EPP Flexible Date Events - TA

Provided by Scotsman Ice System 1.5 CEU available Summary: By attending this program, consultants will have a better understanding of 1) Where to use different types of ice: 2) General knowledge on how ice machines work; 3) Things to consider when deciding on an ice machine; 4) How to cross reference the industry's ice machines; 1)     General Ice Machine Refrigeration Operation Basics 2)     General Ice Machine Sizing Guide: How much ice do I need? 3)     General Ice Machine Application Guide – Air Cooled, Water Cooled, Remotes, Etc… 4)     General Ice Forms – Uses and Applications  Contact Vince Dattolo to schedule: vince.dattolo@scotsman-ice.com or 224.360.9621

Provided by Vulcan- Division of ITW 1.0 CEU available This CEU-eligible course explores the different options for heavy duty range tops and bottoms and how to best assist your clients with specifications. Enroll in FCSI Heavy Duty Range Course **Before you get started, if you have taken the course before, contact Dan  Montgomery - dan.montgomery@vulcanequipment.com orAlex Pinero - Alex.Pinero@vulcanequipment.com to have your progress reset.

Provided by CaptiveAire 1 CEU available Summary This presentation lays a foundation for understanding the world of electronics and computer science. Several basic computing concepts are taught using various methodologies, from simple switches all the way to transistors and microcontrollers. These concepts include digital logic, binary arithmetic, memory and data storage, basic programming, analog to digital conversion, the use of protocols, and more. Prerequisite Knowledge:  Basics of Electricity Learning Objective 1: Understand basic digital logic Learning Objective 2: Understand computer memory Learning Objective 3: Understand the fundamental connection between software and hardware Learning Objective 4: Understand analog to digital conversion Learning Objective 5: Understand protocols, their benefits and uses To access the content, contact Mary Atwood at mary.atwood@captiveaire.com or 720.772.9971

Provided by Tucs Equipment 1 CEU available Summary: I. Introduction (5 minutes) Welcome and overview of the NAFEM booth tour Importance of cook-chill systems in food production What attendees can expect to learn II. Basic Cook-Chill Line Overview (5 minutes) Components of a typical cook-chill system: - Kettles - Baggers - Water baths Process flow summary Scalability and facility implications III. In-Depth Look at Kettles (10 minutes) Types and configurations Agitators: styles and applications Controls and automation features Installation: platforms, pits, steps IV. Bagging Solutions (5 minutes) Bagging equipment overview: - Tipper tie - Heat sealers - Auto and mobile pump fills Selecting the right bagging option V. Chilling Solutions (5 minutes) Chiller types: - Tumble chillers - Batch chillers - Linear chillers Cook-chill tanks Product quality and cooling efficiency VI. Supporting Infrastructure (10 minutes) Hoists and lifts Ice builders and replacement solutions Hose washing systems: - Three-compartment sinks - Hose wash stations VII. Accessories & Specialty Equipment (5 minutes) Pumps and conveyors Pureeing options: - Stick blenders - Emulsifiers Grease management solutions: - Grease carts - Collection systems VIII. Conclusion (2–3 minutes) Recap of key benefits Unique booth innovations Contact and booth follow-up invitation IX. Q&A Session (10 minutes) […]

Provided by Tucs Equipment 1 CEU available Summary: Welcome & Introduction (5 minutes) Learning Objective: Understand why efficient cooling is critical in commercial kitchens. Topics: Importance of cooling hot food safely and efficiently. Risks of using improper cooling methods. Cooling Options Overview (10 minutes) Learning Objective: Identify the pros and cons of water baths (batch chillers) vs. blast chillers. Topics: Why walk-in coolers are not ideal for hot food. How water baths and blast chillers differ in cooling mechanisms (thermal conductivity of water vs. air). Energy efficiency, space, and operational considerations. Choosing the Right Method for Your Operation (15 minutes) Learning Objective: Match cooling methods to specific food products and kitchen needs. Topics: Flexibility of blast chillers for diverse food types (pasta, sauces, meats). Batch chillers for sealed products and shelf life extension. Space-saving setups: stacking equipment, mobile carts, and installation tips. Enhancing Efficiency with Automation (10 minutes) Learning Objective: Learn how automated systems can improve labor efficiency and consistency. Topics: Features of automated blast chillers and water baths. Case example: Labor savings and food safety improvements in St. Paul Schools. Summary & Takeaways (5 minutes) Learning Objective: Consolidate key insights for making informed equipment decisions. Topics: When to use each method. Long-term cost savings […]

Provided by Middleby 1 CEU available Summary: As the demand for more comfortable, functional, and aesthetically pleasing commercial spaces continues to grow, Resi-Mercial design oIers a unique opportunity to enhance user experience while maintaining practicality. By blending residential-style appliances and elements with commercial functionality, designers can create spaces that feel more welcoming, luxurious, and eIicient. It's important to consider the specific needs of each space and carefully assess when and where to integrate these appliances, ensuring they meet both design goals and operational requirements. As the lines between residential and commercial design continue to blur, understanding the potential of Resi-Mercial solutions will be crucial for staying ahead in the evolving design landscape. For more information, contact Madison Fitzgerald at mfitzgerald@middleby.com or 7027578498.

Provided by FWE / Food Warming Equipment Co. Inc. 1.0 CEU available Review on the key factors to consider when specifying equipment for the Acute Care and Long Term Care market segments. Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to setup a time for a live webinar.

Provided by FWE / Food Warming Equipment Co. Inc. 1.0 CEU available Review on the key factors to consider when speicifying banquet equipment. Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to schedule a live webinar.

Provided by FWE / Food Warming Equipment Co. Inc. 1.0 CEU available Review on the key factors to consider when specifying equipment for precision hot food holding and why it matters. Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to schedule a live webinar.  

Provided by FWE / Food Warming Equipment Co. Inc. 1.0 CEU available Review on the key factors to consider when specifying a cook and hold vs. a retherm vs. a combi oven. Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to schedule a live webinar.