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
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/
.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
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 […]
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
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 […]
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 […]
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
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.
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
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
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
