EPP Webinar - TA

Events

Events Search and Views Navigation

Event Views Navigation

Today

  • (On Demand) Virtual NAFEM Booth 2025

    (On Demand) Virtual NAFEM Booth 2025
    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) […]

  • (On Demand) When to Specify Water Baths vs Blast Chillers

    (On Demand) When to Specify Water Baths vs Blast Chillers
    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 […]

  • Resi-Mercial™ – where residential meets commercial design

    Resi-Mercial™ – where residential meets commercial design
    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.

  • Banquet Carts, What to Consider

    Banquet Carts, What to Consider
    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

    Precision Holding & Why it Matters
    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

    Cook-N-Hold vs. ReTherm vs. Combi
    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

    Mobile Order & Take Out
    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.

  • 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

  • Pizza That Performs: Finding the Oven That Delivers Speed, Savings, and Great Flavor

    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 Pizza is one of America’s favorite foods—and one of the most versatile menu items in commercial kitchens. From traditional deck ovens to high-speed conveyor and ventless electric platforms, the range of pizza oven technologies continues to evolve. This class explores the different types of pizza ovens available in today’s foodservice market and examines how each impacts energy use, throughput, product quality, and labor efficiency. Participants will learn how to match oven performance and features to specific operational needs while optimizing energy efficiency, cost savings, and workflow. Learning Objectives:Participants will be able to: Identify the major types of commercial pizza ovens and their key performance characteristics Compare energy consumption, production capacity, and labor requirements across oven types. Evaluate which pizza oven technologies best align with different foodservice concepts, kitchen layouts, and menu demands. Apply available utility resources and rebates to select energy-efficient pizza oven options that reduce operating costs. To register, click this link: Seminars - California Energy Wise

  • From No-Shows to Loyal Employees: Overcoming Hiring Challenges for Long-Term Success

    Webinar

    Provided by the National Restaurant Show by Informa .75 CEU available Hiring and retention challenges, including interview no-shows and high turnover, continue to disrupt restaurant operations and growth. This session will offer actionable strategies that managers can use to improve the entire cycle of the hiring process – from effective interviews to implementing onboarding practices that foster employee satisfaction and retention. Attendees will learn simple, cost-effective tactics to create a seamless experience for candidates and new hires, ensuring stronger connections and better outcomes. All tips are based on real industry experience and can be applied immediately to overcome hiring roadblocks and build a more stable workforce. Walk away with practical solutions to attract, hire, and retain top talent. REGISTER  

  • From Heat Waves to Water Wins: Helpful Tips for Smarter Kitchens

    Webinar

    Provided by So Cal Gas 1.5 CEUs available Explore two critical challenges in commercial kitchens: managing high-heat environments and reducing water waste. Learn about the newly adopted Cal/OSHA Indoor Heat Illness regulations and their impact on kitchen operations and service professionals. Gain practical strategies to help lower kitchen temperatures and maintain compliance. In the second segment, uncover ways to identify and help prevent potential water-wasting leaks which could reduce inefficient practices in kitchens and dish rooms—all while understanding how California’s water conservation laws may affect costs. Learning Objectives:  Participants will be able to: Understand the essentials of the new Cal/OSHA Indoor Heat Illness regulations and learn practical, real‑world strategies to help reduce kitchen temperatures, which could help improve comfort and safety for staff. Identify the most common sources of water loss—like hidden leaks and inefficient dish-room practices—and learn simple steps to help prevent them before they potentially drive-up costs. Audience: Restaurant owners, chefs, facility managers, dealers, kitchen managers, service technicians, maintenance personnel, risk and safety managers, consultants, designers, equipment manufacturers. Focus: New ventilation and heating regulations, energy efficiency, safety updates. Speakers: Brandon Pimental, Engineer at the Frontier Energy, Foodservice Technology Center (FSTC) Trey Young, Engineer at Frontier Energy, Foodservice Technology Center […]