Abstract: A system and method are provided for cutting oversized vegetable products or the like, such as potatoes in the course of producing french fry strips, to obtain a controlled product length distribution. The system includes a conveyor for transporting the products in single file to a length sensor station for detecting the length of each product, and then to a cutting station for cutting each overlong product at one of a plurality of different positions as a function of the detected product length. Such length-responsive cutting provides significant control over the distribution of product lengths, while minimizing or eliminating the presence of products which are too long or short.

Abstract: An improved process for the fusing a tin-lead solder mixture deposited to form a finished circuit on a printed circuit or wiring board. The method comprises the rapid or flash fusing of the circuit board having the tin-lead solder mixture deposited thereon by immersing into the vapor of an inert fluid having a boiling point just above the melting point of the solder alloy. Problems with "weak knee" conditions are avoided by adjusting the heating time-at-temperature to that which allows the desired tin-lead solder alloy to form only as a thick "mush" rather than as a molten fluid. By so doing, the solder alloy is formed without the necessary degree of fluidity that causes it to draw away from the edge or rim of plated holes in the board.