Abstract: A dish cover for use in a microwave oven has first and second generally semicircular portions which may be fastened to the rim of a dish by latch means and secured to the dish by insertion of the rim between an annular flange and lip extending inwardly from the sidewall of the cover. The flange extends into the space over the dish to serve as a pathway for the return of condensate to the dish during cooking. The cover has handles which may also operate to secure the two halves together. The handles allow for removal of a covered dish from the oven using unprotected hands.

Abstract: A composite material for efficient use in a microwave heating container and a container formed therefrom are described. The composite material includes a thermoplastic resin and a particulate dielectric material oriented therein so the container exhibits a dielectric constant within the range from about 5 to about 8 which is particularly useful for heating high moisture foods in microwave ovens. The particulate dielectric material includes particles having a dielectric constant within a range from about 5 to about 8 and a particle size within the range from about 1 .mu.m to about 10 .mu.m.

Abstract: A microwavable container useful in the microwave heating of items, particularly foodstuffs, comprises readily separable components. An outer shell which will remain relatively cool and, therefore, capable of being handled, is flexibly hinged to an inner shell capable of sustaining high temperatures. The inner shell rotatably folds about the flexible hinge in such a way that it is arranged in a substantially spaced relation to the outer shell and is releasably secured to the outer shell. The outer shell is made of a first microwavable polymeric material. The inner shell is made of a second microwavable polymeric material which is different from the first microwavable polymeric material. A consumer may heat a food product in the inner shell of the present invention without risking contact with that inner shell when the inner shell becomes hot. After use, the components are readily separable for separate recycling processes.

Abstract: A microwave coffee maker includes a magnetron for generating microwaves that heat water flowing in a conduit toward a filtering vessel. A high voltage transformer is connected to the magnetron. The conduit extends in heat exchange relationship with the magnetron and transformer so that water flowing in the conduit absorbs heat from, and thereby cools, the magnetron and transformer.

Abstract: A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying processes. The method of the present invention includes the steps of exposing sliced raw potatoes and the like to a high intensity microwave field that rapidly converts moisture within the slice into steam. These exposed slices are then dried by longer exposure to a lower energy microwave field. The apparatus of the present invention includes a meander waveguide with a microwave absorptive terminator at an end of the waveguide. Apertures are provided along portions of the waveguide for transporting the potato slices and the like through the waveguide. A belt link type conveyor belt having an open lattice structure is employed to convey raw product slices through the meander waveguide.

Abstract: Composition comprising (a) susceptors having the capability of absorbing microwave energy, and (b) a matrix substantially non-reflective of microwave energy. The susceptors comprise a particulate substrate having a thin-film coating thereon. The particulate substrate is substantially non-reflective of microwave energy and the coating is capable of absorbing microwave energy. The matrix typically comprises polymeric or ceramic materials that are stable at temperatures conventionally used in microwave cooking. The composition allows reuse of the susceptors, eliminates decline in heating rate, eliminates arcing, allows the heating rate to be controlled, allows overheating to be controlled, and allows formation of microwave heatable composite materials having very low metal content.

Abstract: A microwave popcorn container for recreational use and a method of making and dispensing popcorn using the same. The microwave popcorn container has an outer casing substantially transparent to microwave radiation and resembles either a playball or novelty configuration having an interior space therein. When exposed to microwave radiation, corn kernels contained within the interior space of the outer casing burst into popcorn filling the outer casing. The microwave popcorn container may be used in a variety of recreational activities and when desired, popcorn can be dispensed therefrom and consumed. In the illustrative embodiment of the present invention, microwave popcorn containers resembling an elongated football, a substantially spherical playball and a novelty turtle are disclosed.

Abstract: A perforated susceptor for use in disposable packaging that functions as the cooking container for a microwaveable food product such as popcorn. The susceptor includes a thin layer of microwave-interactive material, such as aluminum with an optical density of about 0.22 to 0.35. This layer is deposited on a substrate of a flexible plastic film. Perforations in the metallic layer are less than 0.060 inches in diameter, do not extend into the substrate, and are arrayed in rows and columns spaced at regular intervals of between 1/16 and 3/16 of an inch, so that the combined surface area of the perforations represents less than 20 percent of the area of the susceptor. The film can be directly bonded, through the perforations, to a sheet that forms part of a package.

