FCSI The Americas

MAINS - You Want to Cook Where?
2025-09-22 - 2025-09-23 | Middleby Innovation Kitchens, 2701 E State Highway 121, Business Suite 600, Lewisville, TX
Provided by Middleby
9.25 CEUs available
September 22-23
Join us for a seminar spotlighting Middleby’s innovative solutions specifically designed for non-traditional cooking environments—from stadiums, historical buildings, food trucks, off-site catering venues, and more. Discover how advanced, ventless technologies and compact, high-performing appliances empower chefs to deliver exceptional culinary experiences in places without a traditional kitchen setup. You’ll learn best practices for selecting and adapting Middleby equipment to unique spaces, ensuring mobility, efficiency, and consistent food quality. By the end of this session, you’ll be equipped with practical tips, strategic insights, and real-world examples that demonstrate the transformative potential of Middleby’s flexible solutions wherever you choose to cook.
Participants will engage in both classroom-style learning and hands-on cooking activities with the equipment. To reinforce their skills and apply their newfound knowledge in a practical setting, attendees will also take part in an exciting cooking competition.
MAINS You Want to Cook Where? Training Details and Registration Page – https://solutions.middleby.com/cookwhatwhere_sep22-cst

(On-Demand) Methods and Systems for Washing Fruit and Vegetables, Thawing and De-Glazing in the Foodservice Industry
2025-09-22 09:00 - 2025-10-01 10:00 (America/New_York) | 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

Resi-Mercial MAINS
2025-09-23 - 2025-09-24 | Middleby Innovation Kitchens, 2701 E State Highway 121, Business Suite 600, Lewisville, TX
Provided by Middleby
10 CEUs available
September 23-24, 2025
Middleby invites you to dive into the cutting-edge world of Resi-Mercial™, where the worlds of commercial and residential design seamlessly converge. This exclusive MAINS session is specifically tailored for designers, architects, consultants, and industry professionals eager to stay ahead of the curve.
Resi-Mercial™ is a game-changing approach that blends the luxury and high-end aesthetics of residential equipment with the robust functionality required in commercial spaces. As more consumers and businesses demand flexibility, style, and performance in commercial projects, the Resi-Mercial™ category is rapidly becoming the sweet spot for innovation and design.
In this session, you’ll gain valuable insights into how to integrate residential-grade equipment into commercial projects without compromising on either performance or aesthetic appeal. You’ll learn how to:

Blend aesthetics with functionality: Discover how residential appliances, renowned for their high-end finishes and consumer appeal, can be integrated into commercial kitchens, bars, and hospitality spaces while still meeting the rigorous demands of professional use.
Expand your design offerings: By embracing Resi-Mercial™ products, you’ll unlock a whole new realm of design possibilities that cater to both high-end residential and commercial clients looking for premium, versatile solutions.
Drive innovation in your projects: Learn from experts how to future-proof your designs by incorporating new trends that merge the best of both commercial and residential equipment, delivering cutting-edge solutions for kitchens, restaurants, hotels, and more.
Enhance your value proposition: Equip yourself with the knowledge to offer clients unique, tailored solutions that give them the best of both worlds—luxurious, residential-grade performance, and the power and durability required for commercial environments.

Resi-Mercial MAINS Training Details and Registration Page – https://solutions.middleby.com/resimercial/sept2025

Fryer Specifying 101
2025-09-26 12:00 - 12:30 | 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: [REDACTED]
For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124

On Demand Content
2025-10-01 | CA
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:
On Demand Content

(Access On Demand) Alto-Shaam Webinar - Elevating Healthcare Dining: From Kitchen to Patient & Beyond (.5 CEUs)
2025-10-01 | 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
2025-10-01 08:00 - 08:45 | 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.

(Access On-Demand) Beth Z - AI for Sales & Marketing (1 CEU)
2025-10-01 08:00 - 09:00 | 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.

Electricity DC Fundamentals (On Demand)
2025-10-01 08:00 - 09:00 | CA
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

DOAS Controls (On Demand)
2025-10-01 08:00 - 09:00 | CA
Brought to you by CaptiveAire Systems Inc.
Worth 1 CEU
Prerequisite Knowledge: Basics of Psychometrics
Learning Objective 1: To understand the basics of dedicated outdoor air system (DOAS) technology, and how theyare used in modern building HVAC design.
Learning Objective 2: To understand required air stream monitoring and how this data is used in control systems tocomplete basic DOAS functions.
Learning Objective 3: To understand best control practices for successful DOAS outcomes. Review risks and pitfallsassociated with common overly complicated control strategies.
Learning Objective 4: To understand how to best practices for sustainable DOAS control strategies, ensuringsystems will operate at peak performance over the full life of the equipment.
For access, contact Mary Atwood at mary.atwood@captiveaire.com
720-772-9971

