(Access On Demand) Vulcan – Heavy Duty Range Design/Applications (1.0 CEU)

  Vulcan Wolf Online Learning This online learning platform hosts on-demand course for you to increase your knowledge of commercial kitchen equipment and provides resources to assist in your understanding of Vulcan and Wolf Products. Enroll in FCSI Heavy Duty Range Course Please contact Dan Montgomery - [email protected] or Alex Piñero - [email protected]

(Access On-Demand) Beth Z – AI for Sales & Marketing (1 CEU)

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.

Event Series On Demand Content

Scotsman Ice Systems: Ice 101 & Industry Cross Reference Tool [1+ CEU]

Flexible Dates and Locations - contact Scotsman to schedule 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: [email protected] or 224.360.9621

Utility Refrigerator – Government Mandates Impacting Refrigeration – (1 CEU) ON DEMAND

In this session, attendees will learn the latest updates on government mandated impacting the refrigeration industry. Attendees will gain a deep understanding of refrigerants, environmental codes, energy efficiency, pending legislation and trends. To schedule this On Demand session please contact: Melissa Lasdon - [email protected] - 818-764-6200

Utility Refrigerators – Fundamentals of Refrigeration (1 CEU) ON DEMAND

In this session, attendees will learn about the fundamentals of refrigeration including what it takes to keep food fresh and cool and why your equipment is critical to food longevity. Get to know the components of a refrigeration system, understand how the components operate to maximize efficiency and performance.   To schedule this On Demand session please contact: Melissa Lasdon - [email protected] - 818-764-6200

Southern CaseArts Webinar -How to Improve Your “Fast Food” Sales with Display Merchandising

On Demand Webinar

Learning Objectives: At the end of this session, participants will: Understand how a display merchandiser can influence fast-food sales. Learn strategies to enhance product visibility and customer engagement using display merchandisers. Discover key features to look for in a display merchandiser to drive impulse purchases. Recognize how to optimize placement and design for maximum sales impact. Contact Angelo Grillas for On Demand access to this program.

Frontier Energy – Deep Dive into Commercial Induction Cooking – (1.5 CEUs)

Frontier Energy 1075 Serpentine Lane, Suite B, Pleasanton, CA, United States

This two-part class will start with a broad overview of all the commercial induction cooking and holding products that are either available in the marketplace or know to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot if activity from manufacturers. Next, the class will discuss when and why an operation would need to choose more heavy duty, high-input, induction products versus the lighter duty, lower-input units. In the second part of the class, Chef Mark will demonstrate several induction technologies, illustrating the advantages of induction cooking and holding using several different food types and cooking techniques. Learn how induction technologies will lower operating costs and help create the kitchen of the future and find out how to get utility rebates for purchasing induction equipment. Learning Objectives: Describe the various induction technologies available for commercial kitchen operations Understand what type of induction equipment is best suited for their menu choices and kitchen operations. Take advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens. Speakers: Mark Duesler, Chef Consultant at the Frontier Energy, Foodservice Technology Center (FSTC)

Jackson WWS – The Importance of Water Filtration and Elevating Warewashing and Ensuring Hassle Free Installation (1.5 CEUs)

Redco Foodservice Equipment 220 Hardman Ave S., South St. Paul, MN, United States

Jackson WWS - The Importance of Water Filtration and Elevating Warewashing and Ensuring Hassle Free Installation Expert presentations from factory personnel and local reps and discussions on the danger water poses to commercial equipment 1.5 CEUS for FCSI consultant members

Southern California Edison – Deep Dive into Commercial Induction Cooking – (3 CEUs)

Southern California Edison - Foodservice Technology Center 6050 N. Irwindale Avenue, Suite E, Irwindale, California

This two-part class will start with a broad overview of all the induction cooking and holding products that are either available in the marketplace or known to be in development. From small countertop single hob units to full-size induction woks and ranges, there is a lot of activity from manufacturers. Next, the class will discuss when and why an operation would need to choose more heavy duty, high-input, induction products versus the lighter duty, lower-input units. In the second part of the class, Chef Mark will demonstrate several induction technologies, illustrating the advantages of induction cooking and holding using several different food types and cooking techniques. Learn how induction technologies will lower operating costs and help create the kitchen of the future and find out how to get utility rebates for purchasing induction equipment. Learning Objectives: Describe the various induction technologies available for commercial kitchen operations Understand what type of induction equipment is best suited for their menu choices and kitchen operations. Take advantage of utility programs and rebates that will help lower the cost of implementing induction cooking in their kitchens. Speakers: Mark Duesler, Chef Consultant at the Frontier Energy, Foodservice Technology Center (FSTC)

True Refrigeration Intro to Ice Making Seminar (.5 CEUs)

True Manufacturing presents a one hour “Introduction to Ice Making” seminar Thursday, November 14, 2024 3PM 167 West 12th St., New York, NY 10011 Agenda includes general overview, applications, machine types, storage bins, condenser types, water filtration, installation, and sizing machines. To register contact Contact Craig Volcovici (314) 413-9708