Know nothing about fans? Perfect! We’ll cover the most fundamental topics like pressure gradients and the fan laws to build your understanding of both Axial and Centrifugal fans. Don’t worry, we make it fun with lots of demonstrations and animations, while tying some of these concepts to the early days of aviation and even cows. Yes, cows. Fans excel at one simple job: moving air. Yet, most people don’t really know how they do so, and that’s ok! But if you’re not most people and want to learn about these neat machines, you’re at the right place. Presenter Information Bill Griffin, President of Engineering and Manufacturing - CaptiveAire Systems, Inc. He is the President of Engineering and Manufacturing with CaptiveAire Systems, the nation’s leading manufacturer of commercial kitchen ventilation systems. Bill began working in the HVAC industry at CaptiveAire in 1999, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and engineering. For over 20 years, his career has focused on the design, development, manufacturing and improvement of products. Bill is a licensed Professional Engineer in the […]
Events
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4 events,Fan Performance Curves - A Deep Dive – 1 Hour Credit Course Description: Let’s build a fan curve! We’ll start by collecting data on a real fan, and then use the fan laws to extrapolate all the require data. Then we’ll use the curves to size up fans and motors, and along the way we’ll look into eEiciency’s, safety margins, density, and even system eEect. We condensed a wealth of knowledge into 1 video that connects all the dots. Prerequisite Knowledge: None. Presenter Information Bill Griffin, President of Engineering and Manufacturing - CaptiveAire Systems, Inc. Bill Griffin is the President of Engineering and Manufacturing with CaptiveAire Systems, the nation’s leading manufacturer of commercial kitchen ventilation systems. He began working in the HVAC industry at CaptiveAire in 1999, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and engineering. For over 20 years, his career has focused on the design, development, manufacturing and improvement of products. Bill is a licensed Professional Engineer in the state of Pennsylvania and holds 7 patents for products in the kitchen ventilation and […] 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 STEP RIGHT UP! Get ready for a one-of-a-kind experience where the FCSI The Americas Symposium collides with the magic of the carnival! Join us prior to the NAFEM Show for an unforgettable event featuring the fun and games of the midway and a full day of exhilarating education. Event Overview: Monday, February 24: Carnival Kick off 7PM Tuesday, February 25: Education Sessions 7:30am - 4:30pm New for 2025... come in early for the FEED Workshop offered by the FCSI Educational Foundation being held Monday 2/24 8AM - 4PM Hotel Accommodations: FCSI The Americas has a room block at the Westin Peachtree Plaza in Atlanta. The discounted group rate is $269/night. To learn more about reserving a room in the block contact wade@fcsi.org Confirmed Symposium Session Topics: > Gen Z Consumer Trends > The Power of No > AI Driven Solutions > Staff Development > Meet Code and Decarbonize Kitchens > Future Intersection of Design, Equipment, Maintenance and Training > Tech Tools to Manage Workload and Increase Productivity REGISTER NOW!!! |
4 events,https://www.nafem.org/event/the-nafem-show-2025/ The NAFEM Show in 2025 When it comes to E&S, The NAFEM Show is the place to be. From prep to plate to planning for the future, find the solutions to WOW your business – and your customers. Join us Feb. 26-28, 2025, Georgia World Congress Center, Atlanta. For Exhibitors Decision markers. Industry professionals. Buyers and beyond. Put your business front and center in 2025 at The NAFEM Show. We have tools, resources and webinars to help you WOW and be WOWed. Learn more For Attendees The latest E&S. Expert insights. Breakthrough solutions. The secret ingredient to your operation’s success is at The NAFEM Show. Your WOW is waiting – find it! Learn more |
5 events,
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Provided by Salvajor 1 CEU available Foodwaste Scrapping Solutions: Hands On training of Disposers, Foodwaste Collector and TroughVeyors. A demonstration of Labor Savings and Sustainability for environmental impact. General information on labor, environmental impact, operational best practices for design, installation and service should be 60 minutes. Jim Otter, National Sales Manager 7yrs will teach along with Scott Goodin, Technical Sales Manager 12yr, Sheryl Reynolds 28 yrs and Michele Poteet, Service Manager 31yrs. Implementing, designing, I stalling and Service procedures for foodwaste equipment in commercial operations scaling from small to extra large facilities. Stop by Booth 1316 at NAFEM Show. |
5 events,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 |
