FCSI The Americas

MAINS: Institution
2026-09-21 - 2026-09-22 | Middleby Innovation Kitchens, 2701 E State Highway 121, Business Suite 600, Lewisville, TX
Provided by Middleby
10.25 CEUs available
This immersive, hands-on program is designed specifically for foodservice design consultants seeking to deepen their
understanding of commercial kitchen equipment and its application within institutional foodservice environments,
including education, healthcare, government, and correctional facilities. The course provides a comprehensive overview of commonly specified cooking and kitchen systems, including convection and combi solutions, ice and water solutions, rapid cook and induction, baking solutions and the evolving technologies shaping today’s commercial kitchen environments.
The program focuses on specifying and designing for institutional foodservice operations such as K–12 schools, higher
education campuses, hospitals, long-term care facilities, government buildings, and correctional facilities. Participants
will explore operational considerations, compliance and safety requirements, durability standards, throughput demands, and design implications unique to institutional environments, where reliability, consistency, and efficiency are critical.
Attendees will engage in a blend of classroom-style learning and hands-on cooking exercises using live equipment. The
experience concludes with an interactive cooking challenge, allowing participants to apply course concepts in a practical setting while reinforcing best practices in equipment selection, space planning, and design decision-making.
MAINS Institution Training Details and Registration Page –
https://solutions.middleby.com/mains-2026-inst-sept-21-22-consultants

Camacho's 26th Annual "Who Loves Ya?" Golf Tournament
2026-09-23 | Heritage Golf Links, Tucker, GA
September 22 – Mixer (TBD)
September 23 – Golf Tournament
Heritage Golf Links
Tucker, GA
Registration Opens Soon!
Questions? Email connect@camachousa.com

How To Spec Live
2026-09-24 08:00 - 2026-09-25 15:30 (America/New_York) | Food Service Technology Center, 1075 Serpentine Ln, Suite B, Pleasanton, CA, 94566
Provided by Foodservice Equipment Reports
12.75 CEUs available
Join How To Spec Live for panel discussions and equipment demonstrations laser-focused on how to select equipment in seven categories: ventilation, induction, fryers, ice machines, walk-ins, combi ovens and high-speed ovens. Come away with an understanding of the equipment beneﬁts and latest technologies, plus considerations to make when selecting a model and mistakes to avoid.
For questions, please contact Christine Palmer at cpalmer@fermag.com
REGISTER

ITW Food Equipment Group 2026 Consultant Support Symposium
2026-09-30 - 2026-10-01 | Normandy Farms Conference Hotel, 1401 Morris Road, Blue Bell, PA, 19422
Provided by ITW Food Equipment Group
12 CEUs available
Join the ITW Food Equipment Group as they present 12 hours of foodservice education from small footprints, designing college dining facilities, and cookline design solutions to mixers, slicers, refrigeration and what’s next in warewash.
Scan the code below to register

On Demand Content
2026-10-01, 2026-11-01
Our Education Providers are pleased to offer a variety of education programs online . Please note, you must request online access with the contact person listed in the program description. Once you have been given access to the program, it will be available to you on demand.
Visit our on demand page for more details on individual events offered:
On Demand Content

(Access On Demand) Alto-Shaam Webinar - Elevating Healthcare Dining: From Kitchen to Patient & Beyond (.5 CEUs)
2026-10-01, 2026-11-01 | On Demand Webinar
According to Technomic, 80% of healthcare operators have innovated their menus in the last year. However, growing a healthcare foodservice program can mean many things, from implementing nutritious dishes to adding an extended à la carte menu. Find out how real-life operators innovate their menus and deal with everyday challenges in this upcoming online event: Elevating Healthcare Dining: From Kitchen to Patient & Beyond.
For On Demand Access to this webinar contact Matt Webber MattWe@alto-shaam.com 262-251-3800

Electricity DC Fundamentals (On Demand)
2026-10-01 08:00 - 09:00, 2026-11-01 08:00 - 09:00 (America/New_York)
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

HVAC Maintenance - A Step by Step Guide
2026-10-01 08:00 - 09:00 (America/New_York) | 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

(On Demand) Fundamentals of Refrigeration
2026-10-01 08:00 - 09:00, 2026-11-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Presented by Utility Refrigerator
Fundamentals of Refrigeration (1.0 CEU) – A discussion of the basics of refrigeration, applicable to all refrigeration systems ranging from a small dorm refrigerator up to a refrigerated warehouse. Participants will have a thorough understanding of what makes refrigeration works after attending this session. We also discuss newer hydrocarbon refrigeration systems, such as those operating on R-290 and R-600a.
Contact Marcella Zavala for On Demand access