Abstract: A utensil for microwave cooking for eggs includes a container body of microwave transmisable material having a side wall merging with a base. The base includes a centrally located yolk retention portion and forms with the side wall a white retention portion. The form and relative disposition of the base and side wall are such that substantially all microwave radiation first entering the yolk after passage through the egg white will previously have passed through the side wall or base.

Abstract: An insert formed of a polymeric microwave transmissible material is arranged for complementary reception with the microwave oven cavity permitting ease of removal of the insert relative to the cavity for enhanced ease of cleaning of the insert relative to and subsequent a microwave oven cooking procedure.

Abstract: A baking apparatus and a method for quickly providing freshly baked bread by reducing time required for baking. In bread-making operations, reducing baking time by using a dough-surface heating unit together with an dough-interior heating unit and then subjecting the baked bread to reduced pressure for lowering moisture content at the dough interior.

Abstract: An enclosure for cooking and browning pot pies and similar food items in a microwave oven is disclosed. The enclosure has a first microwave reflective shield defining a single hole therein, and a susceptor layer positioned below the first reflective shield. A pan for containing a food item and having a susceptor lining for further cooking and browning the food item is located below the first reflective shield and susceptor layer. A second microwave reflective shield defining a single hole therein can be advantageously positioned below the pot pie pan. The arrangement of the reflective shields and the susceptor layer in connection with the pan provide for the selective cooking and browning of the food item to the desired degree. Another embodiment of the present invention includes having a reflective shield defining a single hole therein positioned below the pan, along with a susceptor layer above the pan.

Abstract: Foodstuffs flavoring apparatus comprises an inlet, a screw conveyor arranged to convey flavoring from the inlet to a rotor disposed in a cylindrical chamber parallel to the axis of the screw conveyor, the rotor including one or more blades extending towards the wall of the chamber. The chamber also includes one or more apertures through which powdered flavoring carried to the chamber from the inlet by rotation of the screw conveyor is ejected in use of the apparatus. An electrostatic charging head located adjacent the outlet ensures adhesion of the flavoring to the foodstuff.

Abstract: A thermocompensated susceptor laminate is described comprising a microwave transparent sheet, e.g., paper, paperboard or plastic, having two layers thereon. One layer is a microwave interactive susceptor layer, e.g., a dried dispersion comprising a film-forming vehicle together with microwave interactive particles such as metal, metal oxide, carbon or graphite that absorbs microwave energy to produce heat in a microwave oven. The second layer is an attenuator layer which includes electrically nonconductive thermocompensating particles of a mineral. One mineral attenuator is a hydrate containing bound water and having a dissociation temperature between about 100.degree. F. and 500.degree. F., at which temperature the bound water is released therefrom to prevent overheating of the laminate.

Abstract: The present invention relates to a coffee making or heating method for heating water under the control of a microcomputer to ensure the appropriate heating condition of water. The coffee heating method includes a step of heating water by using a high output of a magnetron for a minimum heating time when an amount of water is at a minimum and an input voltage is at a maximum wherein the microcomputer has been set previously with the minimum and maximum heating time; and, a step of heating water by a low output of the magnetron for the maximum heating time when the input voltage is at a minimum and an amount of water is at a maximum, whereby the heating condition of water can be always maintained appropriately. With the coffee heating method, the heating condition of water is controlled automatically without an artificial handling and tasty coffee will be then prepared.

Abstract: A device for preparing hot drinks from a liquid and a drink medium, with a liquid container (1) holding the liquid and a drink medium container (2) holding the drink medium (7), wherein the heated liquid is conveyed through the drink medium container into a drink container (3) holding the hot drink. The liquid container (1) is closed so that it is substantially vapour-tight and has an overflow (10) which is directed into the drink medium container (2). At least the liquid container (1) is made of a material which is permeable to microwaves.

Abstract: A heat generating container for use in a microwave oven or the like, which includes a metallic main container, a metallic lid to be detachably applied onto the metallic main container, and microwave absorbing heat generating film layers formed on outer surfaces of the metallic main container and metallic lid.

Abstract: This invention covers a shallow bottom part adapted to receive an individual lobster from the Homaridae family on its back, shaped generally of lobster shape, with claw-shaped portions for receiving the lobster's claws and an elongated portion extending therefrom receiving the lobster's tail. Extending across the claw-shaped portions are retaining strips to retain the respective claws of the lobster and breakaway parts hinged from the respective opposite sides of the elongated tail portion which when joined retain the lobster's tail and with the claws retained, release of the live lobster by itself is prevented when the bottom part containing the lobster and the cover extending thereover is placed in the microwave oven for the cooking operation. For cooking a Rock lobster from the Palinuridae family or crayfish without claws, a liner is provided that is without clawshaped portions to better confine the clawless lobster.

