Abstract: An appliance includes an external communication port, such as an RJ45 port, and a wireless communication module in wireless communication with a remote server through an external network. A controller is configured to receive, using the wireless communication module, a secure unlock command from a remote server, the secure unlock command being generated when a remote service device transmits appliance identification data to the remote server, and unlock the external communication port to permit the remote service device to access operating software through the external communication port.

Abstract: A storage holder for receiving a plurality of condiment bottles includes a base seat defining a receiving space having an upper opening, and a plurality of carrying units removably engaged with the base seat and mounted in the receiving space to partition the receiving space into a plurality of receiving compartments which are arranged in a front-rear direction. Each carrying unit is configured for a plurality of the condiment bottles to be mountable thereon and arranged in a left-right direction so as to conveniently store and get access to the condiment bottles.

Abstract: An aerating pouring device includes a wine stopper unit fittingly and removably insertable into a wine bottle, a spout unit mounted upon and coaxially rotatable relative to the wine stopper unit, and an interlock unit connected between the wine stopper unit and the spout unit. The spout unit is operable to rotate relative to the wine stopper unit through the interengagement of the interlock unit between a wine pouring position, where an upper wine outlet passage and an upper air inlet passage defined in the spout unit are respectively communicated with a lower wine outlet passage and a lower air inlet passage defined in the stopper unit, and a sealing position, where the spout unit closes the lower wine outlet passage and the lower air inlet passage.

Abstract: A food holder is adapted for holding food and sauce, and includes a serving module and a sauce module. The serving module includes a main body that is undulating in a wave shape, and that defines a plurality of food receptacle spaces spaced apart from each other in a first direction and adapted for carrying the food. Each food receptacle space has an opening that faces upwards. The sauce module includes a top rim portion and a vessel body portion. The top rim portion is connected to an end of the main body, and surrounds an upright axis. The vessel body portion extends downwards from an inner periphery of the top rim portion, and defines a sauce space having an opening that faces upwards and that is adapted for containing the sauce.

Abstract: A storage holder for receiving a plurality of condiment bottles includes a base seat defining a receiving space having an upper opening, and a plurality of carrying units removably engaged with the base seat and mounted in the receiving space to partition the receiving space into a plurality of receiving compartments which are arranged in a front-rear direction. Each carrying unit is configured for a plurality of the condiment bottles to be mountable thereon and arranged in a left-right direction so as to conveniently store and get access to the condiment bottles.

Abstract: A dough press includes a handle and a press unit that includes a base seat, a lower press-plate and an upper press-plate. The base seat has a first recess sub-unit and a second recess sub-unit, each having at least one recess. A depth of the at least one recess of the second recess sub-unit is different from that of the at least one recess of the first recess sub-unit. The lower press-plate has an engaging sub-unit removably engaged with the at least one recess of a selected one of the first and second recess sub-units. The handle is pivotable relative to the base seat to drive pivot movement of the upper press-plate toward the lower press-plate, thereby compressing and flattening a dough.

Abstract: A dough press includes a handle and a press unit that includes a base seat, a lower press-plate and an upper press-plate. The base seat has a first recess sub-unit and a second recess sub-unit, each having at least one recess. A depth of the at least one recess of the second recess sub-unit is different from that of the at least one recess of the first recess sub-unit. The lower press-plate has an engaging sub-unit removably engaged with the at least one recess of a selected one of the first and second recess sub-units. The handle is pivotable relative to the base seat to drive pivot movement of the upper press-plate toward the lower press-plate, thereby compressing and flattening a dough.

Abstract: A storage box includes at least one storing unit including a main box and at least one dividing plate. The main box includes two first engaging subunits and a main box body defining a dividable space. Each of the first engaging subunits is formed on a top end of the main box body and includes a plurality of spaced-apart first engaging members. The at least one dividing plate has a plate body and two second engaging members. The plate body is disposed removably in the dividable space and divides the dividable space into two storage areas. The second engaging members respectively and separably engage one of the first engaging members of one of the first engaging subunits and one of the first engaging members of the other one of the first engaging subunits.

Abstract: Various liquid and semisolid lubricant compositions are provided, in particular lubricant compositions containing oil from the seeds of the Brassicaceae Orychophragmus violaceus, preferably those that have been esterified with one or more fatty acids such as palmitoleic acid, oleic acid, linoleic acid, lauric acid, palmitic acid, stearic acid, or a combination thereof. In various aspects, lubricant compositions are provided that include a petroleum or a synthetic base oil and about 40% or less by weight of a liquid lubricant composition containing oil from the seeds of the Brassicaceae Orychophragmus violaceus, preferably those that have been esterified with one or more fatty acids. In various aspects, semisolid lubricant composition are provided containing an emulsion of (i) a thickener and (ii) an oil from the seeds of the Brassicaceae Orychophragmus violaceus, preferably those that have been esterified with one or more fatty acids.

Abstract: A container latching system has an open container with a container lid with extended lip sections. Two slide lock latches are located over the lip sections on opposite sides of the lid. With the lid covering the container, the lip sections overlay the top edges of the container, the slide lock latches overlay a portion of the lip sections, and track slider members in each slide lock latch move along the lip sections to lock and seal the lid to the container.

Abstract: Various liquid and semisolid lubricant compositions are provided, in particular lubricant compositions are provided which have been chemically modified to increase a concentration of triacylglyceride estolide content. The estolides can be produced via esterification with one or more fatty acids such as palmitoleic acid, oleic acid, linoleic acid, lauric acid, palmitic acid, stearic acid, or a combination thereof. Both liquid and semisolid lubricant compositions are provided.

Abstract: Various liquid and semisolid lubricant compositions are provided, in particular lubricant compositions containing oil from the seeds of the Brassicaceae Orychophragmus violaceus, preferably those that have been esterified with one or more fatty acids such as palmitoleic acid, oleic acid, linoleic acid, lauric acid, palmitic acid, stearic acid, or a combination thereof. In various aspects, lubricant compositions are provided that include a petroleum or a synthetic base oil and about 40% or less by weight of a liquid lubricant composition containing oil from the seeds of the Brassicaceae Orychophragmus violaceus, preferably those that have been esterified with one or more fatty acids. In various aspects, semisolid lubricant composition are provided containing an emulsion of (i) a thickener and (ii) an oil from the seeds of the Brassicaceae Orychophragmus violaceus, preferably those that have been esterified with one or more fatty acids.