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  • CaptiveAir Fan Fundamentals – From the Wright Brothers to Today (On-Demand)

    CaptiveAir Fan Fundamentals – From the Wright Brothers to Today (On-Demand)
    Webinar
    Virtual Event

    Know nothing about fans? Perfect! We’ll cover the most fundamental topics like pressure gradients and the fan laws to build your understanding of both Axial and Centrifugal fans. Don’t worry, we make it fun with lots of demonstrations and animations, while tying some of these concepts to the early days of aviation and even cows. Yes, cows. Fans excel at one simple job: moving air. Yet, most people don’t really know how they do so, and that’s ok! But if you’re not most people and want to learn about these neat machines, you’re at the right place. Presenter Information Bill Griffin, President of Engineering and Manufacturing - CaptiveAire Systems, Inc. He is the President of Engineering and Manufacturing with CaptiveAire Systems, the nation’s leading manufacturer of commercial kitchen ventilation systems. Bill began working in the HVAC industry at CaptiveAire in 1999, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and engineering. For over 20 years, his career has focused on the design, development, manufacturing and improvement of products. Bill is a licensed Professional Engineer in the […]

  • Fan Performance Curves- A Deep Dive (On-Demand)

    Fan Performance Curves- A Deep Dive (On-Demand)
    Webinar

    Fan Performance Curves - A Deep Dive – 1 Hour Credit Course Description: Let’s build a fan curve! We’ll start by collecting data on a real fan, and then use the fan laws to extrapolate all the require data. Then we’ll use the curves to size up fans and motors, and along the way we’ll look into eEiciency’s, safety margins, density, and even system eEect. We condensed a wealth of knowledge into 1 video that connects all the dots. Prerequisite Knowledge: None. Presenter Information Bill Griffin, President of Engineering and Manufacturing - CaptiveAire Systems, Inc. Bill Griffin is the President of Engineering and Manufacturing with CaptiveAire Systems, the nation’s leading manufacturer of commercial kitchen ventilation systems. He began working in the HVAC industry at CaptiveAire in 1999, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and engineering. For over 20 years, his career has focused on the design, development, manufacturing and improvement of products. Bill is a licensed Professional Engineer in the state of Pennsylvania and holds 7 patents for products in the kitchen ventilation and […]

  • Baking Bread in a Rack Oven Webinar

    Webinar

    Provided by Revent & the Retail Bakers of America 1 CEUs provided *Complimentary Registration for FCSI Members Running out of space? Can't afford a deck oven? Think you need one for real artisan bread? This live demonstration will show you how one rack oven can handle your entire operation - from morning pastries to crusty sourdough loaves. No deck oven required. Watch sourdough, baguettes, and focaccia baked live in a rack oven. Program: Part 1: Adapting Artisan Bread Techniques for Rack Ovens (20-30 minutes) Jen Heide, Certified Bread Baker and Assistant Pastry Chef at the Everglades Club, will share what bakers need to know about airflow, heat transfer, and steaming when baking artisan bread in rack ovens. Part 2: Artisan Bread Baking Demo (20-30 minutes) Michael Landman, Test Baker at Revent, will bake sourdough loaves, baguettes, and focaccia live in the ONE39 rack oven, followed by Q&A. Attendees can earn FCSI (Foodservice Consultants Society International) continuing education credits. Registration: Free for RBA members | $30 for non-members Register HERE FCSI Members - to request the complimentary registration please contact Sophie Boczek at sophie@retailbakersofamerica.org  

  • Modern Kitchen Ventilation Engineering & Design (On Demand)

    Modern Kitchen Ventilation Engineering & Design (On Demand)

    Brought to you by CaptiveAire Systems Inc. This course is worth 1 CEU. Prerequisite Knowledge: None Learning Objective 1: Understand kitchen ventilation design with code requirements in regards to fire protection and the proper prevention and maintenance needed to reduce risks Learning Objective 2: Overview of history of indoor environmental quality and the technology as it relates to building ventilation systems Learning Objective 3: Recognizing need for new technologies to address customer/building issues in regards to exhaust, humidity and filtration Learning Objective 4: Understand the need for total system integration when it comes to building design For access, contact Mary Atwood - mary.atwood@captiveaire.com 720-772-9971

  • Refrigerant Regulations for Foodservice

    Food Service Technology Center 1075 Serpentine Ln, Suite B, Pleasanton, CA

    Provided in conjunction with Frontier Energy 1.5 CEUs available *In-person and remote Summary: This presentation will review the latest U.S. federal and California state refrigerant regulations and the prescribed phase-down schedules for high-GWP (Global Warming Potential) refrigerant gases used in small commercial HVAC and refrigeration systems that are typically found in restaurants. Low-GWP alternative gases and systems (Class A2L and A3) and the associated energy implications will be discussed. Participants will be able to: 1. Specify refrigeration and HVAC equipment that will be in compliance with State and Federal refrigerant and energy efficiency regulations. 2. Specify equipment that uses the most current adopted low-GWP refrigerants. 3. Use no-cost, online, utility resources to locate energy efficient refrigeration equipment, calculate ROI, and receive incentives under the CA Energy Wise Instant Rebates program. To register for In-Person instruction - Refrigerant Regulations for Foodservice - IN-PERSON - PG&E Energy Education Classes To register for remote instruction - https://pge.docebosaas.com/learn/courses/3349/refrigerant-regulations-for-foodservice  