Abstract: A stirring apparatus for use in automatic stirring of food components, particularly within a microwave oven, having a bowl formed with a removable lid. The lid includes a spring housing, wherein the spring housing is arranged to effect selective stirring of a blade member within the bowl.

Abstract: A packaged arrangement (1) contains a tray (4) which is convertible into a heating stand by inversion thereof. The walls of the tray are of a material that is transparent to microwave energy, but a support wall (10) which forms a bottom of the tray and top of the stand is provided with a liner of a microwave interactive layer that is formed of a material capable of converting microwave energy into heat. The tray (4) is configured so as to define a storage space for a predetermined quantity of food and to possess sufficient strength as to be able to support the predetermined quantity of food upon the support wall (10) in the inverted, heating stand condition thereof. A second packaged arrangement (1') comprises a recloseable package body (2') that may be used, at least in part, to form the enclosed air space and stand.

Abstract: A microwave oven having browning means which includes a metal browning plate (10), the underside of which is provided with a layer (11) of a ferrite material. Via an input opening (6) for supplying microwaves to the oven cavity, polarized microwaves are propagated into a space provided under the browning plate. The browning plate is preferably of a circular shape and fitted to be carried by a rotating bottom plate (8) in the microwave oven.

Abstract: A microwavable container useful in the microwave heating of items, particularly foodstuffs, comprises readily separable components. An outer shell which will remain relatively cool and, therefore, capable of being handled, surrounds an inner shell capable of sustaining high temperatures. A consumer may heat a food product in the inner shell of the present invention without risking contact with that inner shell when the inner shell becomes hot. After use, the components are readily separable for separate recycling processes.

Abstract: The structure includes a layer of flexible electroconductive material normally opaque to microwave radiation and having a plurality of apertures therethrough dimensioned to permit microwave energy to pass through to the interior of the foodstuff and to produce thermal energy at the surface of the foodstuff. Both a microwave shielding effect and a combined microwave energy heating and thermal energy heating effect are obtained, enabling close control of the manner and extent of microwave cooking of the foodstuff to be obtained. The plurality of apertures comprises a first plurality of elongate discrete closed-end apertures and a second plurality of continuous apertures, each of which encloses a discrete rectangular island of the electroconductive material.

Abstract: Means and method for heating loads with microwave energy, with the loads being located on a metal substrate or in a metal container. A layer of organic material is located on the outside surface of the container or substrate, the layer having microwave absorbing substances contained in a minimum thickness of the layer. The absorbing substances include both dielectric and magnetic components that provide useful power absorption, the amount of the dielectric component being effective to compress the wavelength of the microwave energy while simultaneously preserving useful impedance to the magnetic component of the energy. Useful power absorption within a range of minimum layer of thicknesses is obtained. The amounts of the dielectric and magnetic components, in addition, transport the heat generated within the layer to the metal container or substrate at rates sufficient to maintain internal temperature of the layer near that of the load.

Abstract: Shelf stable packaging films and packages which are microwaveable yet are substantially impermeable to gases and ultraviolet energy and selectively permeable to microwave energy are described. The films include a water vapor and oxygen barrier substrate having a first side upon which is deposited a metallic coating capable of selectively transmitting a portion of a microwave energy field through the substrate. The coating is formed in a plurality of discrete, microwave reflective areas separated by non-reflective gaps. The shape and spacing of the areas is varied so that the microwave energy transmission through non-coated areas of the barrier is sufficient to avoid arcing and heat the object but not cook the object. A food packaging system for storing and heating food by microwave energy, which includes the microwave barrier film of this invention, is also described.

Abstract: An apparatus is suitable for use in a microwave oven. An artificial dielectric is located adjacent or within a food product cooking stack in the microwave oven. A support media supports the artificial dielectric in the cooking stack at a desired distance from the oven shelf. The artificial dielectric has properties suitable so that the cooking stack can be positioned in the microwave oven to achieve desired cooking performance.

