Gaylord Industries: Commercial Kitchens Exhaust Systems - CEUs vary
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Gaylord Industries: Commercial Kitchens Exhaust Systems - CEUs vary

 Export to Your Calendar 12/7/2019
When: Saturday, December 7, 2019
Where: Varied - may be conducted at Consultant's office or at Gaylord's location
Contact: Keven Hass
971-223-1274

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CEUs: Vary

Programs Offered:

Course Title:   General Kitchen Ventilation
Course Length: 1 Hr.
CEUs:   1

Description: Takes you through the basics of kitchen ventilation beginning with the overall building, dining room and kitchen requirements and how they relate.  Reviews the terms exhaust air, supply air, transfer air and make-up air.  Explains the basics of how the design of the exhaust systems influences engineering of the make-up air and HVAC systems.

Course Title:   Ventilators, Description, Operation and Features
Course Length: 1 Hr.
CEUs:   1

Description: Begins with the basics, including description, differences and uses between Type I and Type II hoods as well as UL Listed and non-listed hoods.  Continues with the primary functions and considerations when establishing the type of exhaust hood best suited for a given project.  Goes through a detailed explanation of the functions and operation of the three basic ventilator series, water wash, cartridge extractor and filter hoods.  Explains the basics of how the cooking equipment dictates the design and engineering of the exhaust system and how exhaust rates are determined for both non-listed and listed hoods.

Course Title:   Kitchen Ventilation Make-Up Air
Course Length: 1 Hr.
CEUs:   1

Description: Takes you through where to locate make-up air and the amount necessary for a properly engineered make-up air system.  Reviews the advantages and disadvantages of the different methods of introducing make-up air including ceiling registers, hood front face discharge, down discharge, plenum boxes, back wall discharge and short circuit hoods

Course Title:   UV Ventilators
Course Length: 1.5 Hrs.
CEUs:   1.5

Description: Begins with a brief history of UV and its introduction into the kitchen exhaust industry.  Continues with a detailed explanation of what Ultraviolet light is and how it works.  Continues with a detailed presentation of  UV water wash and non water wash ventilators including engineering, maintenance, and safety.  Includes features and benefits.  Concludes with when and where UV should or should not be used. 

Course Title:   Pollution Control Units
Course Length: 1 Hr.
CEU Credits:    1

Description: Begins with a description of the particulate that hoods do not capture, smoke, odor and sub-micron grease particles.  Review of the different types of pollution control equipment and goes into detail of the operation of electrostatic (ESP) and filter type (TPF) units.  Includes explanation of the two types of odor control, media bed and liquid spray neutralizer.  Reviews maintenance requirements and cost of operation.

Course Title:   Kitchen Ventilation, Fire Protection
Course Length: 1 Hr.
CEUs:   1

Description: Begins with the elements within the kitchen that creates a fire hazard followed by the codes that govern fire protection requirements.  Proceeds with what type of hoods and cooking equipment require fire protection and the operating requirements required by code.  Includes description of operation of wet chemical systems. 

Course Title:   Air Volumes and Energy
Course Length: 1 Hr.
CEUs:   1

Description: There is a direct relationship between extractor air volumes and operating costs.  Where is the balance between using a “real world environment” functioning air volume and keeping your extraction CFM’s as low as possible.  We will cover the factors that affect the amount of air volume required and the engineering that goes into this decision. 

Course Title:   Ventilation Demand Control
Course Length: 1 Hr.
CEUs:   1

Description:  In this class you will learn what options you have for Demand Control equipment and how these systems can reduce power consumption and increase efficiencies saving the property owner thousands of dollars in operating costs and improve employee comfort.  We will also review code adoption of these technologies to date as well as the ability of these systems to qualify for rebate dollars which can be applied for to further enhance the ROI. 

Course Title:   Manufacturing
Course Length: 1 Hr.
CEUs:   1

Description: A complete tour of the manufacturing facility explaining the process of fabrication including layout, product modeling, CNC equipment, laser, forming, assembly techniques, final assembly, metal finishing, testing and quality control.  

Course Title:   Pollution Control Ventilation
Course No.:          V-108          
Course Length:    1 Hr.
CEUs:     1

Description:  Options for addressing Pollution Control. This class will cover choices for addressing the need to scrub smoke and odor. We will cover various options and expound on the features, functions and the benefits each option offers.   We will review when and where you could apply the options and what might be the factors that drive selection are. We will cover both smoke abatement and odor negation as well as maintenance and cost of operation. This includes a detailed explanation of installation requirements and what additional support you should be looking for.

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