FCSI The Americas

Heavy Duty-Range: Design & Application (On Demand)
2026-02-01 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)
2026-02-01 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

(On-Demand) Specifying Walk-Ins
2026-02-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Everidge, Inc.
1.5 CEUs available
Learning objectives on how to properly specify a walk-in cooler and/or freezer.
For access, contact Katie Dalaska at katie.dalaska@everidge.com or 763-210-6980.

(On Demand) Virtual NAFEM Booth 2025
2026-02-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Tucs Equipment
1 CEU available
Summary:
I. Introduction (5 minutes)

Welcome and overview of the NAFEM booth tour
Importance of cook-chill systems in food production
What attendees can expect to learn

II. Basic Cook-Chill Line Overview (5 minutes)

Components of a typical cook-chill system:
– Kettles
– Baggers
– Water baths
Process flow summary
Scalability and facility implications

III. In-Depth Look at Kettles (10 minutes)

Types and configurations
Agitators: styles and applications
Controls and automation features
Installation: platforms, pits, steps

IV. Bagging Solutions (5 minutes)

Bagging equipment overview:
– Tipper tie
– Heat sealers
– Auto and mobile pump fills
Selecting the right bagging option

V. Chilling Solutions (5 minutes)

Chiller types:
– Tumble chillers
– Batch chillers
– Linear chillers
Cook-chill tanks
Product quality and cooling efficiency

VI. Supporting Infrastructure (10 minutes)

Hoists and lifts
Ice builders and replacement solutions
Hose washing systems:
– Three-compartment sinks
– Hose wash stations

VII. Accessories & Specialty Equipment (5 minutes)

Pumps and conveyors
Pureeing options:
– Stick blenders
– Emulsifiers
Grease management solutions:
– Grease carts
– Collection systems

VIII. Conclusion (2–3 minutes)

Recap of key benefits
Unique booth innovations
Contact and booth follow-up invitation

IX. Q&A Session (10 minutes)

Open floor for audience questions
Discuss specific challenges or use cases
Share contact info for follow-up

For acccess, contact Rob Mattoch at 303-507-0270 or rmattoch@tucsequipment.com

(On Demand) When to Specify Water Baths vs Blast Chillers
2026-02-01 08:00 - 09:00 (America/New_York) | On Demand Webinar
Provided by Tucs Equipment
1 CEU available
Summary:

Welcome & Introduction (5 minutes)
Learning Objective: Understand why efficient cooling is critical in commercial kitchens.

Topics:

Importance of cooling hot food safely and efficiently.
Risks of using improper cooling methods.

Cooling Options Overview (10 minutes)
Learning Objective: Identify the pros and cons of water baths (batch chillers) vs. blast chillers.

Topics:

Why walk-in coolers are not ideal for hot food.
How water baths and blast chillers differ in cooling mechanisms (thermal conductivity of water vs. air).
Energy efficiency, space, and operational considerations.

Choosing the Right Method for Your Operation (15 minutes)
Learning Objective: Match cooling methods to specific food products and kitchen needs.

Topics:

Flexibility of blast chillers for diverse food types (pasta, sauces, meats).
Batch chillers for sealed products and shelf life extension.
Space-saving setups: stacking equipment, mobile carts, and installation tips.

Enhancing Efficiency with Automation (10 minutes)
Learning Objective: Learn how automated systems can improve labor efficiency and consistency.

Topics:

Features of automated blast chillers and water baths.
Case example: Labor savings and food safety improvements in St. Paul Schools.

Summary & Takeaways (5 minutes)
Learning Objective: Consolidate key insights for making informed equipment decisions.

Topics:

When to use each method.
Long-term cost savings and efficiency gains.

