Abstract: An object of this invention is to provide a camera which properly, effectively controls lens collapsing operation and is excellent in usability and the like, and a control method therefor. To achieve this object, the camera includes a power source which supplies power for camera operation, a collapsible lens for performing photographing, and a controller which controls the extension and storage operations of the collapsible lens. The collapsible lens is driven and controlled in accordance with a camera operation mode. The camera has a designation function of designating a collapsing control method for the collapsible lens. The controller drives and controls the collapsible lens in accordance with a collapsing control method designated by the designation function. The collapsing control method includes an auto mode and an always lens extension mode. When the power source is turned off in the always lens extension mode, storage operation of the collapsible lens is inhibited.

Abstract: Barbeque structure free of internal compartmentation which would block free movement of heated gases and passage of radiant heat is disclosed. Vertically oriented walls define an open pit with firebox heat source and rendering collection surface arranged in a predetermined manner contiguous to floor level. A removable, open framework provides stable support for meat sections at a working level above the heat source without obstructing heat passage. An open-space rack supports elongated meat sections, such as whole hams, with elongated dimension vertically oriented above the rendering collection surface. A movable cover means is positioned to span the vertical walls at their upper ends to close the pit and confine heat. The dome-like configuration cover means extends above and about the meat sections being barbequed presenting a solid surface which redirects heat toward the meat sections.

Abstract: A bland protein product having a texture and mouth feel simulating animal meat is prepared by forming a dough-like mixture of protein material and water, and extruding a continuous tubular shell of the protein dough, while simultaneously injecting steam into the interior of the tubular shell, whereby the tubular shell of protein is blown into discrete pieces of irregularly shaped protein material by the steam flow. The steam flow then propels the protein pieces into and through a confined treating zone in which further texturization is accomplished. Finally, the protein material is passed through a back pressure maintaining means and recovered in usable form. Apparatus for performing this process comprises an extrusion assembly consisting of a screw feed chamber communicating with an extrusion die assembly which produces a continuous tubular shell of extrudate. The extrusion die is provided with means for injecting steam into the interior of the tubular shell of extrudate formed.