Vulcan: F.R.O.G.S. in the Kitchen - 10 CEUs
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Vulcan: F.R.O.G.S. in the Kitchen - 10 CEUs

9/25/2019 to 9/26/2019
When: September 25-26, 2019
Where: Vulcan Hart
3600 North Point Blvd.
Baltimore 21222
United States
Contact: Joe Maresca

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CEUs: 10

Learning Objectives

By attending this program, consultants will have a better understanding of  various types of cooking equipment including fryers, ranges, combi ovens, convection ovens, griddles, and steam products.  Consultants will learn how to effectively outfit a cookline, depending upon the application and menu of the customer. During this session, consultants will also learn about new and emerging technologies in the industry as well as the latest standards in energy efficient equipment. Attendees will enjoy a visit to our newly renovated state-of-the-art training center in Baltimore, MD.


9/24/19: Evening of Arrival

9/25/19: Day 1

Introduction: 8:00AM to 8:30AM

8:30AM to 11:00PM

Course Title: Fryers
Presenter: Paul Forrest

Course description: Takes you through frying basics - Why fry? Further analysis on fryer types (open vat vs. tube), sizing, recovery and control configurations (millivolt, solid state or computer). Additional topics will cover fryer battery configurations, energy efficiency, advantages of filtration (payback analysis) and a discussion on oil types.

Break 11:00AM to 11:15AM

11:15PM to 12:15PM

Course Title: Ranges
Presenter: Roxanne Holt Course

Course description: Takes you through the basics of medium
duty and heavy duty ranges: including applications,
configurations, refrigerated bases and cooking suites. Further discussion and analysis will focus on burner design, BTU output, and oven controls.

Lunch 12:15PM to 1:30PM

You have the opportunity to assist in the preparation of your lunch on a variety of equipment and cooking methods:

Sauté on ranges
Grill fish
Broil steaks
Fry appetizers
Bake rolls

1:30PM to 5:00PM

Course Title: Part 1 Steam, Part 2 Combi
Presenter: David Sealfon (Part 1) Presenter: David Sager (Part 2)

Steam: 1:30-3:15PM

Break 3:15PM to 3:30PM

Combi: 3:30 – 5:00PM

Course description: Takes you through benefits of cooking with steam, pressure vs. pressure-less and boiler vs. boiler-less units. The segment will cover the variety of steam cooking vehicles available (kettles, braising pans, Combi’s and pan steamers) new technologies, applications for each and a segment to better understand humidity, steam and temperature.

End of Day 1: 5:00PM Depart for Hotel

Meet in Hotel Lobby for evening activity at 6:15PM.

9/26/19: Begin Day 2
Meet in hotel lobby at 7:20AM Leave for plant by 7:30AM

Start time at plant 8:00AM with Hands-on Breakfast

9:00AM to 11:00AM

Course Title: Convection Ovens/Heating Holding & Transport
Presenter: Kenny Graven

Course description: Takes you through discussion on the basics of convection – how and why it works. Further topics to explore applications, baking vs. roasting, holding capabilities and various control options.

Break 11:00-11:15AM Plant Tour: 11:15-12:00AM Lunch 12:00-1:00PM


Course Title: Charbroilers & Griddles
Presenter: Paul Forrest Course Length: 1.30 Hrs. CEU Credits: 1-1/2

Griddle topics include benefits of zone cooking, plate thickness, controls and chrome plating advantages and disadvantages. Further discussion on types of controls and expectations of each. Chargrill topics include types of broiler: rock, radiant and IR and application for each and a “good, better, best” comparison. Heat profiles and grate types and applications are also discussed

2:30PM - 3:00PM Review and Discussion

End of Session 3:00PM 

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