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
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EPP Set Date Events - TA
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2 events,Provided by FWE & Ovention 12 CEUs available This 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. For more details and to register, contact Travis Hartley at thartley@fweco.net Provided by Eagle Group 5 CEUs available The 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. REGISTER |
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Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW) 1.5 CEUs available As 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. Learning Objectives: Participants will be able to: Explain the basics of heat pump water heaters and resistance water heaters. Approve a HPWH for use in limited-service commercial kitchens Access additional resources that explain optimized hot water systems design. To register, click link - Seminars - California Energy Wise
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Provided by SCE Foodservice Technology Center 3 CEUs available As sustainability becomes a top priority, induction cooking is emerging as a critical solution for decarbonizing commercial kitchens. This session explores how switching to induction can drastically cut energy use, reduce emissions, and contribute to broader climate goals—without compromising kitchen performance. Includes real-world examples and a live demonstration. Learning Objectives: Participants will be able to: Explain how induction technology contributes to energy and emissions reduction. Understand how induction fits into all-electric and low-carbon kitchen models. Identify equipment types and kitchen strategies that support carbon reduction. Review case studies of operations that have successfully electrified cooklines. Observe live demonstrations of induction technology’s capabilities Speakers: Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center To register, contact Andre Saldivar at Andre.Saldivar@sce.com |
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Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW) 2 CEUs available Learn how high-efficiency natural gas equipment is designed to help support energy reduction which could help with cost savings. Explore California Energy Wise and ENERGY STAR® programs, understand standardized testing, and discover rebate opportunities to help elevate kitchen performance. Learning Objectives: After attending this class, participants should be able to: Learn how high‑efficiency natural gas equipment may contribute to lower energy use and potentially lower operational cost savings in modern foodservice environments. Understand how programs like California Energy Wise and ENERGY STAR® support efficient equipment choices through standardized testing, performance criteria, and verification. Discover available incentives and eligible rebate opportunities and learn how they may help offset costs which could improve overall kitchen performance. Audience: Manufacturers, dealers, designers, facility managers Focus: New technologies, equipment testing, efficiency Speakers: Mark Duesler, Consulting Chef at the Frontier Energy, Foodservice Technology Center (FSTC) To register, contact Riki Nanno at rnanno@socalgas.com |
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Provided by SCE Energy Education Center 3 CEUs available As 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. Learning Objectives: Participants will be able to: Explain the basics of heat pump water heaters and resistance water heaters. Approve a HPWH for use in limited-service commercial kitchens Access additional resources that explain optimized hot water systems design. Speakers: Daniel LaCommare, Frontier Energy Food Service Tech Center, Engineer To register, contact Jey Lacey at Jey.Lacey@sce.com
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Provided by Aqua-Pure Water Filtration (Solventum) 1.25 CEU available Water quality plays a critical role in the performance, longevity, and output quality of foodservice equipment but knowing when and how to apply the right filtration solution isn’t always straightforward. This session is designed to give foodservice consultants a foundational understanding of reverse osmosis (RO) and its role in commercial kitchen design. We’ll walk through common water-related challenges, clarify misconceptions about RO, and provide practical guidance on when RO is—and is not—the right solution. Attendees will leave with a clearer understanding of how to evaluate water conditions and confidently recommend appropriate filtration strategies that support both equipment performance and overall guest experience. Learning Objectives By the end of this webinar, participants will be able to: • Identify common water-related issues that impact foodservice equipment and operations • Explain how reverse osmosis works and what it removes from water • Distinguish between RO and other filtration approaches • Recognize common misconceptions about RO and its application • Evaluate when RO is appropriate—and when alternative solutions may be more effective • Apply a balanced, solution-oriented approach when recommending water treatment systems To register, contact Kimi Abdullah at kabdullah@solventum.com |
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