Abstract: A hand protecting cavity ventilation system for an oven is provided. The system includes an air duct, positioned at a top of a cavity of the oven, the air duct having a duct outlet aimed toward a door to the cavity to provide an airflow along an inner surface of the door. The air duct extends downward from the ceiling of the cavity in front of and below a heating element disposed below the ceiling of the cavity. The air duct forms a vertically displaced hand protection portion to act as a barrier in front of the heating element, thereby guarding the heating element when the door of the oven is opened.

Abstract: A multifunctional food processor is disclosed, comprising: a grinder housing with a mechanism for driving a grinding blade; and a bottom pan that is detachably attached to grinder housing, and incorporates the grinding blade. Bottom pan, when attached to grinder housing, gets coupled to the mechanism for driving the grinding blade. A top pan is provided to cover the bottom pan, and is coupled with at least one magnetron or microwave producing device that acts as a source of microwaves for heating contents of the bottom pan. The bottom pan also incorporates one or more induction coils to heat the contents of the bottom pan by induction. The magnetron or microwave producing device and the induction coils allow contents of the bottom pan to be heated in addition to any one or more of stirring, blending and grinding.

Abstract: The present invention encompasses edible carriers for foods that are soft but still hold a preformed shape. Specifically encompassed are soft shaped tortilla products that can be used to hold food fillings. Exemplary shapes and sizes are provided for the products. Also encompassed are methods of making, packaging, and using the products.

Abstract: 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.

Abstract: A method for manufacturing a honeycomb structure, includes: a step of manufacturing a honeycomb formed body to manufacture a non-fired honeycomb formed body, the non-fired honeycomb formed body including a raw material composition containing a ceramic raw material, 0.5 to 5.0 mass % of pore former and water; an induction drying step of drying the manufactured non-fired honeycomb formed body by induction drying to obtain a honeycomb dried body; and a firing step of firing the obtained honeycomb dried body to obtain a honeycomb structure. The induction drying step is to remove 20 to 80% of the entire water that the non-fired honeycomb formed body contained before drying by induction drying to obtain a first dried honeycomb formed body, then turn the first dried honeycomb formed body upside down and remove the residual water by further induction drying to obtain the honeycomb dried body.

Abstract: A food tray has a lower tray containing a first food product and an upper tray nested stably at least partly inside the lower tray, with the upper tray containing a second food product. An air permeable interface is provided between the upper tray and lower tray to allow venting of steam from the lower tray during cooking. A cover is provided for the food tray. Each of the lower tray and the upper tray are formed of a material that is suitable for use in a microwave or conventional oven. Various constructions may be used to create the air permeable interface, such as lugs, ledges and lips. The upper tray may sit above the lower tray. The trays are nested loosely for ease of removal of the upper tray from the lower tray. Various configurations of cover may be used such as a sleeve, carton or lid. The upper tray may contain the higher value food product.

Abstract: A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

Abstract: A vessel that is made of metal materials and can be used for microwave oven, including a container having a double-layered structure with an inner shell and an outer shell. The inner shell and said outer shell are joined by a joint in such a way that a cavity is provided therebetween, and a heat transfer medium is filled to at least part of said cavity. A microwave-heating plate is provided between the inner and outer shells and the microwave-heating plate comprises a MnZn-Ferrite-rubber fuse-compounded thereto. A thermochromic paint is disposed on one side of said outer shell. A pressure release device is provided at one side of said outer shell.

Abstract: Some embodiments provide a multi-purpose microwave cooking apparatus. The cooking apparatus has a metallic vessel having a bottom surface, a side wall, and an edge. An open region is defined with the side wall extending from the bottom surface to the outer edge. In some embodiments, at least a portion of the outer side wall is coated with a layer of exothermic coating to insulate the vessel and generate thermal energy from microwave radiation.

Abstract: A flexible microwave heating package for food includes a first panel and a second panel joined to one another in a facing relationship, and a third panel joined to the first panel and the second panel. The first panel and second panel define walls of the package and the third panel defines a base of the package. The first panel and second panel may each include microwave energy interactive material operative for reflecting at least a portion of incident microwave energy.

