EPP Webinar - TA

Events

Events Search and Views Navigation

Event Views Navigation

Today

  • Electricity DC Fundamentals (On Demand)

    Electricity DC Fundamentals (On Demand)

    Brought to you by CaptiveAire Systems Inc. This course is worth 1 CEU. Prerequisite Knowledge: None Learning Objective 1: Understand electricity on an atomic scale and its history. Learning Objective 2: Understand the importance of having a fundamental understanding of electrical concepts. Learning Objective 3: Visualize electrical materials and components - their interactions and constraints. Learning Objective 4: Understand the basics of utilizing electromagnetic fields. For access, contact Mary Atwood - mary.atwood@captiveaire.com 720-772-9971

  • HVAC Maintenance – A Step by Step Guide

    HVAC Maintenance – A Step by Step Guide
    On Demand Webinar

    Provided by CaptiveAire Systems 1 CEUs available Course Description: A little TLC goes a long way in ensuring your unit performs the way it should. Whether you're a seasoned tech, and engineer, or an owner with a knack for DIY, this video gives you all the steps, tips and tricks to keep an HVAC unit in tip top shape. Prerequisite Knowledge: None. Learning Objective 1: Understanding how to properly and safely disassemble and inspect an HVAC unit. Learning Objective 2: Understanding how to properly clean and maintain heat pre-filters, exchange coils, drain pans and drains. Learning Objective 3: Understanding what cooling and heating parameters must be tested and verified during preventive maintenance. Learning Objective 4: Understanding how to correctly and safely make adjustments to indirect fired heaters. To access, https://www.youtube.com/watch?v=TDMlGDtu20shttps://www.youtube.com/watch?v=TDMlGDtu20s

  • 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

  • What’s Brewing? Beverage Trends Driving the Next Wave of Hospitality

    What’s Brewing? Beverage Trends Driving the Next Wave of Hospitality
    On Demand Webinar

    Provided by Middleby 1 CEU available This course explores how beverage trends are reshaping consumer behavior, social spaces, and modern hospitality. Participants will learn why beverages have become powerful drivers of experience, community, and affordability; how third spaces and warm service encourage guests to linger and connect; and how personalization, wellness, and non-alcoholic innovation are redefining beverage menus. The course also examines emerging flavor and seasonal trends, the role of beverages as accessible “little luxuries,” and how operators are responding to rising costs and labor challenges. Finally, participants will gain insight into how beverage automation supports 24/7 access, consistency, customization, and operational efficiency—while still delivering a high-hospitality guest experience. To schedule, contact Meghan Daro at mdaro@middleby.com or (610) 810-6038.

  • (On-Demand) Health, Safety & Efficiency in Action – Designing for Success: Foodservice Equipment

    (On-Demand) Health, Safety & Efficiency in Action – Designing for Success: Foodservice Equipment

    Provided by Multiteria 1 CEU available Learning Objectives: 1) Serving Line Design: Learn how to specify various serving line types, considering operational needs and food safety. 2) Frame Construction: Differentiate modular, uni-body, and millwork foodservice equipment construction methods. 3) Welding Quality: Learn how to evaluate weld quality and its impact on structural integrity and sanitation. 4) Hot & Cold Wells: Understand design considerations for temperature control, insulation, energy efficiency, and food safety. 5) Health & Safety: Apply health, safety, and wellness principles to equipment selection and layout. Jason Carroll: Having 30 years of experience in the construction industry, Jason brings a unique perspective in dealing with Multiteria clients. Jason has worked closely with many companies ranging from dealers, general contractors, architects and building owners in that time. His career has been built on creating paths to connect good people and adding the value of great products. To request an On-Demand Live Presentation, email Hello@multiteriausa.com

  • Advanced Hot Water: Heat Pump Water Heater Design, Performance, and Environmental Health Implications for Commercial Foodservice

    Food Service Technology Center 1075 Serpentine Ln, Suite B, Pleasanton, CA +1 more

    Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW) 1.5 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 evaluate emerging hot-water technologies. This session explains the fundamentals of heat pump and electric-resistance water heating, and compares the benefits, limitations, and performance considerations of each technology. Participants will learn practical guidance for determining when Heat Pump Water Heaters (HPWHs) are appropriate for limited-service commercial kitchens and how to evaluate them in the absence of detailed Environmental Health guidelines. Learning Objectives: Participants will be able to: Explain the basics of heat pump water heaters and resistance water heaters. Approve a HPWH for use in limited-service commercial kitchens Access additional resources that explain optimized hot water systems design. To register, click link - Seminars - California Energy Wise

  • Electricity DC Fundamentals (On Demand)

    Electricity DC Fundamentals (On Demand)

    Brought to you by CaptiveAire Systems Inc. This course is worth 1 CEU. Prerequisite Knowledge: None Learning Objective 1: Understand electricity on an atomic scale and its history. Learning Objective 2: Understand the importance of having a fundamental understanding of electrical concepts. Learning Objective 3: Visualize electrical materials and components - their interactions and constraints. Learning Objective 4: Understand the basics of utilizing electromagnetic fields. For access, contact Mary Atwood - mary.atwood@captiveaire.com 720-772-9971

  • 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

  • From Manual to Modern: Enhancing Traditional Culinary Processes Through Advanced Kitchen Technologies

    Food Service Technology Center 1075 Serpentine Ln, Suite B, Pleasanton, CA +1 more

    Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW) 1.5 CEUs available This course explores how advanced kitchen technologies can enhance traditional culinary processes to deliver higher performance, streamline labor, and increase profitability. Participants will be introduced to the capabilities of smart tilt skillets, blast chillers, vacuum-sealing tools, and modern holding technologies with an emphasis on how these solutions complement established methods while improving consistency and workflow. The course will also demonstrate how these technologies facilitate food safety, expand production, and create new revenue opportunities. Learning Objectives: Participants will be able to: Explain the core functions, capabilities, and benefits of smart tilt skillets, blast chillers, vacuum-sealing tools, and modern holding technologies. Identify how these technologies enhance food safety, support labor savings, and improve menu flexibility. Evaluate the energy and water efficiency considerations for each technology Assess appropriate applications, sizing requirements, and integration strategies for diverse foodservice environments—from K-12 and healthcare to full-service and high-volume operations. Apply best practices for selecting, operating, and maintaining these technologies to maximize performance, labor efficiency, and overall return on investment. To register, click link Seminars - California Energy Wise

  • (On-Demand) Health, Safety & Efficiency in Action – Designing for Success: Foodservice Equipment

    (On-Demand) Health, Safety & Efficiency in Action – Designing for Success: Foodservice Equipment

    Provided by Multiteria 1 CEU available Learning Objectives: 1) Serving Line Design: Learn how to specify various serving line types, considering operational needs and food safety. 2) Frame Construction: Differentiate modular, uni-body, and millwork foodservice equipment construction methods. 3) Welding Quality: Learn how to evaluate weld quality and its impact on structural integrity and sanitation. 4) Hot & Cold Wells: Understand design considerations for temperature control, insulation, energy efficiency, and food safety. 5) Health & Safety: Apply health, safety, and wellness principles to equipment selection and layout. Jason Carroll: Having 30 years of experience in the construction industry, Jason brings a unique perspective in dealing with Multiteria clients. Jason has worked closely with many companies ranging from dealers, general contractors, architects and building owners in that time. His career has been built on creating paths to connect good people and adding the value of great products. To request an On-Demand Live Presentation, email Hello@multiteriausa.com

  • Electricity DC Fundamentals (On Demand)

    Electricity DC Fundamentals (On Demand)

    Brought to you by CaptiveAire Systems Inc. This course is worth 1 CEU. Prerequisite Knowledge: None Learning Objective 1: Understand electricity on an atomic scale and its history. Learning Objective 2: Understand the importance of having a fundamental understanding of electrical concepts. Learning Objective 3: Visualize electrical materials and components - their interactions and constraints. Learning Objective 4: Understand the basics of utilizing electromagnetic fields. For access, contact Mary Atwood - mary.atwood@captiveaire.com 720-772-9971

  • 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