摘要:
A device for precisely placing material in a distant location comprising a scoop attached to a pole wherein the pole is at least five times the length of the scoop, the angle between the pole and the scoop is between 14 and 20 degrees, and the pole comprises multiple sections capable of being attached to one and another. The invention provides particular utility as a tool used in concrete leveling and smoothing.
摘要:
A combined square leveling for combing multiple construction tools into a single device includes a framer's square for measuring angles during construction. A tape measure is retractably positioned within the framer's square and the tape measure is urgeable outwardly from the framer's square for measuring distance. The tape measure is biased to retract into the framer's square. A bubble level is coupled to the framer's square to determine if a surface is level. A laser level is slidably coupled to the framer's square to emit a beam of light to establish a reference point on a distal object.
摘要:
An apparatus for destroying pathogens on food, including a steam chamber having an entrance opening and an exit opening. An entrance door structure nominally closes the entrance opening in the steam chamber and an exit door structure nominally closes the exit opening of the steam chamber. Each of the entrance and exit door structures are composed of a plurality of closely vertically adjacent segments that are mounted to the entrance and exit openings to open and close independently of each other. Flanges extend horizontally from the upper and lower edges of the door segments to maintain a relatively close seal with the adjacent door segment even though the door segments are opened or closed a relatively differing amount.
摘要:
An apparatus for destroying pathogens on meat includes a dewatering station, a steam heating chamber, and a cooling chamber. The meat is treated as it is moved along by a conveyor. The dewatering chamber includes an air blower with nozzles for blowing air at the surface of the meat to remove surface water from the meat. The steam heating chamber is disposed adjacent the dewatering chamber and includes a steam heating chamber enclosure that is sealed for maintaining a positive pressure in the steam heating chamber relative to the dewatering chamber. In one embodiment the steam chamber moves along with the meat on the conveyor. The cooling chamber is disposed adjacent the steam chamber opposite from the dewatering station. The cooling chamber has nozzles for spraying chilled water onto the surface of the meat for rapidly cooling the meat after it is passed through the steam heating chamber. The meat conveyor extends through the dewatering chamber, the steam chamber, and the chilled water chamber. The meat conveyor supports the meat and transfers it from chamber to chamber. A method for destroying pathogens on meat is also disclosed that includes the steps of removing surface water from the meat, passing the meat through a steam chamber having a positive pressure relative to the outside of the steam chamber, and rapidly chilling the surface of the meat.
摘要:
A combined square leveling for combing multiple construction tools into a single device includes a framer's square for measuring angles during construction. A tape measure is retractably positioned within the framer's square and the tape measure is urgeable outwardly from the framer's square for measuring distance. The tape measure is biased to retract into the framer's square. A bubble level is coupled to the framer's square to determine if a surface is level. A laser level is slidably coupled to the framer's square to emit a beam of light to establish a reference point on a distal object.
摘要:
A baseball swing trainer. The baseball swing trainer includes a housing having a base, a rear wall, and a top portion defining an open center area. A plurality of resistance blades extend downward from the top portion such that they are positioned within the open center area. A fastener is disposed on the rear wall for securing the swing trainer to a vertical structure such as a pole or tree. When a user swings a bat through the open center area, the resistance blades resist the motion of the bat. This enables the user to develop the muscles that are activated during the swing, which helps to increase swing speed and strength. A resistance band removably affixed to the vertical structure can be connected to the end of a bat to accelerate the bat through the natural swing plane, which enhances the neurological firing rate related to swing musculature.
摘要:
A baseball swing trainer. The baseball swing trainer includes a housing having a base, a rear wall, and a top portion defining an open center area. A plurality of resistance blades extend downward from the top portion such that they are positioned within the open center area. A fastener is disposed on the rear wall for securing the swing trainer to a vertical structure such as a pole or tree. When a user swings a bat through the open center area, the resistance blades resist the motion of the bat. This enables the user to develop the muscles that are activated during the swing, which helps to increase swing speed and strength. A resistance band removably affixed to the vertical structure can be connected to the end of a bat to accelerate the bat through the natural swing plane, which enhances the neurological firing rate related to swing musculature.
摘要:
A buffer conveyor (12) for conveying conformable work products (66) includes a collapsible conveyor belt (13) having an infeed section (14), a collapsible intermediate section (16) and an outfeed section (18). The infeed section (14) may be driven at a non-continuous speed, and the outfeed section may also be driven at a uniform, or non-continuous, speed, but the average speed of both the infeed and outfeed sections is the same. The intermediate section of the conveyor is driven at a non-uniform speed that is slower than, but proportional to, the speed of the infeed section.
摘要:
A method is provided for sorting incoming products (e.g., chicken butterflies) to be portioned into two or more types of end products (e.g., sandwich portions, strips, nuggets, etc.) to meet production goals. The method includes generally four steps. First, information on incoming products is received. Second, for each incoming product, a parameter value (e.g., the weight of an end product to be produced from the incoming product) is calculated for each of the two or more types of end products that may be produced from the incoming product. Third, the calculated parameter values for the incoming products for the two or more types of end products, respectively, are normalized so as to meet the production goals while at the same time achieving optimum parameter values. Fourth, for each incoming product, the end product with the best (e.g., largest) normalized parameter value is selected as the end product to be produced from the incoming product.
摘要:
An apparatus for destroying pathogens on meat includes a dewatering station, a steam heating chamber, and a cooling chamber. The meat is treated as it is moved along by a conveyor. The dewatering chamber includes an air blower with nozzles for blowing air at the surface of the meat to remove surface water from the meat. The steam heating chamber is disposed adjacent the dewatering chamber and includes a steam heating chamber enclosure that is sealed for maintaining a positive pressure in the steam heating chamber relative to the dewatering chamber. In one embodiment the steam chamber moves along with the meat on the conveyor. The cooling chamber is disposed adjacent the steam chamber opposite from the dewatering station. The cooling chamber has nozzles for spraying chilled water onto the surface of the meat for rapidly cooling the meat after it is passed through the steam heating chamber. The meat conveyor extends through the dewatering chamber, the steam chamber, and the chilled water chamber. The meat conveyor supports the meat and transfers it from chamber to chamber. A method for destroying pathogens on meat is also disclosed that includes the steps of removing surface water from the meat, passing the meat through a steam chamber having a positive pressure relative to the outside of the steam chamber, and rapidly chilling the surface of the meat.