Abstract: A children's ride-on vehicle with a self-straightening mechanism/feature directed to self-correct or self-straighten the steering of the vehicle as it crosses varying types and conditions of terrain. The vehicle includes a main body, a front shaft connector to connect at least one wheel to the main body, a rear shaft connector to connect at least one rear wheel to the main body; and providing a spring piece to resiliently bias at least one of said front and rear shaft connector into a specified position.

Abstract: A liquid dispenser has containers, sized, shaped and arranged to enclose different volumes but each of the containers has a top with a refill opening that is substantially the same as the top and openings of the other containers. The containers are provided with curving transition sections that taper the sides of the container to increase or decrease the width of the container to provide a smaller or large top sizes as needed.

Abstract: A removable insert for a food holding tray provides one or more compartments such that the compartments can become encapsulated environments, extending the time that a pre-cooked food item remains palatable to most people.

Abstract: An output signal device and method that provides the operator force feedback similar to a pilot control joystick. These force feedback regions include free play, dead-band start of modulation, modulation, fore-warning bumper and hold near max angle. This output signal device may also vary the fore-warning feel and hold positions to be at any angle. This output signal device uses force sensing as the signal and has force slope changes used as auto-calibration of the output signal. This improves signal accuracy and provides a service prognostic signal. The prognostic signal may be used to activate redundant sensor. The variable force feedback may improve operation on rough terrain. The force feedback, may allow more productive operating positions to be learned. This enables productivity and other important job site criteria such as fuel usage to be optimized by interactive communication with this output signal device.

Abstract: An insert for a food holding cabinet provides multiple, individual food holding compartments, which can be operated as encapsulated environments. The insert is made from an elongated tray formed to have at least one food product holding compartment, which is formed at one end of the elongated tray. A slid-able is configured to be able slide back and forth and formed to have at least one additional food product holding compartment. A slid-able cover is configured to be able to slide in the elongated tray, over the slide-able cover. Multiple individual food holding compartments can be uncovered, one-at-a-time as need for food product arises.

Abstract: An encapsulated environment is an air-circulation-restricted volume, preferably just large enough to hold a single serving of a cooked, protein containing food product. Restricting the air circulation reduces the evaporation of gases and liquids that are normally lost over time. The palatability of a cooked, protein-containing food product is thus maintained by holding the cooked product at a ready-to-eat temperature inside of an encapsulated environment. The encapsulated environment is a compartment configured to hold a single serving of a cooked, protein-containing food product, the compartment being able to be covered or at least partially closed by its use in combination with a sleeve configured to receive a tray into which the compartment is formed.

Abstract: Fixed-volumes of liquid are measured and dispensed from a container by empirically determining the liquid surface height and opening a dispensing valve for a time period that is calculated using a volume of liquid specified to be dispensed and the empirically-determined liquid surface height. The liquid surface height in the container is determined empirically for initial and subsequent volumes of liquid that are dispensed. Dispensing accuracy is maintained whether the container is full or nearly empty.

Abstract: A pinch bar for a pinch valve is comprised of a coil spring coupled to one end of an actuating rod. An opposite end of the rod is formed with, or is coupled to a device or surface, which applies a pinch force. The actuating rod slides through a fixed-in-place rod actuator. The rod actuator, spring and actuating rod thus provide a mechanism that applies a closing force inwardly, into or directed toward a cabinet attached to which is a valve body for the pinch bar and against which the pinch bar could exert a tube-closing force.

Abstract: A refrigerated point-of-use food holding cabinet keeps food products cold in compartments having cross sections that are substantially U-shaped. Food products are kept refrigerated using heat-absorbing, heat-exchangers thermally coupled to the U-shaped compartment. Refrigeration is provided by either a conventional reversed-Brayton cycle, one or more Peltier devices or a chilled, re-circulating liquid that does not change phase as it circulates but which is chilled by another refrigeration system, such as a conventional refrigeration system. An optional cover helps prevent food flavor transfers between compartments. Semiconductor temperature sensors and a computer effectuate temperature control.