Q&A Session (15 minutes)
Open discussion with attendees.
Real-world problem-solving and recommendations.
For access, contact Rob Mattoch at 303-507-0270 or rmattoch@tucsequipment.com

Resi-Mercial™ - where residential meets commercial design
2026-02-01 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
2026-02-01 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
2026-02-01 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
2026-02-01 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
2026-02-01 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
2026-02-01 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
2026-02-01 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

Walk-In Manufacturing Process Tour - CA
2026-02-01 08:00 - 09:30 (America/Los_Angeles) | Everidge Inc., 8886 White Oak Ave. E, Rancho Cucamonga, CA, 91730
Provided by Everidge, Inc.
1.5 CEUs available
Factory Tour of an HD Rail Walk-in manufacturing facility to learn the ins and outs of what makes HD rails different and the value it brings to consultants and specifiers.
To schedule a tour, contact Katie Dalaska at katie.dalaska@everidge.com or 763-210-6980.

Walk-In Manufacturing Process Tour - TN
2026-02-01 08:00 - 09:30 (America/Chicago) | Everidge Inc. Tennessee, 140 T. Elmer Cox Dr, Greeneville, TN, 37743

Walk-In Manufacturing Process Tour - Kansas
2026-02-01 08:00 - 10:00 (America/Chicago) | Everidge Inc. Kansas, 215 E. 13th St., 215 E. 13th St., KS, 67002
Provided by Everidge Inc.
1.5 CEUs
Factory Tour of an HD Rail Walk-in manufacturing facility to learn the ins and outs of what makes HD rails different and the value it brings to consultants and specifiers.
To schedule a tour, contact Katie Dalaska at katie.dalaska@everidge.com or 763-210-6980.

Walk-in Design and Specification w/ Punch List Training and Blast Chiller 101, the why's and how's of chilling
2026-02-01 08:00 - 15:00 (America/New_York) | American Panel Facility, 5800 SE 78th St., Ocala, FL, 34472
Provided by American Panel Corporation
3 CEUs available
Agenda:
8:00 am – Introductions with the American Panel team
8:15 am – 10 am – Factory tour
10:00 am – Walk-in Design and Specification with Punch List Training and
Blast Chiller 101, The why’s and hows of effective chilling programs
Noon – Lunch
1:00 pm – 3 pm – American Panel specific info
To schedule a tour, contact Jesse Erskin at jesse@americanpanel.com or 352-245-7055/352-361-3263.

Chill-Rite: Cold Beverage Systems - Webinar On Demand
2026-02-01 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

Walk-In Manufacturing Process Tour - MN
2026-02-01 09:00 - 10:30 (America/Chicago) | Everidge Inc. Minnesota, 304 Main St. N., Winnebago, MN, 56098

Modern Kitchen Ventilation Engineering & Design (On Demand)
2026-02-04 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

Full Steam Ahead! The Physics and History of Steam, Using Steam in Your Designs, and Electrification
2026-02-10 08:00 - 09:00 (America/New_York) | AccuTemp, 11919 John Adams Drive, New Haven, IN, 46774, 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
2026-02-15 08:00 - 09:00 (America/New_York) | AccuTemp, 11919 John Adams Drive, New Haven, IN, 46774, 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
2026-02-15 08:00 - 09:00 (America/New_York) | 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
2026-02-15 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

Selecting The Right Ice for the Right Application
2026-02-15 08:00 - 09:00 (America/New_York) | 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
2026-02-15 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
2026-02-15 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
2026-02-15 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
2026-02-15 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) Water Treatment for Commercial Foodservice Operations
2026-02-15 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

Complaints Are Gifts: How to Turn Feedback into Loyalty
2026-02-18 11:00 - 12:00 (America/Chicago) | Webinar
Provided by the National Restaurant Show by Informa
.75 CEU available
Guest complaints are more than just challenges—they’re opportunities to strengthen your business, build trust, and foster lasting loyalty. Learn how to transform critical feedback into actionable insights that drive growth and improve guest satisfaction. By focusing on compassion, structured processes, and team collaboration, you’ll gain the tools to turn negative experiences into positive outcomes. This session will empower you to protect your reputation, enhance guest retention, and create a culture of care that benefits both your customers and your team. Don’t miss this chance to turn complaints into a competitive advantage for your business.

REGISTER
