Abstract: An automated system and method for washing bins. The system includes an infeed conveyor zone having a first conveyor platform for transporting the bins in a conveying direction. The system also includes a bin rotator disposed next to the infeed conveyor zone and rotates upward to allow the bins to be flipped and then loaded onto the first conveyor platform. The system further includes a bin washer zone located downstream from the infeed conveyor zone and having a second conveyor platform for receiving and transporting the bins in the conveying direction. The bin washer zone has sprayers for washing and sanitizing the bins with pressurized liquid. A flipping zone is located downstream from the bin washer zone for allowing the bins to be flipped and transferred onto an outfeed zone that allows the bins to be transported into a loading position at the end of the outfeed zone for reuse.

Abstract: This invention relates to a portable toilet structure including an open ended container which may take the form of a large hollow interior plastic bucket or like structure and a seat structure having an undersurface specifically adapted to be removably attached and to lockingly engage the peripheral edge surrounding the open end. Additional embodiments include a movably mounted toilet paper dispenser, a cleansing assembly in the form of a portable bidet type washing facility and a carrying case which is specifically dimensioned and configured to have the cleansing structure stored therein and the toilet paper dispenser as well as the seat structure to facilitate transporting these components of the subject toilet seat assembly.

Abstract: Liquid bread-improving compositions with improved stability that contain: 75-95 wt. % vegetable oil having an N.sub.2 less than 2.0, 1-5 wt. % hydrogenated vegetable oil having a melting point between 60.degree. and 70.degree. C., 1-5 wt. % partly hydrogenated vegetable oil having a melting point between 35.degree. and 45.degree. C., 2-20 wt. % emulsifiers, at least including DATA-esters, 0-0.2 wt. % flavors, 0.1-1.0 wt. % bread-improving enzymes, and 0.1-0.5 wt. % oxidants. The oil present in a crystallized form has the crystal size less than 25 mm and the average particle size of all particles present in the composition is less than 50 mm.