12.5 CEUs available The 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. We 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. Agenda To register, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378
EPP Set Date Events - TA
Events
Calendar of Events
|
Monday
|
Tuesday
|
Wednesday
|
Thursday
|
Friday
|
Saturday
|
Sunday
|
|---|---|---|---|---|---|---|
|
0 events,
|
0 events,
|
0 events,
|
0 events,
|
0 events,
|
0 events,
|
0 events,
|
|
0 events,
|
0 events,
|
2 events,12.5 CEUs available The 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. We 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. Agenda To register, contact Raoul Cervantes at rcervantes@hatcocorp.com or 802.477.3378 |
2 events, |
0 events,
|
0 events,
|
0 events,
|
|
0 events,
|
0 events,
|
1 event,
-
Provided by RDT 6 CEUs available Education & Factory Tour This educational workshop is designed to help foodservice consultants navigate refrigeration system design decisions amid evolving refrigerant regulations, state-level GWP restrictions, owner sustainability initiatives, operational realities, service infrastructure limitations, long-term adaptability requirements, and modern connectivity expectations. The program focuses on practical design decision-making, refrigerant strategy, operational performance, serviceability, connectivity planning, and field lessons learned from real-world foodservice refrigeration applications. Upon completion of this program, participants will be able to: Evaluate foodservice refrigeration architectures based on operational, serviceability, and lifecycle considerations. Understand refrigerant classifications, regulatory considerations, and long-term refrigerant strategy implications. Identify design conditions that contribute to refrigeration system performance issues. Recognize connectivity, monitoring, and operational visibility considerations during project planning. Review refrigeration layouts and identify potential operational, coordination, and serviceability concerns. To register, please contact Dave White at dwhite@rdtonline.com |
0 events,
|
0 events,
|
0 events,
|
0 events,
|
1 event,Provided by Middleby 10.25 CEUs available This immersive, hands-on program is designed specifically for foodservice design consultants seeking to deepen their understanding of commercial kitchen equipment and its application within institutional foodservice environments, including education, healthcare, government, and correctional facilities. The course provides a comprehensive overview of commonly specified cooking and kitchen systems, including convection and combi solutions, ice and water solutions, rapid cook and induction, baking solutions and the evolving technologies shaping today’s commercial kitchen environments. The program focuses on specifying and designing for institutional foodservice operations such as K–12 schools, higher education campuses, hospitals, long-term care facilities, government buildings, and correctional facilities. Participants will explore operational considerations, compliance and safety requirements, durability standards, throughput demands, and design implications unique to institutional environments, where reliability, consistency, and efficiency are critical. Attendees will engage in a blend of classroom-style learning and hands-on cooking exercises using live equipment. The experience concludes with an interactive cooking challenge, allowing participants to apply course concepts in a practical setting while reinforcing best practices in equipment selection, space planning, and design decision-making. MAINS Institution Training Details and Registration Page – https://solutions.middleby.com/mains-2026-inst-sept-21-22-consultants |
1 event, |
1 event,September 22 - Mixer (TBD) September 23 - Golf Tournament Heritage Golf Links Tucker, GA Registration Opens Soon! Questions? Email connect@camachousa.com |
0 events,
|
0 events,
|
0 events,
|
0 events,
|
|
0 events,
|
0 events,
|
1 event,Provided by ITW Food Equipment Group 12 CEUs available Join the ITW Food Equipment Group as they present 12 hours of foodservice education from small footprints, designing college dining facilities, and cookline design solutions to mixers, slicers, refrigeration and what's next in warewash. Scan the code below to register |
0 events,
|
0 events,
|
0 events,
|
