A roasting rack and carving board system includes a roasting rack having a number of spaced support members that support a food item. The system also includes a carving board that has a body with a cutting surface. The body and cutting surface features a number of grooves that receive the spaced support members of the roasting rack so that at least portions of some of the plurality of spaced support members are recessed into the carving board body with respect to the cutting surface.

A backpack frame includes external frame components and a durable plastic sheet having a first portion and a second portion that is perpendicular to the first portion. The first portion protects the wearer's back from sharp and hard objects attached to the backpack, such as climbing sticks or tree stand components. The second portion supports the weight of the climbing sticks or tree stand components.

The cutting board with a drainage valve allows for the collection and drainage of liquids associated with cutting, slicing and chopping of foodstuffs. The cutting board has first and second longitudinally opposed ends, first and second laterally opposed sides, an upper surface and a lower surface. A liquid collection reservoir is defined in the upper surface adjacent the first longitudinally opposed end of the cutting board. At least one peripheral channel is defined in the upper surface of the cutting board and is in open communication with the liquid collection reservoir. A drainage port is formed through the lower surface of the cutting board adjacent the first longitudinally opposed end. The drainage valve is mounted in the cutting board for selectively controlling drainage of liquid from the liquid collection reservoir to the drainage port.

A cutting force analyser is provided, comprising weighing means adapted to determine the weight of an object and force applied to the object; a record of a force threshold for cutting the object; and indicating means. The analyser is formed to use the weighing means to differentiate between the weight of the object and cutting force applied to it, to compare the cutting force with the force threshold, and to use the indicating means to communicate how the force compares with the threshold.

The cutting board with a drainage valve allows for the collection and drainage of liquids associated with cutting, slicing and chopping of foodstuffs. The cutting board has first and second longitudinally opposed ends, first and second laterally opposed sides, an upper surface and a lower surface. A liquid collection reservoir is defined in the upper surface adjacent the first longitudinally opposed end of the cutting board. At least one peripheral channel is defined in the upper surface of the cutting board and is in open communication with the liquid collection reservoir. A drainage port is formed through the lower surface of the cutting board adjacent the first longitudinally opposed end. The drainage valve is mounted in the cutting board for selectively controlling drainage of liquid from the liquid collection reservoir to the drainage port.

A meat cutting machine of the present invention includes a machine frame and a cutter group. The cutter group includes at least two groups of cutter bars. Blades on the two groups of cutter bars are crosswise arranged to form a cutting edge region. The machine frame includes an upper machine frame, a lower machine frame and a regulating ejector rod. At least one threaded through hole is formed in a side wall of the machine frame. The cutter bars include shaft shoulders. Since the upper machine frame and the lower machine frame are separable and the cutter bars are convenient for disassembly and removal, the cutter bars can be easily washed and are sanitary in design. The regulating ejector rod can be used to perform minor distance adjustments between interactive blades, which ensures close cooperation between two matched blades and the meat cutting effect of the meat cutting machine.

The invention relates to a table or conveyor belt (1) for conveying and/or processing food and a method and system for producing and/or maintaining a layer of a solidified liquid (4) on such tables and conveyor belts (1). Tables or conveyor belts (1) for conveying and processing food are difficult to clean when in function. For food it is important to avoid cross-contamination with microorganisms and foreign objects. A layer of a solidified liquid (4) such as an ice layer or fat layer on the top surface (3) of a table or conveyor belt (1) may be renewed from time to time by planing off some of the solidified liquid (4) and afterwards apply liquid which is allowed to solidify or apply flaked solidified liquid. A conveyor belt (1) may comprise lamellas (2) with internal cavities (7) or channels for coolant to cool the lamellas (2). Solidified liquid (4) may be produced on the top surface (3) of these lamellas (2) and the lamellas (2) may be kept cold by directing a coolant through the lamellas (2).

A meat cutting machine of the present invention includes a machine frame and a cutter group. The cutter group includes at least two groups of cutter bars. Blades on the two groups of cutter bars are crosswise arranged to form a cutting edge region. The machine frame includes an upper machine frame, a lower machine frame and a regulating ejector rod. At least one threaded through hole is formed in a side wall of the machine frame. The cutter bars include shaft shoulders. Since the upper machine frame and the lower machine frame are separable and the cutter bars are convenient for disassembly and removal, the cutter bars can be easily washed and are sanitary in design. The regulating ejector rod can be used to perform minor distance adjustments between interactive blades, which ensures close cooperation between two matched blades and the meat cutting effect of the meat cutting machine.