FCSI The Americas

Fan Performance Curves- A Deep Dive (On-Demand)
2025-12-01 08:00 - 2025-12-31 17:00 (America/New_York) | 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 HVAC industry.
German Tabor, Filmmaker – CaptiveAire Systems, Inc.
With a decade of experience in ﬁlm and video production, and a technical background in Aviation Maintenance encompassing hydraulic, pneumatic, climate control and electrical systems troubleshooting, German Tabor is uniquely positioned to create effective and compelling engineering fundamentals videos. All of German’s videos are thoroughly reviewed by CaptiveAire engineers to ensure accuracy and the correct application of theories and calculations.

Learning Objective 1:
Understand how a fan performance curve is built, from data acquisition to extrapolation and visualization.
Learning Objective 2:
Understand how to use fan performance curves to correctly size fans and motors.
Learning Objective 3:
Understand Fan Energy Index and the major factors aEecting eEiciency.
Learning Objective 4:
Understand external variables such as density and system eEect and how to account for them.
For Online Access, Contact Mary Atwood – mary.atwood@captiveair.com

Modern Kitchen Ventilation Engineering & Design (On Demand)
2025-12-03 08:00 - 09:00 (America/New_York)
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

Designing the All-Day Bar: From Coffee to Cocktails
2025-12-04 10:00 - 11:00 (America/Chicago) | Webinar
Provided by EuroBar
1 CEU available
As dining spaces evolve, so does the role of the bar. Today’s most engaging venues are reimagining their beverage programs to span the entire day—serving coffee drinks in the morning, non-alc cocktails and aperitivos by afternoon, and cocktails by night. This session explores how design consultants can create flexible, efficient, and visually stunning bar environments that shift seamlessly between service styles.
Led by Livio Lauro, Drinks Expert and Bar Designer, this session will dive into layout considerations and how to specify equipment that supports multiple beverage formats without compromising workflow or aesthetics—ideal for hotels, restaurants, lounges, coffee shops, and multi-use spaces.
Learning Objective 1: Industry Shift: Why all-day beverage concepts are growing
Learning Objective 2: Design Principals for the All-Day Bar
Learning Objective 3: Equipment Strategies for Seamless Transitions
To access the webinar, click HERE

(On Demand) Duct Fundamentals - The Magic of Duct
2025-12-15 08:00 - 09:00 (America/New_York) | 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
2025-12-15 08:00 - 09:00 (America/New_York) | 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
2025-12-15 08:00 - 09:00 (America/New_York) | 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
2025-12-15 08:00 - 09:00 (America/New_York) | 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
2025-12-15 08:00 - 09:00 (America/New_York) | 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

(On Demand) Modular Ice Machine Training
2025-12-15 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Manitowoc Ice
1 CEU available
Summary:
Lern the basics of how and when to specify Modular Ice Machines for your project.
Contact Keith for a link to the webinar:
Keith.pennison@pentair.com
337-304-0188

(On Demand) Water Treatment for Commercial Foodservice Operations
2025-12-15 09:00 - 10:00 (America/New_York) | On Demand Webinar
Provided by Pentair/Everpure
1 CEU Provided
Learn the basics water treatment and how to specify technologies in a commercial foodservice operation.
Contact Keith for a link to the webinar:
Keith.pennison@pentair.com
337-304-0188

Resi-Mercial: Where Commercial and Residential Design Meet
2025-12-18 11:00 - 12:00 (America/Chicago) | Webinar
Provided by Middleby
1 CEU available
This course explores the trends of Resi-Merical design which blends residential-like and commercial elements to create functional stylish spaces. The course will cover how residential appliances used in settings like offices, hotels, and healthcare to improve comfort and end-user experiences. The course also looks at important factors like power, customization and how to seamlessly fit these appliances into commercial settings. Finally, it provides guidances on when to use Resi-Mercial appliances highlighting best uses for them where they may not be suitable.
REGISTER

