Abstract: Methods of thermal annealing of plastic pieces immediately after hot melt forming are disclosed to accelerate the time required to achieve dimensional stability. The present methods include the essential steps of: (A) forming molten plastic into molded plastic pieces and rapidly cooling to below the melting point of the plastic in a mold to form shaped cooled plastic pieces; (B) immediately thereafter, heating the plastic pieces to a temperature of about 150° to 170° F. (65.5° to 80° C.) to form heated plastic pieces; and, thereafter, (C) cooling the heated plastic pieces to room temperature to form thermally annealed plastic pieces. Tn its product aspect, the present invention resides in physically aged thermoplastic pieces having reduced rates of age shrinkage.

Abstract: A water filtering system for a refrigerator includes a mounting head preferably arranged under a temperature control housing in a fresh food compartment. A replaceable filter cartridge is adapted to be selectively attached to the mounting head in order to complete a fluid circuit from a water supply source to at least one of a water dispenser and an ice maker. The filter cartridge and the mounting head have cooperating camming structure which axially draws a stem portion of the cartridge into a port of the mounting head upon rotation of the cartridge relative to the mounting head during installation of the cartridge. Furthermore, camming structure is also provided to at least partially, axially withdraw the stem portion from the port upon rotation of the cartridge a predetermined amount in an opposing direction. Also provided as part of the water filtering system is a plug which can be used to complete the fluid circuit in the absence of a filter cartridge.

Abstract: A sandal is formed as a one-piece construction and includes a sole incorporating toe dividing structure that can be shifted to a position wherein toes of a user can be arranged between dividers to enhance the ability of the user to obtain a pedicure. This toe dividing structure is preferably formed by making perforations or cuts in the sole such that the toe dividing structure can be popped out of the sole. The cuts are made to form a number of discrete dividers, with each divider being adapted to be placed between adjacent toes of the user. A strap is also preferably cut out of the sole to aid in securing the sandal to a user's foot. The sole is made of a cushion material to make the sandal comfortable to wear.

Abstract: A ready-to-eat cereal based food product such as flakes desirably exhibiting higher numbers of discernible grain fragments of at least 1 mm2 is provided, as well as processes for preparing said cereal flakes. By having high numbers of discernible grain fragments the flakes exhibit greater consumer appeal as being less highly processed. More specifically, the ready-to-eat cereal flakes are fabricated from cooked cereal dough having at least 20 discernible grain fragments per gram of flakes. Methods for preparing such flakes including a steeping step of cut grain particles having a particle size of 0.5 to 2.5 mm with warm water to have a moisture content of about 20%, short residence time cooking to form a cooked cereal dough such as in a twin screw extruder, long residence time cooking, forming into pellets, drying the pellets, tempering, flaking the pellets and toasting to form the improved speckled R-T-E flake cereal.

Abstract: An electric heating element for use in an oven cavity of a cooking appliance includes laterally spaced fore-to-aft extending side leg portions which are interconnected by a frontal portion, with each of the side leg portions having an inwardly directed section, followed by an outwardly directed section which leads to the frontal leg portion through respective arcuate corner portions. The electric heating element preferably constitutes a sheathed, resistance coil type element used to provide enhanced uniform heating of the oven cavity for various cooking functions, particularly baking and toasting operations.

Abstract: A sample holder for spectroscopy is formed by pressing a wire mesh so that its thickness is reduced. Preferably the mesh is formed of stainless steel strands of 25 microns thickness, and is pressed to a thickness of 10-20 microns.

Abstract: A ventilation system for a cooking appliance includes one or more slidable vent hoods arranged in a tabletop extending above a heating surface of a cooking appliance to exhaust gaseous byproduct developed during a cooking operation performed on the heating surface. The tabletop is vertically adjustable relative to the heating surface in order to alter the distance between each vent hood and the heating surface. Each vent hood can be retracted within the tabletop or extended to a position disposed directly, vertically above at least a portion of the heating surface. Preferably, a pair of adjacent vent hoods are provided, with each vent hood opening into a common exhaust manifold formed in the tabletop. The tabletop is preferably mounted through multiple pillars which are connected to a vertical adjusting mechanism. One of the pillars is preferably provided with an elongated duct for directing exhaust gases from the manifold to a remote exhaust location.

