Hot Water Design for Heat Pump Water Heaters

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 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. Speakers: Richard Young, Director of Education, Frontier Energy’s, Food Service Tech Center Daniel LaCommare, Engineer I, Frontier Energy's, Food Service Tech Center To register, contact […]

Five Pitfalls to Avoid When Designing/Building Wine Storage

Webinar

Provided by Harmonic Wine Displays 1 CEU available Summary Introduction: Overview of wine storage challenges and the importance of proper planning. Defining Wine Storage: Purpose: display, short-term or long-term aging Types: wall racks, wine cabinets, cellars and custom setups Market Growth in Wine Storage: Trends in wine sales and profitability factors Key Considerations: Space and capacity assessment REGISTER  

UMW Netorking Event

The Exchange 224 S. Michigan Avenue, Chicago, IL, United States

The Upper Midwest Chapter of FCSI The Americas cordially invites you to the annual networking reception during the NRA Show Sunday, May 18th 5:00 - 7:00 pm The Exchange 224 S. Michigan Ave. Chicago, IL $50 in advance - $60 at the door Register Now

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, [email protected] or 770-880-4124

Modular Ice Machine Training

Webinar

Provided by Manitowoc Ice 1 CEU available When to specify modular 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 863-660-6581 or  [email protected] 

Hatco Sneezeguard University

Hatco 2300 Wilbur Ave, Antioch, CA, United States

4.75 CEUs available Sneeze Guard University The overall objective of our training is to showcase modern sneeze guard manufacturing and applications. We will start with the basics and history of glass then dive into the rules and restrictions that need to be adhered to to meet NSF guidelines for the different types of sneeze guards available today. The class will also review the different types of mounting options and when and where they should be used followed by the various accessories they might consider in their specification. This will cover items such as the different lighting style and types of lights and lighting figures as well as the different types of strip heaters along with when, where and how to apply them in foodservice applications. We will tour a sneeze guard factory setting that will allow the consultants to see the end-to-end manufacturing process of a sneeze guard from cutting, drilling and tempering the glass to milling and machining the support materials needed. We will round out our meetings by discussing what the future needs look line for sneeze guards. Agenda Day 1 Morning-Mid Afternoon:  Guests arrive/Transportation to hotel 5pm-6pm:   Welcome Reception 6pm-9pm:   Dinner Day 2 8:00-8:30:  History of Glass […]

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 [email protected] or 802.477.3378

BLEND- Where Commercial & Residential Design Meet

Middleby SoCal Residential Showroom Middleby SoCal Residential Showroom 18650 Macarthur Blvd, Irvine, CA, United States

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 [email protected] 610-810-6038 AGENDA

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, [email protected] or 770-880-4124

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 [email protected] 

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, [email protected] or 770-880-4124