A method for heating or cooking a frozen food product with a susceptor in a solid state microwave oven includes placing the frozen food product with a susceptor into a microwave oven, heating the food product at a first heating step at a low absorption frequency, and heating the food product at a second heating step at a high absorption frequency.

A frangible laminate includes first, second and third webs, and the second web is positioned between the first and third webs. The forming of the frangible laminate includes adhesively bonding a first plurality of sections of the second web to the first web, applying release material in order to inhibit at least some of any bonding between the first plurality of sections of the second web and the third web, and adhesively bonding a second plurality of sections of the second web to the third web. The frangible laminate is separated into a first laminate and a second laminate, so that the first laminate includes the first web and the first plurality of sections of the second web, and the second laminate includes the third web and the second plurality of sections of the second web.

A method of manufacturing the microwave oven cooking utensil includes: an upper heating body and a lower heating body each of which absorbs a microwave and generates a heat; and a heating space for heating a food material located between the upper heating body and the lower heating body, the heating being performed from above and below at the same time. Here, the upper heating body and the lower heating body are each formed by including a heat generating part containing ferrite and a molded foam body.

A liner for a crisp plate includes ceramic nanoparticles and a polymer material combined with the ceramic nanoparticles to provide a mixture. A network of carbon nanotubes is embedded within the mixture to form a composite matrix, wherein the carbon nanotubes are unidirectionally aligned within the composite matrix.

A method of manufacturing a foil for enclosing or wrapping a product configured to be heated in an oven includes: providing an aluminium layer, applying a first ink material at a surface of the aluminium layer to form a first ink layer, and applying a second ink material at a surface of the first ink layer to form a second ink layer. The first ink layer is positioned between the aluminium layer and the second ink layer, and is configured to absorb radiant energy. The second ink layer is configured to allow radiant energy to pass through to reach the first ink layer. A binder system of the first ink material or the second ink material is based at least in part on polyvinyl butyral (PVB).

A container that includes a microwave interactive web at least partially overlying and joined to a three-dimensional support, wherein the three-dimensional support may be formed prior to having the microwave interactive web mounted thereto. The three-dimensional support may be a preformed container that is sufficiently rigid and dimensionally stable for use in containing food.

A microwave heating apparatus and a method for heating/browning a piece of food by means of microwaves are provided. The microwave heating apparatus comprises a cavity arranged to receive, in a substantially horizontal browning region, a piece of food to be browned. The microwave heating apparatus further comprises a microwave source for generating microwaves and a rotatable antenna arranged at the cavity bottom for supplying the generated microwaves. The antenna is configured to produce at least one radiating lobe pointing towards the browning region such that the intersection between the radiating lobe and the browning region forms a hot spot, thereby forming a ring-shaped heating pattern in the browning region under rotation of the antenna. The present invention is advantageous in that a microwave heating apparatus with an improved crisp function is provided.

In certain examples, a food processing machine for processing a food product includes a housing defining a cavity, a conveyor with a belt comprising metal for conveying the food product through the cavity in a longitudinal direction, and a convection heating system for heating air in the cavity such that heated air heats the food product as the food product is conveyed through the cavity. A microwave launch box system is configured to emit microwave energy into the cavity in a lateral direction transverse to the longitudinal direction to thereby further heat the food product as the food product is conveyed through the cavity.

A cooking vessel includes a cooking surface and a lower portion positioned below the cooking surface. A first material is disposed within the lower portion and is in thermal proximity to the cooking surface. The first material increases in temperature upon absorption of electromagnetic radiation. A second material is disposed within the lower portion and in thermal proximity to the cooking surface. An electrical current is induced in the second material upon exposure to an electromagnetic field. Both the first material and the second material are configured to heat the cooking surface of the cooking vessel when used in a microwave oven or on an induction cooktop, respectively.

An oven includes a plurality of walls, a fan, and a heating element. The plurality of walls defines an internal cavity in which food may be placed for cooking. A first of the plurality of walls defines a plurality of orifices that establishes fluid communication between the internal cavity and a fluid path. The fan is configured to direct air from the fluid path, through the plurality of orifices, and into the internal cavity. The heating element is disposed on the first of the plurality of walls and adjacent to the plurality of orifices. The heating element is configured to heat the air being directed from the fluid path, through the plurality of orifices, and into the internal cavity.