Events

Events Search and Views Navigation

Event Views Navigation

Today

  • (On-Demand) Ductwork – The Most Overlooked Aspect of HVAC

    (On-Demand) Ductwork – The Most Overlooked Aspect of HVAC
    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

  • Mastering Foodservice Ovens: From Radiant to Combi

    Webinar

    Provided by Cres Cor 1 CEU available Agenda and Objectives: Discover the full spectrum of commercial-oven technology — from radiant and convection to combi-oven solutions — and how to pick the right one for your facility. Whether you run a school kitchen, hospital food-service, senior-living facility, or chains we’ll walk through key features, efficiency benefits, cost implications, and best practices for operation and maintenance. By the end of this webinar you'll be able to: Understand the differences between oven types and their ideal use-cases. Evaluate which oven suits your operational volume, menu needs, and physical space. Avoid common pitfalls and long-term maintenance issues. Position your next oven purchase to maximize value and minimize downtime. Register

  • (On-Demand) Methods and Systems for Washing Fruit and Vegetables, Thawing and De-Glazing in the Foodservice Industry

    On-Demand Methods and Systems for Washing Fruit and Vegetables, Thawing and De-Glazing in the Foodservice Industry
    Webinar

    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

  • Hands-On Pratica Workshop

    Pratica Showroom 612 Dr. Virgílio de Carvalho Pinto Street, Sao Paulo, Brazil

    Provided by Pratica 1.75 CEUs available AGENDA Opening & Context (20 min) Brief introduction of Prática Overview of current challenges in food service Workshop objective: demonstrate how technology solves real operational problems Hands-On Workshop (60 min) Each consultant interacts with Prática equipments Pre-programmed recipes demonstrate consistent results regardless of the operator Showcase time savings and reduced labor dependency, comparing traditional methods vs technology Lunch (60 min) Tasting of dishes prepared with the equipments Thematic Discussion (20min) Topics include: Labor shortage Recipe consistency challenges Application of technology in daily operations Consultants share insights and experiences For questions, contact Isabella Losco Callais  at isabela.callais@praticabr.com

  • Fryer Specifying 101

    Fryer Specifying 101
    Webinar

    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

  • On Demand Content

    On Demand Content

    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/

  • (Access On Demand) Alto-Shaam Webinar – Elevating Healthcare Dining: From Kitchen to Patient & Beyond (.5 CEUs)

    Alto-Shaam Webinar – Elevating Healthcare Dining: From Kitchen to Patient & Beyond (.5 CEUs)
    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  

  • The Use of Air Curtains in the Foodservice Industry Beyond the Kitchen’s Receiving Door

    The Use of Air Curtains in the Foodservice Industry Beyond the Kitchen’s Receiving Door
    On Demand Webinar

    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.

  • Electricity DC Fundamentals (On Demand)

    Electricity DC Fundamentals (On Demand)

    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