Abstract: Utility vehicles include ground engaging members, a frame supported by the ground engaging members, a motor supported by the frame operably coupled to the ground engaging members, and a battery configured to provide electrical power to the motor. The battery may be removable and configured to be easily charged by outside power sources such as generators and external batteries. A charger may be configured to receive instructions to charge the battery using a specific charger operating characteristic. The vehicle may also include a variety of accessory ports configured to electrically couple to accessories that use AC or DC power.

Abstract: A method of operating an autonomous cleaning robot is provided. The method includes receiving, at a handheld computing device, data representing a status of a debris collection bin of the autonomous cleaning robot, the status of the bin including a bin fullness reading. The method also includes receiving, at the handheld computing device, data representing a status of a filter bag of an evacuation station, the status of the filter bag including a bag fullness reading. The method also includes presenting, on a display of the handheld computing device, a first status indicator representing the bin fullness reading, and presenting, on the display of the handheld computing device, a second status indicator representing the bag fullness reading.

Abstract: An improved inside of can curing technology is provided. One implementation uses narrowband, semiconductor produced infrared energy which is focused into the inside of the can to affect a very high-speed curing result and will directly impact the coating covering the inside walls of the can to rapidly cure the coating. Detempering and annealing of the aluminum can body does not have time to occur, thus leaving a stronger can with the same amount of aluminum or a can of the same strength but with less aluminum. It is also possible to eliminate the natural gas fueled oven that is the current standard and replace it with a completely hydrocarbon-free curing alternative that has superior performance. This high powered radiant, narrowband energy will be digitally controlled to introduce only the needed heat and to not overheat the can.

Abstract: An improved inside of can curing technology is provided. One implementation uses narrowband, semiconductor produced infrared energy which is focused into the inside of the can to affect a very high-speed curing result and will directly impact the coating covering the inside walls of the can to rapidly cure the coating. De-tempering and annealing of the aluminum can body does not have time to occur, thus leaving a stronger can with the same amount of aluminum or a can of the same strength but with less aluminum. It is also possible to eliminate the natural gas fueled oven that is the current standard and replace it with a completely hydrocarbon-free curing alternative that has superior performance. This high powered radiant, narrowband energy will be digitally controlled to introduce only the needed heat and to not overheat the can.

Abstract: A system is provided using targeted narrowband radiation emitting devices or arrays of devices that offers a solution to the difficulties surrounding heated product dispensing. Rather than maintaining an entire reservoir of product at a raised temperature, much smaller volumes (single portions or small multiples thereof) can be held ready and at temperature to be dispensed without wasting additional energy on keeping a large volume of product warm. This is achieved by leveraging the unique, targeted nature of these devices to quickly and accurately heat a small amount of product separated out from the main reservoir and held ready for dispensing.

Abstract: This application is related to a method and construction technology for the implementation of narrowband, digital heat injection technology. More specifically, it relates to techniques for implementations thereof producing engineered irradiation patterns.

Abstract: An improved can drying and curing technology is provided.

Abstract: A way of using narrowband irradiation to de-ice or release ice from a surface is provided. The methodology can be applied to a range of different types of de-icing from windshield de-icing to aircraft wing de-icing to releasing ice from the ice tray of an ice making machine. While there are many different specific applications, the concept and methodologies taught remain similar across all of them.

Abstract: A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

Abstract: A steer-by-wire system comprising a steering wheel for use by an operator and an electric motor assembly coupled to the steering wheel for providing active torque feedback. The electric motor has a rotor mounted for rotation, and a magnet mounted to the rotor for rotation about an axis, wherein the at least one magnet is a permanent magnet with a pole pair. A fixed stator has coils for creating an electric field to act upon the magnet. Electronics are positioned on the axis of the magnet for controlling commutation of the stator coils and generating a primary high resolution angular position signal indicative of movement of the steering wheel by the operator. High resolution on-axis sensors, in communication with the electronics, detect a commutation position between the rotor and the stator and producing first and second continuous angle measurements for the pole pair of the at least one magnet.

Abstract: A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

Abstract: An improved inside of can curing technology is provided. One implementation uses narrowband, semiconductor produced infrared energy which is focused into the inside of the can to affect a very high-speed curing result. It uses focused high powered, radiant energy that will directly impact the coating covering the inside walls of the can to rapidly cure the coating. The curing is accomplished so rapidly that the de-tempering and annealing of the aluminum can body does not have time to occur, thus leaving a stronger can. It is therefore possible to make either a stronger can with the same amount of aluminum or a can of the same strength but with less aluminum. It is also possible to eliminate the natural gas fueled oven that is the current standard and replace it with a completely hydrocarbon-free curing alternative that has superior performance.

Abstract: A system for direct injection of selected thermal-infrared (IR) wavelength radiation or energy into food items for a wide range of processing purposes is provided. These purposes may include heating, raising or maintaining the temperature of the food articles. The system is especially applicable to operations that require or benefit from the ability to irradiate at specifically selected wavelengths or to pulse or inject the radiation. The system is particularly advantageous when functioning at higher speeds and in a non-contact environment with the target.

Abstract: This application is related to a method and construction technology for the implementation of narrowband, digital heat injection technology. More specifically, it relates to techniques for implementations thereof producing engineered irradiation patterns.

Abstract: A system is provided using targeted narrowband radiation emitting devices or arrays of devices that offers a solution to the difficulties surrounding heated product dispensing. Rather than maintaining an entire reservoir of product at a raised temperature, much smaller volumes (single portions or small multiples thereof) can be held ready and at temperature to be dispensed without wasting additional energy on keeping a large volume of product warm. This is achieved by leveraging the unique, targeted nature of these devices to quickly and accurately heat a small amount of product separated out from the main reservoir and held ready for dispensing.

Abstract: An integrated electrical power supply and control system and method are provided. Such a system and method utilize energy storage, memory and a processor to provide controlled direct current (DC) energy suitable for operating narrowband semiconductor irradiation arrays according to appropriate pulse width modulation patterns to achieve cooking/heating of comestibles.

Abstract: A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

Abstract: A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

Abstract: A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

Abstract: A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.