Commercial Food Equipment Service
Association
Your Network For Professional
Service and Parts Distributors
CFESA Training Programs
Raising the Standard of Excellence In
the Foodservice Industry
Technician Training
One main reason for our existence is to pro- The CFESA Technician Training Programs
mote the highest standards of professional cover the elements of gas, electric, steam and
service in order to improve our members’ busi- refrigeration repair and troubleshooting of
nesses. Continuous educommercial food equipcation and training are top
ment. These six-day trainpriorities
in
the
ing classes are open to all
foodservice industry. To
technicians within the
help meet these needs,
foodservice industry and
CFESA has developed exare held throughout the
tensive training programs
year in various regional lofor foodservice equipcations.
ment technicians.
Training is from entry-level
Service technicians, who
to advanced. All technician
maintain equipment durtraining programs include
ing the warranty period
classroom and hands-on
and service equipment afeducation on the ability to
ter the warranty period,
identify and correct probare the keys to continued
lems on many types of
sales for NAFEM member companies. These commercial cooking equipment.
technicians are in the position, on a daily basis, to advise end user customers on proper After completing each module of hands-on
training, students
use of equipare tested to idenment, pretify and correct
ventative
problems that may
maintenance
arise.
procedures
and basic
troubleshooting
Regional Traintechniques.
ing
All technicians are
taught cusCFESA has training
tomer serclasses for specific
vice skills
areas of the United
and,
in
States. Each training class will cover a specific
many cases, develop relationships of trust
area including: electric, gas and steam. The
based on these skills. NAFEM member comclasses usually last 2 days and offer both classpanies seek continued sales of their product,
room style training as well as hands on trainin many instances, based on a good service
ing to improve the technician’s skills. For furnetwork. CFESA provides the training and rether information regarding qualificatins and
sources to help technicians properly repair the
curriculum please see next page.
equipment of the manufacturers they represent.
Specific Areas of Training
EGS Fundamentals
Refrigeration Training
EGS Fundamentals
Class was designed for
technicians with 6
months to 3 years of
field experience. This
class is 6 days in length
and combines classroom theory and
hands-on training. The
classroom portion covers fundamental properties of gas, electric
and steam while the hands-on section of the
class provides troubleshooting practice with
expert supervision. This class is a good method
of understanding foodservice equipment for
warranty and parts personnel.
Refrigeration
Training Class is
a three day
course specifically designed to
cover the basic
principles of refrigeration. The
course focuses
on introductory
concepts including the basic operation of domestic refrigerators, freezers, defrost mechanisms, and electrical circuits. Topics covered include the laws of refrigeration,
compression cycle, latent and sensible heat,
methods of heat transfer, and methods of cutting, bending, and torching tubing.
Qualifications
Qualifications
Technicians must be familiar with electric, gas
and steam theory, must have basic mechanical aptitude and must have 6 months to 3
years experience in the foodservice industry.
Technicians must be dedicated to maintaining
a learning environment.
Technicians must be familiar with refrigeration and coolants, must have basic mechanical aptitude and must have 6 months to 3
years experience in the foodservice industry.
Technicians must be dedicated to maintaining
a learning environment.
Curriculum
• General operation of equipment
• Maintenance requirements
• Proper installation
• Start up procedures
• Component functions and circuitry
• Schematic and general wiring
• Common problems and troubleshooting
• Equipment identification process
Curriculum
• General operation of equipment
• Maintenance requirements
• Proper installation
• Start up procedures
• Component functions and circuitry
• Schematic and general wiring
• Common problems and troubleshooting
• Equipment identification process
Some equipment covered includes fryers,
steamers, convection Ovens, combi-ovens
conveyor ovens.
Management Training
Management Training
Management personnel, within the
CFESA service agency, are responsible for “keeping operations moving.” That is, they are responsible
for the tracking and sales of
manufacturer’s parts, as well as service situations, which develop with
the manufacturer’s equipment. The
CFESA Management Training Class
is a three-day classroom course specifically designed to assist managers in doing their jobs better.
Workshop Description
This unique three-day workshop is designed to provide vital development for newer managers while filling in the gaps and adding additional management and leadership learning for
seasoned managers.
Qualifications
Attendees should be in a management position in their companies, and have the desire to
improve their managerial skills.
Curriculum
· Essentials of Sound Management
· What An Effective Product Support Function Provides
· Strategic and Tactical Planning
· Staffing, Managing, Leading and Motivating a Dispersed Group
· Optimizing the Quality and Quantity of your technician’s work
· Customer Service and Customer Satisfaction
Commercial Food Equipment Service Association
2211 West Meadowview Road Suite 20
Greensboro, NC 27407
336-346-4700
www.cfesa.com