Abstract: A selectively permeable membrane microwave susceptor for use in food packaging is disclosed. The susceptor comprises a substrate having at least one absorbing coating and at least one reflecting coating deposited thereon. Either one or both of the absorbing coating or the reflecting coating can be varied to control the amount of microwave energy reaching the absorbing coating, thereby controlling the overall amount of susceptor heating.

Abstract: A microwaveable package containing foodstuff is for direct placement with or without opening same, in a microwave oven so that the foodstuff can be microwave cooked. The foodstuff rests on a sheet of microwave receptor material and the package is designed so that there is an air space between the receptor material and the oven support table to prevent the table from acting as a heat sink to drain away heat generated by the receptor material during cooking.

Abstract: A combination of a frozen pizza of uncooked dough covered with a topping layer except for an outer sauce-free ring of dough and a microwave susceptor component enables the pizza to be cooked in a microwave oven so that the outer ring is brown and crisp. The microwave susceptor component can include one element which is either directly on or supported above the dough. The susceptor component also includes a susceptor sheet on which the pizza rests.

Abstract: A beverage maker having a reservoir for holding liquid and a filter element for holding a substance, such as coffee grounds, for making the beverage. A partition separates the reservoir and filter element and has a heat responsive film. When the liquid in the reservoir is at or reaches a desired brewing temperature, the film opens to allow the flow of the heated liquid from the reservoir into and through the filter element and substance, such as coffee grounds, to produce a freshly brewed beverage, ready for dispensing.

Abstract: A receptacle made of a starch-based biodegradable material is formed with a side wall, and a generally flat floor formed with an array of criss-cross upstanding ridges projecting from and unitary with a surface of the floor and meeting at intersections. Each rib has an undulating, generally sinusoidal, outer edge having high points spaced relatively far from the surface and low points relatively close to the surface. The ribs are positioned such that each intersection is at a high point of one of the ribs and a low point of another of the ribs.

Abstract: Food is contained in a container made from packing materials with an oxygen permeability of 200 ml/m.sup.2. 24Hr.multidot.atm, an oxygen absorber which has a microwave-proof layer with film thickness of 5-20 .mu.m on at least one side and also air-permeable packing material on at least one side, whose surface with the air-permeable packing meterial is permeable to air with a water vapor permeability of 10-3,000 g/m.sup.2. 24Hr.multidot.atm. The oxygen absorber packet is fixed in said container. Under these conditions, it becomes possible to perform both heat treatment and microwave treatment of the food contained therein.

Abstract: A microwave food package having a chamber for receipt of a foodstuff. An orifice is formed in the package for dispensing the foodstuff in a flowable state after heating in a microwave oven. The package is insulated to permit handling of the package immediately after heating of the foodstuff.

Abstract: A watercool electromagnetic induction heating wok comprises a power control unit connecting to an outlet of power, an induction coil composed of a hollow tube encircled to connect to the power control unit, of which cool water is filled, a cyclic watercooling system connecting to the outlet of the induction coil, and a water supply apparatus including a storage tank connecting to cyclic watercooling system and a pump connecting to the inlet of the induction coil, respectively.

Abstract: Packaging structures for the microwave cooking of foodstuffs are described which are formed from laminates which have an outer polymeric film layer, an outer support layer and a thin layer of electroconductive material between the outer layers of a thickness effective to produce thermal energy when exposed to microwave radiation. The laminate also incorporated one or more additional layers of material which result in differential degrees of heating being obtained from the thin layer of electroconductive material upon exposure of the packaging structure to microwave radiation. Specific examples of a pot pie dish and a pizza heating board are described.

Abstract: The present invention is directed to methods and apparatus for preserving fluid foodstuffs, and more particularly, is directed to such methods and apparatus for extending the shelf life of perishable fluid foodstuffs such as dairy products, fruit juices and liquid egg products, which are growth media for microorganisms. The present invention is also directed to preserved liquid foodstuffs which have extended shelf life.

Abstract: This invention provides a microwave oven that is supplied with microwave energy through upper and lower feed openings in a side wall of the cavity. A wave guide is provided to feed those openings and is dimensioned to provide a resonance condition in the wave guide and a selected quality factor (Q-value) which is high in comparison with the Q-value of the oven cavity.

