Patent classifications
B65D2581/3495
ENHANCEMENTS OF THE FOOD COOKING CAPABILITIES OF FOOD CONTAINERS TO BE USED IN A MICROWAVE OVEN.
A microwaveable food container that incorporates at least one microwave-obstructing movable object. An actuator-induced controlled movement of at least one said movable object serves to controllably vary the microwave power density reaching a material which is located within said food container
Blanks, Constructs, And Associated Methods For Induction Heating Of Food Products
A construct includes at least one panel for supporting a food product, the at least one panel formed from a laminate structure having a base layer, a conductive layer, and a surface film. The construct further includes at least one spacing feature extending downwardly from the at least one panel for supporting the at least one panel a distance above an induction source for attenuating heat transferred to the food product in response to an oscillating magnetic field interacting with the conductive layer of the laminate structure.
Enhancements of the food cooking capabilities of food containers to be used in a microwave oven
A microwaveable food container that incorporates at least one microwave-obstructing movable object. An actuator-induced controlled movement of the at least one microwave-obstructing movable object serves to controllably vary the microwave power density reaching a material which is located within the food container.
Microwavable Package Having Susceptors
A microwavable package including at least one susceptor can be configured for use with microwave heating of a packaged food product. The package can include at least one vent opening, such as on a bottom wall, to vent moisture from the package during microwave heating. The package can further include an absorbent material positioned adjacent the vent opening to absorb moisture therethrough. The package may also include additional vent openings such as at a lid or side walls.
Container, forming tool, and method for forming a container
A container formed from a blank, a forming, tool and a method of forming a container are disclosed. The container includes features that are formed by a plurality of score lines in a marginal portion of the blank. The container has a bottom wall, a side wall, and a flange extending from the side wall. The flange has a thickness that is greater than a thickness of the blank.
HIGH TEMPERATURE MICROWAVE SUSCEPTOR
A food packaging includes a food product and a microwave susceptor for emitting infrared energy. The microwave susceptor has a susceptor plate including a non-conductive material and an electrically conductive component imparting electrical conductivity. The susceptor element has a resistance of 10 to 1000 Ohm/square, preferably 30 to 300 Ohm/square, and the susceptor plate is capable of withstanding a temperature above 400 C.
CONVERTIBLE CONTAINER
The convertible container, carton, or tray and method of use for microwave ovens including a cooking portion and a base portion. The cooking portion defines a quadrilateral panel which may include a susceptor material, the cooking portion including at least one diagonal fold line defining at least one corner tab. The base portion is configured to support the cooking portion in an elevated position. The base portion includes at least one invertible corner configured to transition from a first configuration defining a near-orthogonal external angle, to a second configuration defining a near-orthogonal internal angle to reduce a diagonal dimension of the convertible container to enable rotation within the confines of a microwave.
Blanks, constructs, and associated methods for induction heating of food products
A construct includes at least one panel for supporting a food product, the at least one panel formed from a laminate structure having a base layer, a conductive layer, and a surface film. The construct further includes at least one spacing feature extending downwardly from the at least one panel for supporting the at least one panel a distance above an induction source for attenuating heat transferred to the food product in response to an oscillating magnetic field interacting with the conductive layer of the laminate structure.