Abstract: A food tray has a lower tray containing a first food product and an upper tray nested stably at least partly inside the lower tray, with the upper tray containing a second food product. An air permeable interface is provided between the upper tray and lower tray to allow venting of steam from the lower tray during cooking. A cover is provided for the food tray. Each of the lower tray and the upper tray are formed of a material that is suitable for use in a microwave or conventional oven. Various constructions may be used to create the air permeable interface, such as lugs, ledges and lips. The upper tray may sit above the lower tray. The trays are nested loosely for ease of removal of the upper tray from the lower tray. Various configurations of cover may be used such as a sleeve, carton or lid. The upper tray may contain the higher value food product.

Abstract: A heating device for a food item in a food container includes the food container that contains the food items, a cooking container that contains the food container, and a steam generation device that supplies steam into the cooking container. The food container has an opening hole that communicates with an internal space and an external space, and at least one of a food surrounding space provided between an inner wall of the food container and the food items, and between the food items. The food surrounding space and the external space are communicated with each other through the opening hole, and steam is supplied into the cooking container to heat the food items by the steam. Thereby, the heating device for a food item in a food container that can subject the food item in the cooking container to steam heating can be provided.

Abstract: A microwave heating package with a polarized shield includes a tray and a cover and at least one microwave energy interactive element. The microwave energy interactive element is dimensioned and arranged to extend along a peripheral region of a food item in an interior of the tray. The microwave energy interactive element reduces heating along the peripheral region of the food item when the microwave energy interactive element is exposed to microwave energy. The tray and the lid of the construct can each include at least one microwave energy interactive element.

Abstract: There is described a method for heating a sample material in a sample holder, the method comprising receiving the sample holder in a heating chamber of a heating system, the sample holder having at least one sample recipient with the sample material therein; dynamically forming an individual mini microwave cavity around the sample recipient; and applying microwaves generated by at least one microwave generator directly to the sample.

Abstract: A food tray has a lower tray containing a first food product and an upper tray nested stably at least partly inside the lower tray, with the upper tray containing a second food product. An air permeable interface is provided between the upper tray and lower tray to allow venting of steam from the lower tray during cooking. A cover is provided for the food tray. Each of the lower tray and the upper tray are formed of a material that is suitable for use in a microwave or conventional oven. Various constructions may be used to create the air permeable interface, such as lugs, ledges and lips. The upper tray may sit above the lower tray. The trays are nested loosely for ease of removal of the upper tray from the lower tray. Various configurations of cover may be used such as a sleeve, carton or lid. The upper tray may contain the higher value food product.

Abstract: A method of element testing is disclosed that includes the steps of weighing a sample, pressing the sample between pads, applying microwave radiation to the sample and pads in the presence of a microwave susceptor material and ashing the pressed sample, adding the pads and the ashed sample to an acid, and forwarding filtrate from the pad-sample-acid mixture to a spectrometer.

Abstract: A food tray has a lower tray containing a first food product and an upper tray nested stably at least partly inside the lower tray, with the upper tray containing a second food product. An air permeable interface is provided between the upper tray and lower tray to allow venting of steam from the lower tray during cooking. A cover is provided for the food tray. Each of the lower tray and the upper tray are formed of a material that is suitable for use in a microwave or conventional oven. Various constructions may be used to create the air permeable interface, such as lugs, ledges and lips. The upper tray may sit above the lower tray. The trays are nested loosely for ease of removal of the upper tray from the lower tray. Various configurations of cover may be used such as a sleeve, carton or lid. The upper tray may contain the higher value food product.

Abstract: The present invention provides a microwavable Phase Change Material and product thereof, particularly, the present invention relates to the field of microwave heating and use of microwave susceptor for providing heat to Phase Change Material. The invention provides a new process for preparing improved Phase Change Material which can be heated in a domestic microwave oven. The inventive composition comprises of a microwave susceptor which helps the Phase Change Material to melt within a few minutes depending upon the quantity of Phase Change Material taken. Microwave susceptor is at first uniformly mixed with some other material. The other material may be a highly conductive material, or a slow susceptor. Then this composite is incorporated in a Phase Change Material. This susceptor composite initiates uniform melting of Phase Change Material when exposed to microwave irradiation. This microwavable Phase Change Material is free of sparking, arcing and local overheating.

