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SUMMARY:Fan Performance Curves- A Deep Dive (On-Demand)
DESCRIPTION:Fan Performance Curves – A Deep Dive – 1 Hour Credit \nCourse Description:\nLet’s build a fan curve! We’ll start by collecting data on a real fan\, and then use the fan laws to extrapolate all the require data. Then we’ll use the curves to size up fans and motors\, and along the way we’ll look into eEiciency’s\, safety margins\, density\, and even system eEect. We condensed a wealth of knowledge into 1 video that connects all the dots. \nPrerequisite Knowledge:\nNone. \nPresenter Information\nBill Griffin\, President of Engineering and Manufacturing – CaptiveAire Systems\, Inc.\nBill Griffin is the President of Engineering and Manufacturing with CaptiveAire Systems\, the nation’s leading manufacturer of commercial kitchen ventilation systems. He began working in the HVAC industry at CaptiveAire in 1999\, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and engineering. For over 20 years\, his career has focused on the design\, development\,\nmanufacturing and improvement of products. Bill is a licensed Professional Engineer in the state of Pennsylvania and holds 7 patents for products in the kitchen ventilation and HVAC industry. \nGerman Tabor\, Filmmaker – CaptiveAire Systems\, Inc.\nWith a decade of experience in film and video production\, and a technical background in Aviation Maintenance encompassing hydraulic\, pneumatic\, climate control and electrical systems troubleshooting\, German Tabor is uniquely positioned to create effective and compelling engineering fundamentals videos. All of German’s videos are thoroughly reviewed by CaptiveAire engineers to ensure accuracy and the correct application of theories and calculations.\n\nLearning Objective 1:\nUnderstand how a fan performance curve is built\, from data acquisition to extrapolation and visualization.\nLearning Objective 2:\nUnderstand how to use fan performance curves to correctly size fans and motors.\nLearning Objective 3:\nUnderstand Fan Energy Index and the major factors aEecting eEiciency.\nLearning Objective 4:\nUnderstand external variables such as density and system eEect and how to account for them. \nFor Online Access\, Contact Mary Atwood – mary.atwood@captiveair.com
URL:https://fcsita.org/event/fan-performance-curves/2025-10-01/
LOCATION:Webinar
CATEGORIES:EPP Webinar - TA
ORGANIZER;CN="Mary Atwood":MAILTO:mary.atwood@captiveair.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251022T090000
DTEND;TZID=America/New_York:20251031T100000
DTSTAMP:20260423T105535
CREATED:20250120T231546Z
LAST-MODIFIED:20250121T210535Z
UID:10000736-1761123600-1761904800@fcsita.org
SUMMARY:(On-Demand) Methods and Systems for Washing Fruit and Vegetables\, Thawing and De-Glazing in the Foodservice Industry
DESCRIPTION:Presented by Immersion Systems Inc.\n1 CEU available \nLearning Objectives:  To educate attendees on the methods\, pros and cons of Washing Fruits and Vegetables and Thawing in the Foodservice Industry.\nWho will benefit:  Attendees (Consultants) who work with Foodservice Operators in recommending the correct solution for their operational needs and educating them of their options.\n\nSpeaker Details:\nJohn Cantrell:  John Cantrell owns the leadership role at Immersion Systems\, Inc.\, with a focus on product design\, innovation\, IP\, customer interactions and strategic direction.  John is an advocate of “new to the world” equipment systems that can dramatically improve Foodservice processes\, sanitation\, efficiencies\, conservation and team member ergonomics.  Prior to serving with ISI\, John co-founded Power Soak Systems\, Inc.\, which pioneered the product category of “continuous motion” washing.  John has over 35 years in the Foodservice Equipment industry.\nScott Heying:  Scott Heying serves in a Sales and Marketing role for Immersion Systems\, Inc. supporting all sales and marketing efforts as it relates to all market segments\, Chain\, Institutional\, and Retail sales.  Scott also served in a similar role at Power Soak Systems\, Inc.  Scott has over 8 years in the Foodservice Equipment Industry. \nFor webinar access\, contact Scott Heying – scott.heying@immersionsystems.com
URL:https://fcsita.org/event/on-demand-methods-and-systems-for-washing-fruit-and-vegetables-thawing-and-de-glazing-in-the-foodservice-industry/2025-10-22/
LOCATION:Webinar
CATEGORIES:EPP Webinar - TA
ORGANIZER;CN="Scott Heying":MAILTO:scott.heying@immersionsystems.com
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251028T180000
DTEND;TZID=America/New_York:20251029T143000
DTSTAMP:20260423T105535
CREATED:20250411T141957Z
LAST-MODIFIED:20250411T141957Z
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SUMMARY:Custom Fabrication - Making it Happen
DESCRIPTION:Provided by Eagle Group\n5 CEUs available \nThe consultants who attend will be able to grasp how fabrication techniques have advanced through the years\, this includes\nthe use of both lasers and robotics in manufacturing. They will understand what materials make up stainless steel\, what\nNSF considers food grade materials. How the engineering process works and how it ties to the manufacturing process by computer. \nTo register\, contact Karen Seeney at kseeney@eaglegrp.com or 302-653-3000 et. 3025.
