Event Series Fryer Specifying 101

Fryer Specifying 101

Webinar

Provided by Frymaster .5 CEU available Summary: To provide an overview of questions to ask and get answered when specifying a commercial fryer with your clients. Available the last Friday of each month at 12:00 pm Eastern Time. Training Login Information Join the meeting now Meeting ID: 231 803 714 386 Passcode: bH7J6PQ6 For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124

Specifying Like a Pro – From Vision to Reality- Best Practices for Specifying Bar Equipment

Webinar

Provided by Krowne 1 CEU available In this webinar we will review from vision to reality the best practices to specifying bar equipment. Let’s cover all things design from Revit, configuration tools, avoiding common pitfalls and roadblocks within a layout design, the importance of factory collaboration and utilizing other unique product offerings to efficiently design your bar. Click this link to register - Meeting Registration - Zoom

Welbilt Brands 2025 Roadshow

Zink Foodservice 655 Dearborn Park Lane, Columbus, OH

3 CEUs available Agenda: Each 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: Ventless applications Sustainability Electrification Kitchens, and more To register, contact Jeremy Strege at 727-946-3363 or jeremy.strege@welbilt.com 

Nuggett Ice Machine Training

Webinar

Provided by Manitowoc Training 1 CEU available When to specify nuggett and flake ice machines, how to size for various applications, do's and do not's when selecting the machine loaction. To register, contact Eddie Garmon at eddie.garmon@pentair.com or 863-660-6581.

Heat Illness, California Regulations and the Kitchen of the Future

Frontier Energy 1075 Serpentine Lane, Suite B, Pleasanton, CA, United States

Provided by California Energy Wise (CEW), PG&E, Frontier Energy - Food Tech Service Center 1.5 CEU available This 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. Participants will be able to: Appraise an employee's indoor heat illness risk and communicate a plan to come into compliance with the CalOSHA Indoor Heat Illness regulations, Explain how to reduce the ambient heat in a kitchen environment through equipment choice and ventilation optimization, and Employ corrective techniques to reduce water waste in commercial kitchens and […]

Event Series Fryer Specifying 101

Fryer Specifying 101

Webinar

Provided by Frymaster .5 CEU available Summary: To provide an overview of questions to ask and get answered when specifying a commercial fryer with your clients. Available the last Friday of each month at 12:00 pm Eastern Time. Training Login Information Join the meeting now Meeting ID: 231 803 714 386 Passcode: bH7J6PQ6 For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124

Open Flame/Solid Fuel Cookery and Venting

Wood Stone 1801 Bakerview Rd, Bellingham, WA, United States

Provided by Wood Stone 5.5 CEUs available AGENDA 7:30                 Arrival/ Breakfast at factory 8:30-9:30       Factory tour 9:30-9:45         Break 9:45-11:15       Open Flame Cooking and Heat Management (90 Minutes) Education Portion 11:15-11:30     Break 11:30-1              Lunch and Learn-   Open Flame and Solid Fuel Venting and Safety (90 minutes) Education Portion 1-1:15               Break 1:15-2:45        Innovations in Stone Hearth Cooking and Heat on Demand 3-5                    Q&A- Product walkthrough 5:00                Dismissed- Dinner To register, contact Anthony Mukerjee at anthonym@woodstone.net or 360-650-1111 ext. 324.

Event Series Hatco University

Hatco University

Hatco University 208 E. Deck St., Sturgeon Bay, WI, United States

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

Undercounter Ice Maching Training

Webinar

Provided by Manitowoc Ice 1 CEU available When to specify undercounter ice cube machines, how to size for various applications, do's and do not's when selecting the machine loaction. To register, contact Eddie Garmon at eddie.garmon@pentair.com or 863-660-6581

Deep Dive into Commercial Induction Cooking

Frontier Energy 1075 Serpentine Lane, Suite B, Pleasanton, CA, United States

Provided by California Energy Wise (CEW), PG&E, Frontier Energy - Food Tech Service Center 1.5 CEU available This class will start with a broad overview of all the commercial induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot if activity from manufacturers. Next, the class will discuss when and why an operation would need to choose more heavy duty, high-input, induction products versus the lighter duty, lower-input units. Chef Mark will demonstrate several induction technologies, illustrating the advantages of induction cooking and holding using several different food types and cooking techniques. Learn how induction technologies will lower operating costs and help create the kitchen of the future and find out how to get utility rebates for purchasing induction equipment. Participants will be able to: Describe the various induction technologies available for commercial kitchen operations Understand what type of induction equipment is best suited for their menu choices and kitchen operations. Take advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens. Speakers: Mark Duesler, Program Manager, […]

Event Series Fryer Specifying 101

Fryer Specifying 101

Webinar

Provided by Frymaster .5 CEU available Summary: To provide an overview of questions to ask and get answered when specifying a commercial fryer with your clients. Available the last Friday of each month at 12:00 pm Eastern Time. Training Login Information Join the meeting now Meeting ID: 231 803 714 386 Passcode: bH7J6PQ6 For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124

Event Series Hatco University

Hatco University

Hatco University 208 E. Deck St., Sturgeon Bay, WI, United States

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