FCSI The Americas

ICE 101 & Industry Cross Reference Tool (On Demand)
2025-03-01 08:00 - 09:00 (America/New_York) | 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

Heavy Duty-Range: Design & Application (On Demand)
2025-03-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by Vulcan- Division of ITW
1.0 CEU available
This CEU-eligible course explores the different options for heavy duty range tops and bottoms and how to best assist your clients with specifications.
Enroll in FCSI Heavy Duty Range Course
**Before you get started, if you have taken the course before, contact Dan Montgomery – dan.montgomery@vulcanequipment.com orAlex Pinero – Alex.Pinero@vulcanequipment.com to have your progress reset.

Basic Electronics and Computer Science (On Demand)
2025-03-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by CaptiveAire
1 CEU available
Summary
This presentation lays a foundation for understanding the world of electronics and computer science. Several basic computing concepts are taught using various methodologies, from simple switches all the way to transistors and microcontrollers. These concepts include digital logic, binary arithmetic, memory and data storage, basic programming, analog to digital conversion, the use of protocols, and more.
Prerequisite Knowledge:
Basics of Electricity

Learning Objective 1:
Understand basic digital logic
Learning Objective 2:
Understand computer memory
Learning Objective 3:
Understand the fundamental connection between software and hardware
Learning Objective 4:
Understand analog to digital conversion
Learning Objective 5:
Understand protocols, their benefits and uses

To access the content, contact Mary Atwood at mary.atwood@captiveaire.com or 720.772.9971

Chill-Rite: Cold Beverage Systems - Webinar On Demand
2025-03-01 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

Building Management Systems for Modern HVAC (On Demand)
2025-03-01 08:00 - 17:00 (America/New_York)
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

CaptiveAir Fan Fundamentals - From the Wright Brothers to Today (On-Demand)
2025-03-01 08:00 - 2025-03-28 17:00 (America/New_York) | Webinar
Know nothing about fans? Perfect! We’ll cover the most fundamental topics like pressure gradients and the fan laws to build your understanding of both Axial and Centrifugal fans. Don’t worry, we make it fun with lots of demonstrations and animations, while tying some of these concepts to the early days of aviation and even cows. Yes, cows.
Fans excel at one simple job: moving air. Yet, most people don’t really know how they do so, and that’s ok! But if you’re not most people and want to learn about these neat machines, you’re at the right place.
Presenter Information
Bill Grifﬁn, President of Engineering and Manufacturing – CaptiveAire Systems, Inc. He is the President of Engineering and Manufacturing with CaptiveAire Systems, the nation’s leading manufacturer of commercial kitchen ventilation systems. Bill began working in the HVAC industry at CaptiveAire in 1999, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and
engineering. For over 20 years, his career has focused on the design, development, manufacturing and improvement of products. Bill is a licensed Professional Engineer in the state of Pennsylvania and holds 7 patents for products in the kitchen ventilation and HVAC industry.
German Tabor, Filmmaker – CaptiveAire Systems, Inc.
With a decade of experience in ﬁlm and video production, and a technical background in Aviation Maintenance encompassing hydraulic, pneumatic, climate control and electrical systems troubleshooting, German Tabor is uniquely positioned to create effective and compelling engineering fundamentals videos. All of German’s videos are thoroughly reviewed by CaptiveAire engineers to ensure accuracy and the correct application of theories and
calculations.
Prerequisite Knowledge: None.
Learning Objective 1:
Understand static and dynamic pressures, as well as their relationship (Bernoulli’s principle).
Learning Objective 2:
Understand and apply the basic fan laws.
Learning Objective 3:
Understand the working principle of axial fans including HVLS, Propeller, Tubeaxial and Vaneaxial.
Learning Objective 4:
Understand the working principle of centrifugal fans of different designs and utilizing various impeller wheels.
For online access, contact Mary Atwood mary.atwood@captiveaire.com

