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DTSTART;VALUE=DATE:20260909
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UID:10001246-1788940800-1789075800@fcsita.org
SUMMARY:Hatco University
DESCRIPTION:12.5 CEUs available \nThe overall objective of our training is to educate on Food Warming\, Light Cooking\, Hot/Cold Wells\, Hot/Cold Shelves\, Humidified Cabinets\, Lockers\, Water Heating\, Merchandisers\, Drawer Warmers\, Toasters\, Sneeze Guards and their applications in foodservice. We present and discuss the basics and history of each category\, the rules and restrictions that need to be adhered to meet NSF and UL guidelines. The class will also have hands-on interaction with the different types of products. We will also cover items such as the different options and accessories that can improve the efficiency of each product in its application.\nWe will tour of our factory/ This will allow the consultants to see the end-to-end manufacturing process of each product category. We will finish the event with a final exam of the product knowledge they have attained. \nAgenda \nTo register\, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378
URL:https://fcsita.org/event/hatco-university/2026-09-09/
LOCATION:Hatco University\, 208 E. Deck St.\, Sturgeon Bay\, WI\, 54235\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Raoul Cervantes":MAILTO:rcervantes@hatcocorp.com
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DTSTART;VALUE=DATE:20260909
DTEND;VALUE=DATE:20260911
DTSTAMP:20260116T201356Z
CREATED:20260116T201356Z
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UID:10001251-1788940800-1789075800@fcsita.org
SUMMARY:Hatco University
DESCRIPTION:12.5 CEUs available \nThe overall objective of our training is to educate on Food Warming\, Light Cooking\, Hot/Cold Wells\, Hot/Cold Shelves\, Humidified Cabinets\, Lockers\, Water Heating\, Merchandisers\, Drawer Warmers\, Toasters\, Sneeze Guards and their applications in foodservice. We present and discuss the basics and history of each category\, the rules and restrictions that need to be adhered to meet NSF and UL guidelines. The class will also have hands-on interaction with the different types of products. We will also cover items such as the different options and accessories that can improve the efficiency of each product in its application.\nWe will tour of our factory/ This will allow the consultants to see the end-to-end manufacturing process of each product category. We will finish the event with a final exam of the product knowledge they have attained. \nAgenda \nTo register\, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378
URL:https://fcsita.org/event/hatco-university-2/2026-09-09/
LOCATION:Hatco University\, 208 E. Deck St.\, Sturgeon Bay\, WI\, 54235\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Raoul Cervantes":MAILTO:rcervantes@hatcocorp.com
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DTSTART;TZID=America/Los_Angeles:20260910T100000
DTEND;TZID=America/Los_Angeles:20260910T130000
DTSTAMP:20260316T215953Z
CREATED:20260316T215953Z
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UID:10001284-1789034400-1789045200@fcsita.org
SUMMARY:Modernizing the Cookline: A Roadmap Toward a High-Performance\, All-Electric Future
DESCRIPTION:Provided by SCE Foodservice Technology Center\n3 CEUs available \nModernizing a commercial kitchen is a phased process that blends familiar workflows with emerging high-performance technologies. This course provides a practical roadmap for evolving today’s kitchens into efficient\, resilient\, and ultimately all-electric operations. Participants will explore planning and budgeting considerations\, equipment selection strategies\, infrastructure needs\, and the operational impacts of a hybrid transition. The session also highlights lessons learned from operators\, designers\, and facility teams who have already advanced along this path\, offering actionable insights to help you prioritize steps\, engage stakeholders\, and build a clear strategy for a future-ready kitchen. \nLearning Objectives: \nParticipants will be able to: \n\nOutline the key phases involved in transitioning from conventional kitchen systems to hybrid and all-electric operations.\nAssess cost factors\, operational impacts\, and staff training considerations associated with the transition.\nUnderstand equipment selection\, space planning\, electrical capacity\, and ventilation strategies essential for modern electric kitchens.\nApply tools and frameworks to evaluate readiness and prioritize next steps for their own electrification roadmap.\n\nSpeakers:\nMark Duesler Consultant Chef Frontier Energy Food Service Tech Center \nTo register\, contact Andre Saldivar at Andre.Saldivar@sce.com
URL:https://fcsita.org/event/modernizing-the-cookline-a-roadmap-toward-a-high-performance-all-electric-future-2/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
ORGANIZER;CN="Andre Saldivar":MAILTO:Andre.Saldivar@sce.com
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