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 [email protected] 260-249-0361
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
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
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
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.
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 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
Manitowoc Ice/Pentair are presenting a webinar on how to select the best ice machine for your project, starting with project evaluation, machine configurations, machine selection criteria, and an installation punch list. To register please reach out to Cassie Johnston at 920.205.6860 or [email protected]
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 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
Course Description: Walk-in coolers and freezers are not just for restaurants. They’re found in schools, hospitals, food-processing plants, and laboratories. Sometimes a stocked, prefabricated walk-in will suffice, but most coolers and freezers require a custom solution. This course will walk you through the specification considerations for a custom walk-in including size, temperature, refrigeration, energy efficiency, floors, doors, and more. You’ll see how each area relates to one another in supporting an energy-conscious and durable walk-in assembly. Learning Objectives: At the end of this course, participants will be able to: Review all components of a walk-in cooler/freezer assembly and how an energy-efficient refrigeration system works. Identify all the considerations when determining the size of a walk-in cooler including the products to be stored, shelves and carts, ventilation, and future needs. Determine a walk-in’s temperature based on type of products, humidity, usage, and more. Acknowledge the importance of the cooler’s insulated panels’ R-value, efficient refrigeration, and controls/monitors to meet or exceed energy-administration requirements. Explain how walk-in panels contribute to LEED v4. Address the importance of specifying the right door, floor, finishes, and other considerations Contact Marilou Leclaire for more info - [email protected]
RATIONAL USA would like to invite you to our US headquarters for a 2-day event. Get up close and personal with our cooking systems as we show you why RATIONAL has become the standard for US kitchens. Where: RATIONAL USA 1701 Golf Road Suite C-120, Commercium Rolling Meadows, IL 60008 Dates in 2024: March 19-20 June 11-12 November 19-20 Click here to Register and we will contact you with more information and details. Each event is limited to only 15 attendees. https://www.rational-online.com/en_us/experience/designer-webinar-us/ RATIONAL USA has been pre-approved for the FCSI Continuing Professional Growth educational program. This 15 hour program offers 13 Continuing Education Units, which will be reported directly to FCSI – The Americas Headquarters for FCSI consultant members.
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