Consultant Services News

NEW! LEED 3.0 2009 Seminar/Webinar

LEED 3.0 2009 officially kicked off 4/27/2009. Do YOU know how foodservice is affected? Do YOU know where your clients can earn LEED credits and where they cannot? By investing 90 minutes of your time, you can. “LEED 3.0 and the Foodservice Consultant’s value in the Process” is a fast-paced on-request webinar or in-person seminar. You will learn how and where foodservice equipment, particularly warewashing and waste equipment, fit into the growing world of LEED and where it DOESN'T. In the spirit of low carbon footprint, WE come to YOU, on YOUR timeframe. FCSI CEU’ and CFSP Maintenance Points are available for the session. The program can be combined with other Champion-offered curricula described below. Covered topics:

• LEED Basics and Acronyms
• Consultant's Role in Obtaining Credits
• What Qualifies
• What Doesn't Qualify
• LEED 3.0 2009
  • LEED for New Construction
  • LEED for Commercial Interiors
  • LEED for Schools
  • NEW! LEED for Retail (Pilot)

Other Seminars (Lunch and Learn format):

SIZE Matters: Practical Solutions for Today’s Shrinking Dish Room (1.5 CEU) (also available in Webinar)

• Smallwares Approach to Sizing the system
• Interactive Excel-based sizing tool.  NEW! Healthcare, Hotel and Schools Versions!
• System components, conveyors, pulpers, power pot washing sinks and glasswashers
• Labor Cost Modeling

Warewashing Energy Analysis: There’s Money Hiding in your Dishwasher!  (1.5 CEU)

• Energy operating cost comparisons using a RATED POWER Energy Audit Tool
• See How Much Money can be saved by replacing an older dishwasher
• Energy Models that measure Therm, BTU and kWh for utility rebates
• How manufacturers lower water and energy usage, and what are the trade off’s, if any?

NEW! Warewashing Design Lab, A Quantitative Approach to System Specification & Design (3.5 CEU)
The dishroom is often considered a necessary evil.  Consequently, its’ space gets cut and the equipment is frequently value-engineered & undersized. BUT, what about labor?
Utilizing an advanced version of Champion’s Excel-based sizing tool, labor costs and waste
volume is also calculated, and solutions presented.. View case studies, including dishroom “disasters” and solutions that can be price, volume or labor driven, and their tradeoffs.  Also included, spec items for dishwashers including oval tray and sheet pan conveyors. This program makes good use of jobsite video. Equipment focused on includes:

• Flight and Conveyor Rack Dishwashers and Accessories
• Conveyor systems
• Up Racking/EZ Rack Systems
• Accumulators
• Waste Equipment

Call Now to Schedule or complete form below
Champion Industries
Suzanne Painter-Supplee, CFSP, MHS
Ph: 800-532-8591 ext. 4904