Abstract: A method for operating a mower comprises defining a reference axis of rotation at a desired point along a path segment of the mower. A controller orients wheels of the mower generally tangentially to a circular region about the reference axis. A drive motor applies rotational mechanical energy to one or more of the wheels to rotate the mower by a desired angular amount about the reference axis.

Abstract: A lip guiding mechanism is disclosed for use with a dock leveler having a deck which is pivotally movable with respect to a loading dock, a lip which is pivotally attached to a front of the deck, and a lip keeper which is positioned to receive the lip when the deck is in a cross-traffic position and the lip is in a pendant position. In use, the lip-guiding mechanism selectively deflects the lip of the dock leveler away from the lip keeper to facilitate below dock level end-loading conditions. The lip guiding mechanism includes a lip guide member with a camming surface. The lip guide member is disposable adjacent to the loading dock and is movable between a stored position, wherein the camming surface is positioned for clearance from the lip of the dock leveler, and an activated position, wherein the camming surface is positioned for engagement by the lip of the dock leveler.

Abstract: An instrument for achieving rapid hemostasis at the conclusion of a catheterization procedure comprising a hemostatic agent injection device for use with a conventional introducer sheath used to gain access to the blood vessel. The injection device includes an elongated tubular member having ejection ports proximate its distal end. A hub member is located on the proximal end of the tubular member and includes an elongated groove or track located in its surface with a transparent cover. The enclosed track is in fluid communication with the lumen extending through the tubular member. After the catheterization procedure, the instrument is inserted into the introducer sheath. Blood flows into the lumen of the device and into the enclosed track. The leading edge of the blood pulsates within the enclosed track, clearly indicating that the ports are located in the blood vessel and subjected to variations in blood pressure.

Abstract: A thermal condition sensor system monitors equipment such as aircraft engines. The thermal condition sensor system includes a collector which collects radiation from the equipment and a detector assembly which detects collected radiation over a discriminating spectral band region in at least three spectral bands and generates signals representative of detected radiation in each spectral band. A processor receives the signals and generates a report of the thermal conditions of the equipment using interband comparison of the at least three spectral bands.

Abstract: The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheeting a dough having from about 30% to about 55% moisture, removing a portion of the moisture from the dough sheet, at a greater rate from the outer dough portions than from the inner dough portion and then frying the partially dried dough prior to any significant equilibration of moisture between the outer and inner dough portions. The moisture can be removed from the dough sheet or preform by heat, air movement or a combination of the two.

Abstract: The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheeting a dough having from about 30% to about 55% moisture, removing a portion of the moisture from the dough sheet, at a greater rate from the outer dough portions than from the inner dough portion and then frying the partially dried dough prior to any significant equilibration of moisture between the outer and inner dough portions. The moisture can be removed from the dough sheet or preform by heat, air movement or a combination of the two.

Abstract: Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step. Upon frying a fried snack product having dockering holes is produced.

Abstract: Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step.

Abstract: An improved trailer jack has a castor structure enabling use of a full size spare trailer wheel and tire on the jack; the jack has a gear box mechanism, a lift post drivable up and down by the gearbox, and a lift element pivotally journaled inside the post; the lift element has an offset structure which raises the spare axle axis up to a level above the bottom of the post and the axle is spaced to one side so that when the full size spare wheel and tire is used, it pulls up into a locked storage position above and alongside on the trailer tongue, when the spare is down, it swivels completely around under the tongue and around the lift post. The trailer is much easier to manually manipulate in a garage or driveway.An improved lift assembly with a unique swiveling lift member having both a trailing offset and transverse offset is utilized.

Abstract: A method for producing fried snack products of controlled shape comprises introducing dough pieces into a shallow depth of frying oil and allowing the dough pieces to travel unsupported through the oil while frying to a set shape. The shallow depth of the oil prevents the pieces from overturning in the oil while frying, so they form a controlled shape. In one embodiment, a two-layer sheeted dough is formed from dissimilar potato-based dough layers adhered and cut into layered dough pieces introduced into the shallow oil depth. The first layer is on the bottom and the second layer is at the top of each dough piece. The layered dough pieces maintain their original orientation in the shallow oil depth as they fry to form a fried potato skin product having a convexly curved upper layer and a concavely curved bottom layer. The dough pieces are partially fried in the shallow oil depth to set the curved shape, after which the partially fried pieces are finish-fried in a greater depth of frying oil.