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
Provided by Hobart, Traulsen, Vulcan, Baxter, Gaylord, Aerowerks 11.5 CEUS available October 21-23, 2025 To register, contact Shayne Varnum at 774-222-2334 or Shayne.varnum@itwfeg.com Check agenda for times - 2025 ITW Food Equipment Group Consultant Support Symposium Agenda
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
Provided by Middleby 3 CEUs available Eric Davis Presentation Topics and Brands Featured: -Share insights on IOT in commercial kitchens -Discuss upcoming new product development & unique equipment solutions -How does Powerhouse’s Open Kitchen integrate with Middleby equipment (functionality & setup) -Blodgett Invoq & ImVection Agenda 2:00 PM - 4:00 PM -Introduction / Keynote Speaker from Powerhouse / Open Kitchen live demo 4:00 PM – 6:00 PM -Happy Hour & Dormont Gas Hose EFV review Contact Meghan Daro at hguy@middleby.com to register.
Provided by Eagle Group 5 CEUs available The consultants who attend will be able to grasp how fabrication techniques have advanced through the years, this includes the use of both lasers and robotics in manufacturing. They will understand what materials make up stainless steel, what NSF considers food grade materials. How the engineering process works and how it ties to the manufacturing process by computer. To register, contact Karen Seeney at kseeney@eaglegrp.com or 302-653-3000 et. 3025.
Provided by California Energy Wise (CEW), PG&E, Frontier Energy - Food Tech Service Center 1.5 CEU available 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: Specify refrigeration and HVAC equipment that will be in compliance with State and Federal refrigerant and energy efficiency regulations. Specify equipment that uses the most current adopted low-GWP refrigerants. 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. Speakers: Angelo Karas, Senior Lab Technician, Frontier Energy’s Food Service Tech Center To register, contact Kiana Caban, kcaban@frontierenergy.com or 925.866.2844
Provided by California Energy Wise (CEW), Southern California Edison 2 CEUs available Description: The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero net carbon kitchens. This class explains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters. Learn how heat-recovery dishmachines, effective plumbing design, and decentralized, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment. Participants will be able to: Describe the water and energy savings associated with heat recovery dishmachines. Understand the benefits of using heat pump water heaters in commercial foodservice. Understand how heat recovery dishmachines and heat pump water heaters can make each other cost effective. Speaker: Richard Young, Director of Education, Frontier Energy’s, Food Service Technology Center To register, contact Gwen Yamasaki at gwen.yamasaki@sce.com or 626.812.7566.
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: bH7J6PQ6 For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124
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: https://fcsita.org/education-provider-program/on-demand-content/
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
Provided by Mars Air Systems .75 CEU available The goal of this presentation is to explore additional applications of air curtains beyond the kitchen's back receiving door. We discuss various air curtain benefits, common industries we serve, various installation applications, and additional features and online tools we provide. This course is presented by Curtis Rosol, who is a Business Development Engineer at Mars Air Systems. Curtis specializes in new opportunity growth and training, informing and creating awareness of all the benefits air curtains can provide. He is also involved in sales and works closely with the local reps to help promote and sell air curtains. For access to this webinar, contact Stephanie Rosol at stephanier@marsair.com or (310) 532-1555 x1211.
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.
