ABOUT THE SUMMIT
Join FWE, Ovention and industry experts for our June or October 2026 Consultant Seminar with the goal of providing knowledge of various heating, holding and transport systems along with innovative ventless cooking technologies to assist in designing future client projects while earning 12 CEUs from FCSI.
Learning Objective: Provide knowledge of various heating, holding and transport systems along with innovative ventless cooking technologies to assist in designing future client projects. We will review construction and design and fast service methods, which will allow future FCSI clients to deliver meals efficiently, safely and at top quality. Categories that will be covered include Ventless Speed Cooking, Advanced Finishing Techniques, Low Temperature Cooking, Precision Holding, Serving Equipment and Specialized Refrigeration & Transport.
We will close the evening with a Chef hosted, behind the scenes glimpse at one of Nashville’s premier Southern restaurants, Urban Grub, where Chef Hannah will discuss: What top issues are currently faced by the food service industry and how the right equipment can make or break a restaurant.
ITINERARY OF EVENTS
October 14th (Wednesday)
(Guests arrive by 3pm / Hyatt Place Nashville Downtown)
- 5:30 pm – For all who would like, we will meet in Lobby Bar for cocktails (Ground level of Hyatt Place Nashville) before leaving for The Stillery (113 2nd Ave N, Nashville, TN)
- 6:15 pm – Depart for The Stillery Nashville (walk or uber weather permitting)
- 6:30 pm – The Stillery Nashville / Dinner & Live Private Acoustic Performance
October 15th (Thursday)
- 7:00 am – Breakfast in lobby Breakfast Bar at Hyatt Place Nashville Downtown.
- 8:00 am – Depart for FWE Portland Tennessee Manufacturing Facility (30 min drive)
- 8:30 am – Arrive at FWE Portland Tennessee Manufacturing Facility
- 8:45 am – Introductions of presenters & overview of categories to be covered
- 9:00 am – Manufacturing floor tour led by Derek Coddington, FWE Manufacturing Manager
- 10:30 am – Body/frame construction review (all-welded, slip style, riveted, other fastener styles)
- 11:30 am – Working Lunch & Learn –Low-Temp Cook & Hold, Advanced Staging Methods & Ventless Finishing
- 1:00 pm – Heat Systems Review (Dry, Passive, Adjustable, Precision)
- 1:20 pm – User segment best practices (Schools, Hospitality, Healthcare, Correctional, Chains)
- 1:50 pm – Transport (Mobility / Options / Things to Consider)
- 2:05 pm – Mobile Refrigeration (Air Screens / Cold Temp / Convertibles / Freezers / DOE)
- 2:20 Pm – Mobile Bars (Mobile Bars / Hand Sinks / Back Bars)
- 2:35 pm – Custom Solutions
- 3:30 pm – Depart factory for Hotel
- 4:00 pm – Refresh from day of training
- 5:00 pm – For all who would like, we will meet in The Lobby Bar (Ground level of Hyatt Place Nashville) for pre-dinner cocktails, before heading to Urban Grub (2506 12th Ave S., Nashville, TN 37204)
- 5:45 pm – Depart Hotel for Urban Grub
- 6:00 pm – Industry insight, restaurant/kitchen tour and delicious food presented by Chef Hannah Miller
- 8:00 pm – Depart for hotel or finish your evening soaking up the sights and sounds of Nashville
October 16th (Friday)
- 7:00 am – Breakfast in lobby Breakfast Bar at Hyatt Place Nashville Downtown.
- 7:45 am – Depart for FWE Portland Tennessee Manufacturing Facility (30 min drive)
- 8:15 am – Arrive at FWE Portland Tennessee Manufacturing Facility
- 8:30 am – Impingement oven technology
- 9:15 am – Infrared (IR) oven technology
- 10:00 am – Microwave assistance technology
- 10:45 am – Real world applications of each technology (Ie QSR, K-12, stadiums, B&I, etc.)
- 12:00 pm – Live cooking on each technology (hands on)
- 1:00 pm – Depart at guest leisure for BNA or back downtown
EXPERIENCED PROFESSIONALS
from FWE
Travis Hartley, CFSP
Vice President of Global Sales
Pedro Batad
National Sales Manager
Patricia Marzella-Steele
Corporate Executive Chef
from Ovention
Chad Rasmussen
Sales Manager
Aaron Ulmer
Senior Sales Manager


