Provided by Everidge, Inc. 1.5 CEUs available Learning objectives on how to properly specify a walk-in cooler and/or freezer. For access, contact Katie Dalaska at katie.dalaska@everidge.com or 763-210-6980.
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) […]
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 […]
Provided by Everidge, Inc. 1.5 CEUs available Factory Tour of an HD Rail Walk-in manufacturing facility to learn the ins and outs of what makes HD rails different and the value it brings to consultants and specifiers. To schedule a tour, contact Katie Dalaska at katie.dalaska@everidge.com or 763-210-6980.
Provided by Everidge, Inc. 1.5 CEUs available Factory Tour of an HD Rail Walk-in manufacturing facility to learn the ins and outs of what makes HD rails different and the value it brings to consultants and specifiers. To schedule a tour, contact Katie Dalaska at katie.dalaska@everidge.com or 763-210-6980.
Provided by Everidge Inc. 1.5 CEUs Factory Tour of an HD Rail Walk-in manufacturing facility to learn the ins and outs of what makes HD rails different and the value it brings to consultants and specifiers. To schedule a tour, contact Katie Dalaska at katie.dalaska@everidge.com or 763-210-6980.
Provided by American Panel Corporation 3 CEUs available Agenda: 8:00 am - Introductions with the American Panel team 8:15 am - 10 am - Factory tour 10:00 am - Walk-in Design and Specification with Punch List Training and Blast Chiller 101, The why’s and hows of effective chilling programs Noon - Lunch 1:00 pm - 3 pm - American Panel specific info To schedule a tour, contact Jesse Erskin at jesse@americanpanel.com or 352-245-7055/352-361-3263.
Cold beverage systems overview, including: beer, soda, wine, carbonated beverages and new bulk milk for schools. Contact Mike Teders for on demand access to the webinar miketeders@chillrite32.com 260-249-0361
Brought to you by CaptiveAire Systems Inc. Worth 1 CEU Course Description: Modern buildings are complex; thre are lighting systems, HVAC, pumps, security systems, utilities, and more. More often than not, it makes sense to connect all this equipment to a centralized controller or Building Management System (BMS) in order to properly monitor and control it all. In this video we explore how a custom BMS can extract the most performance out of a sophisticated piece of equipment like Paragon HVAC. We apply various use cases including troubleshooting, comfort, and efficiency examples, with a look towards the future and the use of AI. Prerequisite Knowledge: None. Learning Objective 1: Understand what a Building Management System is and its basic uses Learning Objective 2: Compare and contrast traditional HVAC troubleshooting with the proactive approach Building Management Systems can provide Learning Objective 3: Understand how Building Management Systems can be used by engineers to improve the efficiency of HVAC equipment Learning Objective 4: Understand how HVAC equipment can be improved using large pools of data gathered by Building Management Systems For access, contact Mary Atwood at mary.atwood@captiveaire.com 720-772-9971
Provided by Everidge, Inc. 1.5 CEUs available Factory Tour of an HD Rail Walk-in manufacturing facility to learn the ins and outs of what makes HD rails different and the value it brings to consultants and specifiers. To schedule a tour, contact Katie Dalaska at katie.dalaska@everidge.com or 763-210-6980.
Your Nerdy Best Friend Beth Z once again joins us to explore more of the AI Universe. We’ve covered the bases of becoming a better writer for your promotional material, presentations and proposals so now what? Beth will show you the many areas where we can take that new text and make it shine. During this 1 hour webinar she will show you how to design better proposals, better social media postings, better presentations, even better marketing materials. Let Beth sift through the many options available and recommend which ones work best so you don’t have too. Not only will this help you get back precious time in your work day, you will also earn 1 CEU for attending. CLICK to WATCH Passcode: 5?U74&qk CLICK for HANDOUTS
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
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