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  • 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

  • Three Key Cost-Cutting Strategies That Can Save You Six Figures

    .75 CEUs available Every restaurant operator knows that maintaining profit margins is harder than ever. Join us to unearth three proven cost-saving strategies that helped a thriving restaurant group save over $200,000 in just one year—and how you can apply them to your own business. From joining a buying group to reduce purchasing costs, to switching to a self-insured Workman’s Compensation platform, to leveraging AI-driven voice bots for phone orders—these initiatives deliver immediate financial benefits. Don’t miss the chance to learn actionable steps that can save your restaurant six figures. REGISTER NOW

  • Designing for Safety: Integrating fire suppression systems into kitchen design without compromising functionality

    Webinar

    Provided by ANSUL a brand of Johnson Controls and ACCUREX 1 CEU available Join us for an engaging and informative session that explores the essential components of kitchen ventilation and fire suppression systems! Our comprehensive program will cover a wide range of topics, including an introduction to kitchen ventilation systems such as exhaust fans, make-up air units, various hood types, and grease extraction methods. We will also delve into the fundamentals of kitchen fire suppression systems, discussing both appliance-specific coverage and overlapping protection strategies. Building on this foundational knowledge, we will explore advanced integration techniques, offering valuable insights into best practices for seamlessly incorporating fire suppression systems into innovative kitchen designs. Additionally, we will provide an overview of regulatory compliance and industry standards, equipping attendees with the necessary understanding to navigate local regulations effectively. Don't miss this opportunity to enhance your knowledge and skills! Join us for a brief Q&A session at the end, where you can ask your specific questions and engage with our experts. Interested attendees should register using the below link. REGISTER For questions, contact Nabbie Petit-Homme at nabbie.petithomme@jci.com

  • (On-Demand) Methods and Systems for Washing Fruit and Vegetables, Thawing and De-Glazing in the Foodservice Industry

    On-Demand Methods and Systems for Washing Fruit and Vegetables, Thawing and De-Glazing in the Foodservice Industry
    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

    Fryer Specifying 101
    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: bH7J6PQ6 For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124

  • 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

  • Paragon RTU Training (On Demand)

    Paragon RTU Training (On Demand)

    Brought to you by CaptiveAire Systems Inc. Worth 1 CEU Course Description: Learn about Paragon RTU's innovative design that supports energy conservation and reduced operating costs through advanced technologies like direct drive motors, variable speed inverter duty compressors and more. Modulating equipment allows it to deliver the highest efficiencies at part-load conditions. Sensors throughout the unit continually measure a wide variety of data points with remote accessibility and control via CASLink cloud monitoring. Prerequisite Knowledge: None. Learning Objective 1: Understand the fundamental design of Paragon RTU and the integration of advanced HVAC technologies Learning Objective 2: Understand the range of applications for Paragon RTU Learning Objective 3: Understand the benefits of electronic controls that support remote monitoring and accessibility via CASLink cloud software Learning Objective 4: Understand the benefits of conditioning fresh air and the impact Paragon RTU has on building comfort For access, contact Mary Atwood at mary.atwood@captiveaire.com 720-772-9971

  • Commercial Load Calculations (On Demand)

    Commercial Load Calculations (On Demand)

    Brought to you by CaptiveAire Systems Inc. This course is worth 1 CEU. Prerequisite Knowledge: None Learning Objective 1: Understand internal, external and ventilation load sources Learning Objective 2: Understand impacts of ventilation loads Learning Objective 3: Understand the process of using load calculations for unit sizing Learning Objective 4: Understand sizing philosophies and potential risks For access, contact Mary Atwood - mary.atwood@captiveaire.com 720-772-9971

  • DOAS vs RTU Overview (On Demand)

    DOAS vs RTU Overview (On Demand)

    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)

    Introduction to the Psychometric Chart (On Demand)

    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)

    Kitchen Fire Suppression Philosophies (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

  • ICE 101 & Industry Cross Reference Tool (On Demand)

    ICE 101 & Industry Cross Reference Tool (On Demand)
    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