The Ice Equation
2025-12-18 12:00 - 13:00 (America/Chicago) | Webinar
Provided by Middleby
1 CEU available
This course delivers a quick, practical overview of why ice is critical to the guest experience and smooth operations. Participants will learn how ice quality affects perception, service speed, and costs, and gain a clear understanding of the major ice types and where each is best used. The session covers front vs. back-of-house needs, how to size production and storage for peak demand, and how real-world operations turn these calculations into the right equipment choices. Attendees will leave with a simple framework for selecting the ideal Middleby ice solution based on ice type, capacity, footprint, and operational goals.
REGISTER

(On-Demand) Methods and Systems for Washing Fruit and Vegetables, Thawing and De-Glazing in the Foodservice Industry
2025-12-22 09:00 - 2025-12-31 10:00 (America/New_York) | Webinar
Presented by Immersion Systems Inc.
1 CEU available
Learning Objectives: To educate attendees on the methods, pros and cons of Washing Fruits and Vegetables and Thawing in the Foodservice Industry.
Who will benefit: Attendees (Consultants) who work with Foodservice Operators in recommending the correct solution for their operational needs and educating them of their options.

Speaker Details:
John Cantrell: John Cantrell owns the leadership role at Immersion Systems, Inc., with a focus on product design, innovation, IP, customer interactions and strategic direction. John is an advocate of “new to the world” equipment systems that can dramatically improve Foodservice processes, sanitation, efficiencies, conservation and team member ergonomics. Prior to serving with ISI, John co-founded Power Soak Systems, Inc., which pioneered the product category of “continuous motion” washing. John has over 35 years in the Foodservice Equipment industry.
Scott Heying: Scott Heying serves in a Sales and Marketing role for Immersion Systems, Inc. supporting all sales and marketing efforts as it relates to all market segments, Chain, Institutional, and Retail sales. Scott also served in a similar role at Power Soak Systems, Inc. Scott has over 8 years in the Foodservice Equipment Industry.
For webinar access, contact Scott Heying – scott.heying@immersionsystems.com

Fryer Specifying 101
2025-12-26 12:00 - 12:30 (America/New_York) | 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: [REDACTED]
For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124

The Use of Air Curtains in the Foodservice Industry Beyond the Kitchen's Receiving Door
2026-01-01 08:00 - 08:45 (America/New_York) | On Demand Webinar
Provided by Mars Air Systems
.75 CEU available
The goal of this presentation is to explore additional applications of air curtains beyond the kitchen’s back receiving door. We discuss various air curtain benefits, common industries we serve, various installation applications, and additional features and online tools we provide.
This course is presented by Curtis Rosol, who is a Business Development Engineer at Mars Air Systems. Curtis specializes in new opportunity growth and training, informing and creating awareness of all the benefits air curtains can provide. He is also involved in sales and works closely with the local reps to help promote and sell air curtains.
For access to this webinar, contact Stephanie Rosol at stephanier@marsair.com or (310) 532-1555 x1211.

Electricity DC Fundamentals (On Demand)
2026-01-01 08:00 - 09:00 (America/New_York)
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

DOAS vs RTU Overview (On Demand)
2026-01-01 08:00 - 09:00 (America/New_York)
Brought to you by CaptiveAire Systems Inc.
This course is worth 1 CEU.
Prerequisite Knowledge: None
Learning Objective 1: Understand the traditional mechanical HVAC design and why the market/technology is changing
Learning Objective 2: Understand the primary needs of HVAC equipment in various types of builds
Learning Objective 3: Understand existing equipment challenges with increasing ventilation and filtration requirements
Learning Objective 4: Understand the advancements in dedicated outdoor air systems technology and how this new technology meets changing needs offering affordable and sustainable solutions for the future
For access, contact Mary Atwood – mary.atwood@captiveaire.com
720-772-9971

