Abstract: Rapid and accurate determination of the fat, moisture, and protein content of meat products such as beef or the like is obtained by exposing a sample to microwave energy for a period of time sufficient to achieve a relatively constant chemical analysis in the residue. During heating on a weighing device, a substantial portion of the moisture in the sample is vaporized and a substantial portion of the fat is melted and collected in a separate container which is maintained below the sample but off of the weighing device. By monitoring the time rate of change of weight loss in the sample until it reaches a predetermined value and terminating cooking, a relatively constant chemical analysis of the residue is achieved. Collection of rendered fat off of the weighing device avoids erratic fluctuations in weight readings caused by spattering, dripping, and explosions of the melted fat in the collection container.

Abstract: A tension adjustment for a band saw having a band saw blade (30) encircling upper and lower band wheels (26, 28) disposed on opposite sides of the cutting table (12), with the lower band wheel (28) and the drive motor (66) being supported by a housing (50) which is pivotally mounted to the frame structure (10) of the band saw and which can be moved toward and away from the upper band wheel (26) by means of a threaded rod (84) extending between the frame (10) and the housing (50) so that the tension in the band saw blade can be adjusted by pivotal movement of the housing (50) supporting the lower band wheel (28).

Abstract: Rapid and accurate determination of the fat, moisture, and protein content of meat products such as beef or the like is obtained by exposing a sample to microwave energy for a period of time sufficient to achieve a relatively constant chemical analysis in the residue. During heating on a weighing device, a substantial portion of the moisture in the sample is vaporized and a substantial portion of the fat is melted and collected in a separate container which is maintained below the sample but off of the weighing device. By monitoring the time rate of change of weight loss in the sample until it reaches a predetermined value and terminating cooking, a relatively constant chemical analysis of the residue is achieved. Collection of rendered fat off of the weighing device avoids erratic fluctuations in weight readings caused by spattering, dripping, and explosions of the melted fat in the collection container.

Abstract: A chemically sanitizing rinse solution is prepared in batches of variable sizes, but with a preselected substantially constant proportion of water and chemical sanitizing agent, in a rinse solution mixing tank, for demand consumption on a continuous duty basis, by delivering the sanitizing agent to, and by admitting fresh water into, the mixing tank in response to predetermined level changes of the solution therein.

Abstract: F.) warewasher low wash and rinse temperature (120.degree.-140.degree. F.) WareWasher accomplishes the same general washing and rinsing effectiveness as a conventional high temperature (150.degree. F. minimum wash, 180.degree. F. minimum rinse) warewasher without loss of productivity resulting from time lost between completion of washing and commencement of rinsing a given load of ware, through use of independent, dedicated wash and rinse systems, the latter of which includes a holding tank which enables independent batching of a predetermined volume of rinse solution from properly-proportioned fresh water and sanitizing agent while washing a given load of ware. The sanitizing agent is introduced independently into the holding tank and independently of the fresh water line, and is therefore unaffected by a great range of water line pressures and the mineral conditions of the water.

Abstract: A low wash and rinse temperature (120.degree.-140.degree. F.) warewasher accomplishes the same general washing and rinsing effectiveness as a conventional high temperature (150.degree. F. minimum wash, 180.degree. F. minimum rinse) warewasher without loss of productivity resulting from time lost between completion of washing and commencement of rinsing a given load of ware, through use of independent, dedicated wash and rinse systems, the latter of which includes a holding tank which enables independent batching of a predetermined volume of rinse solution from properly-proportioned fresh water and sanitizing agent while washing a given load of ware. The sanitizing agent is introduced independently into the holding tank and independently of the fresh water line, and is therefore unaffected by a great range of water line pressures and the mineral conditions of the water.

Abstract: Processing of certain foodstuffs in a high speed food processing apparatus is facilitated through the use of a flexible, non-ductile food basket, the shape of which is restored by the bowl when the basket is inserted into the bowl.

Abstract: An electrical circuit for controlling various functions in a plurality of dishwashers having common features of a washing chamber containing a quantity of washing solution, means for heating the washing solution, a temperature sensor arranged to respond to the temperature of the solution, a pump for circulating washing solution through a spray head, and an electric motor for driving the pump. The control circuit includes a plurality of circuit boards for controlling the sequence of operation of the dishwasher, overheating protection for the pump motor, and the means for heating the washing solution. Many circuit boards contain indicating lamps in the form of light emitting diodes to indicate proper operation of the circuit. Other circuit boards include optional features, such as automatic initiation of the washing cycle upon the closure of the door.

Abstract: A low wash and rinse temperature (120.degree.-140.degree. F.) warewasher accomplishes the same general washing and rinsing effectiveness as a conventional high temperature (150.degree. F. minimum wash, 180.degree. F. minimum rinse) warewasher without loss of productivity resulting from time lost between completion of washing and commencement of rinsing a given load of ware, through use of independent, dedicated wash and rinse systems, the latter of which includes a holding tank which enables independent batching of a predetermined volume of rinse solution from properly-proportioned fresh water and sanitizing agent while washing a given load of ware. The sanitizing agent is introduced independently into the holding tank and independently of the fresh water line, and is therefore unaffected by a great range of water line pressures and the mineral conditions of the water.

Abstract: A low wash and rinse temperature (120.degree.-140.degree. F.) warewasher accomplishes the same general washing and rinsing effectiveness as a conventional high temperature (150.degree. F. minimum wash, 180.degree. F. minimum rinse) warewasher without loss of productivity resulting from time lost between completion of washing and commencement of rinsing a given load of ware, through use of independent, dedicated wash and rinse systems, the latter of which includes a holding tank which enables independent batching of a predetermined volume of rinse solution from properly-proportioned fresh water and sanitizing agent while washing a given load of ware. The sanitizing agent is introduced independently into the holding tank and independently of the fresh water line, and is therefore unaffected by a great range of water line pressures and the mineral conditions of the water.