EPP Flexible Date Events - TA

Provided by FWE / Food Warming Equipment Co. Inc. 1.0 CEU available Review on the key factors to consider when specifying equipment for mobile order abd take out staging areas.

Provided by CaptiveAire Systems 1 CEUs available Course Description: A little TLC goes a long way in ensuring your unit performs the way it should. Whether you're a seasoned tech, and engineer, or an owner with a knack for DIY, this video gives you all the steps, tips and tricks to keep an HVAC unit in tip top shape. Prerequisite Knowledge: None. Learning Objective 1: Understanding how to properly and safely disassemble and inspect an HVAC unit. Learning Objective 2: Understanding how to properly clean and maintain heat pre-filters, exchange coils, drain pans and drains. Learning Objective 3: Understanding what cooling and heating parameters must be tested and verified during preventive maintenance. Learning Objective 4: Understanding how to correctly and safely make adjustments to indirect fired heaters. To access, https://www.youtube.com/watch?v=TDMlGDtu20shttps://www.youtube.com/watch?v=TDMlGDtu20s

Provided by Middleby 1 CEU available Goal: To Educate Design Consultants on hot to choose the right ice, size their production and storage, and optimize efficiency. A) Why Ice Matters in Hospitality (5 mins) B) Ice Types and Applications (10 mins) C) Front of House vs Back of House Applications (10 mins) D) Sizing, Production & Storage (10 mins) E) Real World Scenarios (10 minutes) F) Choosing the Right Equipment (10 minutes) G) Q&A (5 mins) To register, contact Hannah Guy at hguy@middleby.com.

Provided by Perlick 1 CEU available Either In-Person or Virtual Corrinne Walenda offers a glimpse into the future of beverage service with this fast-paced session exploring 10 emerging trends redefining the drinks landscape in 2025 and beyond. From the rise of botanical beverages and boundary-pushing martinis to the return of maximalism, theatrical bartending, and the growing demand for sophisticated low- and no-alcohol cocktails — this class unpacks what’s driving consumer tastes and how bars must evolve in response. We'll connect these trends to practical implications for bar layout, equipment selection, and operational flow, offering actionable takeaways for foodservice design consultants and their architects and clients. Ideal for:  Foodservice design consultants, F&B directors, architects,interior designers, equipment specifiers, and anyone shaping the future of hospitality spaces. To schedule, contact Corrinne Walenda at corrinne.walenda@perlick.com or 414-399-8859.

Provided by CaptiveAire 1 CEU provided Speakers: Bill Griffin, German Tabor, Kyle Thompson, Nick Perry Course Description: Nobody cares about ductwork. Should you? Absolutely.  We’ll show you why as we explain proper air diffusion, leakage, condensation, and the impact ductwork has on equipment selection and performance. If you’re still thinking of airflow in terms of 400 CFM per ton and traditional diffusers, this is the video for you. Prerequisite Knowledge: None Learning Objective 1: Understand the purpose of air diffusers, how air moves in a space, as well as the distinction between traditional and high induction systems. Learning Objective 2: Understand the importance of thorough duct design in a building and the negative impact of field changes and leaks in a duct system. Learning Objective 3: Understand how duct design can affect airflow requirements and equipment selection. Learning Objective 4: Understand duct condensation and how smart HVAC controls can prevent it. Video link: https://youtu.be/7uQtCyIHIJ4