URL:https://fcsita.org/event/custom-fabrication-making-it-happen/
LOCATION:Eagle Group\, 100 Industrial Blvd.\, Clayton\, DE\, 19938\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Karen Seeney":MAILTO:kseeney@eaglegrp.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251029T100000
DTEND;TZID=America/Los_Angeles:20251029T113000
DTSTAMP:20260423T105535
CREATED:20250310T205512Z
LAST-MODIFIED:20250310T210210Z
UID:10000806-1761732000-1761737400@fcsita.org
SUMMARY:Refrigerant Regulations for Foodservice
DESCRIPTION:Provided by California Energy Wise (CEW)\, PG&E\, Frontier Energy – Food Tech Service Center\n1.5 CEU available \nThis presentation will review the latest U.S. federal and California state refrigerant regulations and the prescribed phase-down schedules for high-GWP (Global Warming Potential) refrigerant gases used in small commercial HVAC and refrigeration systems that are typically found in restaurants. Low-GWP alternative gases and systems (Class A2L and A3) and the associated energy implications will be discussed. \nParticipants will be able to: \n\nSpecify refrigeration and HVAC equipment that will be in compliance with State and Federal refrigerant and energy efficiency regulations.\nSpecify equipment that uses the most current adopted low-GWP refrigerants.\nUse no-cost\, online\, utility resources to locate energy efficient refrigeration equipment\, calculate ROI\, and receive incentives under the CA Energy Wise Instant Rebates program.\n\nSpeakers:\nAngelo Karas\, Senior Lab Technician\, Frontier Energy’s Food Service Tech Center \nTo register\, contact Kiana Caban\, kcaban@frontierenergy.com or 925.866.2844
URL:https://fcsita.org/event/refrigerant-regulations-for-foodservice/
LOCATION:Frontier Energy\, 1075 Serpentine Lane\, Suite B\, Pleasanton\, CA\, 94566\, United States
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Kiana Caban":MAILTO:kcaban@frontierenergy.com
END:VEVENT
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DTSTART;TZID=America/Los_Angeles:20251029T100000
DTEND;TZID=America/Los_Angeles:20251029T120000
DTSTAMP:20260423T105535
CREATED:20250408T191236Z
LAST-MODIFIED:20250408T191236Z
UID:10000944-1761732000-1761739200@fcsita.org
SUMMARY:Hot Water Design for Heat Pump Water Heaters
DESCRIPTION:Provided by California Energy Wise (CEW)\, Southern California Edison\n2 CEUs available \nDescription: \nThe California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking\, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric\, zero net carbon kitchens.\nThis class explains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters. Learn how heat-recovery dishmachines\, effective plumbing design\, and decentralized\, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment. \nParticipants will be able to: \n\nDescribe the water and energy savings associated with heat recovery dishmachines.\nUnderstand the benefits of using heat pump water heaters in commercial foodservice.\nUnderstand how heat recovery dishmachines and heat pump water heaters can make each other cost effective.\n\nSpeaker:\nRichard Young\, Director of Education\, Frontier Energy’s\, Food Service Technology Center \nTo register\, contact Gwen Yamasaki at gwen.yamasaki@sce.com or 626.812.7566.
URL:https://fcsita.org/event/hot-water-design-for-heat-pump-water-heaters-2/
LOCATION:6050 N. Irwindale Ave\, Suite E\, 6050 N. Irwindale Ave\, Suite E\, Irwindale\, CA\, 91702\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Gwen Yamasaki":MAILTO:gwen.yamasaki@sce.com
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