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DTSTART;TZID=America/Los_Angeles:20261028T100000
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UID:10001286-1793181600-1793192400@fcsita.org
SUMMARY:Advanced Hot Water: Heat Pump Water Heater Design\, Performance\, and Environmental Health Implications for Commercial Foodservice
DESCRIPTION:Provided by SCE Energy Education Center\n3 CEUs available \nAs more commercial kitchens transition to all-electric operations—whether driven by code requirements or operator preference—Environmental Health Professionals are increasingly asked to evaluate emerging hot-water technologies. This session explains the fundamentals of heat pump and electric-resistance water heating\, and compares the benefits\, limitations\, and performance considerations of each technology. Participants will learn practical guidance for determining when Heat Pump Water Heaters (HPWHs) are appropriate for limited-service commercial kitchens and how to evaluate them in the absence of detailed Environmental Health guidelines. \nLearning Objectives: \nParticipants will be able to: \n\nExplain the basics of heat pump water heaters and resistance water heaters.\nApprove a HPWH for use in limited-service commercial kitchens\nAccess additional resources that explain optimized hot water systems design.\n\nSpeakers:\nDaniel LaCommare\, Frontier Energy Food Service Tech Center\, Engineer \nTo register\, contact Jey Lacey at Jey.Lacey@sce.com
URL:https://fcsita.org/event/advanced-hot-water-heat-pump-water-heater-design-performance-and-environmental-health-implications-for-commercial-foodservice-3/
LOCATION:SCE Energy Education Center\, 4175 S. Laspina\, Tulare\, CA\, Tulare\, United States
CATEGORIES:EPP Set Date Events - TA
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DTSTART;TZID=America/New_York:20261028T130000
DTEND;TZID=America/New_York:20261028T143000
DTSTAMP:20260730T195616Z
CREATED:20260728T163744Z
LAST-MODIFIED:20260730T195616Z
UID:10001323-1793192400-1793197800@fcsita.org
SUMMARY:Reverse Osmosis System Fundamentals for Foodservice Consultants
DESCRIPTION:Provided by Aqua-Pure Water Filtration (Solventum)\n1.25 CEU available \nWater quality plays a critical role in the performance\, longevity\, and output quality of\nfoodservice equipment but knowing when and how to apply the right filtration solution isn’t\nalways straightforward.\nThis session is designed to give foodservice consultants a foundational understanding of\nreverse osmosis (RO) and its role in commercial kitchen design. We’ll walk through\ncommon water-related challenges\, clarify misconceptions about RO\, and provide practical\nguidance on when RO is—and is not—the right solution.\nAttendees will leave with a clearer understanding of how to evaluate water conditions and\nconfidently recommend appropriate filtration strategies that support both equipment\nperformance and overall guest experience. \nLearning Objectives\nBy the end of this webinar\, participants will be able to:\n• Identify common water-related issues that impact foodservice equipment and\noperations\n• Explain how reverse osmosis works and what it removes from water\n• Distinguish between RO and other filtration approaches\n• Recognize common misconceptions about RO and its application\n• Evaluate when RO is appropriate—and when alternative solutions may be more\neffective\n• Apply a balanced\, solution-oriented approach when recommending water treatment systems \nTo register\, contact Kimi Abdullah at kabdullah@solventum.com
URL:https://fcsita.org/event/reverse-osmosis-system-fundamentals-for-foodservice-consultants/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Kimi Abdullah":MAILTO:kabdullah@solventum.com
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