Abstract: A cleaning tool is provided. The cleaning tool has an absorbent material that is elongated, a container that defines a space for holding a fluid, and a holder that is elongated, handheld, and configured to hold the absorbent material. The holder is removable from the container. It is also moveable between a first position in which the absorbent material contacts the space, and a second position in which the holder is removed from the container and the absorbent material is free to clean. The cleaning tool can be used to clean a conveyor belt.

Abstract: A panel system attached to a truck box is provided. The system has a pair of side panels attached to the truck box and moveable between an extended position above the truck box and a stowed position within the truck box. The system also has a rear panel associated with the pair of side panels. The rear panel is configured to retain the pair of side panels in the extended position. The pair of side panels is configured to retain the rear panel in the stowed position. The system may carry more cargo and be easy to install and use.

Abstract: A panel system attached to a truck box is provided. The system has a pair of side panels attached to the truck box and moveable between an extended position above the truck box and a stowed position within the truck box. The system also has a rear panel associated with the pair of side panels. The rear panel is configured to retain the pair of side panels in the extended position. The pair of side panels is configured to retain the rear panel in the stowed position. The system may carry more cargo and be easy to install and use.

Abstract: A pasta filata making process with (A) Better recuperation of solids (B) Better moisture control and (C) Larger window of cheese performance, in terms of target functionalities such as melt, stretch, oiling off, blistering. This is done by combining a targeted curd mineralization (more or less interconnected casein matrix) and the use of microwave-cooker-stretcher system that allows a more efficient recuperation of solids and a more efficient reduction of the residual enzymes. Pasta filata curd is heated in a microwave to temperatures between 125 and 165 F, then molded and cooled. The aspect mentioned in (A) and (B) addresses the need of manufacturers to have more efficient process while (C) addresses the need of end users to have more flexibility in the usage of the cheese.