In one embodiment of an apparatus for manufacturing a rubber sheet, a continuous rubber material is supplied onto a supply conveyor in a meandering state by supplying the continuous rubber material onto the supply conveyor while moving rubber supply device in a reciprocating manner in a roll axial direction. The rubber supply device has a full width moving mode in which the rubber supply device moves in the roll axial direction such that the continuous rubber material has a meandering shape of a width corresponding to a width of a rubber sheet, and a partial width moving mode in which the rubber supply device moves in the roll axial direction such that the continuous rubber material has a meandering shape of a width obtained by excluding widths of both edge portions of the rubber sheet from the width of the rubber sheet.

A vertical household noodle maker includes a base, a stirring container connected to the base, a stirring rod longitudinally arranged in the stirring container, an extrusion cylinder horizontally arranged at one side below the stirring container, a spiral rod arranged in the extrusion cylinder, an extrusion die and a control unit. The stirring rod includes a rod body and a stirring blade. The motor rotates the stirring rod and the spiral rod, and a feeding inlet in communication with the extrusion cylinder is provided at a bottom of the stirring container. An inner wall of the stirring container is provided with a cutting rod, and a projection of the cutting rod at least partially overlaps with a projection of the stirring blade in the horizontal direction when the stirring blade is driven by the motor to rotate to a position of the cutting rod.

The invention relates to a device for the dough-saving production of a dough strand (28) from a dough mass (6) found in a container (5), for which the container (5) has an outlet (27) at the bottom. The container (5) is made to rotate about its axis (7). The outlet (27) is edged by the container (5) and by a cutting disk (13) forming at least a part of the base of the container (5). The cutting disk (13) is also made to rotate in the same direction as the container (5).

The invention relates to a device for the dough-saving production of a dough strand (28) from a dough mass (6) found in a container (5), for which the container (5) has an outlet (27) at the bottom. The container (5) is made to rotate about its axis (7). The outlet (27) is edged by the container (5) and by a cutting disk (13) forming at least a part of the base of the container (5). The cutting disk (13) is also made to rotate in the same direction as the container (5).

A process for making a sheath used to protect a medical device. The medical device includes a polymer scaffold crimped to a catheter having an expansion balloon. A sheath is placed over the crimped scaffold after crimping to reduce recoil of the crimped polymer scaffold and maintain scaffold-balloon engagement relied on to hold the scaffold to the balloon when the scaffold is being delivered to a target in a body. The sheath is removed by a health professional either by removing the sheath directly or using a tube containing the catheter.

In accordance with one aspect of the present disclosure, a food preparation system is disclosed comprising a mat including a deformable material permitting a first portion of the mat to be folded onto a second portion of the mat, and at least one utensil defining a height. The at least one utensil is positionable between the first and second portions of the mat such that a food product positioned between the first and second portions of the mat can be flattened to a thickness approximately equivalent to the height of the at least one utensil by applying a force to the mat.

An apparatus for liquid dough goods preparation is provided. The device has a base formed of a vertical post and a horizontal beam attached to a top side of the post. A plurality of nipples are arranged along the post for dough dispensing. The nipples are directed at a baking surface for dispensing dough thereon. A dough leveling device is mounted on the horizontal beam. The leveling device has a blower with an outlet directed through the dough leveling device. In operation, as the dough is dispensed, air from the leveling device aids in a spreading and leveling of the dough on the baking surface.

An apparatus for liquid dough goods preparation is provided. The device has a base formed of a vertical post and a horizontal beam attached to a top side of the post. A plurality of nipples are arranged along the post for dough dispensing. The nipples are directed at a baking surface for dispensing dough thereon. A dough leveling device is mounted on the horizontal beam. The leveling device has a blower with an outlet directed through the dough leveling device. In operation, as the dough is dispensed, air from the leveling device aids in a spreading and leveling of the dough on the baking surface.

A method and apparatus for cooking food products collectively called Codou (cooked dough) from hydrated milled vegetables, water, optional salt; and wrapping material (for enhanced taste, and containment). The process undergoes three stages: (a) pre-cooking in the Cooking Mixture; (b) shaping and wrapping from the Sliding Tray using the Shaper/Wrapper unit; and (c) boiling in water in the Boiler unit. This apparatus being microprocessor-controlled allows for various types of the Codou to be cooked at the touch of a button. The process ensures that each type of Codou is cooked to a consistent texture, taste, look, and feel.

A method and apparatus for cooking food products collectively called Codou (cooked dough) from hydrated milled vegetables, water, optional salt; and wrapping material (for enhanced taste, and containment). The process undergoes three stages: (a) pre-cooking in the Cooking Mixture; (b) shaping and wrapping from the Sliding Tray using the Shaper/Wrapper unit; and (c) boiling in water in the Boiler unit. This apparatus being microprocessor-controlled allows for various types of the Codou to be cooked at the touch of a button. The process ensures that each type of Codou is cooked to a consistent texture, taste, look, and feel.