Fan Performance Curves- A Deep Dive (On-Demand)
2025-03-01 08:00 - 2025-03-31 17:00 (America/New_York) | Webinar
Fan Performance Curves – A Deep Dive – 1 Hour Credit
Course Description:
Let’s build a fan curve! We’ll start by collecting data on a real fan, and then use the fan laws to extrapolate all the require data. Then we’ll use the curves to size up fans and motors, and along the way we’ll look into eEiciency’s, safety margins, density, and even system eEect. We condensed a wealth of knowledge into 1 video that connects all the dots.
Prerequisite Knowledge:
None.
Presenter Information
Bill Grifﬁn, President of Engineering and Manufacturing – CaptiveAire Systems, Inc.
Bill Grifﬁn is the President of Engineering and Manufacturing with CaptiveAire Systems, the nation’s leading manufacturer of commercial kitchen ventilation systems. He began working in the HVAC industry at CaptiveAire in 1999, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and engineering. For over 20 years, his career has focused on the design, development,
manufacturing and improvement of products. Bill is a licensed Professional Engineer in the state of Pennsylvania and holds 7 patents for products in the kitchen ventilation and HVAC industry.
German Tabor, Filmmaker – CaptiveAire Systems, Inc.
With a decade of experience in ﬁlm and video production, and a technical background in Aviation Maintenance encompassing hydraulic, pneumatic, climate control and electrical systems troubleshooting, German Tabor is uniquely positioned to create effective and compelling engineering fundamentals videos. All of German’s videos are thoroughly reviewed by CaptiveAire engineers to ensure accuracy and the correct application of theories and calculations.

Learning Objective 1:
Understand how a fan performance curve is built, from data acquisition to extrapolation and visualization.
Learning Objective 2:
Understand how to use fan performance curves to correctly size fans and motors.
Learning Objective 3:
Understand Fan Energy Index and the major factors aEecting eEiciency.
Learning Objective 4:
Understand external variables such as density and system eEect and how to account for them.
For Online Access, Contact Mary Atwood – mary.atwood@captiveair.com

(On Demand) Beth Z I for Design - Rise Above the Competition
2025-03-01 14:00 - 15:00 (America/Chicago)
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: [REDACTED]
CLICK for HANDOUTS

Modern Kitchen Ventilation Engineering & Design (On Demand)
2025-03-05 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

Foodservice Marketing Transformed: Global Insights, Local Excellence
2025-03-06 11:00 - 11:45 (America/New_York) | Webinar
Provided by InformaConnect
.75 CEU available
Summary
Discover how technology, data, and customer relationships are reshaping foodservice marketing. Explore how global strategies adapt to Brazil’s unique landscape and how local innovations may inspire the world, from the perspective of one of the fastest growing foodservice operators in Brazil.
REGISTER
For questions, contact Deryn Fink at Deryn.Fink@informa.com

Commercial Foodservice Energy and Economics Forecast 2025
2025-03-10 10:00 - 12:00 (America/Los_Angeles) | Webinar
Provided by California Energy Wise (CEW), PG&E, Frontier Energy – Food Service Tech Center
2.0 CEU available
The restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations, a challenging labor market, and rising food, utility, and real estate costs.
In 2024, operators will need to remain fast, flexible, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas prices, food delivery, consumer confidence, the recovering supply chain, and the challenge of finding adequate labor. High-output, energy-efficient, kitchen equipment and smart facility design are more important than ever for restaurant profitability.
Join our guest speakers, Richard Young from Frontier Energy, Robin Ashton from Ashton Foodservice Consulting & the Ashton Report and Jot Condie, President and CEO of the California Restaurant Association as they discuss trends, innovations and the future state of our industry.
Participants will be able to:

Discuss National trends in the restaurant industry related to equipment and operations.
Understand national and international market and growth trends are driving and shaping the food service industry.
Utilize utility programs, services, and rebates for qualified energy-efficient equipment

Speakers:
Richard Young, Director of Education, Frontier Energy’s, Food Service Technology Center
Robin Ashton, Principal, Ashton Foodservice Consulting & the Ashton Report
Jot Condie, President and CEO, California Restaurant Association
To register, visit https://caenergywise.com/seminars/

Commercial Foodservice Energy and Economics Forecast 2025
2025-03-11 10:00 - 12:00 (America/Los_Angeles) | 6050 N. Irwindale Ave, Suite E, 6050 N. Irwindale Ave, Suite E, Irwindale, CA, 91702, United States
Provided by California Energy Wise (CEW), Southern California Edison
2.0 CEUs available
The restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations, a challenging labor market, and rising food, utility, and real estate costs.
In 2024, operators will need to remain fast, flexible, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas prices, food delivery, consumer confidence, the recovering supply chain, and the challenge of finding adequate labor. High-output, energy-efficient, kitchen equipment and smart facility design are more important than ever for restaurant profitability.
Join our guest speakers, Richard Young from Frontier Energy, Robin Ashton from Ashton Foodservice Consulting & the Ashton Report and Jot Condie, President and CEO of the California Restaurant Association as they discuss trends, innovations and the future state of our industry.
Participants will be able to:

Discuss National trends in the restaurant industry related to equipment and operations.
Understand national and international market and growth trends are driving and shaping the food service industry.
Utilize utility programs, services, and rebates for qualified energy-efficient equipment