22 events,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 Know nothing about fans? Perfect! We’ll cover the most fundamental topics like pressure gradients and the fan laws to build your understanding of both Axial and Centrifugal fans. Don’t worry, we make it fun with lots of demonstrations and animations, while tying some of these concepts to the early days of aviation and even cows. Yes, cows. Fans excel at one simple job: moving air. Yet, most people don’t really know how they do so, and that’s ok! But if you’re not most people and want to learn about these neat machines, you’re at the right place. Presenter Information Bill Griffin, President of Engineering and Manufacturing - CaptiveAire Systems, Inc. He is the President of Engineering and Manufacturing with CaptiveAire Systems, the nation’s leading manufacturer of commercial kitchen ventilation systems. Bill began working in the HVAC industry at CaptiveAire in 1999, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and engineering. For over 20 years, his career has focused on the design, development, manufacturing and improvement of products. Bill is a licensed Professional Engineer in the […] Fan Performance Curves - A Deep Dive – 1 Hour Credit Course Description: Let’s build a fan curve! We’ll start by collecting data on a real fan, and then use the fan laws to extrapolate all the require data. Then we’ll use the curves to size up fans and motors, and along the way we’ll look into eEiciency’s, safety margins, density, and even system eEect. We condensed a wealth of knowledge into 1 video that connects all the dots. Prerequisite Knowledge: None. Presenter Information Bill Griffin, President of Engineering and Manufacturing - CaptiveAire Systems, Inc. Bill Griffin is the President of Engineering and Manufacturing with CaptiveAire Systems, the nation’s leading manufacturer of commercial kitchen ventilation systems. He began working in the HVAC industry at CaptiveAire in 1999, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and engineering. For over 20 years, his career has focused on the design, development, manufacturing and improvement of products. Bill is a licensed Professional Engineer in the state of Pennsylvania and holds 7 patents for products in the kitchen ventilation and […] 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 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. 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 |
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3 events,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 |
3 events,
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Provided by InformaConnect .75 CEU available Summary Discover how technology, data, and customer relationships are reshaping foodservice marketing. Explore how global strategies adapt to Brazil's unique landscape and how local innovations may inspire the world, from the perspective of one of the fastest growing foodservice operators in Brazil. REGISTER For questions, contact Deryn Fink at Deryn.Fink@informa.com |
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3 events,
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Provided by California Energy Wise (CEW), PG&E, Frontier Energy - Food Service Tech Center 2.0 CEU available The restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations, a challenging labor market, and rising food, utility, and real estate costs. In 2024, operators will need to remain fast, flexible, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas prices, food delivery, consumer confidence, the recovering supply chain, and the challenge of finding adequate labor. High-output, energy-efficient, kitchen equipment and smart facility design are more important than ever for restaurant profitability. Join our guest speakers, Richard Young from Frontier Energy, Robin Ashton from Ashton Foodservice Consulting & the Ashton Report and Jot Condie, President and CEO of the California Restaurant Association as they discuss trends, innovations and the future state of our industry. Participants will be able to: Discuss National trends in the restaurant industry related to equipment and operations. Understand national and international market and growth trends are driving and shaping the food service industry. Utilize utility programs, services, and rebates for qualified energy-efficient equipment Speakers: Richard Young, Director of Education, Frontier […] |
3 events,
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Provided by California Energy Wise (CEW), Southern California Edison 2.0 CEUs available The restaurant industry is one of the most challenging business sectors. Restaurant owners in California must deal with new regulations, a challenging labor market, and rising food, utility, and real estate costs. In 2024, operators will need to remain fast, flexible, and cost conscious in order to survive and flourish. The economic drivers for the industry will include gas prices, food delivery, consumer confidence, the recovering supply chain, and the challenge of finding adequate labor. High-output, energy-efficient, kitchen equipment and smart facility design are more important than ever for restaurant profitability. Join our guest speakers, Richard Young from Frontier Energy, Robin Ashton from Ashton Foodservice Consulting & the Ashton Report and Jot Condie, President and CEO of the California Restaurant Association as they discuss trends, innovations and the future state of our industry. Participants will be able to: Discuss National trends in the restaurant industry related to equipment and operations. Understand national and international market and growth trends are driving and shaping the food service industry. Utilize utility programs, services, and rebates for qualified energy-efficient equipment Speakers: Richard Young, Director of Education, Frontier Energy’s, Food Service Technology Center […] |
3 events,
