Abstract: A heated flooring assembly includes a base layer having a plurality of studs arranged in a grid pattern, the base layer operable to be coupled to a flooring surface. A screed layer is bonded to an upper surface of the base layer. A length of tubing has an outer surface and an inner surface, the length of tubing operable to carry a fluid that creates a temperature differential between the length of tubing and the screed layer. The length of tubing is retained between at least some of the studs. At least the outer surface of the length of tubing has at least one projection extending outwardly therefrom, the projection increasing a rate at which heat is transferred between the length of tubing and the screed layer as the fluid travels through the length of tubing.

Abstract: A skate sharpening apparatus includes a skate blade holding device, the skate blade sharpening device having a horizontally mounted sharpening wheel which is rotatably driven, and wherein the skate holding device has first and second jaws for contacting opposite sides of a skate blade. First and second pivot arms each having first and second ends with the pivot arms being mounted intermediate the first and second ends are arranged such that the first ends of each of the arms are connected to the first and second jaws respectively. A linearly moveable actuator moves second ends of each of said first and second pivot arms, the linearly moveable actuator causing each of the pivot arms to move an equal distance and therefore move each of the jaws in equal distance, with a center line of the linearly moveable actuator lying in the same plane as a center line extending through a skate blade held between the jaws and a center line extending through the sharpening wheel.

Abstract: There is provided a method and apparatus for forming meat analog products and for texturizing a doughmass wherein the ingredients are mixed, passed through a conduit having a decreasing cross-sectional area while the doughmass is heated therein, the heating being done such that a greater heat intensity is applied to the center of the doughmass than to the doughmass adjacent the walls of the conduit.

Abstract: A device for preparing puffed food products from cereals such as rice wherein the cereal is subjected to pressure and heat, the device comprising a mold having a cavity defined by a wall thereabouts, an interior surface extending about the cavity, a piston moveable into and out of the cavity, there being provided a recess formed in the interior surface of the cavity wall with an insert being located within the recess. The insert permits greater tolerances in the manufacture of the device and also acts as a thermal insulator to minimize thermal changes.

Abstract: There is provided a method and apparatus for forming meat analog products and for texturizing a doughmass wherein the ingredients are mixed, passed through a conduit having a decreasing cross-sectional area while the doughmass is heated therein, the heating being done such that a greater heat intensity is applied to the center of the doughmass than to the doughmass adjacent the walls of the conduit.