Randy F Telford

US Patent:

57761337, Jul 7, 1998

Filed:

Sep 20, 1996

Appl. No.:

8/718211

Inventors:

Edward Spencer - Sandy UT
Randy Telford - Salt Lake City UT

International Classification:

A61B 1760

US Classification:

606 57

Abstract:

A bone setting apparatus is disclosed including an elongate shaft with a distal working arm and an intermediate working arm attached thereto so as to extend generally perpendicular to the shaft. The working arms are of sufficient length and thickness to act as leveraging bars to reduce a compound fracture. Preferably, the working arms have a concave contact surface for engaging the limb on which the apparatus will be used. Disposed at an end of the shaft opposite the distal and intermediate working arms is a torque control mechanism which extends outwardly from the shaft and can be used to accurately control rotation of the shaft as it is pivoted in such a manner that the distal and intermediate arms align fractured portions of a bone.

US Patent:

59484594, Sep 7, 1999

Filed:

Aug 29, 1997

Appl. No.:

8/919556

Inventors:

Randy Telford - Salt Lake City UT

International Classification:

A23C 1900
A23P 100

US Classification:

426512

Abstract:

The method and apparatus for continually molding, chilling and cutting cheese of the present invention utilizes an elongate molding tube having an inlet end and an outlet end, and a pump/movement mechanism for forcing cheese curd into the inlet end of the elongate molding tube. A cooling mechanism is disposed in communication with the elongate molding tube to chill the molding tube and thereby chill the cheese as it passes through the molding tube so that cheese passing out of the outlet end of the elongate molding tube may be cut to the desired size and packaged, aged, etc. The cooling mechanism forms a cooling gradient within the molding tube, such that warmer temperature coolant is used about the inlet end of the molding tube than about the outlet end. The cooling gradient is applied in such a manner to provide a more uniform cooling in the cheese, and thereby achieve a superior end product.