Viega will offer a full-day technical program on
contemporary hydronic system design with John Siegenthaler this fall, as well
as an authentic New England-style clam bake.
Viega’s Fall Hydronics Seminar with John Siegenthaler Oct. 14 and 15, 2008,
will combine a full-day technical program on contemporary hydronic system
design with unique networking opportunities at its state-of-the-art educational
facility in Nashua, NH.
Viega will kick off the event with
an authentic New England-style clam bake, complete with lobster, New England
clam chowder, steamed mussels and clams, corn bread, and a variety of spirits
on the afternoon of Oct. 14. Along with dinner, attendees will be given the
opportunity to take photographs with Viega’s custom-built Orange County Chopper
and sign up for discounted 2009 Viega training courses.
On Oct. 15, from 8 a.m. to 5 p.m., Siegenthaler will
present a seminar on some of the latest materials and methods of modern
hydronic heating including: smart pumping, hydraulic separation, heat metering,
homerun water distribution systems and thermal accumulators.
The
complete seminar package (lodging, meals, course materials and continuing
education units) are provided for the low price of $325. To register,
contact Meg York or Gwendolyn Steele by e-mailingmeg.york@viega.com,gwendolyn.steele@viega.comor
calling 877/843-4262. A check or credit card number must accompany each
reservation. There is only space for 85 people to attend, so sign up soon.
Additional information is posted atwww.viega.comandwww.hydronicpros.com.
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