Abstract: A cashless vending system, comprising, a plurality of vending machines, wherein each vending machine comprises a Vending Machine Controller that supports the international Multi-Drop Bus/Internal Communication Protocol standard; wherein each vending machine includes a NetVend interface, wherein each NetVend interface communicates, via a Multi-Drop Bus/Internal Communication Protocol interface, with the Vending Machine Controller; wherein each NetVend interface communicates with at least one central server, wherein the central server contains a database for storing user Identifiers and an associated allowable credit or available cash data for each user Identifier, wherein the central server is capable of authenticating users for granting/denying access to a vending machine, receiving transaction data, and monitoring and controlling each of the plurality of vending machines; and wherein each vending machine includes a display/reader.

Abstract: The present invention discloses a method and apparatus for controlling the load on the blade of a steel-cutting saw A programmable logic controller senses the spindle motor load current and compares it with the desired optimum operating current. Variations in hardness of the steel member cause the spindle motor current to fluctuate. The advancement of the blade by an electric servomotor is controlled by the PLC. The PLC reduces the rate of advancement of the blade in response to increasing spindle current, thereby reducing the load on the blade. The blade speed is maintained constant by a variable frequency motor powering the spindle motor. The operator selects the blade speed from 3 to 85 RPM, which is maintained by the variable frequency drive. The feed rate is the variable that is controlled by the PLC, by which the load current of the spindle motor is maintained relatively constant.

Abstract: A food product comprising a closed outer shell and a filling is made from a coextruded body. The body advances through a reciprocating cutting head 3 driven by a reciprocating shaft 10. The shaft 10 rotates to drive, through cam means, blades within the head 3.

Abstract: Apparatus for making food product comprising a closed outer shell and a filling is made from a coextruded body. The body advances through a reciprocating cutting head 3 driven by a reciprocating shaft 10. The shaft 10 rotates to drive, through cam means, blades within the head 3.

Abstract: The invention provides a meat-based product comprising a whole-muscle body A and a core B of stuffing. The stuffing contains cereal, herbs and spices and also a major proportion of a material, preferably fatty, to produce a thick viscous readily extrudable emulsion. The product also includes an outer casing D and an annular layer C of fat between the whole-muscle body A and the casing D. The product is made by coextrusion from a triple coextrusion head supplied with whole-muscle meat, stuffing formulation and the fatty material from separate hoppers.

Abstract: Food products particularly of meat are extruded cased under pressure. The extrusion pressure, and the energy in the extrudate, makes the circular cross-section the only stable one on emergence from the extrusion head. In accordance with the present invention, two unstable shapes, D-shaped as described, are extruded each cased from its own extrusion head. The heads are disposed closely adjacent back to back so as to have a generally circular overall profile. An outer casing is fitted over the two heads. On extrusion the two D-shaped pieces abut one another and the outer casing to preserve their shapes until stabilized by freezing.

Abstract: The invention provides a meat-based product comprising a whole-muscle body A and a core B of stuffing. The stuffing contains cereal, herbs and spices and also a major proportion of a material, preferably fatty, to produce a thick viscous readily extrudable emulsion. The product also includes an outer casing D and an annular layer C of fat between the whole-muscle body A and the casing D. The product is made by coextrusion from a triple coextrusion head supplied with whole-muscle meat, stuffing formulation and the fatty material from separate hoppers.

Abstract: A process of producing an evenly cooled comminute of meat particles ready for forming comprises forming a primary comminute from fresh meat, cooling the particles of the primary comminute into a coherent strip on a moving refrigerated surface and subjecting the strip to a secondary comminution with a reduction in particle size and a temperature equalization.

Abstract: The product of the invention is a non-cylindrical coextrudate with a meat body and a fat coating. This product is extruded from a head partitioned into a meat discharging portion and a fat discharging portion each fed from a pump. Means are provided to maintain or return the product to the strict extruded shape.

Abstract: A meat-based product in accordance with the present invention comprises an elongate compacted constant cross section core of raw uncomminuted meat, an even and coherent annular coating of fluid fat material surrounding the core and an outer wrapping of flexible non-toxic sheet material, usually plastic, which retains the coating and remains on the product during cooking and is only removed immediately before eating.

Abstract: The product of the invention is a non-cylindrical coextrudate with a meat body and a fat coating. This product is extruded from a head partitioned into a meat discharging portion and a fat discharging portion each fed from a pump. Means are provided to maintain or return the product to the strict extruded shape.

Abstract: A small poultry limb, such as a turkey drumstick, is clamped to a longitudinally movable ram. The limb is thrust by the ram through a first resiliently flexible stripping device and a second stripping device. The bone passes through the stripping devices but the skin and tendons clamped to the ram are held and turned back over the ram thus exposing the meat for stripping.

Abstract: A meat based product is extruded as an elongate billet 14 from the head 10 of a mandrel 1. The mandrel 1 has inner and outer passages to coextrude a meat core and a fat annular coating from the head into an outer casing 13.

Abstract: A food product based on compacted meat, for example turkey, comprises a meat core 10, a mobile fat outer layer 11 and wrapping 12 which remains in place during cooking. The product is made by freezing the compacted core in long lengths which are advanced longitudinally through a fat applicator, superficial freezer and wrapping applicator.

Abstract: A meat based product is extruded as an elongate billet 14 from the head 10 of a mandrel 1. The mandrel 1 has inner and outer passages to coextrude a meat core and a fat annular coating from the head into an outer casing 13.