Abstract: A gearbox for an engine-driven mechanism comprises a gearbox housing having opposing walls. A first bearing bore is defined in one of the opposing walls and adapted for receiving an input shaft. A second bearing bore is defined in the other opposing wall and aligned with the first bearing bore. Each bearing bore mounts a bearing for supporting the input shaft which extends through the first bearing bore and into the gearbox. The second bearing bore includes an associated transparent and/or translucent lens to define a sight window for monitoring the level of oil in the gearbox. A sight window of this nature is particularly well suited for retrofitting older gearboxes which lack a sight window.

Abstract: A gearbox for an engine-driven mechanism comprises a gearbox housing having opposing walls. A first bearing bore is defined in one of the opposing walls and adapted for receiving an input shaft. A second bearing bore is defined in the other opposing wall and aligned with the first bearing bore. Each bearing bore mounts a bearing for supporting the input shaft which extends through the first bearing bore and into the gearbox. The second bearing bore includes an associated transparent and/or translucent lens to define a sight window for monitoring the level of oil in the gearbox. A sight window of this nature is particularly well suited for retrofitting older gearboxes which lack a sight window.

Abstract: A formulation incorporating maltose or maltose corn syrup which allows increased levels of fructose or high fructose corn syrup to be infused into fruit or fruit pieces before drying. The formulation decreases the stickiness associated with high fructose infusion and agglomeration of fruit. Use of the formulation eliminates the need to oil coat fruit to keep it free-flowing. The formulation provides for retention of the original product character (size and shape) by requiring less quantity of water to be removed by dehydration since the fruit water is replaced with infiltrant. With a greater amount of the less costly infiltrant to be sold per amount of fruit, the cost of the product is thereby reduced. The texture of the finished product remains pliable due to the amount of humectant present. The sweetness intensity which would overwhelm the original flavor of the fruit product at these levels is reduced along with possible volatile retention.