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Webinars by FCSI

When: Available Anytime
Where: Your Place
Contact: Kimberly Kissel

Online registration is available until: 9/19/2017
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Rack Conveyor Dishmachine Design - 1 CEU

CEUs: 1


FCSI and fishnick offer an engaging conversation between designer and researcher about what can go sideways in real-world dishmachine operations and how to avoid the most common mistakes.

Amin Delagah, the lead dishmachine researcher at the PG&E Food Service Technology Center, shares some of the surprising results he uncovered during his field research. Connie Dickson, FCSI, poses a hypothetical dishroom project, and together they talk through the details and arrive at an efficient, cost effective, customer-pleasing design. 

      Learn how you can save your customer money on water and energy by installing a dedicated water meter

      Find out why it makes sense to spec equipment with advanced built-in diagnostics

      Learn the energy-saving benefits of designing dishrooms with long entry and exit dishtables that support batch washing of racks

      Learn how to effectively specify appropriately sized dishmachines based on the types of wares being washed and how overspray wastes money 

About the Presenters

Connie Dickson, FCSI, Principal, Rippe Associates

Connie Dickson, FCSI is a foodservice design principal with Rippe Associates consulting group. She enjoys helping clients envision new possibilities and developing designs that reflect the project's goals. Connie holds degrees from Cornell University in Nutritional Science and from Kendall College in Culinary Arts and is affiliated with FCSI, AHF and SHFM. She began her career as a registered dietitian and managed Sodexo foodservice operations for 14 years prior to joining Rippe Associates in 2006. Connie's primary area of expertise is in healthcare, senior living and corporate markets. She is involved FCSI's Council for Professional Standards The Americas (CPSTA), which sets standards of performance for Professional FCSI The Americas consultants, administers core competencies set by FCSI WW, and measures performance for core competencies.

Amin Delagah, Project Engineer, FSTC

Amin Delagah holds a B.S. in Mechanical Engineering and M.S. in Renewable Energy Engineering with a minor in Environmental Management. He currently focuses most of his efforts on hot water systems research and technical outreach. Highlights of his research include the completion of a California Energy Commission Public Interest Energy Research Report titled, "Energy Efficiency Potential of Gas-Fired Commercial Water Heating Equipment in Foodservice Facilities" and a Design Guide on "Energy Efficient Heating, Delivery and Use". Amin maintains a close working relationship with many water heater manufacturers and water heating experts and has been a leading advocate for the development and promotion of condensing commercial water heaters.

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Top Shelf Kitchen Design: 4 Steps to Efficient Equipment

CEUs: 1


Finding efficient cooking, holding, dishwashing and refrigeration equipment for your kitchen design is not difficult if you know where to look. And, justifying that equipment to your client – or defending it against value engineering – is much easier if you know how to model the cost savings for each piece of equipment.Join Richard Young from the Food Service Technology Center and Dick Eisenbarth from Cini-Little International for a webinar that will guide you through the four steps of the FSTC method – a simple approach to finding efficient equipment and modeling cost savings. 

About the Presenters

Richard Young, Director of Education, FSTC

Dick Eisenbarth, FCSI; President and COO, Cini-Little International

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