(On-Demand) Fan Wheel Design
2026-10-01 08:00 - 09:00, 2026-11-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by CaptiveAire Systems Inc.
1 CEU provided
Course Description:
Fan wheels move air through your HVAC system, but their basic design is shared with machines such as water wheels, pumps, and even jet engines. In this presentation, we intuitively explain essential turbomachinery concepts as we develop and test several fan wheel prototypes.
Prerequisite Knowledge: None.
Learning Objective 1:
To achieve a basic understanding of specific speed, specific diameter, and how they relate to one another and influence fan design using the Cordier diagram.
Learning Objective 2:
To achieve a basic understanding fan blade angle, shockless fluid entry and tangential fluid velocity using Euler’s Pump/Turbine equation.
Learning Objective 3:
Understanding how fan design changes as fans are scaled for HVAC applications.
Learning Objective 4:
Understanding the basics of different fan testing methodologies.
Click here to access the webinar – https://youtu.be/Bh7pHLedo8c

(On-Demand) Food Hall Adaptive Hood Systems
2026-10-01 08:00 - 09:00, 2026-11-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
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 ventilation, and how its integrated controls, IoT platform, and demand‑control technology support multi‑tenant operations.
This is an online webinar that can be requested at any time by emailing sarah.marcotullio@halton.com or by visiting https://www.foodhallkitchenventilation.com/foodhall_webinar_registration/.

(On-Demand) Ghost Kitchen Adaptive Hood Systems
2026-10-01 08:00 - 09:00, 2026-11-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
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 ventilation, and how its integrated controls, IoT platform, and demand‑control technology support multi‑tenant operations.
This is an online webinar that can be requested at any time by emailing sarah.marcotullio@halton.com.

Chill-Rite: Cold Beverage Systems - Webinar On Demand
2026-10-01 08:00 - 17:00 (America/New_York) | On Demand Webinar
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

Modern Kitchen Ventilation Engineering & Design (On Demand)
2026-10-07 08:00 - 09:00 (America/New_York)
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

Custom Fabrication - Turning Visions Into Reality
2026-10-14 - 2026-10-15 | Eagle Group, 100 Industrial Blvd., Clayton, DE, 19938, 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.
REGISTER

Fall 2026 FWE/Ovention Consultant Seminar
2026-10-14 - 2026-10-16 | Hyatt Place Nashville Downtown, 301 3rd Avenue South, Nashville, TN
Provided by FWE & Ovention
12 CEUs available
This event will provide knowledge of various heating, holding and transport systems along with innovative ventless cooking technologies to assist in designing future client projects. We will review construction and design and fast service methods, which will allow future FCSI clients to deliver meals efficiently, safely and at top quality. Categories that will be covered include Ventless Speed Cooking, Advanced Finishing Techniques, Low Temperature Cooking, Precision Holding, Serving Equipment and Specialized Refrigeration & Transport. We will close the evening with a Chef hosted, behind the scenes educational tour at Nashville’s hottest small batch bakery, “The Buttermilk Ranch”, where Executive Chef and Co-Owner Alyssa Gangeri will discuss: What it means to be a small batch bakery, what top issues are currently faced by the food service industry and how the right equipment can make or break a restaurant.
For more details and to register, contact Travis Hartley at thartley@fweco.net

What's Brewing? Beverage Trends Driving the Next Wave of Hospitality
2026-10-15 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Middleby
1 CEU available
This course explores how beverage trends are reshaping consumer behavior, social spaces, and modern hospitality. Participants will learn why beverages have become powerful drivers of experience, community, and affordability; how third spaces and warm service encourage guests to linger and connect; and how personalization, wellness, and non-alcoholic innovation are redefining beverage menus. The course also examines emerging flavor and seasonal trends, the role of beverages as accessible “little luxuries,” and how operators are responding to rising costs and labor challenges. Finally, participants will gain insight into how beverage automation supports 24/7 access, consistency, customization, and operational efficiency—while still delivering a high-hospitality guest experience.
To schedule, contact Meghan Daro at mdaro@middleby.com or (610) 810-6038.

(On-Demand) Health, Safety & Efficiency in Action - Designing for Success: Foodservice Equipment
2026-10-15 08:00 - 09:00 (America/New_York)
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

Advanced Hot Water: Heat Pump Water Heater Design, Performance, and Environmental Health Implications for Commercial Foodservice
2026-10-15 10:00 - 11:30 (America/Los_Angeles) | Food Service Technology Center, 1075 Serpentine Ln, Suite B, Pleasanton, CA, 94566
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW)
1.5 CEUs available
As more commercial kitchens transition to all-electric operations—whether driven by code requirements or operator preference—Environmental Health Professionals are increasingly asked to evaluate emerging hot-water technologies. This session explains the fundamentals of heat pump and electric-resistance water heating, and compares the benefits, limitations, and performance considerations of each technology. Participants will learn practical guidance for determining when Heat Pump Water Heaters (HPWHs) are appropriate for limited-service commercial kitchens and how to evaluate them in the absence of detailed Environmental Health guidelines.
Learning Objectives: Participants will be able to:

Explain the basics of heat pump water heaters and resistance water heaters.
Approve a HPWH for use in limited-service commercial kitchens
Access additional resources that explain optimized hot water systems design.

