SBE Chapter 22
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Your participation in Chapter 22 is important to keep our chapter alive!

Mark Your Calendars - ENNES Workshop coming to Central NY
Saturday, June 10 at the Holiday Inn, Liverpool
Details coming soon


Membership Dues due by April 1st
You can pay online at http://www.sbe.org

March Meeting - Wednesday, 3/22
Please RSVP to Tom McNicholl tmcnicholl@wktv.com before 5pm, Monday, 3/20

Location: WSTM/WTVH/WSTQ, 1030 James St., Syracuse, NY
6:00pm Dinner
6:30pm Business Meeting
7:00pm Presentation

Our presentation will be "IP Based Transmitter Remote Control" presented by Matt Leland, Director of Sales at Burk Technology.

IP based transmitter remote control is providing busy broadcast engineers with much needed relief in the form of better data, more granular alarm notifications and armchair access to multiple transmitter sites. Environmental monitoring and flowchart based automatic control functions increase up-time and protect equipment from extremes, while distributed I/O provides cost savings by eliminating long multi-conductor wiring runs. This presentation will present best practices for specifying, installing and configuring a remote control system. Special attention will be paid to efficiently upgrading legacy systems to IP. Simplified automatic testing of backup equipment will also be demonstrated through the use of active flowcharts.

Matt Leland, Director of Sales at Burk Technology is a broadcast industry veteran with over 35 years of experience in design, manufacturing and sales of RF and microwave components for broadcast, radar and RF heating and scientific applications. Having worked for Dielectric, Shively Labs, and Microwave Techniques Inc., Matt also owns and operates the Watchband RF Contact Spring Co. manufacturer of RF contact springs used for broadcast, military and scientific applications. Currently as Director of Sales for Burk Technology he draws from his experience, collaborating with engineers on specifications for their remote monitoring and control systems.

We need your RSVP so we can order the appropriate amount of food.