Viega Hosts John Siegenthaler, Clam Bake During Fall Hydronics Seminar

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, N.H.

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 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.