Abstract: An outdoor broiling, cooking and grilling device with four separate cooking zones capable of cooking between 200 F to 1200 F offering the user a wide range of cooking options from traditional grilling in the normal range of 200-500 F to high temperature searing in the 800-1200 F range. A method and apparatus capable of directing a burner flame to create optimal searing temperatures and conditions below the burner flame envelope, as well as optimal grilling and cooking conditions above the burner flame envelope depending on user setting.

Abstract: A cooking system including a housing assembly provided with lid, which define a plurality of cooking zones and a thermal energy zone. One of the cooking zones is located beneath the thermal energy zone to utilize convection thermal energy transfer and radiant thermal energy transfer during operation of the cooking system. A blower assembly of the cooking system forces a fluid through at least one fluid flow path of the housing assembly and the thermal energy zone, to provide a superheated fluid having a temperature of about 800° F. to about 1200° F. to at least one of the cooking zones.

Abstract: A trussing apparatus comprises a main portion coupled to opposing end portions. The main portion includes at least one receiving member and at least one support member. A curvature of the at least one receiving member permits various sizes, shapes, and cuts of meat to be disposed in the trussing apparatus. The at least one receiving member has at least one hook-like formation configured to cooperate with one or more restraining elements to secure at least one piece of meat in the trussing apparatus.

Abstract: A method and system for dry aging the meat product uses a 12 volt DC powered portable unit comprising a plastic box configured for housing the primal cut of meat and placed inside a refrigeration system. The box is further equipped with an internal and external blower to control the air circulation and humidity respectively inside the box. A germicidal UV light disposed within the plenum in front of the internal blower to provide germicidal action on the dry aging meat product. A PCB controller placed on top of the box embedded with software and a humidistat to control the humidity inside the box and maintaining a closed micro environment to dry age the meat product with desired texture, flavor and tenderness.

Abstract: The present invention is a banner support assembly for mounting to poles of any surface or shape. The banner support assembly includes a plurality of pole brackets abutting the outer surface of the pole which are demountably secured at preselected intervals around the pole with at least one band clamp received through band slots defined in each pole bracket. A ring is slideably received within a channel defined in each of the pole brackets such that the ring is free to rotate around the pole about a longitudinal axis of the pole.

Abstract: The present invention is a banner support assembly for mounting to poles of any surface or shape. The banner support assembly includes a plurality of pole brackets abutting the outer surface of the pole which are demountably secured at preselected intervals around the pole with at least one band clamp received through band slots defined in each pole bracket. A ring is slideably received within a channel defined in each of the pole brackets such that the ring is free to rotate around the pole about a longitudinal axis of the pole.

Abstract: A method and system for dry aging the meat product uses a 12 volt DC powered portable unit comprising a plastic box configured for housing the primal cut of meat and placed inside a refrigeration system. The box is further equipped with an internal and external blower to control the air circulation and humidity respectively inside the box. A germicidal UV light disposed within the plenum in front of the internal blower to provide germicidal action on the dry aging meat product. A PCB controller placed on top of the box embedded with software and a humidistat to control the humidity inside the box and maintaining a closed micro environment to dry age the meat product with desired texture, flavor and tenderness.

Abstract: A vehicle washing machine is disclosed having an inverted U-shaped housing mounted for movement lengthwise of a stationary vehicle and return movement to an initial reference position during a vehicle washing cycle of the machine. The housing includes first mechanism comprising a vertically movable and rotatable pod depending from a bridge portion of the housing and having horizontally reciprocative nozzles mounted thereon for successively applying a cleaning solution and pressurized rinse water to a front end, top, and rear end of the vehicle, and second mechanism associated with opposite legs of the housing and having vertically reciprocative nozzles mounted thereon for successively applying a cleaning solution and pressurized rinse water to opposite sides of the vehicle. The machine includes a relay logic system for controlling the vehicle washing cycle.