Speakers:
Richard Young, Director of Education, Frontier Energy’s, Food Service Technology Center
Robin Ashton, Principal, Ashton Foodservice Consulting & the Ashton Report
To register, visit https://caenergywise.com/seminars/

The New Era of Sustainability Certifications: Navigating Risks and Rewards
2025-03-12 11:00 - 12:45 (America/Chicago) | Webinar
.75 CEUs available
Diners are increasingly prioritizing sustainable food choices, putting foodservice operators under pressure to meet these expectations. Sustainability certifications have become a popular tool for businesses to showcase their commitment to sustainable practices. But relying on third-party eco-labels comes with risks, including potential legal challenges. Class action lawsuits accusing major foodservice brands of misleading sustainability claims highlight the importance of transparency and authenticity in sustainability marketing. Join a renowned sustainability and food industry expert to learn how foodservice operators can navigate the complexities of food certifications and ensure they deliver real, verifiable value. Understand potential sustainability pitfalls facing the industry today and how to avoid them in order to provide genuinely sustainable options that customers demand.
REGISTER NOW

Steamers and Combi Ovens: Canning and Preserving
2025-03-13 10:00 - 11:30 (America/Los_Angeles) | Webinar
Provided by California Energy Wise (CEW), SoCalGas
1.5 CEU
Join us as we present Canning, one of the preservation methods for fruits and vegetables utilizing steamers and combination ovens. Canning is the process of applying heat to food sealed in a jar or can to destroy unwanted microorganisms that can cause food spoilage. This seminar will focus on the steaming and combination oven methods of preserving and canning, including step-by-step instructions to help you prepare recipes, purchase ingredients and supplies and learn proper storage guidelines.
To be presented:

Canning and preserving methods, sanitizing and prepping jars and lids
Preservation and canning equipment selection, tips, tools and resources
Ingredient selection – fruits, vegetables, herbs, sauces and more
Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment

Speakers: Mark Duesler, Program Manager and Chef Consultant, Frontier Energy’s, Food Service Technology Center
To register, visi https://caenergywise.com/seminars/

Maximizing Space Behind The Bar With Krowne!
2025-03-20 13:00 - 13:30 (America/New_York) | Webinar
Provided by Krowne
.5 CEU available
As space gets tighter behind the bar, there are ways you can design to maximize space, along with storage behind the bar for maximum efficiency in a small space.
Register Here

(On-Demand) Methods and Systems for Washing Fruit and Vegetables, Thawing and De-Glazing in the Foodservice Industry
2025-03-22 09:00 - 2025-03-31 10:00 (America/New_York) | 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

Understanding water, it's impact on a foodservice operation and and how to specify the proper treatment.
2025-03-26 14:15 - 15:15 (America/Chicago) | Webinar
Provided by Everpure/Pentair
1 CEU available
Summary:
Commercial water treatment in foodservice operations and how to specify it.
To register, contact Eddie Garmon – eddie.garmon@pentair.com or 863-660-6581

BEVERAGE SYSTEMS 101 – EVERYTHING ON TAP!
2025-03-27 08:00 - 17:00 (America/New_York) | Webinar
Provided by Perlick
3 CEUs available
BEVERAGE SYSTEMS 101 – EVERYTHING ON TAP!
For years, connoisseurs of fine beverages have savored the unmatched freshness and quality of draft beer. Today, a diverse array of beverages served on tap, from wines to cocktails, non-alcoholic drinks, and even coffee, boasts exceptional quality.
Kegged beverages not only offer swift service but also demand less precision from bartenders. Furthermore, they stand out as the most environmentally responsible packaging option—returnable, recyclable, refillable, and capable of lasting approximately 30 years with proper maintenance. This class is 3 hours long.
Join Perlick’s comprehensive training class to delve into:

Uncovering Beer’s Rich Heritage: Trace the fascinating history of beer, exploring its evolution over time.
Exploring Draft Beer’s History, Profitability, and Challenges: Unveil the financial landscape and unique challenges associated with serving draft beer.
Mastering Draft Beer Dispensing Essentials: Dive into the intricacies of dispensing draft beer, covering temperature control, achieving the perfect foam, keg handling, and more.
Understanding Dispensing Systems: From Direct Draws to Air-Cooled and Dual Duct Systems, grasp the nuances of various dispensing techniques.
Remote/Glycol Long Draw Systems: Explore the efficiency and benefits of advanced dispensing systems.
Revolutionizing Wine Dispensing from Kegs: Learn the art of dispensing wine from kegs, unlocking both practical and palate-pleasing aspects.
Crafting Batched and Kegged Cocktails: Discover the world of batched cocktails, offering efficiency without compromising on taste.
Avoiding Common Pitfalls in Beverage Systems: Identify and steer clear of prevalent mistakes encountered in managing beverage systems.

