Abstract: A hand-held massager having a flat vibrating massage head and a pair of percussion massage nodes all being driven by a single internal drive unit. The percussion massage nodes are adjustable for width adjustments being manually controlled by the flat massage head on the opposite side of the massage head. Separate push button controls covered by a sealing membrane are carried on the body of the unit to control power, speed and type of massage.

Abstract: A hand-held hair dryer which includes a negative ion generator and a corona discharge operating between a pin in the ion chamber and the grid at the outlet of the barrel for injecting a continuous supply of ions into the heated air stream. The hair dryer has an infrared on/off sensor switch which automatically activates the device when picked up by the user and a separate cooling switch to lower the heat level while maintaining the same air volume. The hair dryer includes a self-contained cord retractor which employs a fail-safe microswitch preventing operation unless electric cord is fully unreeled. Separate push button controls and readouts covered by a single membrane are attached on the body of the unit to control speed and ionizer function.

Abstract: An electronic wine thermometer comprises a housing having a temperature probe extending from the housing. A display panel is associated with the housing and interactive with operational circuitry contained within the housing. A heat sensor is located in the probe, and is in electronic communication with the operational circuitry completing the device is a cork extractor mounted on the housing.

Abstract: An electronic chef's fork is provided which displays indicia such as food type and degree of doneness for a selected food type and temperature and which includes control areas by which the user of the electronic chef's fork selects the meat type. The operational circuitry of the device allows the user to select among an array of food type options and to thereby designate a degree of doneness for the selected type of food. A prompt message is provided to indicate the degree of doneness attained for the selected food type when the device is inserted into the food.

Abstract: An electronic chef's fork is provided which displays indicia such as food type and degree of doneness for a selected food type and temperature and which includes control areas by which the user of the electronic chef's fork selects the meat type. The operational circuitry of the device allows the user to select among an array of food type options and to thereby designate a degree of doneness for the selected type of food. A prompt message is provided to indicate the degree of doneness attained for the selected food type when the device is inserted into the food.