Tucson Chapter Luncheon Meeting: Fabreeka Seminar

  • 21 Jan 2015
  • 12:00 PM
  • The Riverpark Inn, 350 South Freeway Road, Tucson, AZ 85745
  • 27


  • All Registrations beginning Wednesday January 21st

Registration is closed

Fabreeka Lunch Seminar

Bearing Pads, Thermal  Bridging, and Vibration Control

by Steve McCuiston

 Fabreeka has been a leader in the isolation of shock and vibration as well as well as bearing pads since 1936.  Our expertise in the area of vibration isolation has been useful to structural engineers as well as mechanical engineers.  Since vibration problems are generally discovered after the structure is built, our goal is to supply creative solutions that don't involve making significant modifications to the structure. 

Four years ago, Fabreeka came out with a thermal break material that will mitigate thermal bridging.  With the changes in energy codes, this product has been Fabreeka's hottest growing product.

Our speaker, Steve McCuiston, has been with Fabreeks Intl. for 20 years.  He is currently in charge of business development, specifically working with consulting engineers.   Steve has conducted over 250 presentations over the last three years.  Steve has also been a high school girls varsity baskatball coach, and led his team to a 33-1 record, and an Illinois state championship in 2009.  Steve will be discussing:

1.   Thermal Break Material,

        A. Thermal bridging causes

        B.  Thermal break material characteristics

2.    Bearing Pads

         A.  Characteristics and differences

         B.  Typical applications

         C.  How to design a slide bearing

3.     Vibration Control

           A. Load/deflection vs. natural frequency

           B.  Resonant frequency issues

           C.  Structural response/structure borne vibration

            D. Damping

            Transmissibility curves


Mixed garden greens with tomato, cucumber, croutons and assorted dressings

Chicken Marsala served with tender pasta:       Boneless chicken breast dredged in a seasoned flour with a marsala wine reduction, fresh hebs and shiitake mushrooms

Fresh green beans almandine

Home baked rolls and butter

Assorted mini cheesecakes

Iced tea and water

Due to an increase in our costs, we have had to change the price for the luncheon from $18.00 to $20.00.  Should you have any special dietary needs, please contact Andy DiLeo at to coordinate.







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