Abstract: This security bar for positioning between a door and the floor has telescopic sections which permit the door to be opened a small distance, corresponding to the degree of telescoping which is permitted, so as to permit a clear gap between the door and its frame, if desired. The sections telescope by virtue of a bolt positioned through holes in one of the sections and a slot in the other section, the length of the slot determining the maximum possible telescoping. A pin can be positioned through additional holes in the first section and through the slot, to restrict the degree of telescoping which is permitted, from the maximum telescoping down to essentially no telescoping at all. The overall length of the bar preferably is adjustable as well.

Abstract: Heat is applied to a solid or semi-solid material in a cylindrical container in such a way that a precise, predetermined amount of heat is transferred to a horizontal layer of the material until it softens sufficiently to allow the heating element to sink into the material where it will heat the next layer. The container is rotated about a vertical axis, and a horizontally-oriented heating element is lowered into contact with the material to apply heat to a horizontal layer. The heating element is lowered through the material in a controlled manner to heat progressively lower layers within the container, until the whole container has been heated. The heating element may be heated by pumping hot water therethrough, or by other means. A container of hot liquid may be cooled in a similar fashion, by gradually raising a cooling element from the bottom of the container.

Abstract: A frozen dessert such as ice cream, and a process for manufacturing same, are described. The chocolate or other flavoring composition is injected into the stream of semi-frozen dessert in the form of a pumpable semi-liquid which freezes into ribbons or strands upon contact with the dessert. The fat and oil fractions of the flavoring composition are formulated so that the composition can be conditioned from a solid or semi-solid paste into a high-viscosity semi-liquid composition which can be pumped with a positive-delivery pump, and so that as soon as the composition is cooled a few degrees by being in direct contact with the ice cream, the viscosity rises rapidly and the composition once again becomes a solid or semi-solid. The conditioning can be accomplished in one of at least two ways. Firstly, the flavoring composition can be conditioned from the temperature at which is is a semi-solid paste, to a few degrees above that temperature.

Abstract: This invention relates to the continuous rehydration of dehydrated potato solids and potato mixtures to form first an homogeneous slurry which sets to a dough and the forming or shaping of this slurry or dough into products which are suitable for deep frying. The process is characterized by the improved quality of the products produced by it, and by the novel methods by which the potato solids are rehydrated and shaped or formed into pieces suitable for deep frying. The dehydrated potato solids can be either flour, flakes or granules. The dehydrated potato mixtures can be any combination of additives, binders, fillers, gums, texturizing agents and potato solids, etc., in which the potato portion constitutes at least 50% of the mixture by weight, as either flour, flakes or granules. The products can be any type of potato product, but in particular, they are deep fried potato products such as chips or French-fries.