EPP Set Date Events - TA

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

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

September 22 - Mixer (TBD) September 23 - Golf Tournament Heritage Golf Links Tucker, GA Registration Opens Soon! Questions? Email connect@camachousa.com

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

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

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 […]

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 […]

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 […]

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 […]

Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW) 4 CEUs available Celebrate the art of baking with an interactive showcase featuring innovative equipment, premium ingredients, […]