The Refrigeration Cycle (On Demand)
2025-10-01 08:00 - 09:00 | CA
Brought to you by CaptiveAire Systems Inc.
Worth 1 CEU
Prerequisite Knowledge: None.
Learning Objective 1: To understand the fundamental thermodynamic properties exhibited in the Refrigeration Cycle.
Learning Objective 2: To understand the varying properties and benefits of working fluids/refrigerants and how to interpret their P-H diagrams.
Learning Objective 3: To understand the methods of HVAC equipment design by understanding real vs. ideal cycles.
Learning Objective 4: To understand the impacts of modulating equipment on cycle efficiency.
For access, contact Mary Atwood at mary.atwood@captiveaire.com
720-772-9971

Paragon RTU Training (On Demand)
2025-10-01 08:00 - 09:00 | CA
Brought to you by CaptiveAire Systems Inc.
Worth 1 CEU
Course Description:
Learn about Paragon RTU’s innovative design that supports energy conservation and reduced operating costs through advanced technologies like direct drive motors, variable speed inverter duty compressors and more. Modulating equipment allows it to deliver the highest efﬁciencies at part-load conditions. Sensors throughout the unit continually measure a wide variety of data points with remote accessibility and control via CASLink cloud monitoring.

Prerequisite Knowledge: None.
Learning Objective 1: Understand the fundamental design of Paragon RTU and the integration of advanced HVAC technologies
Learning Objective 2: Understand the range of applications for Paragon RTU
Learning Objective 3: Understand the beneﬁts of electronic controls that support remote monitoring and accessibility via CASLink cloud software
Learning Objective 4: Understand the beneﬁts of conditioning fresh air and the impact Paragon RTU has on building comfort
For access, contact Mary Atwood at mary.atwood@captiveaire.com
720-772-9971

Alternating Current AC & Motors (On Demand)
2025-10-01 08:00 - 09:00 | CA
Brought to you by CaptiveAire Systems Inc.
Worth 1 CEU
Course Description:

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 at mary.atwood@captiveaire.com
720-772-9971

Commercial Load Calculations (On Demand)
2025-10-01 08:00 - 09:00 | CA
Brought to you by CaptiveAire Systems Inc.
This course is worth 1 CEU.
Prerequisite Knowledge: None
Learning Objective 1: Understand internal, external and ventilation load sources
Learning Objective 2: Understand impacts of ventilation loads
Learning Objective 3: Understand the process of using load calculations for unit sizing
Learning Objective 4: Understand sizing philosophies and potential risks
For access, contact Mary Atwood – mary.atwood@captiveaire.com
720-772-9971

DOAS vs RTU Overview (On Demand)
2025-10-01 08:00 - 09:00 | CA
Brought to you by CaptiveAire Systems Inc.
This course is worth 1 CEU.
Prerequisite Knowledge: None
Learning Objective 1: Understand the traditional mechanical HVAC design and why the market/technology is changing
Learning Objective 2: Understand the primary needs of HVAC equipment in various types of builds
Learning Objective 3: Understand existing equipment challenges with increasing ventilation and filtration requirements
Learning Objective 4: Understand the advancements in dedicated outdoor air systems technology and how this new technology meets changing needs offering affordable and sustainable solutions for the future
For access, contact Mary Atwood – mary.atwood@captiveaire.com
720-772-9971

Introduction to the Psychometric Chart (On Demand)
2025-10-01 08:00 - 09:00 | CA
Brought to you by CaptiveAire Systems Inc.
This course is worth 1 CEU.
Prerequisite Knowledge: None
Learning Objective 1: Understand how to use psychometric chart
Learning Objective 2: Understand concept of dew point and saturation in air
Learning Objective 3: Understand the benefits of variable speed HVAC technology
Learning Objective 4: Understand why relative humidity is a poor measure of water content in a volume of air
For access, contact Mary Atwood – mary.atwood@captiveaire.com
720-772-9971

Kitchen Fire Suppression Philosophies (On Demand)
2025-10-01 08:00 - 09:00 | CA
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

Modern Kitchen Ventilation Engineering & Design (On Demand)
2025-10-01 08:00 - 09:00 | CA

ICE 101 & Industry Cross Reference Tool (On Demand)
2025-10-01 08:00 - 09:00 | Webinar
Provided by Scotsman Ice System
1.5 CEU available
Summary:
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: vince.dattolo@scotsman-ice.com or 224.360.9621

Heavy Duty-Range: Design & Application (On Demand)
2025-10-01 08:00 - 09:00 | 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)
2025-10-01 08:00 - 09:00 | 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
2025-10-01 08:00 - 09:00 | 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
2025-10-01 08:00 - 09:00 | 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
2025-10-01 08:00 - 09:00 | 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
2025-10-01 08:00 - 09:00 | 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
2025-10-01 08:00 - 09:00 | 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
2025-10-01 08:00 - 09:00 | 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
2025-10-01 08:00 - 09:00 | 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
2025-10-01 08:00 - 09:00 | 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
2025-10-01 08:00 - 09:00 | 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.
