Provided by Halton 1 CEU available This is a 1 hour webinar that that will provide understanding on how a Ghost Kitchen Adaptive Hood System can enable flexible, energy‑efficient, safe […]
Brought to you by CaptiveAire Systems Inc. This course is worth 1 CEU. Prerequisite Knowledge:Â None Learning Objective 1: Understand kitchen ventilation design with code requirements in regards to fire protection […]
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
Provided by Aqua-Pure Water Filtration (Solventum) 1.25 CEUs available Specifying the right water filtration solution goes beyond understanding the technology, it requires the ability to evaluate real-world applications, size systems correctly and account for operational and cost considerations. In this session, we’ll build on foundational knowledge and focus on how to apply reverse osmosis (RO) in real foodservice environments. Attendees will learn how to choose and size the right system based on equipment demand, avoid common specification mistakes, and incorporate RO effectively into project designs. This session is designed to provide practical, project-based guidance that helps consultants confidently specify solutions that align with performance needs, operational efficiency, and long-term value. Learning Objectives By the end of this webinar, participants will be able to: • Evaluate when RO is the right solution for specific foodservice applications • Assess equipment water demand and translate requirements into system sizing (GPD and storage) • Identify common mistakes in RO system selection and specification • Compare key considerations such as scalability, efficiency, and installation constraints • Estimate the operational and maintenance costs associated with RO systems • Navigate tools (e.g., KCL) to research and incorporate appropriate filtration solutions into project specifications To register, contact Kimi […]
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 […]
Provided by Halton 1 CEU Available This is a 1 hour webinar that that will provide understanding on how a Food Hall Adaptive Hood System can enable flexible, energy‑efficient, safe […]
Provided by Halton 1 CEU available This is a 1 hour webinar that that will provide understanding on how a Ghost Kitchen Adaptive Hood System can enable flexible, energy‑efficient, safe […]
Brought to you by CaptiveAire Systems Inc. This course is worth 1 CEU. Prerequisite Knowledge:Â None Learning Objective 1: Understand kitchen ventilation design with code requirements in regards to fire protection […]
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
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 […]
Provided by Halton 1 CEU Available This is a 1 hour webinar that that will provide understanding on how a Food Hall Adaptive Hood System can enable flexible, energy‑efficient, safe […]
Provided by Halton 1 CEU available This is a 1 hour webinar that that will provide understanding on how a Ghost Kitchen Adaptive Hood System can enable flexible, energy‑efficient, safe […]
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