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DTSTART;TZID=America/Los_Angeles:20240508T073000
DTEND;TZID=America/Los_Angeles:20240509T170000
DTSTAMP:20260610T083816
CREATED:20240516T202609Z
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UID:10000231-1715153400-1715274000@fcsita.org
SUMMARY:Wood Stone - Open Flame and Solid Fuel Cookery and Venting/ Innovations in Stone Hearth Cooking - 5.5 CEUs
DESCRIPTION:Agenda: \nMay 8th–           Reception- meet and greet- arrival. \nMay 9th  \n7:30                   Arrival/ Breakfast at factory \n8:30-9:30       Factory tour \n9:30-9:45         Break \n9:45-11:15       Open Flame Cooking and Heat Management (90 Minutes) Education Portion \n11:15-11:30     Break \n11:30-1              Lunch and Learn-   Open Flame and Solid Fuel Venting and Safety (90 minutes) Education Portion \n1-1:15                Break \n1:15-2:45        Innovations in Stone Hearth Cooking and Heat on Demand \n3-5                     Q&A- Product walkthrough \n5:00                  Dismissed- Dinner
URL:https://fcsita.org/event/wood-stone-open-flame-and-solid-fuel-cookery-and-venting-innovations-in-stone-hearth-cooking-5-5-ceus/
LOCATION:Wood Stone\, 1801 Bakerview Rd\, Bellingham\, WA\, 98226\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Anthony Mukerjee":MAILTO:anthonym@woodstone.net
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DTSTART;TZID=America/Los_Angeles:20240509T080000
DTEND;TZID=America/Los_Angeles:20240509T170000
DTSTAMP:20260610T083816
CREATED:20240120T163144Z
LAST-MODIFIED:20240120T163144Z
UID:10000200-1715241600-1715274000@fcsita.org
SUMMARY:Wood Stone - Open Flame and solid fuel cookery and venting - (4 CEUs)
DESCRIPTION:Wood Stone/ FCSI Education Program Agenda \nPresenter: Chef Anthony Mukerjee/ Wood Stone Corporate Chef \nTopic: Open flame/ solid fuel cookery and venting \nAgenda: \nMay 8th– Reception- meet and greet- arrival. \nMay 9th \n8am:                 Breakfast at factory \n9-10:                 Factory tour \n10-10:15         Break \n10:15:              Open Flame Cooking and Heat Management (90 Minutes) Education Portion \n11:45:              Lunch \n1:00:                Open Flame and Solid Fuel Venting and Safety (90 minutes) Education Portion \n3:00                 Wood Stone Demo \n5:00                  Dismissed- Dinner \n 
URL:https://fcsita.org/event/wood-stone-open-flame-and-solid-fuel-cookery-and-venting-4-ceus/
LOCATION:Wood Stone\, 1801 Bakerview Rd\, Bellingham\, WA\, 98226\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Anthony Mukerjee":MAILTO:anthonym@woodstone.net
END:VEVENT
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DTSTART;TZID=America/Los_Angeles:20240509T100000
DTEND;TZID=America/Los_Angeles:20240509T113000
DTSTAMP:20260610T083816
CREATED:20240120T153958Z
LAST-MODIFIED:20240120T153958Z
UID:10000186-1715248800-1715254200@fcsita.org
SUMMARY:Frontier Energy - Creating an Effective\, Code-Compliant\, Commercial Kitchen Ventilation (CKV) System in Vented and Ventless Applications - (1.5 CEUs)
DESCRIPTION:The purpose of an exhaust hood in your kitchen is to capture all the heat\, smoke\, and grease generated by the cooking equipment. If it fails to do its job\, the grease and other particles will spill out making the kitchen less comfortable for your staff. And in many cases\, undesirable odors and excess heat will make their way into the dining room and tax your HVAC system. New green building and heat illness regulations have introduced challenges to designers\, environmental health specialists\, and operators\, who want to create effective and safe kitchen ventilation systems while remaining true to building and fire codes. Only well-designed and optimized exhaust systems will meet all standards. \nLearn how to optimize your kitchen exhaust system – whether vented or ventless\, know when and how to use ventless exhaust\, understand how kitchen electrification will affect hood requirements\, and design systems that meet the energy and CalOSHA codes and standards. \nLearning Objectives: \n\nResearch findings on indoor air quality in kitchens and dish rooms.\nSee how space design and troubleshooting differ for various hoods\, including with typical exhaust hoods\, recirculating hoods and unhooded equipment.\nUnderstand upcoming revisions to Title 24 of the California Code of Regulations and Cal OSHA regulations and how they affect the design of commercial kitchens\, both new and retrofit.\nFind utility programs and services\, cost savings and rebates for qualified energy-efficient equipment\n\nSpeakers: \n\nRichard Young\, Director of Education at the Frontier Energy\, Foodservice Technology Center (FSTC)
URL:https://fcsita.org/event/frontier-energy-creating-an-effective-code-compliant-commercial-kitchen-ventilation-ckv-system-in-vented-and-ventless-applications-1-5-ceus/
LOCATION:Frontier Energy\, 1075 Serpentine Lane\, Suite B\, Pleasanton\, CA\, 94566\, United States
CATEGORIES:EPP Your Place Event - TA
ORGANIZER;CN="Kiana Caban":MAILTO:kcaban@frontierenergy.com
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