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 […]
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3 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 |
4 events,
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. To register, contact Karen Seeney at kseeney@eaglegrp.com or 302-653-3000 et. 3025. |
5 events,
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Provided by California Energy Wise (CEW), PG&E, Frontier Energy - Food Tech Service Center 1.5 CEU available This presentation will review the latest U.S. federal and California state refrigerant regulations and the prescribed phase-down schedules for high-GWP (Global Warming Potential) refrigerant gases used in small commercial HVAC and refrigeration systems that are typically found in restaurants. Low-GWP alternative gases and systems (Class A2L and A3) and the associated energy implications will be discussed. Participants will be able to: Specify refrigeration and HVAC equipment that will be in compliance with State and Federal refrigerant and energy efficiency regulations. Specify equipment that uses the most current adopted low-GWP refrigerants. Use no-cost, online, utility resources to locate energy efficient refrigeration equipment, calculate ROI, and receive incentives under the CA Energy Wise Instant Rebates program. Speakers: Angelo Karas, Senior Lab Technician, Frontier Energy’s Food Service Tech Center To register, contact Kiana Caban, kcaban@frontierenergy.com or 925.866.2844
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Provided by California Energy Wise (CEW), Southern California Edison 2 CEUs available Description: The California Energy Commission is currently pursuing many programs which are aimed at decarbonizing our energy infrastructure including all-electric cooking, space heating and water heating. The commercial foodservice industry has started to adopt efficient electric cooking equipment as the first step towards all-electric, zero net carbon kitchens. This class explains how the foodservice industry can take the most important next step towards zero carbon by addressing one of the biggest barriers: How to replace the traditional gas-fired hot water systems with electric heat pump water heaters. Learn how heat-recovery dishmachines, effective plumbing design, and decentralized, point-of-use water heating are necessary to make heat pump water heaters perform effectively in the demanding commercial kitchen environment. Participants will be able to: Describe the water and energy savings associated with heat recovery dishmachines. Understand the benefits of using heat pump water heaters in commercial foodservice. Understand how heat recovery dishmachines and heat pump water heaters can make each other cost effective. Speaker: Richard Young, Director of Education, Frontier Energy’s, Food Service Technology Center To register, contact Gwen Yamasaki at gwen.yamasaki@sce.com or 626.812.7566. |
3 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 |
36 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 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. Please contact Angelo Grillas, VP National Accounts for Southern CaseArts, to book the administration of the seminar as an OFFICE MEETING or VIRTUAL MEETING HERE: https://outlook.office365.com/owa/calendar/AngeloGrillasRoystonGroup1@roystonllc.com/bookings/ 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,
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Provided by Revent & the Retail Bakers of America 1 CEUs provided *Complimentary Registration for FCSI Members Running out of space? Can't afford a deck oven? Think you need one for real artisan bread? This live demonstration will show you how one rack oven can handle your entire operation - from morning pastries to crusty sourdough loaves. No deck oven required. Watch sourdough, baguettes, and focaccia baked live in a rack oven. Program: Part 1: Adapting Artisan Bread Techniques for Rack Ovens (20-30 minutes) Jen Heide, Certified Bread Baker and Assistant Pastry Chef at the Everglades Club, will share what bakers need to know about airflow, heat transfer, and steaming when baking artisan bread in rack ovens. Part 2: Artisan Bread Baking Demo (20-30 minutes) Michael Landman, Test Baker at Revent, will bake sourdough loaves, baguettes, and focaccia live in the ONE39 rack oven, followed by Q&A. Attendees can earn FCSI (Foodservice Consultants Society International) continuing education credits. Registration: Free for RBA members | $30 for non-members Register HERE FCSI Members - to request the complimentary registration please contact Sophie Boczek at sophie@retailbakersofamerica.org |
4 events,
Provided by FWE / Food Warming Equipment Co. Inc. 7.5 CEUs available Learning Objective: Provide knowledge of various heating, holding and transport systems to assist in designing future client projects. We will review construction and design methods, which will allow future FCSI clients to deliver meals efficiently, safely and at top quality. Categories that will be covered include Low Temperature Cooking, Holding, Serving Equipment, Re-thermalizing Units, Utility Transports, Refrigeration, as well as Portable Bars and Racks. We will have an in-depth presentation on the benefits of electric smokers, and how they can potentially increase revenue without the costly investment of traditional pit BBQ. We will close the evening with a Chef hosted, behind the scenes glimpse at Nashville’s hottest small batch bakery, The Buttermilk Ranch, where Executive Chef Alyssa Gangeri will discuss: What it means to be a small batch bakery, what top issues are currently faced by the food service industry and how the right equipment can make or break a restaurant. To register, contact Travis Hartley at t-hartley@fweco.net or 615-945-2221.