Abstract: A cooking appliance includes a control system which is programmable to enable multiple, successive cooking operations to be performed in sequence, with an alphanumeric display being provided to convey information concerning the successive cooking operations, such as the amount of time until the start of a subsequent cooking operation while an initial cooking operation is proceeding. Furthermore, the control system can be used to alter factory established set-up parameters such that the appliance can be conveniently customized by the consumer.

Abstract: Apparatus (10) and methods are disclosed where plastic extrudable food product is provided such as by an extruder or pump and is combined with another food product without intermixing to form a complexly patterned food product, such as by a pattern forming die (20). The cross-sectional area of the patterned food product is reduced from an inlet end (34) to an outlet end (36) by a factor of 4:1 to as much as 50:1 at an average convergence angle of 5 to 65° while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned food product, and then is extruded through a die port having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate.

Abstract: An article support and transfer assembly includes a carrier frame, which is selectively shiftable between raised and lowered positions relative to a countertop work surface, and an article support tray which is mounted for sliding movement in opposing directions between a first extended position, wherein the article support tray projects, at least partially, over the work surface and, a second extended position, wherein the tray projects over a side edge portion of the countertop. The tray can be shifted between the first and second extended positions for loading and unloading thereof and arranged in an intermediate position wherein the tray can be lowered with the carrier frame into a base associated with the countertop.

Abstract: A gas cooking appliance, having burner units mounted on an upper cooktop and an oven cavity arranged below the burner units, incorporates a fan for generating a flow of cooling air within the appliance, with the cooling air extending along an at least back and top wall portions of the oven cavity. The cooling air exits the appliance through a frontal gap formed between a door of the oven cavity and an upper frontal portion of the appliance. The burner units have associated combustion air inlets which are isolated from the flow of cooling air by being disposed in a chamber formed by sealing an isolation pan beneath the cooktop. The cooktop is formed with a plurality of openings for permitting a flow of combustion air to be drawn into the chamber for mixing with a regulated flow of combustion gas. With this arrangement, the gas burner units are isolated from the flow of cooling air within the appliance to enhance the operation of the burner units, particularly during low or simmer settings.

Abstract: A cooling or support rack is embedded into a work surface of a countertop at a position generally, directly in front of one or more doors of an oven arranged above the countertop. Preferably, the oven incorporates a pair of arcuate, sliding doors which are movable from a closed position to an open position wherein the doors do not extend over the cooling rack. The upper surface of the cooling rack is substantially flush with both the countertop and a lowermost cookware support surface within the oven such that cookware can be readily slid into and out of the oven.

Abstract: A combination shelf and serving tray assembly includes a tray provided with a platform removably supported upon a frame mounted within a refrigerator cabinet. The platform can be removed from the cabinet and used as a serving tray. A lower end of the platform is provided with various spaced projections in the form of legs or nubs, preferably having elastomeric tips. The frame includes fore-to-aft extending rails having slots formed therein into which the legs are adapted to extend. The length of the slots and the spacing between the legs permit sliding of the tray between extended and retracted positions within the refrigerator cabinet.

Abstract: A food storage system mounted in a fresh food compartment of a refrigerator includes an enclosure defined by inner and outer housings, as well as a food receptacle slidably positioned in the inner housing. The inner and outer housings are spaced so as to define a zone therebetween within which air is forced to flow in order to cool the contents of the receptacle. A tunnel insert is positioned in a mullion zone defined between fresh food and freezer liners of the refrigerator, with the tunnel insert being formed with a through hole for directing the flow of cooling air into the food storage system, a channel for directing an exhaust flow of cooling air from the food storage system out of the fresh food compartment within the mullion zone and an enlarged opening defining a return air passage for the overall fresh food compartment. The tunnel insert, within the mullion zone, channels the exhaust air from the food storage system to the return air passage.