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.75 CEUs available Diners are increasingly prioritizing sustainable food choices, putting foodservice operators under pressure to meet these expectations. Sustainability certifications have become a popular tool for businesses to showcase their commitment to sustainable practices. But relying on third-party eco-labels comes with risks, including potential legal challenges. Class action lawsuits accusing major foodservice brands of misleading sustainability claims highlight the importance of transparency and authenticity in sustainability marketing. Join a renowned sustainability and food industry expert to learn how foodservice operators can navigate the complexities of food certifications and ensure they deliver real, verifiable value. Understand potential sustainability pitfalls facing the industry today and how to avoid them in order to provide genuinely sustainable options that customers demand. REGISTER NOW |
3 events,
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Provided by California Energy Wise (CEW), SoCalGas 1.5 CEU Join us as we present Canning, one of the preservation methods for fruits and vegetables utilizing steamers and combination ovens. Canning is the process of applying heat to food sealed in a jar or can to destroy unwanted microorganisms that can cause food spoilage. This seminar will focus on the steaming and combination oven methods of preserving and canning, including step-by-step instructions to help you prepare recipes, purchase ingredients and supplies and learn proper storage guidelines. To be presented: Canning and preserving methods, sanitizing and prepping jars and lids Preservation and canning equipment selection, tips, tools and resources Ingredient selection - fruits, vegetables, herbs, sauces and more Utility programs, services, identify cost savings and rebates for qualified energy-efficient equipment Speakers: Mark Duesler, Program Manager and Chef Consultant, Frontier Energy’s, Food Service Technology Center To register, visi https://caenergywise.com/seminars/ |
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3 events,
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Provided by Krowne .5 CEU available As space gets tighter behind the bar, there are ways you can design to maximize space, along with storage behind the bar for maximum efficiency in a small space. Register Here |
3 events,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 |
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4 events,
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Provided by Everpure/Pentair 1 CEU available Summary: Commercial water treatment in foodservice operations and how to specify it. To register, contact Eddie Garmon - eddie.garmon@pentair.com or 863-660-6581 |
8 events,
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Provided by Perlick 3 CEUs available BEVERAGE SYSTEMS 101 – EVERYTHING ON TAP! For years, connoisseurs of fine beverages have savored the unmatched freshness and quality of draft beer. Today, a diverse array of beverages served on tap, from wines to cocktails, non-alcoholic drinks, and even coffee, boasts exceptional quality. Kegged beverages not only offer swift service but also demand less precision from bartenders. Furthermore, they stand out as the most environmentally responsible packaging option—returnable, recyclable, refillable, and capable of lasting approximately 30 years with proper maintenance. This class is 3 hours long. Join Perlick's comprehensive training class to delve into: Uncovering Beer's Rich Heritage: Trace the fascinating history of beer, exploring its evolution over time. Exploring Draft Beer's History, Profitability, and Challenges: Unveil the financial landscape and unique challenges associated with serving draft beer. Mastering Draft Beer Dispensing Essentials: Dive into the intricacies of dispensing draft beer, covering temperature control, achieving the perfect foam, keg handling, and more. Understanding Dispensing Systems: From Direct Draws to Air-Cooled and Dual Duct Systems, grasp the nuances of various dispensing techniques. Remote/Glycol Long Draw Systems: Explore the efficiency and benefits of advanced dispensing systems. Revolutionizing Wine Dispensing from Kegs: Learn the art of […]
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Provided by Perlick 1 CEU available Step into the world of bar design with Corrinne Walenda as she guides you through an engaging and interactive trivia game utilizing Kahoot! Delve into the intricacies of bar efficiency, ergonomics, and profitability, and test your knowledge on the following key concepts: Understanding bartender workflow for optimal efficiency. Strategic placement of dump sinks, trash receptacles, and essential cleanup equipment. Calculating the ideal number of cocktail stations for any restaurant or bar. Integration of beverage towers into the bar design for enhanced functionality. Implementing best practices to accelerate service speed while prioritizing bartender ergonomics. Addressing compromises in design for small spaces. Adapting design principles for evolving drink menus. Designing equipment layout for labor savings. Review of common mistakes in bar designs. Get ready to challenge your understanding and learn valuable insights that can elevate your bar design expertise! Corrinne Walenda’s presentations include storytelling, interactive audience activities and personal anecdotes. Her passion for consultative selling and client-centric designs drives her unending enthusiasm for bartenders and Perlick customers in residential and commercial spaces.
