Abstract: This application discloses compounds according to generic Formula I: wherein all variables are defined as described herein, which inhibit Btk. The compounds disclosed herein are useful to modulate the activity of Btk and treat diseases associated with excessive Btk activity. The compounds are further useful to treat inflammatory and auto immune diseases associated with aberrant B-cell proliferation such as rheumatoid arthritis. Also disclosed are compositions containing compounds of Formula I and at least one carrier, diluent or excipient.

Abstract: This application discloses compounds according to generic Formula I: wherein all variables are defined as described herein, which inhibit Btk. The compounds disclosed herein are useful to modulate the activity of Btk and treat diseases associated with excessive Btk activity. The compounds are further useful to treat inflammatory and auto immune diseases associated with aberrant B-cell proliferation such as rheumatoid arthritis. Also disclosed are compositions containing compounds of Formula I and at least one carrier, diluent or excipient.

Abstract: A centrifuge operative in successive low speed and high speed modes serves to remove surface cooking oil from a continuous stream of fragile snack food products wherein the oil removal occurs in the high speed mode and products are discharged from the centrifuge with relatively low kinetic energy in the low speed mode.

Abstract: A centrifuge operative in successive low speed and high speed modes serves to remove surface cooking oil from a continuous stream of fragile snack food products wherein the oil removal occurs in the high speed mode and products are discharged from the centrifuge with relatively low kinetic energy in the low speed mode.

Abstract: A centrifuge operative in successive low speed and high speed modes serves to remove surface cooking oil from a continuous stream of fragile snack food products wherein the oil removal occurs in the high speed mode and products are discharged from the centrifuge with relatively low kinetic energy in the low speed mode.

Abstract: A centrifuge operative in successive low speed and high speed modes serves to remove surface cooking oil from a continuous stream of fragile snack food products wherein the oil removal occurs in the high speed mode and products are discharged from the centrifuge with relatively low kinetic energy in the low speed mode.

Abstract: A belt less applicator of particulate materials for food products includes a differential impulse linear conveyor having a horizontal pan carrying a bed of particulate materials and food products spaced there along. Particulate materials are supplied from above to coat the food products as the pan conveys the products to a subsequent treatment station. Hammer like tamping contact of the products insures good adhesion of the coatings to the products. The excess particulate materials are recycled and the entrained dough balls removed as the products are discharged.

Abstract: Sheeted or relatively thin uncooked food products are arrayed for reception upon a procession of curved molds being conveyed along a process path. Once received on the molds and moving therewith, the products are deluged from above with curtains of hot cooking oil and thereby take the shape of the molds while cooking. The food products are dismounted from the molds at the end of the process path and are moved to a subsequent treatment station.

Abstract: Cooking and simultaneously forming a tostada or taco product in a cooking oil bath by inserting a pliable tortilla between adjacent molds when opened in a clamshell action, then closing the molds and conveying them through an oil bath and then opening the molds and removing the product. While cooking, the product is captured in the space between adjacent molds and permitted to cook into the desired shape. An interchange of conveyor carried molds is disclosed whereby the cooking equipment may process different product sizes and shapes.

Abstract: A process for cooking food products, such as battered and breaded pieces of meat, with hot oil by placing the products on a conveyor and passing them through a plurality of descending hot oil curtains to enrobe and cook the products. The cooking oil is supplied from above through oil inlet weirs in a smooth curtain with the flow volume and temperature being controlled. The cooking oil is returned for reheating and the products are removed from the conveyor in a cooked condition.

Abstract: Cooking and simultaneously forming a tostada or taco product in a cooking oil bath by inserting a pliable tortilla between adjacent molds when opened in a clamshell action, then closing the molds and conveying them through an oil bath and then opening the molds and removing the product. While cooking, the product is captured in the space between adjacent molds and permitted to cook into the desired shape. An interchange of conveyor carried molds is disclosed whereby the cooking equipment may process different product sizes and shapes.

Abstract: Cooking and simultaneously forming a tostada or taco product in a cooking oil bath by inserting a pliable tortilla between adjacent molds when opened in a clamshell action, then closing the molds and conveying them through an oil bath and then opening the molds and removing the product. While cooking, the product is captured in the space between adjacent molds and permitted to cook into the desired shape. An interchange of conveyor carried molds is disclosed whereby the cooking equipment may process different product sizes and shapes.

Abstract: Cooking and simultaneously forming a tostada or taco product in a cooling oil bath by inserting a pliable tortilla between adjacent molds when opened in a clamshell action, then closing the molds and conveying them through an oil bath and then opening the molds and removing the product. While cooking, the product is captured in the space between adjacent molds and permitted to cook into the desired shape. An interchange of conveyor carried molds is disclosed whereby the cooking equipment may process different product sizes and shapes.