The class culminates in an exhilarating trivia contest, putting your newfound knowledge to the test in a fun and engaging way!
Corrinne Walenda is Perlick’s Corporate Training Manager and Brand Ambassador. With 14 years at Perlick and an extensive background in restaurant equipment sales, Corrinne specializes in creating entertaining training programs that engender an understanding of the hospitality working environment while respecting the architect’s and owner’s aesthetics.

POUR DECISIONS – PERLICK’S BAR DESIGN TRIVIA GAME
2025-03-27 08:00 - 17:00 (America/New_York) | Webinar
Provided by Perlick
1 CEU available
Step into the world of bar design with Corrinne Walenda as she guides you through an engaging and interactive trivia game utilizing Kahoot!
Delve into the intricacies of bar efficiency, ergonomics, and profitability, and test your knowledge on the following key concepts:

Understanding bartender workflow for optimal efficiency.
Strategic placement of dump sinks, trash receptacles, and essential cleanup equipment.
Calculating the ideal number of cocktail stations for any restaurant or bar.
Integration of beverage towers into the bar design for enhanced functionality.
Implementing best practices to accelerate service speed while prioritizing bartender ergonomics.
Addressing compromises in design for small spaces.
Adapting design principles for evolving drink menus.
Designing equipment layout for labor savings.
Review of common mistakes in bar designs.

Get ready to challenge your understanding and learn valuable insights that can elevate your bar design expertise!
Corrinne Walenda’s presentations include storytelling, interactive audience activities and personal anecdotes. Her passion for consultative selling and client-centric designs drives her unending enthusiasm for bartenders and Perlick customers in residential and commercial spaces.

Bar Design 101 Training: Ergonomics = Economics for Today’s Bars
2025-03-27 08:00 - 17:00 (America/New_York) | Webinar
Provided by Perlick
4 CEUs available
Today, the significance of effective bar design cannot be overstated. With constraints such as reduced staffing and an influx of novice workers, the need for a meticulously planned bar layout and organization is critical. A well-designed bar not only facilitates the quick preparation of intricate drinks but also significantly impacts a restaurant’s financial success, given the higher profit margins associated with beverages compared to food items. This class is 4 hours long.
Course Overview:

2025’s (and beyond!) Lucrative Cocktail Trends: Discover the most profitable and sought-after cocktail concoctions in the next 18-24 months.
Evolution in Beverage Trends: Explore the latest shifts and preferences in wine, beer, and non-alcoholic beverages.
Strategic Approaches for Improved Profit Margins: Learn tactics and methodologies to boost profitability within the bar establishment.
Cutting-Edge Restaurant & Bar Design Trends for 2025: Stay ahead with insights into the latest design trends shaping bar and restaurant spaces.
Optimizing Bar Design for Enhanced Throughput: Understand the principles behind creating bar layouts that maximize efficiency without compromising quality.
Identifying Common Pitfalls in Bar Design: Recognize and avoid common omissions and mistakes made in bar design.

The session will culminate in an interactive “Pour Decisions: Bar Design Trivia Game” Attendees will compete on the knowledge shared during this class and analyze various bar designs, identifying equipment choices and organizational errors, fostering a hands-on understanding of practical design concepts.
Corrinne Walenda is Perlick’s Corporate Training Manager and Brand Ambassador. With 14 years at Perlick and an extensive background in restaurant equipment sales, Corrinne specializes in creating training programs that engender an understanding of the hospitality working environment while respecting the architect’s and owner’s aesthetics.

Corrinne’s presentations include storytelling, interactive audience activities and personal anecdotes. Her passion for consultative selling and client-centric designs drives her unending enthusiasm for bartenders and Perlick customers in residential and commercial spaces.

During her free time, Corrinne enjoys hiking with her German Shepherd, gardening in her tiny backyard in Chicago, sipping Old Fashioneds and acting as roadie for her drummer husband’s rock band.

BAR DESIGN ON THE FLY: Your Top 10 Checklist for an Efficient & Profitable Bar
2025-03-27 08:00 - 17:00 (America/New_York) | Webinar
Provided by Perlick
1 CEU available
In today’s bar and restaurant industry, effective bar design is more crucial than ever. With challenges like limited staffing and an increase in less experienced workers, having a well-thought-out bar layout and organization is essential. A properly designed bar streamlines the preparation of complex drinks and plays a key role in boosting a restaurant’s profitability, as beverage sales typically yield higher profit margins than food sales. This quick 1 hour webinar serves as a good starting place for any bar design.
The 3 main learning objectives are:

Understand Key Design Principles: Learn how to design a bar layout that supports smooth cocktail preparation and service efficiency.
Optimize Workflow and Storage Solutions: Gain insights into efficient workflow patterns, glassware storage, and strategic placement of essential bar elements.
Prioritize Practical Functionality: Recognize the importance of planning for mixers, ice types, garnish prep, and cleanliness to maintain an organized and productive bar environment.