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Provided by Perlick 4 CEUs available Today, the significance of effective bar design cannot be overstated. With constraints such as reduced staffing and an influx of novice workers, the need for a meticulously planned bar layout and organization is critical. A well-designed bar not only facilitates the quick preparation of intricate drinks but also significantly impacts a restaurant's financial success, given the higher profit margins associated with beverages compared to food items. This class is 4 hours long. Course Overview: 2025's (and beyond!) Lucrative Cocktail Trends: Discover the most profitable and sought-after cocktail concoctions in the next 18-24 months. Evolution in Beverage Trends: Explore the latest shifts and preferences in wine, beer, and non-alcoholic beverages. Strategic Approaches for Improved Profit Margins: Learn tactics and methodologies to boost profitability within the bar establishment. Cutting-Edge Restaurant & Bar Design Trends for 2025: Stay ahead with insights into the latest design trends shaping bar and restaurant spaces. Optimizing Bar Design for Enhanced Throughput: Understand the principles behind creating bar layouts that maximize efficiency without compromising quality. Identifying Common Pitfalls in Bar Design: Recognize and avoid common omissions and mistakes made in bar design. The session will culminate in an interactive "Pour Decisions: Bar […] |
4 events,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 |
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28 events,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 Know nothing about fans? Perfect! We’ll cover the most fundamental topics like pressure gradients and the fan laws to build your understanding of both Axial and Centrifugal fans. Don’t worry, we make it fun with lots of demonstrations and animations, while tying some of these concepts to the early days of aviation and even cows. Yes, cows. Fans excel at one simple job: moving air. Yet, most people don’t really know how they do so, and that’s ok! But if you’re not most people and want to learn about these neat machines, you’re at the right place. Presenter Information Bill Griffin, President of Engineering and Manufacturing - CaptiveAire Systems, Inc. He is the President of Engineering and Manufacturing with CaptiveAire Systems, the nation’s leading manufacturer of commercial kitchen ventilation systems. Bill began working in the HVAC industry at CaptiveAire in 1999, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and engineering. For over 20 years, his career has focused on the design, development, manufacturing and improvement of products. Bill is a licensed Professional Engineer in the […] Fan Performance Curves - A Deep Dive – 1 Hour Credit Course Description: Let’s build a fan curve! We’ll start by collecting data on a real fan, and then use the fan laws to extrapolate all the require data. Then we’ll use the curves to size up fans and motors, and along the way we’ll look into eEiciency’s, safety margins, density, and even system eEect. We condensed a wealth of knowledge into 1 video that connects all the dots. Prerequisite Knowledge: None. Presenter Information Bill Griffin, President of Engineering and Manufacturing - CaptiveAire Systems, Inc. Bill Griffin is the President of Engineering and Manufacturing with CaptiveAire Systems, the nation’s leading manufacturer of commercial kitchen ventilation systems. He began working in the HVAC industry at CaptiveAire in 1999, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and engineering. For over 20 years, his career has focused on the design, development, manufacturing and improvement of products. Bill is a licensed Professional Engineer in the state of Pennsylvania and holds 7 patents for products in the kitchen ventilation and […] 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. 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 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 |
3 events,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 |
