Abstract: A system and method for accurately positioning workpieces to permit uninterrupted coordinate measurements using a CMM is disclosed. The system comprises at least one movable platform adapted for moving on a stationary platform, fixtures for affixing workpieces to the movable platform, and locator stops and locators for affixing the movable platform in a predetermined measurement area on the stationary platform. An air jet injected into the bottom of the movable platform facilitates conveying the platform to the measurement area. The method comprises mounting one or more workpieces in a predetermined position on the movable platform fixture and positioning the movable platform against locator stops on the stationary platform. A second workpiece may be mounted on the fixtures of a second movable platform while the CMM measurements are in progress. This procedure may be repeated for successive workpieces and enables a near assembly line process for measuring workpiece coordinates.

Abstract: A system and method for accurately positioning workpieces to permit uninterrupted coordinate measurements using a CMM is disclosed. The system comprises at least one movable platform adapted for moving on a stationary platform, fixtures for affixing workpieces to the movable platform, and locator stops and locators for affixing the movable platform in a predetermined measurement area on the stationary platform. An air jet injected into the bottom of the movable platform facilitates conveying the platform to the measurement area. The method comprises mounting one or more workpieces in a predetermined position on the movable platform fixture and positioning the movable platform against locator stops on the stationary platform. A second workpiece may be mounted on the fixtures of a second movable platform while the CMM measurements are in progress. This procedure may be repeated for successive workpieces and enables a near assembly line process for measuring workpiece coordinates.

Abstract: A microwavable package has a pad for absorbing fat, grease, oil, moisture, and like liquid exuded from food, primarily meat, during cooking. The pad has a high-melting, liquid-transmissible, stiff, shrink-resistant, preferably foraminous face layer in contact with the food. A body layer is in contact with the face layer opposite the food. During cooking, the food releases liquid that transfers through the face layer where it contacts and is absorbed by the body layer. The face layer resists adhering to the food and therefore can be easily separated from the food after cooking.