Abstract: A timing device, that may be used in connection with food preparation, holding or service equipment, is programmable via a portable, replaceable media. In particularly, the timing device may be adapted to receive or associate with a media containing a set of instructions to affect operation of the timing device. Upon association with the timing device, transfer of the programming instructions from the media to the timing device occurs affecting programming of the timing device.

Abstract: A two-piece pinch valve is disclosed. A first piece or part of the valve is fixedly installed into a dispensing cabinet. A second piece or part having a movable pinch bar that pinches and un-pinches a tube is installable into and removable from the first piece by hand. Removal of the second piece from the first pieces allows a tube to be directly installed into the pinch valve. Installation of the second piece into the first piece configures the valve for operation. The second piece is installed into slots in the first piece. The slots and engaging protuberances on the second piece enable the second piece to be locked in place.

Abstract: A conveyor oven has several heating zones. Each heating zone is comprised of one or more infrared emitters that are configured to emit a spectrum of infrared wavelengths that varies in intensity and spectrum over time. The spectra of emitted infrared wavelengths in each zone can have the same or different profile. Zones are regions wherein infrared emitters are configured and operated to emit the same or substantially the same infrared energy wavelengths and intensity levels across an IR spectrum. Access to the infrared emitters and the conveyor is provided by one or more access or maintenance ports formed into a side of the conveyor oven. Temperature control inside the oven is effectuated by venting hot air through air vents formed into the oven sides and/or top.

Abstract: A pinch valve for use with a liquid dispensing cabinet is comprised of a tube pinching device configured to translate between an open position and a closed position and an electrically powered linear actuator configured to provide a valve opening force to the tube pinching device, The pinching device is coupled to a spring device configured to apply a valve closing force to the tube pinching device. The pinch valve is additionally comprised of an operator handle facilitating manual opening of the tube pinching device. The pinching device is rotatable in the valve body. The valve body has a front surface heat sink against which a tube pinching force is applied by a tube pinching device and a rear surface with a concavity configured to receive a tube carrying a heat transferring fluid. The tube pinching device can be operated electrically or manually.

Abstract: A refrigerated point-of-use food holding cabinet keeps food products cold in compartments having cross sections that are substantially U-shaped. Food products are kept refrigerated using heat-absorbing, heat-exchangers thermally coupled to the U-shaped compartment. Refrigeration is provided by either a conventional reversed-Brayton cycle, one or more Peltier devices or a chilled, re-circulating liquid that does not change phase as it circulates but which is chilled by another refrigeration system, such as a conventional refrigeration system. An optional cover helps prevent food flavor transfers between compartments. Semiconductor temperature sensors and a computer effectuate temperature control.

Abstract: A skate frame comprises a lower frame portion comprising gliding means for running on a gliding surface and an upper frame portion comprising one or more support surfaces for supporting the user's boot. Both the frame portions comprise protruding arms that are mechanically coupled. The mutual interlock between the coupling surfaces of said protruding arms prevent relative movements between the frame portions along predefined directions.

Abstract: Relatively small, fixed-volumes of liquid are measured and dispensed from a bulk container by empirically determining the liquid surface height and opening a dispensing valve for a time period that is calculated using a volume of liquid specified to be dispensed and the empirically-determined liquid surface height. The liquid surface height in the container is determined empirically for subsequent volumes of liquid that are dispensed. Dispensing accuracy is maintained whether the container is full or nearly empty.

Abstract: A food holding cabinet having one or more food-holding compartments has two or more zones in a compartment, wherein holding temperatures can be different from each other. A shelf made of glass-ceramic passes infrared energy from two or more heating elements attached to the glass-ceramic shelf. Energy emitted from the different heating elements effectuate different temperatures of localized regions of the glass-ceramic and impart different amounts of heat energy into a food item or food holding trays above the heating elements.