oven
- Try your dough or ours on a ventless oven
Why You Should Attend?
- Taste pizzas made with industry-leading ovens
- Taste pizzas made with the highest quality ingredients
- Explore tools to cut costs and increase output
- Get info on rebates, incentives, and sustainability
- Meet fellow pizza pros, bakers, designers, and dealers
Who Should Come?
- Restaurant owners and foodservice operators
- Chefs and pizza makers
- Kitchen designers and consultants
- Equipment reps and energy experts
What You’ll Learn?
- The real difference between deck, conveyor, and impingement ovens
- How to control labor costs and increase production capacity
- What ventless ovens can do for flexible kitchen design
- Where to find rebates and energy-saving programs from SCE
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For those of you that are not yet familiar with this facility, this is Noel’s favorite location in Los Angeles for so many reasons, and it’s an under utilized resource within the pizza and foodservice community.
Why does Noel like the So Cal Edison facility so much?
- It’s Free, while most commercial kitchens charge a rental fee.
- You can take pizza consulting clients here to test out new equipment.
- They don’t just have pizza ovens – they have everything.
- Think of it as the Noah’s Ark of electric restaurant equipment.
- Their staff of technicians and engineers is super knowledgable and friendly.
- They even help with dishes and clean up when we’re done!
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Some of Noel’s favorite oven companies will be there making pizza and answering questions as well as a variety of hand-picked premium pizza-related products:
Bakers Pride
- Countertop Deck: Baker’s Pride P-22
- Countertop Deck: Baker’s Pride P-44
Cambro
- Pellet Fired Countertop Deck: Cookshack PZ400
- Induction Cooktop: Cooktek Six Hob
- Induction Cooktop: Cooktek Four Hob
Cuppone
- Deck Oven: Cuppone Michaelangelo
Di Napoli Tomatoes
Dough Xpress
Ezzo Pepperoni
- Stone Conveyor: Fiero TS B1 Stonebelt
- Cheese Shredder: Globe
Grande Cheese Company
Heat Seal
Leaven Foods Instant Sourdough
- Conveyor: Lincoln Aperion 2424
- Deck Oven: Marra Forni ELST 55-36
- High Speed Oven: Merrychef conneX 16
- Conveyor: Middleby Marshall PS2620
- Rapid Cook: Ovention S2000 3PH
- Rapid Cook: Ovention Double Milo
- Deck Oven: Pizza Master PM932ED
- Rapid Cook: Pratica Fit
- Deck Oven: Sveba Dahlen HT Series
- Rapid Cook: Turbochef Fire
- Rotating Deck Oven: Woodstone OneRev
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