(On Demand) Parallel Ducts - A Balancing Act
2026-05-15 08:00 - 09:00 (America/New_York) | 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

(On-Demand) 10 Trends Shaping the 2025 (and Beyond) Drinks Space — and What That Means for Bar Design and Equipment Specification
2026-05-15 08:00 - 09:00, 2026-06-15 08:00 - 09:00 (America/New_York) | 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
2026-05-15 08:00 - 09:00, 2026-06-15 08:00 - 09:00 (America/New_York) | 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

(On Demand) Modular Ice Machine Training
2026-05-15 08:00 - 09:00, 2026-06-15 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Manitowoc Ice
1 CEU available
Summary:
Lern the basics of how and when to specify Modular Ice Machines for your project.
Contact Keith for a link to the webinar:
Keith.pennison@pentair.com
337-304-0188

What's Brewing? Beverage Trends Driving the Next Wave of Hospitality
2026-05-15 08:00 - 09:00, 2026-06-15 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
2026-05-15 08:00 - 09:00, 2026-06-15 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

(On Demand) Water Treatment for Commercial Foodservice Operations
2026-05-15 09:00 - 10:00, 2026-06-15 09:00 - 10:00 (America/New_York) | On Demand Webinar
Provided by Pentair/Everpure
1 CEU Provided
Learn the basics water treatment and how to specify technologies in a commercial foodservice operation.
Contact Keith for a link to the webinar:
Keith.pennison@pentair.com
337-304-0188

Upper Midwest Chapter Networking Reception during NRA Show
2026-05-17 17:00 - 19:00 (America/Chicago) | The Exchange, 224 S. Michigan Avenue, Chicago, IL, 60604, United States
Join the Upper Midwest Chapter of FCSI The Americas for the
annual networking reception during the NRA Show!
Sunday, May 17th
5:00 – 7:00 pm
The Exchange
224 S. Michigan Ave, Chicago
Cost is $60 in advance – $75 at the door.
REGISTER

How to Design a Bar Using the Cocktail Life Cycle
2026-05-21 11:00 - 12:00 (America/New_York) | Webinar
Provided by Glastender
1 CEU available
How to use the Cocktail Life Cycle to effectively design and implement the most efficient bar layout for work flow, ergonomics, and profitability. What are the areas in the bar that cause the most issues with production. What are the recent trends in the bar scene.
To register, contact Jay Bravinder at jbravinder@glastender.com or
612-991-6505.

On Demand Content
2026-06-01
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)
2026-06-01 | 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)
2026-06-01 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

Resi-Mercial™ - where residential meets commercial design
2026-06-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by Middleby
1 CEU available
Summary:
As the demand for more comfortable, functional, and aesthetically pleasing commercial spaces continues to grow, Resi-Mercial design oIers a unique opportunity to enhance user experience while maintaining practicality. By blending residential-style appliances and elements with commercial functionality, designers can create spaces that feel more
welcoming, luxurious, and eIicient. It’s important to consider the speciﬁc needs of each space and carefully assess when and where to integrate these appliances, ensuring they meet both design goals and operational requirements. As the lines between residential and commercial design continue to blur, understanding the potential of Resi-Mercial solutions
will be crucial for staying ahead in the evolving design landscape.
For more information, contact Madison Fitzgerald at mfitzgerald@middleby.com or 7027578498.

Foodservice Options for Acute & Longterm Care
2026-06-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by FWE / Food Warming Equipment Co. Inc.
1.0 CEU available
Review on the key factors to consider when specifying equipment for the Acute Care and Long Term Care market segments.
Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to setup a time for a live webinar.

Banquet Carts, What to Consider
2026-06-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by FWE / Food Warming Equipment Co. Inc.
1.0 CEU available
Review on the key factors to consider when speicifying banquet equipment.
Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to schedule a live webinar.

Precision Holding & Why it Matters
2026-06-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by FWE / Food Warming Equipment Co. Inc.
1.0 CEU available
Review on the key factors to consider when specifying equipment for precision hot food holding and why it matters.
Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to schedule a live webinar.

Cook-N-Hold vs. ReTherm vs. Combi
2026-06-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by FWE / Food Warming Equipment Co. Inc.
1.0 CEU available
Review on the key factors to consider when specifying a cook and hold vs. a retherm vs. a combi oven.
Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to schedule a live webinar.

Mobile Order & Take Out
2026-06-01 08:00 - 09:00 (America/New_York) | Webinar
Provided by FWE / Food Warming Equipment Co. Inc.
1.0 CEU available
Review on the key factors to consider when specifying equipment for mobile order abd take out staging areas.

HVAC Maintenance - A Step by Step Guide
2026-06-01 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
2026-06-01 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
2026-06-01 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

Chill-Rite: Cold Beverage Systems - Webinar On Demand
2026-06-01 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)
2026-06-03 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

Advanced Hot Water: Heat Pump Water Heater Design, Performance, and Environmental Health Implications for Commercial Foodservice
2026-06-11 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 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 Andre Saldivar at Andre.Saldivar@sce.com
