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 miketeders@chillrite32.com 260-249-0361
Brought to you by CaptiveAire Systems Inc. This course is worth 1 CEU. Prerequisite Knowledge:Â 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 -Â mary.atwood@captiveaire.com 720-772-9971
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. REGISTER
Provided by FWE & Ovention 12 CEUs available This event will provide knowledge of various heating, holding and transport systems along with innovative ventless cooking technologies to assist in designing […]
Provided by Middleby 1 CEU available This course explores how beverage trends are reshaping consumer behavior, social spaces, and modern hospitality. Participants will learn why beverages have become powerful drivers […]
Provided by Multiteria 1 CEU available Learning Objectives: 1) Serving Line Design: Learn how to specify various serving line types, considering operational needs and food safety. 2) Frame Construction: Differentiate […]
Provided by Frontier Energy, Food Service Tech Center, PG&E and California Energy Wise (CEW) 1.5 CEUs available As more commercial kitchens transition to all-electric operations—whether driven by code requirements or […]
Provided by SCE Foodservice Technology Center 3 CEUs available As sustainability becomes a top priority, induction cooking is emerging as a critical solution for decarbonizing commercial kitchens. This session explores […]
Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW) 2 CEUs available Learn how high-efficiency natural gas equipment is designed to help support energy reduction which […]
Provided by SCE Energy Education Center 3 CEUs available As more commercial kitchens transition to all-electric operations—whether driven by code requirements or operator preference—Environmental Health Professionals are increasingly asked to […]
Provided by Aqua-Pure Water Filtration (Solventum) 1.25 CEU available Water quality plays a critical role in the performance, longevity, and output quality of foodservice equipment but knowing when and how […]
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 […]
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