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Join the Middleby Commercial and Residential teams onsite at your local Middleby Showroom for an in-person, experience-driven educational and interactive demonstration. The education will dial in on various equipment integrations in Resi-Mercial™ applications, including: Hotels, Resorts, Country Clubs, Senior Living Facilities, Welcome Centers, Office Spaces, Stadium or Entertainment Suites, Travel or Executive Lounges, Retail Spaces and many more! Approved for 4 CEUs REGISTER For more information contact Meghan Daro mdaro@middleby.com 610-810-6038 Agenda |
5 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
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Provided in conjunction with Frontier Energy 1.5 CEUs available *In-person and remote Summary: This presentation will review the latest U.S. federal and California state refrigerant regulations and the prescribed phase-down schedules for high-GWP (Global Warming Potential) refrigerant gases used in small commercial HVAC and refrigeration systems that are typically found in restaurants. Low-GWP alternative gases and systems (Class A2L and A3) and the associated energy implications will be discussed. Participants will be able to: 1. Specify refrigeration and HVAC equipment that will be in compliance with State and Federal refrigerant and energy efficiency regulations. 2. Specify equipment that uses the most current adopted low-GWP refrigerants. 3. Use no-cost, online, utility resources to locate energy efficient refrigeration equipment, calculate ROI, and receive incentives under the CA Energy Wise Instant Rebates program. To register for In-Person instruction - Refrigerant Regulations for Foodservice - IN-PERSON - PG&E Energy Education Classes To register for remote instruction - https://pge.docebosaas.com/learn/courses/3349/refrigerant-regulations-for-foodservice |
3 events,
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Provided by Middleby 9.25 CEUs available Monday, December 8th – Day 1 1:30 PM – 2:00 PM - Attendees Arrival, Training Room 2:00 PM - Introductions and Housekeeping 2:15 PM - MIK Tour 2:45 PM – Session 1: Automation & Robotics 3:30 PM – Session 2: Automated Cooking Solutions 4:15 PM – Session 3: Automated Braising Solutions 5:00 PM – Review Culinary Competition and Teams, Café 5:15 PM – Culinary Competition Begins 6:30 PM – Cocktails, Dinner and Networking 7:30 PM – Departures from MIK to Hotel Tuesday, December 9th – Day 2 8:10 AM – Departure from hotel to MIK 8:30 AM – Welcome Reception Coffee Bar / Follett RIDE 9:00 AM – Resi-Mercial and Breakfast 10:00 AM – Session 4: Induction 10:45 AM – Break 11:00 AM – KEYNOTE / Panel 12:00 PM – Session 5: Automated Frying Solutions 12:20 PM – Session 6: IOT 12:40PM – Session 7: Ventless Solutions & Hands On Lunch 2:00 PM – Departures To register, click HERE |
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3 events,
Full Steam Ahead! The Physics and History of Steam, Using Steam in Your Designs, and Electrification
Full Steam Ahead! The Physics and History of Steam, Using Steam in Your Designs, and Electrification
Provided by AccuTemp Products Inc. 1 CEU available Factory tour presentation. Adgenda will be steamer focused. Physics of how steam works in a steamer and in general, how steam fits into new designs and what electrification means for steam. Generic info not manufacturer specific. To register, contact John Pennington at jpennington@accutemp.net or 260-341-7726. |
3 events,
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Provided by Pentair/Everpure 1 CEU Steam applications in commerical food service operations. To register, contact Eddie Garmon at eddie.garmon@pentair.com or 863-660-6581. |
10 events,
Provided by AccuTemp Products, Inc. 1 CEU available Factory tour presentation. Adgenda will be griddle focused. Discussing the construction of different types of griddles, how each operates and what electrification means for griddles gooing forward. Generic info not manufacturer specific. To register, contact John Pennington at jpennington@accutemp.net or 260-341-7726. Provided by CaptiveAir 1 CEU available Speaker: Bill Griffin German Tabor Course Description: No matter how perfect your HVAC unit conditions the air, it can all go awry if the delivery method is not well thought out. The first step is understanding exactly how air behaves in a duct. From Bernoulli’s Theorem to friction, dynamic losses, system effect, we’ll visualize every step of the way to make the concepts intuitive and fun. Prerequisite Knowledge: None. Learning Objective 1: Understanding Total, Static, and Dynamic Pressures within the context of ductwork. Learning Objective 2: Understanding friction losses and the factors at play in a duct. Learning Objective 3: Understanding dynamic losses and pressure loss coefficients within duct fittings. Learning Objective 4: Understanding system effect and its impact on duct losses To access, click this link - https://www.youtube.com/watch?v=AXJ79HH3wi0 Provided by CaptiveAire 1 CEU available Speakers: Bill Griffin, German Tabor Kyle Thompson Course Description: Nature does what it wants, which means air in parallel duct branches doesn’t always behave how me might expect. In this video we’ll explain how we can predict and model complex airflows using simple calculations, and how software does it in an efficient, intuitive way. Prerequisite Knowledge: Duct Fundamentals Learning Objective 1: Understand loss coefficients for diverging tees. Learning Objective 2: Understand how to balance a duct system using the Equal Friction method. Learning Objective 3: Understand how to balance a duct system using the Static Regain method. Learning Objective 4: Understand how software may be used as an alternative to hand calculations, including general advantages and limitations. To access, click this link - https://www.youtube.com/watch?v=Gg5dSWIvJiQ |
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3 events,
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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 |
3 events,
Provided by AccuTemp Products, Inc. 1 CEU available Factory tour presentation. Adgenda will be focused on Tilt Skillets and Kettles, construction, uses and how new tachnology is being brought into these products. Generic offering not manufacturer specific. To register, contact John Pennington at jpennington@accutemp.net or 260-341-7726. |
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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5 events,
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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 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 |