Abstract: A cooking system includes a cooking appliance with a microwave heat source and a cooking container for receiving food. The cooking appliance includes a cooking chamber having a muffle and a support device arranged on the muffle that positions the cooking container in the cooking chamber. The cooking container has a base and four side walls arranged transversely to the base as two opposing longitudinal sides and two opposing broadsides. The cooking container, at transitions from the two opposing broadsides to the two opposing longitudinal sides, has four corners, each of which has a rounded region having an external radius of at least 30 mm to maintain a minimum spacing from the muffle to counteract electrical flashovers between the cooking container and the cooking chamber.

Abstract: A microwaveable container for transporting, freezing, storing, and cooking a multi-component foodstuff includes a tray having a base portion and a lid portion and employs a susceptor in combination with steam and venting to cook the multi-component foodstuff in a single microwave cooking step.

Abstract: A food storage container has a base with a bottom, a continuous side wall extending up from the bottom and terminating at an upper end, a storage space within the side wall above the bottom, and an open top. A lid of the container is configured to attach to and close off the open top. A tray of the container has a perforate panel and a tray foot. The tray can fit within the storage space with the tray foot resting on the bottom of the base and the perforate panel elevated above the bottom of the base. A connecting structure is carried in part on the lid, in part on the base, and in part on the tray and is configured so that the lid and the tray can be connected to one another and to the bottom under the base.

Abstract: A food preparation and delivery system can include a plurality of cooking units such as ovens, each containing one or more prepared, but partially or completely uncooked, food items. The food items in the cooking units are for delivery to each of a corresponding plurality of consumer delivery destinations. The cooking units are loaded into a cargo compartment of a delivery vehicle for delivery to the plurality of consumer delivery destinations. The cooking conditions within the cooking unit are controlled such the each food item is cooked prior to arrival at the consumer destination location. In at least some embodiments, the estimated delivery time for each consumer destination location can be dynamically updated and the cooking conditions within the cooking unit adjusted.

Abstract: A biometric security system, including a biometric validation module for receiving a biometric profile (such as a fingerprint scan) and asserting a control signal responsive to a biometric evaluation of the biometric profile for securing access to a physical locking storage unit, such as a cabinet. Disclosed is a system that not only provides secured mechanical locking devices for security and access control, it further augments such a system with a computer controlled biometric access control and access monitoring system. The system is managed by central management software which may encompass a standalone configuration or a networked configuration. Preferred embodiments of the present invention provide a solution that provides a software platform and firmware that provides a control signal controls an electromechanical locking assembly for an electrical physical locking unit, such as a server cabinet having at least one locking/unlocking door panel for gaining entry thereof.

Abstract: The present invention relates to an electromagnetically-countered display system including at least one wave source and at least one counter unit, where such a wave source irradiates harmful electromagnetic waves and the counter unit emits counter electromagnetic waves for countering the harmful waves therewith. More particularly, the present invention relates to various counter units for the electromagnetically-countered display system and to various mechanisms to counter the harmful waves with the counter units, e.g., by matching configurations of the counter units with those of the wave sources, by matching wavefronts of the harmful waves with those the counter waves, and so on. The present invention also relates to various methods of countering the harmful waves with such counter waves by source and/or wave matchings, various methods of providing the counter units for emitting the counter waves defining desired wave characteristics, and the like.

Abstract: A frozen food package and method of producing and using the same is disclosed. The food package includes a bag which is freezable, ovenable and microwaveable. A frozen food assembly within the bag includes uncooked food, preferably an entree. Typically, the food assembly includes a meat, a fruit or vegetable, and a flavoring liquid such as a broth or stock, and may include infused oil or a dairy product. The uncooked food is typically embedded in the frozen liquid to facilitate handling and shipping and to align the frozen food with a display window of the bag. Chemical preservatives are not necessary and sauces may be omitted although sauces are not burned in the cooking process. The method typically includes sealing the frozen uncooked food in the liquid-impermeable bag and cooking the food in the sealed bag. The resulting dish is a substantial improvement over the well-known precooked frozen meals.