These objectives will help guide attendees to build a comprehensive and profitable bar design.
Corrinne Walenda is Perlick’s Corporate Training Manager and Brand Ambassador. With 14 years dedicated to Perlick and a robust background in restaurant equipment sales, Corrinne specializes in crafting training programs that bridge the gap between the intricacies of the hospitality industry and the preferences of both architects and proprietors.

BEER SYSTEMS BASICS – Elevate Every Pour
2025-03-27 08:00 - 17:00 (America/New_York) | Webinar
Provided by Perlick
1 CEU available
Beer Dispensing Systems Overview
This is a one hour class which reviews the three primary methods of dispensing beer (and other beverages) from a keg, each suited to different environments and operational needs.
Each system type and its components will be reviewed along with best practices and limitations to consider.

Remote Glycol-Cooled Systems

Used for long-draw setups (25-500 feet).
Uses insulated trunk lines containing beer lines and glycol coolant lines.
Glycol (a food-grade coolant) circulates through the lines, maintaining beer at a consistent temperature.
Common in bars, restaurants, and stadiums where kegs are stored far from the taps.

Air-Cooled Systems

Used for medium-length runs (through keg cooler wall and lengths less thanr 25 feet).
A fan circulates cold air through an insulated duct to keep beer lines chilled.
Suitable for bars where the keg cooler is near the taps but not directly underneath.

Direct Draw System

The keg is stored in a refrigerated unit directly under or behind the tap.
No need for additional cooling methods as the keg and lines are within the same cold environment.

Corrinne Walenda is Perlick’s Brand Ambassador. With 14 years dedicated to Perlick and a robust background in restaurant equipment sales, Corrinne specializes in crafting training programs that bridge the gap between the intricacies of the hospitality industry and the preferences of both architects and proprietors.

Fryer Specifying 101
2025-03-28 12:00 - 12:30 (America/New_York) | 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: [REDACTED]
For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124

On Demand Content
2025-04-01
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)
2025-04-01 | 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

(Access On-Demand) Beth Z - AI for Sales & Marketing (1 CEU)
2025-04-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Learn about a variety of AI software to help you in sales and marketing!
Recording link – scroll to bottom of page and click I am not a robot.
CLICK HERE
Passcode 49GMsq^?
Link to handouts – https://nerdybff.dubb.com/v/fcsiai24
*Attendees must self-report CEU.

Electricity DC Fundamentals (On Demand)
2025-04-01 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

DOAS Controls (On Demand)
2025-04-01 08:00 - 09:00 (America/New_York)
Brought to you by CaptiveAire Systems Inc.
Worth 1 CEU
Prerequisite Knowledge: Basics of Psychometrics
Learning Objective 1: To understand the basics of dedicated outdoor air system (DOAS) technology, and how theyare used in modern building HVAC design.
Learning Objective 2: To understand required air stream monitoring and how this data is used in control systems tocomplete basic DOAS functions.
Learning Objective 3: To understand best control practices for successful DOAS outcomes. Review risks and pitfallsassociated with common overly complicated control strategies.
Learning Objective 4: To understand how to best practices for sustainable DOAS control strategies, ensuringsystems will operate at peak performance over the full life of the equipment.
For access, contact Mary Atwood at mary.atwood@captiveaire.com
720-772-9971

The Refrigeration Cycle (On Demand)
2025-04-01 08:00 - 09:00 (America/New_York)
Brought to you by CaptiveAire Systems Inc.
Worth 1 CEU
Prerequisite Knowledge: None.
Learning Objective 1: To understand the fundamental thermodynamic properties exhibited in the Refrigeration Cycle.
Learning Objective 2: To understand the varying properties and benefits of working fluids/refrigerants and how to interpret their P-H diagrams.
Learning Objective 3: To understand the methods of HVAC equipment design by understanding real vs. ideal cycles.
Learning Objective 4: To understand the impacts of modulating equipment on cycle efficiency.
For access, contact Mary Atwood at mary.atwood@captiveaire.com
720-772-9971

Paragon RTU Training (On Demand)
2025-04-01 08:00 - 09:00 (America/New_York)
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