To register, click link – Seminars – California Energy Wise

The Induction Advantage: Fast, Clean, Powerful
2026-10-15 10:00 - 13:00 (America/Los_Angeles) | Southern California Edison – Foodservice Technology Center, 6050 N. Irwindale Avenue, Suite E, Irwindale, California, 91702
Provided by SCE Foodservice Technology Center
3 CEUs available
As sustainability becomes a top priority, induction cooking is emerging as a critical solution for decarbonizing commercial kitchens. This session explores how switching to induction can drastically cut energy use, reduce emissions, and contribute to broader climate goals—without compromising kitchen performance. Includes real-world examples and a live demonstration.
Learning Objectives:
Participants will be able to:

Explain how induction technology contributes to energy and emissions reduction.
Understand how induction fits into all-electric and low-carbon kitchen models.
Identify equipment types and kitchen strategies that support carbon reduction.
Review case studies of operations that have successfully electrified cooklines.
Observe live demonstrations of induction technology’s capabilities

Speakers:
Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center
To register, contact Andre Saldivar at Andre.Saldivar@sce.com

Innovation in Action: High-Efficiency Natural Gas Equipment Design for Modern Foodservice
2026-10-22 10:00 - 12:00 (America/New_York) | So Cal Gas Energy Resource Center, 9240 Firestone, Downey, CA, 90241
Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW)
2 CEUs available
Learn how high-efficiency natural gas equipment is designed to help support energy reduction which could help with cost savings. Explore California Energy Wise and ENERGY STAR® programs, understand standardized testing, and discover rebate opportunities to help elevate kitchen performance.
Learning Objectives: After attending this class, participants should be able to:

Learn how high‑efficiency natural gas equipment may contribute to lower energy use and potentially lower operational cost savings in modern foodservice environments.
Understand how programs like California Energy Wise and ENERGY STAR® support efficient equipment choices through standardized testing, performance criteria, and verification.
Discover available incentives and eligible rebate opportunities and learn how they may help offset costs which could improve overall kitchen performance.

Audience: Manufacturers, dealers, designers, facility managers
Focus: New technologies, equipment testing, efficiency
Speakers: Mark Duesler, Consulting Chef at the Frontier Energy, Foodservice Technology Center (FSTC)
To register, contact Riki Nanno at rnanno@socalgas.com

Advanced Hot Water: Heat Pump Water Heater Design, Performance, and Environmental Health Implications for Commercial Foodservice
2026-10-28 10:00 - 13:00 (America/Los_Angeles) | SCE Energy Education Center, 4175 S. Laspina, Tulare, CA, Tulare, United States
Provided by SCE Energy Education Center
3 CEUs available
As more commercial kitchens transition to all-electric operations—whether driven by code requirements or operator preference—Environmental Health Professionals are increasingly asked to evaluate emerging hot-water technologies. This session explains the fundamentals of heat pump and electric-resistance water heating, and compares the benefits, limitations, and performance considerations of each technology. Participants will learn practical guidance for determining when Heat Pump Water Heaters (HPWHs) are appropriate for limited-service commercial kitchens and how to evaluate them in the absence of detailed Environmental Health guidelines.
Learning Objectives:
Participants will be able to:

Explain the basics of heat pump water heaters and resistance water heaters.
Approve a HPWH for use in limited-service commercial kitchens
Access additional resources that explain optimized hot water systems design.

Speakers:
Daniel LaCommare, Frontier Energy Food Service Tech Center, Engineer
To register, contact Jey Lacey at Jey.Lacey@sce.com

Reverse Osmosis System Fundamentals for Foodservice Consultants
2026-10-28 13:00 - 14:30 (America/New_York) | Webinar
Provided by Aqua-Pure Water Filtration (Solventum)
1.25 CEU available
Water quality plays a critical role in the performance, longevity, and output quality of
foodservice equipment but knowing when and how to apply the right filtration solution isn’t
always straightforward.
This session is designed to give foodservice consultants a foundational understanding of
reverse osmosis (RO) and its role in commercial kitchen design. We’ll walk through
common water-related challenges, clarify misconceptions about RO, and provide practical
guidance on when RO is—and is not—the right solution.
Attendees will leave with a clearer understanding of how to evaluate water conditions and
confidently recommend appropriate filtration strategies that support both equipment
performance and overall guest experience.
Learning Objectives
By the end of this webinar, participants will be able to:
• Identify common water-related issues that impact foodservice equipment and
operations
• Explain how reverse osmosis works and what it removes from water
• Distinguish between RO and other filtration approaches
• Recognize common misconceptions about RO and its application
• Evaluate when RO is appropriate—and when alternative solutions may be more
effective
• Apply a balanced, solution-oriented approach when recommending water treatment systems
To register, contact Kimi Abdullah at kabdullah@solventum.com