Abstract: Simultaneous slicing and washing of relatively firm raw vegetable or fruit products is accomplished in a vat of water into which a slicer apparatus is positioned such that the slices are formed and discharge directly into the water. An inclined takeout conveyor serves to receive the slices and remove them from the water. A circulating water current and fluid jets urge the slices to disperse onto the conveyor. A spray of water or air blast removes residual vegetable matter from the slice surfaces before leaving the takeout conveyor for further processing. Slicing and washing a vegetable in a flume volute where the slices are dispersed onto a takeout conveyor is disclosed where the water medium is collected in a tub and recycled back to flow in the flume to a level that covers the slicer's operative parts. The apparatus may be used for simultaneous slicing and cooking of raw vegetables where hot cooking oil is maintained in the system and recycled for reheating.

Abstract: A differential impulse conveyor 10, 80, 90, 100 includes a tray 12 which is driven in a forward direction at a slow speed and a backward direction at a higher speed to slide goods with respect to the tray and thereby move goods along the tray. The drive motor 26, 27 powers the tray in the forward and backward directions through a drive shaft 40 and a tray crank 66, 106 interconnecting the drive shaft and the tray. Controller 84 is provided for varying the rotational speed of the motor shaft, thereby avoiding mechanical knock in the drive system. In another embodiment, a pair of counterweights 52, 62 are provided on opposing sides of the drive shaft 40, with respective counterweight cranks 46, 56 initiating forward movement of each counterweight at a preselected offset angular position with respect to forward movement of the tray.

Abstract: Simultaneous slicing and washing of relatively firm raw vegetable or fruit products is accomplished in a vat of water into which a slicer apparatus is positioned such that the slices are formed and discharge directly into the water An inclined takeout conveyor serves to receive the slices and remove them from the water. A circulating water current and fluid jets urge the slices to disperse onto the conveyor. A spray of water or air blast removes residual vegetable matter from the slice surfaces before leaving the takeout conveyor for further processing. Slicing and washing a vegetable in a flume volute where the slices are dispersed onto a takeout conveyor is disclosed where the water medium is collected in a tub and recycled back to flow in the flume to a level that covers the slicer's operative parts. The apparatus may be used for simultaneous slicing and cooling of raw vegetables where hot cooling oil is maintained in the system and recycled for reheating.

Abstract: A differential impulse conveyor 10, 80, 90, 100 includes a tray 12 which is driven in a forward direction at a slow speed and a backward direction at a higher speed to slide goods with respect to the tray and thereby move goods along the tray. The drive motor 26, 27 powers the tray in the forward and backward directions through a drive shaft 40 and a tray crank 66, 106 interconnecting the drive shaft and the tray. Controller 84 is provided for varying the rotational speed of the motor shaft, thereby avoiding mechanical knock in the drive system. In another embodiment, a pair of counterweights 52, 62 are provided on opposing sides of the drive shaft 40, with respective counterweight cranks 46, 56 initiating forward movement of each counterweight at a preselected offset angular position with respect to forward movement of the tray.

Abstract: A fryer for food products such as battered and breaded pieces of meat has a main conveyor with forward and return belt paths inside the fryer pan, the belt return dragging the pan bottom sweeping fines to one end for removal. A submerger conveyor prevents products from floating in the cooking oil which enters the fryer from above through oil inlet weirs. A plurality of weirs supply curtains of hot cooking oil in non-turbulent flow onto the food product covering the product as the product is conveyed on the main conveyor. The cooking oil is returned along defined lanes in the pan for reheating outside of the fryer. The food products are removed from the fryer in a cooked condition with the bread coatings intact.

Abstract: A differential impulse conveyor 10, 80, 90, 100 includes a tray 12 which is driven in a forward direction at a slow speed and a backward direction at a higher speed to slide goods with respect to the tray and thereby move goods along the tray. The drive motor 26, 27 powers the tray in the forward and backward directions through a drive shaft 40 and a tray crank 66, 106 interconnecting the drive shaft and the tray. Controller 84 is provided for varying the rotational speed of the motor shaft, thereby avoiding mechanical knock in the drive system. In another embodiment, a pair of counterweights 52, 62 are provided on opposing sides of the drive shaft 40, with respective counterweight cranks 46, 56 initiating forward movement of each counterweight at a preselected offset angular position with respect to forward movement of the tray.

Abstract: In a distributed heterogeneous computer system having a plurality of computer nodes each operatively connected through a network interface to a network to provide for communications and transfers of data between the nodes and wherein the nodes each have a queue for containing jobs to be performed, an improvement for dynamically reallocating the system's resources for optimized job performance. There is first logic at each node for dynamically and periodically calculating and saving a workload value as a function of the number of jobs on the node's queue. Second logic is provided at each node for transfering the node's workload value to other nodes on the network at the request of the other nodes. Finally, there is third logic at each node operable at the completion of each job.