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Ammonia Maintenance / Safety Workshop (1 1/2-day workshop)

Learn the fundamentals to understanding the basic theory and operation of ammonia refrigeration systems: refrigeration system components, reciprocating, centrifugal and screw compressors; heat transfer equipment, evaporators and condensers; and valves/metering devices. What you will learn:

  • How to troubleshoot electrical problems within a refrigeration system
  • How to balance system components
  • How to set up process safety management procedures
  • How computer systems play an important role in your refrigeration systems
  • History of refrigeration, important acronyms, four basic components of refrigeration systems, theory & operations of required controls for HTST systems
  • Functions of legal controls and their requirements. Reduction of start-up time and downtime and how to enhance productivity

Upcoming Session

TBD

Ammonia Maintenance / Safety Workshop (1 1/2-day workshop)

One Person: $595
Two or More: $595 per person

Who Should Attend?

Workshops are designed for different experience levels, including processing plant managers, supervisors, registered sanitarians, equipment operators, quality assurance personnel, plant engineers, equipment manufacturers, dairy technicians, plant personnel and employees new to the dairy or food industry

Location

All courses will be held on The Ohio State University Campus in Columbus, Ohio. Columbus is accessible from all major airlines through the Columbus International Airport.

Instructors

Courses are facilitated and led by the faculty and staff experts from The Wilbur A. Gould Food Industries Center and QChekd Training Industry Experts. Experts from companies in the dairy industry, including Votion Enterprises, Masterleo Inc., Silliker and other speakers from regulatory agencies contribute to the training.

Lodging

Special rates are available for course participants through a block of rooms at nearby hotels, including The Blackwell Inn, Hilton Garden Inn, Spring Hill Suites and Holiday Inn Express.

About The Instructors

Al Votion

Al Votion, a Registered Sanitarian, attended St. Mary’s University, in San Antonio, Texas, and has spent the past 30 years performing regulatory and training work in the dairy industry.

Valente B. Alvarez

Valente B. Alvarez, Professor and Extension Dairy Processing Specialist. He received his B.S., in Biochemical Engineering at the National Polytechnic Institute (IPN), Mexico City, and his M.S. and Ph.D. degrees in Food Science at Michigan State University.

Chuck Yarris

Chuck Yarris, Quality and Food Safety Director at Quality Chekd. Chuck has conducted workshops on various dairy-related topics. His background has been in both the operations and quality management of dairy and juice operations over his 35-year career in the food industry.

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