Other

Rite-hite Holding Corporation

Casper Sleep Inc.

The Boeing Company

David A Holm

Miles J Willard

Veldon M Hix

Kyle E Dayley

Jeff Chapin

Norbert Hahn

Matthew Sveum

Jesse M Menayan

Bradley J Stone

Dietrich E Riemer

Leonard Kikstra

Neil Parikh

Russell Jelinek

Philip Krim

Federick B Holt

Wesley C Denault

Edward C Goldstick

Robert M Broudy

Alan N Iverson

An endoskeleton elastomer that variably impacts the mattress firmness head-to-toe is described. The elastomer fills voids cut into the foam using contour cutting or spherical cap-shaped cutouts. The elastomer is poured as a hot liquid into the voids, and cools to a solid elastomer. The specific incarnation involves the creation of a set of parallel inclusions at the center of the mattress or a set of spherical cap-shaped cutouts that help prop up the hip area to maintain proper spinal alignment by firming the center of the mattress. The depth, width, shape, spacing, elastomer durometer, and location (both head-to-toe and depth in the mattress) may be varied to impact firmness in any desired manner. The mattress may also include a series of horizontal-oriented cutouts that are cut into various portions of the mattress layers. These cutouts may extend along the width of the mattress and may be placed at portions of the top and portions of the bottom of the mattress.

Mattress containing ergonomic and firmness-regulating endoskeleton

A foam mattress in which a layer of latex or latex-like foam placed above two layers of memory foam is described. This construction of the mattress provides the contouring pressure relief that a visco-elastic foam provides with a top surface with quick recovery (a latex-like 'bounce') that prevents people from getting 'stuck' in the visco-elastic foam and improves the springiness of the mattress. The mattress may also include straps and cinches to aid in transportation of the mattress. The mattress may also include removable covers that aid in keeping the mattress clean.

Mattress

Dock leveler safety supports are disclosed herein. An example dock leveler disclosed herein includes a deck movable relative to a platform between a raised position and a lowered cross-traffic position when the dock leveler is in a working configuration. The deck to be inhibited from descending toward the lowered cross-traffic position when the dock leveler is in a service configuration. A first deck obstruction is movable relative to the deck between a secured position and an unrestrained position. The first deck obstruction in the secured position configures the dock leveler in the service configuration. The first deck obstruction in the unrestrained position configures the dock leveler in the working configuration. The first deck obstruction in the secured position to block movement of the deck toward the lowered cross-traffic position and the first deck obstruction in the unrestrained position to permit movement of the deck toward the lowered cross-traffic position. A first connector to couple the first deck obstruction to an obstruction actuator. The first connector including a rod, a sleeve to telescopically receive the rod, and a spring held in compression between the rod and the sleeve.

Dock leveler safety supports

A lip guiding mechanism is disclosed for use with a dock leveler having a deck which is pivotally movable with respect to a loading dock, a lip which is pivotally attached to a front of the deck, and a lip keeper which is positioned to receive the lip when the deck is in a cross-traffic position and the lip is in a pendant position. In use, the lip-guiding mechanism selectively deflects the lip of the dock leveler away from the lip keeper to facilitate below dock level end-loading conditions. The lip guiding mechanism includes a lip guide member with a camming surface. The lip guide member is disposable adjacent to the loading dock and is movable between a stored position, wherein the camming surface is positioned for clearance from the lip of the dock leveler, and an activated position, wherein the camming surface is positioned for engagement by the lip of the dock leveler. When the lip guide member is in the activated position, the camming surface deflects the lip of the dock leveler away from the lip keeper of the dock leveler to permit the deck to be lowered into a below dock level position. The lip guiding mechanism is also provided with an actuator for selectively moving the lip guide member between the stored and activated positions.

Lip guiding mechanism for dock levelers

A thermal condition sensor system monitors equipment such as aircraft engines. The thermal condition sensor system includes a collector which collects radiation from the equipment and a detector assembly which detects collected radiation over a discriminating spectral band region in at least three spectral bands and generates signals representative of detected radiation in each spectral band. A processor receives the signals and generates a report of the thermal conditions of the equipment using interband comparison of the at least three spectral bands.

Thermal condition sensor system for monitoring equipment operation

The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheeting a dough having from about 30% to about 55% moisture, removing a portion of the moisture from the dough sheet, at a greater rate from the outer dough portions than from the inner dough portion and then frying the partially dried dough prior to any significant equilibration of moisture between the outer and inner dough portions. The moisture can be removed from the dough sheet or preform by heat, air movement or a combination of the two.

Controlled surface bubbling fabricated snack products

Method for controlling the surface bubbling of fabricated snack products

Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step. Upon frying a fried snack product having dockering holes is produced.

Fried snack product having dockering holes therein

Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step.

Method for controlling puffing of a snack food product

An improved trailer jack has a castor structure enabling use of a full size spare trailer wheel and tire on the jack; the jack has a gear box mechanism, a lift post drivable up and down by the gearbox, and a lift element pivotally journaled inside the post; the lift element has an offset structure which raises the spare axle axis up to a level above the bottom of the post and the axle is spaced to one side so that when the full size spare wheel and tire is used, it pulls up into a locked storage position above and alongside on the trailer tongue, when the spare is down, it swivels completely around under the tongue and around the lift post. The trailer is much easier to manually manipulate in a garage or driveway. An improved lift assembly with a unique swiveling lift member having both a trailing offset and transverse offset is utilized.

Trailer jack using full sized spare tire

A method for producing fried snack products of controlled shape comprises introducing dough pieces into a shallow depth of frying oil and allowing the dough pieces to travel unsupported through the oil while frying to a set shape. The shallow depth of the oil prevents the pieces from overturning in the oil while frying, so they form a controlled shape. In one embodiment, a two-layer sheeted dough is formed from dissimilar potato-based dough layers adhered and cut into layered dough pieces introduced into the shallow oil depth. The first layer is on the bottom and the second layer is at the top of each dough piece. The layered dough pieces maintain their original orientation in the shallow oil depth as they fry to form a fried potato skin product having a convexly curved upper layer and a concavely curved bottom layer. The dough pieces are partially fried in the shallow oil depth to set the curved shape, after which the partially fried pieces are finish-fried in a greater depth of frying oil. The technique of preventing overturning in the fryer includes maintaining smooth oil flow through the shallow portion of the fryer and controlling the velocity of the pieces passing through that portion of the fryer in relation to the velocity at which the pieces are fed into the fryer. In another embodiment of the invention the dough pieces are dockered by a rotating semi-flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step.

Growing community of inventors

Idaho Falls, ID, United States of America

David A Holm