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  • BLEND – Where Commercial & Residential Design Meet

    Middleby Residential Dallas Showroom 2701 E State Hwy 121, Suite 600, Lewisville, United States

    Join the Middleby Commercial and Residential teams onsite at your local Middleby Showroom for an in-person, experience-driven educational and interactive demonstration. The education will dial in on various equipment integrations in Resi-Mercial™ applications, including: Hotels, Resorts, Country Clubs, Senior Living Facilities, Welcome Centers, Office Spaces, Stadium or Entertainment Suites, Travel or Executive Lounges, Retail Spaces and many more! Approved for 4 CEUs REGISTER For more information contact Meghan Daro mdaro@middleby.com 610-810-6038 Agenda

  • Fall 2025 FWE Consultant Seminar

    Hyatt Place Nashville Downtown 301 3rd Avenue South, Nashville, TN

    Provided by FWE / Food Warming Equipment Co. Inc. 7.5 CEUs available Learning Objective:  Provide knowledge of various heating, holding and transport systems to assist in designing future client projects.  We will review construction and design methods, which will allow future FCSI clients to deliver meals efficiently, safely and at top quality.  Categories that will be covered include Low Temperature Cooking, Holding, Serving Equipment, Re-thermalizing Units, Utility Transports, Refrigeration, as well as Portable Bars and Racks.  We will have an in-depth presentation on the benefits of electric smokers, and how they can potentially increase revenue without the costly investment of traditional pit BBQ.  We will close the evening with a Chef hosted, behind the scenes glimpse at Nashville’s hottest small batch bakery, The Buttermilk Ranch, where Executive Chef 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.   To register, contact Travis Hartley at t-hartley@fweco.net or 615-945-2221.

  • Modern Kitchen Ventilation Engineering & Design (On Demand)

    Modern Kitchen Ventilation Engineering & Design (On Demand)

    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

  • Refrigerant Regulations for Foodservice

    Food Service Technology Center 1075 Serpentine Ln, Suite B, Pleasanton, CA

    Provided in conjunction with Frontier Energy 1.5 CEUs available *In-person and remote Summary: 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: 1. Specify refrigeration and HVAC equipment that will be in compliance with State and Federal refrigerant and energy efficiency regulations. 2. Specify equipment that uses the most current adopted low-GWP refrigerants. 3. 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. To register for In-Person instruction - Refrigerant Regulations for Foodservice - IN-PERSON - PG&E Energy Education Classes To register for remote instruction - https://pge.docebosaas.com/learn/courses/3349/refrigerant-regulations-for-foodservice  

  • Middleby MAINS Kitchen of the Future

    Middleby Innovation Kitchens 2701 E State Highway 121, Business Suite 600, Lewisville, TX

    Provided by Middleby 9.25 CEUs available Monday, December 8th – Day 1 1:30 PM – 2:00 PM - Attendees Arrival, Training Room 2:00 PM - Introductions and Housekeeping 2:15 PM - MIK Tour 2:45 PM – Session 1: Automation & Robotics 3:30 PM – Session 2: Automated Cooking Solutions 4:15 PM – Session 3: Automated Braising Solutions 5:00 PM – Review Culinary Competition and Teams, Café 5:15 PM – Culinary Competition Begins 6:30 PM – Cocktails, Dinner and Networking 7:30 PM – Departures from MIK to Hotel   Tuesday, December 9th – Day 2 8:10 AM – Departure from hotel to MIK 8:30 AM – Welcome Reception Coffee Bar / Follett RIDE 9:00 AM – Resi-Mercial and Breakfast 10:00 AM – Session 4: Induction 10:45 AM – Break 11:00 AM – KEYNOTE / Panel 12:00 PM – Session 5: Automated Frying Solutions 12:20 PM – Session 6: IOT 12:40PM – Session 7: Ventless Solutions & Hands On Lunch 2:00 PM – Departures To register, click HERE

  • Full Steam Ahead! The Physics and History of Steam, Using Steam in Your Designs, and Electrification

    Full Steam Ahead! The Physics and History of Steam, Using Steam in Your Designs, and Electrification
    AccuTemp 11919 John Adams Drive, New Haven, IN, United States

    Provided by AccuTemp Products Inc. 1 CEU available Factory tour presentation. Adgenda will be steamer focused. Physics of how steam works in a steamer and in general, how steam fits into new designs and what electrification means for steam. Generic info not manufacturer specific. To register, contact John Pennington at jpennington@accutemp.net or 260-341-7726.

  • Griddle Mysteries- Unwraping the Contruction and Operation of Flat Top Griddles

    Griddle Mysteries- Unwraping the Contruction and Operation of Flat Top Griddles
    AccuTemp 11919 John Adams Drive, New Haven, IN, United States

    Provided by AccuTemp Products, Inc. 1 CEU available Factory tour presentation. Adgenda will be griddle focused. Discussing the construction of different types of griddles, how each operates and what electrification means for griddles gooing forward. Generic info not manufacturer specific. To register, contact John Pennington at jpennington@accutemp.net or 260-341-7726.

  • (On Demand) Duct Fundamentals – The Magic of Duct

    (On Demand) Duct Fundamentals – The Magic of Duct
    On Demand Webinar

    Provided by CaptiveAir 1 CEU available Speaker: Bill Griffin German Tabor Course Description: No matter how perfect your HVAC unit conditions the air, it can all go awry if the delivery method is not well thought out. The first step is understanding exactly how air behaves in a duct. From Bernoulli’s Theorem to friction, dynamic losses, system effect, we’ll visualize every step of the way to make the concepts intuitive and fun. Prerequisite Knowledge:  None. Learning Objective 1:  Understanding Total, Static, and Dynamic Pressures within the context of ductwork. Learning Objective 2:  Understanding friction losses and the factors at play in a duct. Learning Objective 3:  Understanding dynamic losses and pressure loss coefficients within duct fittings. Learning Objective 4:  Understanding system effect and its impact on duct losses To access, click this link - https://www.youtube.com/watch?v=AXJ79HH3wi0

  • (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.