Abstract: A fat harvesting systems and related methods of harvesting and reinjecting fat that provides a medical professional with multiple technique options. Harvested fat can be subjected to a variety of pre-reinjection preparation steps within a single, self contained reservoir such that the potential for contaminating the harvested fat is avoided. The fat harvesting system can be completely self-contained kit requiring no additional external systems or alternatively, can utilize available surgical suite systems, for example, vacuum to successfully harvest, prepare and reinject fat cells. The fat harvesting system can size harvested fat cells so as to be especially desirable for different injection locations in the body. The fat harvesting system is a single use, disposable system that requires no sterilization equipment and recovered and sized fat cells are maintained in a sanitary environment so as to avoid contamination that could result in having to discard recovered fat cells.

Abstract: Methods and devices for calculating an estimate of a wind vector. A maneuver of a platform may be identified as a steady-straight motion maneuver, a partial turn maneuver, or a full turn maneuver. A preliminary estimate of a wind vector corresponding to a wind condition prevailing near the platform may be calculated by applying a maneuver-specific calculating method. A gain associated with the preliminary estimate of the wind vector may be calculated by applying a state-specific calculation method. A filtered estimate of the wind vector may be updated based, at least in part, on the preliminary estimate of the wind vector and the gain associated with the to preliminary estimate of the wind vector.

Abstract: A natural convection steam cooking device with a cooking cavity having a floor defining a lower boundary thereof and a sidewall defining a side boundary thereof, the floor having a plurality of first holes therein, the sidewall having a plurality of second holes therein; a steam chamber disposed below the cooking cavity and along the sidewall, the steam chamber having a pool disposed below the floor; wherein the steam enters the cooking cavity from the steam chamber via both the first holes and the second holes; and wherein the steam circulates within the device in an unforced manner by natural convection. The first holes and the second holes may have a ratio of cross-sectional areas of approximately 2:3. And method(s) of providing steam to, and design of steam flow for, a cooking cavity of a commercial steam cooking device.