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-mailing meg.york@viega.com, gwendolyn.steele@viega.com or 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 at www.viega.com and www.hydronicpros.com.