Abstract: A cookware system includes a microwaveable metal collecting pan, configured in a bowl shape with a plurality of elongated slots disposed thereon. The collector pan is positioned in a supporting bowl to catch dripping fluids and to provide a basin to hold water during steam cooking. A food item can be placed inside the pan, which is in turn placed inside the bowl and covered with a lid.

Abstract: A microwavable food container includes a liquid-impermeable barrier configured with a single compartment or multiple compartments. The microwavable food container also includes at least one removable robe attached to the liquid-impermeable barrier on the outside surface of the container wall of one or more of the compartments. The removable robe includes a carrier and a microwave-interactive material applied to the carrier. If multiple robes are utilized, they can have similar microwave-interactive properties or different microwave-interactive properties to cause different heating environments within the container. Further, multiple microwave-interactive materials can be included on a single robe. The multiple-interactive materials can also have similar microwave-interactive properties or different microwave-interactive properties to cause different heating environments within the container.

Abstract: The packaging comprises a plurality of wall panels (11-16) forming a box-shaped container (10) configured to contain a filled dough-based cone-shaped product (P). Said wall panels (11-16) comprise a substrate made of a microwave inert material and a plurality of shielding patches (30-38) made of a microwave shielding material arranged on selected inner areas thereof. The shielding patches (30-38) comprise a first set of shielding patches (30-34) located around a lower cone tip region (P1) of said filled dough-based cone-shaped product (P) and configured to shield said lower cone tip region (P1), and a second set of shielding patches (35-38) located around an upper cone rim region (P2) of the filled dough-based cone-shaped product (P) and configured to shield said upper cone rim region (P2) and enhance the heating of an exposed central top region (P3) of a filling of the filled dough-based cone-shaped product (P).

Abstract: Packaging and a dessert food product combines a hot portion and a cold portion. In one embodiment, the dessert combines hot pie with a topping of ice cream in a single package. In one aspect of the invention, the microwaveable food product and package incorporates a food package that simultaneously includes various susceptor films that allow for differential heating of food. The susceptor film(s) shield the cold-portion food products from being heated in the microwave while they provide even heating of the hot portion of the product. The packaging provides a quick, convenient and tasty dessert with minimal effort. In another aspect of the present invention, the pie and ice cream formulation has been optimized to maintain superior flavor and texture properties after freezing and microwave reheating.

Abstract: Provided is an infrared radiation cooker in which heat from an infrared lamp is directly applied onto food being grilled, to thus cook the upper and inner parts of the food, as well as onto a rotatable pan, to thus simultaneously cook the lower part of the food. As a result, the food cooks evenly throughout without burning or creating residual odors from above to below as well as from outer to inner, and further the rotatable pan of respectively different structures can be selected depending on an intended cooking purpose, to thereby adjust height of the rotatable pan, which changes a heat intensity, to thus vary a cooking style, and which can be used to boil, grill or roast foods as one would like.

Abstract: A construct for heating a food item in a microwave oven comprises a base, a wall extending upwardly from the base, a microwave energy shielding element overlying at least a portion of the wall, and a microwave energy diffusing element circumscribed by the microwave energy shielding element, where the microwave energy diffusing element comprises a plurality of microwave energy reflective elements within a microwave energy transparent area.

Abstract: A self-supporting field director for use in heating an article in a microwave oven is characterized by a plurality of vanes, each vane extending radially outwardly from a central axis and being angularly adjacent to two other vanes. The vanes are supported by a slotted central support member. Each vane has a substrate formed from an electrically non-conductive material. A portion of at least one of the first and second major surfaces is covered by an electrically conductive material.

Abstract: A construct for heating a food item in a microwave oven includes a base, a wall extending upwardly from the base, a microwave energy shielding element overlying at least a portion of the wall, and a microwave energy diffusing element circumscribed by the microwave energy shielding element. The microwave energy diffusing element includes a plurality of microwave energy reflective elements within a microwave energy transparent area.