Introduction to the Psychometric Chart (On Demand)
2026-01-01 08:00 - 09:00 (America/New_York)
Brought to you by CaptiveAire Systems Inc.
This course is worth 1 CEU.
Prerequisite Knowledge: None
Learning Objective 1: Understand how to use psychometric chart
Learning Objective 2: Understand concept of dew point and saturation in air
Learning Objective 3: Understand the benefits of variable speed HVAC technology
Learning Objective 4: Understand why relative humidity is a poor measure of water content in a volume of air
For access, contact Mary Atwood – mary.atwood@captiveaire.com
720-772-9971

Kitchen Fire Suppression Philosophies (On Demand)
2026-01-01 08:00 - 09:00 (America/New_York)

ICE 101 & Industry Cross Reference Tool (On Demand)
2026-01-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by Scotsman Ice System
1.5 CEU available
Summary:
By attending this program, consultants will have a better understanding of 1) Where to use different types of ice: 2) General knowledge on how ice machines work; 3) Things to consider when deciding on an ice machine; 4) How to cross reference the industry’s ice machines;
1) General Ice Machine Refrigeration Operation Basics
2) General Ice Machine Sizing Guide: How much ice do I need?
3) General Ice Machine Application Guide – Air Cooled, Water Cooled, Remotes, Etc…
4) General Ice Forms – Uses and Applications
Contact Vince Dattolo to schedule: vince.dattolo@scotsman-ice.com or 224.360.9621

Heavy Duty-Range: Design & Application (On Demand)
2026-01-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by Vulcan- Division of ITW
1.0 CEU available
This CEU-eligible course explores the different options for heavy duty range tops and bottoms and how to best assist your clients with specifications.
Enroll in FCSI Heavy Duty Range Course
**Before you get started, if you have taken the course before, contact Dan Montgomery – dan.montgomery@vulcanequipment.com orAlex Pinero – Alex.Pinero@vulcanequipment.com to have your progress reset.

Basic Electronics and Computer Science (On Demand)
2026-01-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by CaptiveAire
1 CEU available
Summary
This presentation lays a foundation for understanding the world of electronics and computer science. Several basic computing concepts are taught using various methodologies, from simple switches all the way to transistors and microcontrollers. These concepts include digital logic, binary arithmetic, memory and data storage, basic programming, analog to digital conversion, the use of protocols, and more.
Prerequisite Knowledge:
Basics of Electricity

Learning Objective 1:
Understand basic digital logic
Learning Objective 2:
Understand computer memory
Learning Objective 3:
Understand the fundamental connection between software and hardware
Learning Objective 4:
Understand analog to digital conversion
Learning Objective 5:
Understand protocols, their benefits and uses

To access the content, contact Mary Atwood at mary.atwood@captiveaire.com or 720.772.9971

(On Demand) Virtual NAFEM Booth 2025
2026-01-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Tucs Equipment
1 CEU available
Summary:
I. Introduction (5 minutes)

Welcome and overview of the NAFEM booth tour
Importance of cook-chill systems in food production
What attendees can expect to learn

II. Basic Cook-Chill Line Overview (5 minutes)

Components of a typical cook-chill system:
– Kettles
– Baggers
– Water baths
Process flow summary
Scalability and facility implications

III. In-Depth Look at Kettles (10 minutes)

Types and configurations
Agitators: styles and applications
Controls and automation features
Installation: platforms, pits, steps

IV. Bagging Solutions (5 minutes)

Bagging equipment overview:
– Tipper tie
– Heat sealers
– Auto and mobile pump fills
Selecting the right bagging option

V. Chilling Solutions (5 minutes)

Chiller types:
– Tumble chillers
– Batch chillers
– Linear chillers
Cook-chill tanks
Product quality and cooling efficiency

VI. Supporting Infrastructure (10 minutes)

Hoists and lifts
Ice builders and replacement solutions
Hose washing systems:
– Three-compartment sinks
– Hose wash stations

VII. Accessories & Specialty Equipment (5 minutes)

Pumps and conveyors
Pureeing options:
– Stick blenders
– Emulsifiers
Grease management solutions:
– Grease carts
– Collection systems

VIII. Conclusion (2–3 minutes)

Recap of key benefits
Unique booth innovations
Contact and booth follow-up invitation

IX. Q&A Session (10 minutes)

Open floor for audience questions
Discuss specific challenges or use cases
Share contact info for follow-up

For acccess, contact Rob Mattoch at 303-507-0270 or rmattoch@tucsequipment.com

(On Demand) When to Specify Water Baths vs Blast Chillers
2026-01-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Tucs Equipment
1 CEU available
Summary:

Welcome & Introduction (5 minutes)
Learning Objective: Understand why efficient cooling is critical in commercial kitchens.

