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SUMMARY:Welbilt Brands 2025 Roadshow
DESCRIPTION:3 CEUs available \nAgenda: \nEach roadshow event will last three hours\, covering all ten attending brands.  During the event\, each brand will present its latest innovations and discuss industry trends\, including: \n\nVentless applications\nSustainability\nElectrification\nKitchens\, and more\n\nTo register\, contact Jeremy Strege at 727-946-3363 or jeremy.strege@welbilt.com 
URL:https://fcsita.org/event/welbilt-brands-2025-roadshow-2/
LOCATION:Zink Foodservice\, 655 Dearborn Park Lane\, Columbus\, OH\, 43085
CATEGORIES:EPP Set Date Events - TA
ORGANIZER;CN="Jeremy Strege":MAILTO:jeremy.strege@welbilt.com
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DTSTART;TZID=America/Chicago:20250716T100000
DTEND;TZID=America/Chicago:20250716T110000
DTSTAMP:20260525T072512
CREATED:20250610T154220Z
LAST-MODIFIED:20260515T190947Z
UID:10001138-1752660000-1752663600@fcsita.org
SUMMARY:Nuggett Ice Machine Training
DESCRIPTION:Provided by Manitowoc Training\n1 CEU available \nWhen to specify nuggett and flake ice machines\, how to size for various applications\, do’s and do not’s when selecting the machine loaction. \nContact Keith for a link to the webinar:\nKeith.pennison@pentair.com \n337-304-0188
URL:https://fcsita.org/event/nuggett-ice-machine-training-2/
LOCATION:Webinar
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Eddie Garmon":MAILTO:eddie.garmon@pentair.com
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DTSTART;TZID=America/Los_Angeles:20250716T100000
DTEND;TZID=America/Los_Angeles:20250716T113000
DTSTAMP:20260525T072512
CREATED:20250310T211748Z
LAST-MODIFIED:20250310T211748Z
UID:10000810-1752660000-1752665400@fcsita.org
SUMMARY:Heat Illness\, California Regulations and the Kitchen of the Future
DESCRIPTION:Provided by California Energy Wise (CEW)\, PG&E\, Frontier Energy – Food Tech Service Center\n1.5 CEU available \nThis class covers two different commercial kitchen challenges: high heat environments and the many kitchen water wasters that can be readily fixed. The first half explains the newly adopted CalOSHA Indoor Heat Illness regulations. These regulations are meant to protect kitchen workers but\, they also apply to equipment service professionals who might be working in those kitchens. Learn the details of these new regulations\, how to help operators lower kitchen temperatures\, and how to come into compliance with these laws. Likewise\, new California laws require that all water utilities follow strict conservation guidelines in both dry and wet years – which could impact water costs. This class will provide training on how to spot and mitigate common water-wasting leaks and wasteful operating practices in kitchens and dishrooms. \nParticipants will be able to: \n\nAppraise an employee’s indoor heat illness risk and communicate a plan to come into compliance with the CalOSHA Indoor Heat Illness regulations\,\nExplain how to reduce the ambient heat in a kitchen environment through equipment choice and ventilation optimization\, and\nEmploy corrective techniques to reduce water waste in commercial kitchens and dishrooms.\n\nSpeakers:\nRichard Young\, Director of Education\, Frontier Energy’s\, Food Service Tech Center \nTo register\, contact Kiana Caban\, kcaban@frontierenergy.com or 925.866.2844
URL:https://fcsita.org/event/heat-illness-california-regulations-and-the-kitchen-of-the-future/
LOCATION:Frontier Energy\, 1075 Serpentine Lane\, Suite B\, Pleasanton\, CA\, 94566\, United States
CATEGORIES:EPP Set Date Events - TA,EPP Webinar - TA
ORGANIZER;CN="Kiana Caban":MAILTO:kcaban@frontierenergy.com
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