Abstract: A gas cooking appliance includes upper and lower gas burner units, as well as an upper electric heating element, which is configured and mounted in an enhanced operational manner, within an oven cavity. A control system is provided to control the electric heating element based on the operation of at least one of the upper and lower gas burner units. For instance, during a baking mode of operation, the electric heating element is cycled on and off while the lower burner unit is in a full operating state. In a broiling mode, both the upper gas burner unit and the electric heating element are activated in order to create a substantially uniform temperature within the oven cavity. During a cleaning mode of operation, the electric heating element is used to pre-heat the oven cavity at a controlled rate prior to operation of the lower burner unit.

Abstract: A kitchen countertop assembly includes multiple, integrated work spaces having associated surfaces which can be adjusted vertically. At least two of the work surfaces can be individually, vertically adjusted relative to the remainder of the work surfaces. In accordance with the most preferred form of the invention, first, second and third work surfaces are defined by an overall kitchen island, with the first work surface being defined by a main countertop, the second work surface being defined by a tabletop supported above a portion of the first work surface by a pair of spaced pillars which project through the countertop and into a base of the assembly, and a third work surface is constituted by a table which projects from the base at a position offset from the countertop. With this arrangement, each of the countertop, tabletop and table member can be raised or lowered, either simultaneously or individually, in order to customize the overall kitchen countertop assembly to a particular user.

Abstract: A two part plastic container for food products is provided having a main body and a base for being attached to the bottom of the body. The body has a frustoconical sidewall with a radial bottom rim and the base has a shorter frustoconical sidewall with a radial bottom rim. The rims are advantageous in that they allow stacks of the container bodies and bases to be processed with container feeding equipment presently in use as the rims provide distinct structure for being fed by the mechanical devices of the equipment. An energy director area is provided between the rims for ultrasonically attaching the container body and base. The container body has a smooth sidewall over substantially its entire extent without indentations or bumps for maximizing the printing area thereon.

Abstract: Disclosed are improved methods for preparing a grain based extrudate involving high screw speeds, short barrel length extruders and short residence times. Preferred methods of preparation reside in methods for preparing the present improved RTE cereal or snack products. The preferred methods contain the steps in sequence of feeding an at least partially ungelatinized grain based material to a cooker extruder having at least one rotating screw, said cooker extruder including a barrel preferably having a relatively short length to diameter (“L/D”) ratio of substantially less than 12; working the grain based material by rotating the screw at a rotational speed of at least 700 rpm to mix and heat the cereal material and to compress the grain based material; and extruding the plasticized mass through at least one die orifice to form an extrudate. Its preferred product aspect provides RTE cereal or snack products in the form of a puffed grain based product piece having a density of about 10 to 100 g/l.

Abstract: A microwave popcorn article comprising any conventional microwave popcorn bag, and a food charge disposed therein including kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg per 100 grams of unpopped popcorn is provided. The salt ingredient includes at least a portion in coarse form having a particle size larger than 250 microns. Methods of preparing such microwave popcorn articles are disclosed wherein some of the salt and/or calcium ingredient is added to the fat, while the balance of the salt is added in particulate form in a separate step after the fat and kernel popcorn have been added to the bag.

Abstract: Lightly cooked cereal dough products are provided that are fortified with at least a 0.3% calcium at least a portion of which is supplied by CaCO2 exhibiting reduced discoloration such as RTE cereals and grain based snacks. The dried cereal finished products are fabricated from cooked cereal doughs that can comprise rice and/or corn and minor levels of other conventional cereal ingredients and calcium carbonate. The cooked cereal doughs additionally contains effective amounts of calcium sequestrants. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products are: A. providing a lightly colored calcium fortified cooked cereal dough or mass containing at least 0.3% calcium (dry weight basis) at least a portion of which is supplied by calcium carbonate and sequestrants; B. forming the lightly colored calcium fortified cereal dough into pieces; and, C. drying the pieces to form the present rice based finished food products fortified with high levels of calcium.