Topics:

Importance of cooling hot food safely and efficiently.
Risks of using improper cooling methods.

Cooling Options Overview (10 minutes)
Learning Objective: Identify the pros and cons of water baths (batch chillers) vs. blast chillers.

Topics:

Why walk-in coolers are not ideal for hot food.
How water baths and blast chillers differ in cooling mechanisms (thermal conductivity of water vs. air).
Energy efficiency, space, and operational considerations.

Choosing the Right Method for Your Operation (15 minutes)
Learning Objective: Match cooling methods to specific food products and kitchen needs.

Topics:

Flexibility of blast chillers for diverse food types (pasta, sauces, meats).
Batch chillers for sealed products and shelf life extension.
Space-saving setups: stacking equipment, mobile carts, and installation tips.

Enhancing Efficiency with Automation (10 minutes)
Learning Objective: Learn how automated systems can improve labor efficiency and consistency.

Topics:

Features of automated blast chillers and water baths.
Case example: Labor savings and food safety improvements in St. Paul Schools.

Summary & Takeaways (5 minutes)
Learning Objective: Consolidate key insights for making informed equipment decisions.

Topics:

When to use each method.
Long-term cost savings and efficiency gains.

Q&A Session (15 minutes)
Open discussion with attendees.
Real-world problem-solving and recommendations.
For access, contact Rob Mattoch at 303-507-0270 or rmattoch@tucsequipment.com

Resi-Mercial™ - where residential meets commercial design
2026-01-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by Middleby
1 CEU available
Summary:
As the demand for more comfortable, functional, and aesthetically pleasing commercial spaces continues to grow, Resi-Mercial design oIers a unique opportunity to enhance user experience while maintaining practicality. By blending residential-style appliances and elements with commercial functionality, designers can create spaces that feel more
welcoming, luxurious, and eIicient. It’s important to consider the speciﬁc needs of each space and carefully assess when and where to integrate these appliances, ensuring they meet both design goals and operational requirements. As the lines between residential and commercial design continue to blur, understanding the potential of Resi-Mercial solutions
will be crucial for staying ahead in the evolving design landscape.
For more information, contact Madison Fitzgerald at mfitzgerald@middleby.com or 7027578498.

Foodservice Options for Acute & Longterm Care
2026-01-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by FWE / Food Warming Equipment Co. Inc.
1.0 CEU available
Review on the key factors to consider when specifying equipment for the Acute Care and Long Term Care market segments.
Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to setup a time for a live webinar.

Banquet Carts, What to Consider
2026-01-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by FWE / Food Warming Equipment Co. Inc.
1.0 CEU available
Review on the key factors to consider when speicifying banquet equipment.
Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to schedule a live webinar.

Precision Holding & Why it Matters
2026-01-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by FWE / Food Warming Equipment Co. Inc.
1.0 CEU available
Review on the key factors to consider when specifying equipment for precision hot food holding and why it matters.
Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to schedule a live webinar.

Cook-N-Hold vs. ReTherm vs. Combi
2026-01-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by FWE / Food Warming Equipment Co. Inc.
1.0 CEU available
Review on the key factors to consider when specifying a cook and hold vs. a retherm vs. a combi oven.
Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to schedule a live webinar.

Mobile Order & Take Out
2026-01-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by FWE / Food Warming Equipment Co. Inc.
1.0 CEU available
Review on the key factors to consider when specifying equipment for mobile order abd take out staging areas.
