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DTSTART;TZID=America/Los_Angeles:20260611T100000
DTEND;TZID=America/Los_Angeles:20260611T130000
DTSTAMP:20260429T163141
CREATED:20260316T215545Z
LAST-MODIFIED:20260316T215545Z
UID:10001283-1781172000-1781182800@fcsita.org
SUMMARY:Advanced Hot Water: Heat Pump Water Heater Design\, Performance\, and Environmental Health Implications for Commercial Foodservice
DESCRIPTION:Provided by SCE Foodservice Technology 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 Andre Saldivar at Andre.Saldivar@sce.com
URL:https://fcsita.org/event/advanced-hot-water-heat-pump-water-heater-design-performance-and-environmental-health-implications-for-commercial-foodservice-2/
LOCATION:Southern California Edison – Foodservice Technology Center\, 6050 N. Irwindale Avenue\, Suite E\, Irwindale\, California\, 91702
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Andre Saldivar":MAILTO:Andre.Saldivar@sce.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260615
DTEND;VALUE=DATE:20260618
DTSTAMP:20260429T163141
CREATED:20260306T203835Z
LAST-MODIFIED:20260306T203835Z
UID:10001280-1781481600-1781740799@fcsita.org
SUMMARY:Spring 2026 FWE/Ovention Consultant Seminar
DESCRIPTION:Provided by FWE & Ovention\n12 CEUs available \nThis event will provide knowledge of various heating\, holding and transport systems along with innovative ventless cooking technologies to assist in designing future client projects.  We will review construction and design and fast service methods\, which will allow future FCSI clients to deliver meals efficiently\, safely and at top quality.  Categories that will be covered include Ventless Speed Cooking\, Advanced Finishing Techniques\, Low Temperature Cooking\, Precision Holding\, Serving Equipment and Specialized Refrigeration & Transport.  We will close the evening with a Chef hosted\, behind the scenes educational tour at Nashville’s hottest small batch bakery\, “The Buttermilk Ranch”\, where Executive Chef and Co-Owner Alyssa Gangeri will discuss: What it means to be a small batch bakery\, what top issues are currently faced by the food service industry and how the right equipment can make or break a restaurant. \nFor more details and to register\, contact Travis Hartley at thartley@fweco.net
URL:https://fcsita.org/event/spring-2026-fwe-ovention-consultant-seminar/
LOCATION:Hyatt Place Nashville Downtown\, 301 3rd Avenue South\, Nashville\, TN
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Travis Hartley":MAILTO:t-hartley@fweco.net
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260616
DTEND;VALUE=DATE:20260618
DTSTAMP:20260429T163141
CREATED:20260210T214736Z
LAST-MODIFIED:20260210T214736Z
UID:10001254-1781568000-1781740799@fcsita.org
SUMMARY:Custom Fabrication - Turning Visions Into Reality
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 the use of both lasers and robotics in manufacturing. They will understand what materials make up stainless steel\, what NSF considers food grade materials. How the engineering process works and how it ties to the manufacturing process by computer. \nTo register\, contract Justin Clough at jclough@eaglegrp.com.
URL:https://fcsita.org/event/custom-fabrication-turning-visions-into-reality/
LOCATION:Eagle Group\, 100 Industrial Blvd.\, Clayton\, DE\, 19938\, United States
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Justin Clough":MAILTO:jclough@eaglegrp.com
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260617
DTEND;VALUE=DATE:20260619
DTSTAMP:20260429T163141
CREATED:20250131T152537Z
LAST-MODIFIED:20260116T200226Z
UID:10001243-1781683200-1781818200@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/2026-06-17/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260617
DTEND;VALUE=DATE:20260619
DTSTAMP:20260429T163141
CREATED:20260116T201356Z
LAST-MODIFIED:20260116T201356Z
UID:10001248-1781683200-1781818200@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-2/2026-06-17/
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260623T100000
DTEND;TZID=America/Los_Angeles:20260623T120000
DTSTAMP:20260429T163141
CREATED:20260317T200115Z
LAST-MODIFIED:20260317T200137Z
UID:10001289-1782208800-1782216000@fcsita.org
SUMMARY:Cooking Big\, Cooking Smart: Expert Tips for High-Volume Kitchen
DESCRIPTION:Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW)\n2 CEUs available \nDesigned for commissary and large-batch cooking operations\, this session provides insights to streamline production and maintain quality. Learn best practices for food safety\, production planning\, portion control\, and quality assurance to keep operations efficient and compliant. \nAudience: Restaurant owners\, chefs\, facility managers\, kitchen managers\, foodservice directors\, nutritionists\, dieticians \nFocus: Large-volume cooking systems\, workflow optimization \nLearning Goals: After attending this class\, participants should be able to: \n\nLearn how to plan and organize large‑batch cooking so operations may stay more efficient\, timely\, and help consistency during high‑volume production.\nUnderstand key food‑safety practices and temperature controls which may help keep large‑scale kitchens compliant and provide assistance with protecting customer health.\nDiscover practical techniques for portion control\, workflow optimization\, and quality assurance to boost efficiency without potential risk of compromising quality.\n\nTo register\, contact Gina Christian at gchristian@socalgas.com
URL:https://fcsita.org/event/cooking-big-cooking-smart-expert-tips-for-high-volume-kitchen/
LOCATION:So Cal Gas Energy Resource Center\, 9240 Firestone\, Downey\, CA\, 90241
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Gina Christian":MAILTO:gchristian@socalgas.com
END:VEVENT
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