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  • (On Demand) Parallel Ducts – A Balancing Act

    (On Demand) Parallel Ducts – A Balancing Act
    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

    Selecting The Right Ice for the Right Application
    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

    10 Trends Shaping the 2025 (and Beyond) Drinks Space — and What That Means for Bar Design and Equipment Specification
    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

    (On-Demand) Ductwork – The Most Overlooked Aspect of HVAC
    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

  • ITW Food Equipment Group Consultant Symposium

    Ignite Test Kitchen 5001 Oakland St., Denver, CO

    Provided by Hobart, Traulsen, Vulcan, Baxter, Gaylord, Aerowerks 11.5 CEUS available October 21-23, 2025 To register, contact Shayne Varnum at 774-222-2334 or Shayne.varnum@itwfeg.com Check agenda for times - 2025 ITW Food Equipment Group Consultant Support Symposium Agenda

  • (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

  • Jay Mark Jam Session ‘Powerhouse Power Hour’

    The Jay Mark Group Test Kitchen 175 Lively Blvd., Elk Grove Village, IL

    Provided by Middleby 3 CEUs available Eric Davis Presentation Topics and Brands Featured: -Share insights on IOT in commercial kitchens -Discuss upcoming new product development & unique equipment solutions -How does Powerhouse’s Open Kitchen integrate with Middleby equipment (functionality & setup) -Blodgett Invoq & ImVection Agenda 2:00 PM - 4:00 PM -Introduction / Keynote Speaker from Powerhouse / Open Kitchen live demo 4:00 PM – 6:00 PM -Happy Hour & Dormont Gas Hose EFV review Contact Meghan Daro at hguy@middleby.com to register.    

  • Custom Fabrication – Making it Happen

    Eagle Group 100 Industrial Blvd., Clayton, DE, United States

    Provided by Eagle Group 5 CEUs available The consultants who attend will be able to grasp how fabrication techniques have advanced through the years, this includes the use of both lasers and robotics in manufacturing. They will understand what materials make up stainless steel, what NSF considers food grade materials. How the engineering process works and how it ties to the manufacturing process by computer. To register, contact Karen Seeney at kseeney@eaglegrp.com or 302-653-3000 et. 3025.

  • Refrigerant Regulations for Foodservice

    Frontier Energy 1075 Serpentine Lane, Suite B, Pleasanton, CA, United States

    Provided by California Energy Wise (CEW), PG&E, Frontier Energy - Food Tech Service Center 1.5 CEU available This presentation will review the latest U.S. federal and California state refrigerant regulations and the prescribed phase-down schedules for high-GWP (Global Warming Potential) refrigerant gases used in small commercial HVAC and refrigeration systems that are typically found in restaurants. Low-GWP alternative gases and systems (Class A2L and A3) and the associated energy implications will be discussed. Participants will be able to: Specify refrigeration and HVAC equipment that will be in compliance with State and Federal refrigerant and energy efficiency regulations. Specify equipment that uses the most current adopted low-GWP refrigerants. Use no-cost, online, utility resources to locate energy efficient refrigeration equipment, calculate ROI, and receive incentives under the CA Energy Wise Instant Rebates program. Speakers: Angelo Karas, Senior Lab Technician, Frontier Energy’s Food Service Tech Center To register, contact Kiana Caban, kcaban@frontierenergy.com or 925.866.2844

  • Hot Water Design for Heat Pump Water Heaters

    6050 N. Irwindale Ave, Suite E 6050 N. Irwindale Ave, Suite E, Irwindale, CA, United States

    Provided by California Energy Wise (CEW), Southern California Edison 2 CEUs available Description: The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero net carbon kitchens. This class explains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters. Learn how heat-recovery dishmachines, effective plumbing design, and decentralized, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment. Participants will be able to: Describe the water and energy savings associated with heat recovery dishmachines. Understand the benefits of using heat pump water heaters in commercial foodservice. Understand how heat recovery dishmachines and heat pump water heaters can make each other cost effective. Speaker: Richard Young, Director of Education, Frontier Energy’s, Food Service Technology Center To register, contact Gwen Yamasaki at gwen.yamasaki@sce.com or 626.812.7566.

  • 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