An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof may include a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steam flow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.

The present invention relates to a prepared meal product for being heated in a microwave oven and a method for heating said prepared meal product in a solid state microwave oven, wherein the prepared meal comprises a tray with separate areas and food items, characterized in that at least one area of the tray is more thermally insulated than at least one other area of said tray.

A package, for example, a freezable microwavable package containing a food product, has a sealing film that includes a vent system that is scored into the package.

An object is to provide a microwave container configured to precisely discharge vapor from a vapor-discharging part to avoid any vapor discharge from the remaining portions, and the microwave container includes: a container main body having an opening in its upper portion; a flange part formed to extend outwardly from the opening of the container main body; and a heat-seal part in a rib shape formed over the entire periphery of an upper surface of the flange part and heat-sealed to a film-shaped lid member for sealing the opening, wherein the heat-seal part includes a first heat-seal part for discharging vapor generated in the container main body by breaking the heat seal with the lid member when the vapor reaches a predetermined pressure, and a second heat-seal part wider than the first heat-seal part.

A packaging or wrapping for a food product, capable of resisting to high temperatures and of eliminating the overpressure generated by the water vapour inside the packaging due to temperature rise, without the same packaging having any aperture communicating its inside and the outside environment. The packaging is also adapted to restrain/reduce the emission of odor-generating substances that are generated during the heating or baking of the packaged food product, with respect to what occurs in the absence of a packaging, or with a packaging provided with apertures.

According to one example, a vessel for one of cooking and storing one or more food items includes a container and a removable lid. The container has a bottom and an upward extending sidewall that terminates in a rim. The lid includes a central portion, and an annular gasket positioned to surround a perimeter of the central portion. The annular gasket includes an upper portion coupling the gasket to the central portion; a vertical portion descending downward from the upper portion; and a flexible skirt extending horizontally outward from an outer side of the vertical portion. The lid further includes an annular lid rim positioned to surround a perimeter of the upper portion of the gasket.

The present invention relates to a package for heating a food in a solid state microwave oven and a method for heating a food in a solid state microwave oven. Particularly, the package comprises a tray and a susceptor, characterized in that there is a thermal insulation between the susceptor and a food to be placed in the tray.

The present invention relates to a packaged food product for being heated in a solid state microwave oven and a method for heating a food in a solid state microwave oven. Particularly, the packaged food product comprises a food, a tray and a susceptor characterized in that there is a thermal insulation between the susceptor and the food.

Methods and apparatus for vacuum forming and subsequently applying topical coatings fiber-based food containers. The slurry includes one or more of an embedded moisture barrier, vapor barrier, and oil barrier, and the topical coating comprises one or more of a vapor barrier, a moisture barrier, an oil barrier, and an oxygen barrier, for example polyvinyl alcohol, sugar alcohol, citric acid, and cellulose nanofibrils.

In summary there is provided in one embodiment a combination of a pan and thermal bag used to maintain hot or cold temperatures of food placed in the pan.