  • (On Demand) Duct Fundamentals – The Magic of Duct

    (On Demand) Duct Fundamentals – The Magic of Duct
    On Demand Webinar

    Provided by CaptiveAir 1 CEU available Speaker: Bill Griffin German Tabor Course Description: No matter how perfect your HVAC unit conditions the air, it can all go awry if the delivery method is not well thought out. The first step is understanding exactly how air behaves in a duct. From Bernoulli’s Theorem to friction, dynamic losses, system effect, we’ll visualize every step of the way to make the concepts intuitive and fun. Prerequisite Knowledge:  None. Learning Objective 1:  Understanding Total, Static, and Dynamic Pressures within the context of ductwork. Learning Objective 2:  Understanding friction losses and the factors at play in a duct. Learning Objective 3:  Understanding dynamic losses and pressure loss coefficients within duct fittings. Learning Objective 4:  Understanding system effect and its impact on duct losses To access, click this link - https://www.youtube.com/watch?v=AXJ79HH3wi0

  • (On Demand) Parallel Ducts – A Balancing Act

    (On Demand) Parallel Ducts – A Balancing Act
    On Demand Webinar

    Provided by CaptiveAire 1 CEU available Speakers: Bill Griffin, German Tabor Kyle Thompson Course Description: Nature does what it wants, which means air in parallel duct branches doesn’t always behave how me might expect. In this video we’ll explain how we can predict and model complex airflows using simple calculations, and how software does it in an efficient, intuitive way. Prerequisite Knowledge: Duct Fundamentals Learning Objective 1: Understand loss coefficients for diverging tees. Learning Objective 2: Understand how to balance a duct system using the Equal Friction method. Learning Objective 3: Understand how to balance a duct system using the Static Regain method. Learning Objective 4: Understand how software may be used as an alternative to hand calculations, including general advantages and limitations. To access, click this link - https://www.youtube.com/watch?v=Gg5dSWIvJiQ

  • Selecting The Right Ice for the Right Application

    Selecting The Right Ice for the Right Application
    Webinar

    Provided by Middleby 1 CEU available Goal: To Educate Design Consultants on hot to choose the right ice, size their production and storage, and optimize efficiency. A) Why Ice Matters in Hospitality (5 mins) B) Ice Types and Applications (10 mins) C) Front of House vs Back of House Applications (10 mins) D) Sizing, Production & Storage (10 mins) E) Real World Scenarios (10 minutes) F) Choosing the Right Equipment (10 minutes) G) Q&A (5 mins) To register, contact Hannah Guy at hguy@middleby.com.

  • (On-Demand) 10 Trends Shaping the 2025 (and Beyond) Drinks Space — and What That Means for Bar Design and Equipment Specification

    10 Trends Shaping the 2025 (and Beyond) Drinks Space — and What That Means for Bar Design and Equipment Specification
    In-Person or Virtual

    Provided by Perlick 1 CEU available Either In-Person or Virtual Corrinne Walenda offers a glimpse into the future of beverage service with this fast-paced session exploring 10 emerging trends redefining the drinks landscape in 2025 and beyond. From the rise of botanical beverages and boundary-pushing martinis to the return of maximalism, theatrical bartending, and the growing demand for sophisticated low- and no-alcohol cocktails — this class unpacks what’s driving consumer tastes and how bars must evolve in response. We'll connect these trends to practical implications for bar layout, equipment selection, and operational flow, offering actionable takeaways for foodservice design consultants and their architects and clients. Ideal for:  Foodservice design consultants, F&B directors, architects,interior designers, equipment specifiers, and anyone shaping the future of hospitality spaces. To schedule, contact Corrinne Walenda at corrinne.walenda@perlick.com or 414-399-8859.

  • (On-Demand) Ductwork – The Most Overlooked Aspect of HVAC

    (On-Demand) Ductwork – The Most Overlooked Aspect of HVAC
    On Demand Webinar

    Provided by CaptiveAire 1 CEU provided Speakers: Bill Griffin, German Tabor, Kyle Thompson, Nick Perry Course Description: Nobody cares about ductwork. Should you? Absolutely.  We’ll show you why as we explain proper air diffusion, leakage, condensation, and the impact ductwork has on equipment selection and performance. If you’re still thinking of airflow in terms of 400 CFM per ton and traditional diffusers, this is the video for you. Prerequisite Knowledge: None Learning Objective 1: Understand the purpose of air diffusers, how air moves in a space, as well as the distinction between traditional and high induction systems. Learning Objective 2: Understand the importance of thorough duct design in a building and the negative impact of field changes and leaks in a duct system. Learning Objective 3: Understand how duct design can affect airflow requirements and equipment selection. Learning Objective 4: Understand duct condensation and how smart HVAC controls can prevent it. Video link: https://youtu.be/7uQtCyIHIJ4