EPP Set Date Events - TA

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. To register, contact Karen Seeney at kseeney@eaglegrp.com or 302-653-3000 et. 3025.

Provided by California Energy Wise (CEW), Southern California Edison 2 CEUs available Description: The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero net carbon kitchens. This class explains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters. Learn how heat-recovery dishmachines, effective plumbing design, and decentralized, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment. Participants will be able to: Describe the water and energy savings associated with heat recovery dishmachines. Understand the benefits of using heat pump water heaters in commercial foodservice. Understand how heat recovery dishmachines and heat pump water heaters can make each other cost effective. Speaker: Richard Young, Director of Education, Frontier Energy’s, Food Service Technology Center To register, contact Gwen Yamasaki at gwen.yamasaki@sce.com or 626.812.7566.

Join the Middleby Commercial and Residential teams onsite at your local Middleby Showroom for an in-person, experience-driven educational and interactive demonstration. The education will dial in on various equipment integrations in Resi-Mercial™ applications, including: Hotels, Resorts, Country Clubs, Senior Living Facilities, Welcome Centers, Office Spaces, Stadium or Entertainment Suites, Travel or Executive Lounges, Retail Spaces and many more! Approved for 4 CEUs REGISTER For more information contact Meghan Daro mdaro@middleby.com 610-810-6038 Agenda

Provided by FWE / Food Warming Equipment Co. Inc. 7.5 CEUs available Learning Objective:  Provide knowledge of various heating, holding and transport systems to assist in designing future client projects.  We will review construction and design methods, which will allow future FCSI clients to deliver meals efficiently, safely and at top quality.  Categories that will be covered include Low Temperature Cooking, Holding, Serving Equipment, Re-thermalizing Units, Utility Transports, Refrigeration, as well as Portable Bars and Racks.  We will have an in-depth presentation on the benefits of electric smokers, and how they can potentially increase revenue without the costly investment of traditional pit BBQ.  We will close the evening with a Chef hosted, behind the scenes glimpse at Nashville’s hottest small batch bakery, The Buttermilk Ranch, where Executive Chef 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.   To register, contact Travis Hartley at t-hartley@fweco.net or 615-945-2221.

Provided by Middleby 9.25 CEUs available Monday, December 8th – Day 1 1:30 PM – 2:00 PM - Attendees Arrival, Training Room 2:00 PM - Introductions and Housekeeping 2:15 PM - MIK Tour 2:45 PM – Session 1: Automation & Robotics 3:30 PM – Session 2: Automated Cooking Solutions 4:15 PM – Session 3: Automated Braising Solutions 5:00 PM – Review Culinary Competition and Teams, Café 5:15 PM – Culinary Competition Begins 6:30 PM – Cocktails, Dinner and Networking 7:30 PM – Departures from MIK to Hotel   Tuesday, December 9th – Day 2 8:10 AM – Departure from hotel to MIK 8:30 AM – Welcome Reception Coffee Bar / Follett RIDE 9:00 AM – Resi-Mercial and Breakfast 10:00 AM – Session 4: Induction 10:45 AM – Break 11:00 AM – KEYNOTE / Panel 12:00 PM – Session 5: Automated Frying Solutions 12:20 PM – Session 6: IOT 12:40PM – Session 7: Ventless Solutions & Hands On Lunch 2:00 PM – Departures To register, click HERE

Provided by Middleby 13 CEUs available December 2-5, 2025 Middleby invites you to experience the cleanest, safest, and smartest ice on the market! This exclusive session is a focused factory training hosted by Follett Products, where we’ll dive deep into everything nugget ice—from what makes it the consumer favorite to how it transforms operations in foodservice, healthcare, and workplace settings. Held in the beautiful, historic town of Bethlehem, Pennsylvania, this immersive event is specifically designed for design consultants who want to strengthen their understanding of Follett solutions and stay at the forefront of equipment innovation. Come see why nugget ice isn’t just a trend—it’s a category-defining standard. Become your client’s go-to expert on the industry’s cleanest, safest, and most beloved ice solution. Follett Factory Training Details and Registration Page – https://solutions.middleby.com/follett-factory-training-2025