Abstract: A system for processing biological specimens mounted on microscope slides by adding and removing processing fluids from microscope slides by means of capillary action using a slide holder capable of holding multiple microscope slides, and a spacer positioned in between two slides of a slide pair to create a capillary gap. A capillary gap adjuster can be used to pinch and release one end of the slide pair to create a pulsatile action to mix the reagent within the capillary gap. The system may further include a reagent holder, an absorbent pad, a series of reagent baths, and an incubator for holding one or more slide holders.

Abstract: A system for processing biological specimens mounted on microscope slides by adding and removing processing fluids from microscope slides by means of capillary action using a slide holder capable of holding multiple microscope slides, and a spacer positioned in between two slides of a slide pair to create a capillary gap. A capillary gap adjuster can be used to pinch and release one end of the slide pair to create a pulsatile action to mix the reagent within the capillary gap. The system may further include a reagent holder, an absorbent pad, a series of reagent baths, and an incubator for holding one or more slide holders.

Abstract: A method and apparatus for fast-cook pasta with automatic loading for variable sized portions. An amount of bulk product is isolated in a variable sized cavity. The contents of the cavity is discharged by gravity assisted mechanisms into a cooking chamber. The cooking chamber is pressurizable and uses preheated water. After the cooking period has ended, the cooking chamber is depressurized and the cooked pasta is transferred to a postcooker via a cooker exit valve. Heat energy present in vapor created by depressurization of the cooker is used to preheat the water.

Abstract: A method and apparatus for fast-cook pasta with automatic loading for variable sized portions. An amount of bulk product is isolated in a variable sized cavity. The contents of the cavity is discharged by gravity assisted mechanisms into a cooking chamber. The cooking chamber is pressurizable and uses preheated water. After the cooking period has ended, the cooking chamber is depressurized and the cooked pasta is transferred to a postcooker via a cooker exit valve. Heat energy present in vapor created by depressurization of the cooker is used to preheat the water.