Abstract: A communication and intelligence gathering system and method for monitoring a crisis scene from a remote command post. The system includes an access node positioned within communication range of multiple observation platforms that each provide information relating to the crisis scene, such as a video feed. The access node communicates with a main transfer module that relays the audio/video/data from the crisis scene to a main transfer module remotely positioned. A second main transfer module communicates with a field command post such that personnel at the field command post can monitor, react to and manage the crisis situation from the remote location. The access node position near the crisis scene also communications video and relevant information to field agents such that the field agents can monitor the video and information from a hand held/portable device.

Abstract: A emergency response system including a remote module and a command module in communication with each other via a wireless communication link. The remote module includes a wireless communication circuit for receiving and transmitting wireless signals to the command module. The remote module includes a plurality of speakers for transmitting the received signal from the command module. The command module includes a wireless communication circuit for receiving information from the remote module and transmitting messages to the remote module. The wireless communication link between the remote module and the command module is a full-duplex circuit.

Abstract: An aerated mixture of unflavored ice cream, yogurt or other food base mix is applied to one end of the interior of an elongated freezing chamber and is advanced along the chamber by a rotating screw or auger. As the mix is advanced within the chamber, it is cooled and worked to form a semi-solid product. Prior to discharge from the remote end of the chamber, flavor is injected and mixed into the product. The free volume in the system from chamber inlet to the discharge point is carefully limited to a minimum amount so that most of the product is cleared from the system during each individual serving. The result is the availability of individual servings of a fresh, high-quality frozen food product.