Abstract: An apparatus for cooking food products on both sides which has a food-support surface that is transparent to both microwave and infrared radiation, an electric heating device, and a microwave generator. The microwave generator is connected to a waveguide cavity for irradiating the food products. The apparatus also has a food-contact heating surface that, together with the food-support surface, forms a cooking chamber capable of retaining the microwaves inside. The electric heating device has a shielded resistor with the external shield electrically connected to ground. The apparatus has a partition element made of thermal-insulating and microwave-transparent material, a portion of which is below the shielded resistor to separate the resistor from the microwave generator. The waveguide cavity has a microwave launch aperture underneath the partition element.

Abstract: A multi-component package is provided which enables simultaneous heat cooking of a food product which does not require a long cooking time and a food product which requires a longer cooking time. The multi-component package includes a lower container having a bottomed, lower container main body for containing a first food product. The container further includes an upper container having an upper container main body for containing a second filled food product. A flange of the lower container main body and a flange of the upper container main body are engaged with each other so that the lower container and the upper container are combined integrally. A vapor vent is provided in a lower container lid material, whereby water vapor generated upon heating of the first food product heats the second food product in the upper container.

Abstract: A reusable self-supporting field director structure for use in heating an article in a microwave oven is characterized by an integral array of rigid vanes extending radially outwardly from a central axis, the vanes being molded from an electrically non-conductive heat-resistant material. At least a portion of one major surface of each vane has an electrically conductive material embedded thereinto. The electrically non-conductive heat-resistant material is either a polymeric resin (with an optional reinforcing matrix) or paperboard material. A plurality of bracing members, each extending between the first major surface of one vane and the second major surface of an adjacent vane, may be integrally molded into the field director structure.

Abstract: A reusable self-supporting field director useful for heating an article in a microwave oven is characterized by a plurality of vanes, each vane extending radially outwardly from a central axis and being angularly adjacent to two other vanes. The vanes are attached to each other at their inner ends. Each vane has a substrate formed from an electrically non-conductive material, and an electrically conductive sheath encasing the substrate so that a portion of the first and second major surfaces are covered by an electrically conductive material. The sheath is arranged on the substrate in a laterally symmetric fashion so that thermal expansion effects due to heating are equalized across the thickness of each vane.

Abstract: A reusable self-supporting field director for use in heating an article in a microwave oven is characterized by a plurality of vanes, each vane extending radially outwardly from a central axis and being angularly adjacent to two other vanes. The vanes are attached to each other at their inner ends. Each vane has a substrate formed from an electrically non-conductive material and an electrically conductive wrapper that wraps the substrate so that a portion of the first and second major surfaces are covered and the radially outer end of each vane is wrapped by an electrically conductive material. The wrapper and the substrate are arranged in a laterally symmetric fashion so that thermal expansion effects due to heating are equalized across the thickness of each vane.

Abstract: A microwave heating construct includes a movable portion defined at least partially by lines of disruption extending between adjacent edges of the bottom panel. The movable portion is adapted to be moved towards the interior space for maintaining a food item in an elevated position within the construct. A susceptor or other microwave energy interactive element may be joined to the movable portion to enhance heating, browning, and/or crisping of the food item.

Abstract: A microwave heating construct comprises a first panel and a second panel, each comprising a microwave energy interactive material. The panels are partially joined to one another in an opposed, facing relationship such that an unjoined area is defined between the first panel and the second panel. The unjoined area is in communication with an open peripheral edge of the construct. The first panel includes an aperture in communication with the unjoined area between the first panel and the second panel.

Abstract: Shelf stable microwave dessert packaged food products for individual servings comprise a novel, shielded packaging or container including a microwave shielded cup; a shelf-stable ready-to-heat uncooked product disposed within the cup, a modified low oxygen atmosphere in the headspace above the batter, and a peelably removable, low gas permeability sealing membrane. The articles provide high preparation abuse tolerance notwithstanding the low, controlled portion quantities (100 calorie) of batter.

Abstract: Microwavable bags can include one or more seals formed by a cold seal adhesive. The one or more seals can prevent egress of liquid oil from the bag.

Abstract: A substantially square multi-temperature and multi-texture frozen food microwave heating tray with Y shaped, flex stabilizing dividers, includes a first integral compartment defined by at least one sidewall and an upwardly convex bottom, and two additional integral compartments defined by at least one sidewall and a bottom and comprising a microwave energy access modulating structure for at least one of the compartments.

Abstract: A radiopharmaceutical heater includes a heat-transfer member having a receptacle defined therein to receive a container (e.g., a vial). The heat-transfer member has a thermal conductivity greater than about 100 W/(mK) A radiation shield is disposed about the heat-transfer member wherein the radiation shield comprises lead, tungsten, tungsten-impregnated plastic, depleted uranium, or any combination thereof. A heating element is in thermal communication with the heat-transfer member wherein at least a portion of the heating element is located within the radiation shield. The heater includes compliant heat-transfer member shaped to receive the container.

Abstract: Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base it provided in the form of a shipping carton.

Abstract: A microwave oven cooking container is provided for evenly cooking foodstuff without risk of sparking during cooking. The container includes at least one compartment, and has at least two separate shields disposed on the container. A first shield is made of a material substantially opaque to microwave energy and is disposed on an outer or an inner surface of the compartment, with a shape generally corresponding to the outer shape of the compartment and optionally having an aperture on the base. The container further includes a lidding configured to seal the container closed, the lidding having a second shield disposed on the lidding, such as at a predetermined distance from the container sidewalls. Further, a multi-compartment container is configured to provide shielding for a food having a low specific heat capacity with one or more compartments arranged around and at least partially surrounding a shielded central compartment for the food.

Abstract: A meal kit for microwave cooking of a multi-component food product is provided that includes at least two sealed packages of ingredients for the multi-component food product. One of the sealed packages of ingredients contains a liquid component of the multi-component food product. The meal kit also includes a cooking tray formed of a microwave-safe material having a bottom wall with an upstanding sidewall extending around the periphery thereof to define an interior of the cooking tray. Outer packaging is provided to contain the sealed packages of ingredients and the cooking tray.

Abstract: A reusable self-supporting field director for use in a microwave oven is characterized by a plurality of vanes, each extending radially outwardly from a central axis. The vanes are supported in a slotted central support member. Each vane has a predetermined thickness dimension. Each vane comprises a substrate formed from an electrically non-conductive material having a predetermined coefficient of thermal expansion and an electrically conductive wrapper having a predetermined coefficient of thermal expansion that is different from the coefficient of thermal expansion of the substrate. The wrapper wraps the substrate so that a portion of the first and second major surfaces are covered and the radially inner end of each vane is wrapped by an electrically conductive material. The wrapper and the substrate are arranged in a laterally symmetric fashion so that thermal expansion effects due to heating are equalized across the thickness of each vane.

Abstract: A self-supporting field director structure for use in heating an article in a microwave oven is characterized by a vane array comprising a plurality of V-shaped vane doublets, wherein each vane doublet itself comprises a first and a second vane. Each vane extends radially outwardly from the central axis. Each vane has a substrate formed from an electrically non-conductive material, with a portion of each vane being electrically conductive. A vane support structure is attached to the vane array.

Abstract: A reusable self-supporting field director for use in a microwave oven is characterized by a plurality of vanes, each extending radially outwardly from a central axis. The vanes are supported in a slotted central support member. Each vane has a predetermined thickness dimension. Each vane comprises a substrate formed from an electrically non-conductive material having a predetermined coefficient of thermal expansion and an electrically conductive wrapper having a predetermined coefficient of thermal expansion that is different from the coefficient of thermal expansion of the substrate. The wrapper wraps the substrate so that a portion of the first and second major surfaces are covered and the radially inner end of each vane is wrapped by an electrically conductive material. The wrapper and the substrate are arranged in a laterally symmetric fashion so that thermal expansion effects due to heating are equalized across the thickness of each vane.