Abstract: A microwave heating appliance 10 has a base 12 mounted in an opening 18 formed in a countertop 16. Base 12 includes a mount, such as flange 20, which supports the base on the countertop. A removable cover 14 sits on the base 12 above countertop 16. The cover and base form a microwave heating chamber. A deck 26 is in base 12 and is approximately level with countertop 16. Deck 26 and countertop 16 form a continuous counter surface when cover 14 is fully removed from base 12. A microwave generating device 24 generates microwave radiation which passes through deck 26 to the heating area. A control system 80 is employed to control microwave generating device 24 to only allow operation when cover 14 is properly connected to base 12.

Abstract: A heating apparatus such as a microwave oven in which thermal energy of high-temperature vapor generated by heating an object is detected by a pyroelectric element and a resulting detection signal is used to control (stop) a heat source such as a microwave source, etc. Among AC voltages generated by the pyroelectric element due to heat exchange of the pyroelectric element, a voltage of a polarity generated at the time of heat discharge (temperature decrease) of the pyroelectric element is selected through a circuit means. A voltage generated by heat exchange between air moving slowly in a heating chamber and the pyroelectric element caused by the rotation of a turntable or the like is eliminated by another circuit means. A control section controls the operation of the heat source by deciding an output signal of the pyroelectric element by comparing it with a detection level determined in accordance with a noise level for a predetermined length of time after the start of the heating operation.

Abstract: A heat generating container for use in a microwave oven, which includes a metallic main container, a metallic lid to be detachably applied onto said metallic main container, and microwave absorbing heat generating film layers formed on an outer surface of the metallic main container and metallic lid. The microwave absorbing heat generating film layers are varied in thickness for uniform heat generation of the main container and the lid.

Abstract: Pouring receptacle for infusion, adapted to be placed in a microwave oven and comprising a body (1) to which is secured a handle (2) by an encircling band (3), the body (1) and the handle (2) being of a material transparent to microwaves. The encircling band (3) clamps a portion (4, 16) of the handle (2) to the body (1) and is of a material having a coefficient of expansion near that of the body, transparent to microwaves and resistant to deformation during successive thermal cycles. The band is a structure reinforced by fibers. The fibers can be applied by winding from a spool, or the band (3) can be molded and heated to expand it so it slips over the body (1) and cools and contracts to grip the body (1) firmly.

Abstract: Paperboard packaging material for use in the manufacture of containers or inserts for containers for browning and crisping food in a microwave oven is prepared on a printing press. The components of the packaging material include paperboard or an equivalent microwave transparent substrate, a susceptor layer prepared from a printable aqueous susceptor-ink composition, and an intermediate coating applied to the paperboard substrate between the susceptor layer and the paperboard to provide a thermal barrier for the paperboard substrate. The thermal barrier layer may be coated or printed on the paperboard substrate as a substantially uniformly thick layer while the susceptor-ink layer may be pattern-printed on the substrate in varying thickness corresponding to the location of food intended to be packaged in containers prepared from the packaging material. The printed susceptor material is overprinted with a food contact coating.

Abstract: An electromagnetic wave energy conversion heat-generating material comprising zinc oxide whisker used as a heat-generating material. A heating container for an electronic oven, comprising the zinc oxide whiskers, and a microwave oven provided with a heat generator comprising the zinc oxide whiskers. The present electromagnetic wave energy conversion heat-generating material generates heat upon exposure to microwaves. In a preferred embodiment, the zinc oxide whiskers include a central part and needle crystal projections extending from the central part in plural, preferable four, different axial directions.

Abstract: A pressure cooker and a process for making the same, wherein the pressure cooker includes a pressure container for accommodating food to be cooked, a lid for covering the container in an airtight manner, a pressure control device for adjusting the internal pressure in the container, wherein the container or the lid or both are partly or wholly made of a composite resin consisting essentially of polyphenylene sulfide resin and 30 wt % to 50 wt % glass fiber.

Abstract: Recesses are formed in the flat portion of a plate at a distance from the center thereof. Legs longer than the depth of the recesses are provided around the recesses. Both the plate and the legs are part of a one-piece member constituting a baking container. Dough is placed in each recess and the container is placed in the heating chamber of a microwave oven. In this state, the dough is heated with microwaves. Since the recesses are located at portions where microwaves are irradiated uniformly, the dough can be baked uniformly. Also, since the legs serve to support the recesses above the bottom of the cooking chamber of the oven, the heat generated at the bottom of the recesses can be effectively dissipated, thus preventing the dough from being locally heated strongly at these portions. This prevents hardening and discoloration of the dough at its bottom face.

Abstract: A microwave cooking bag, method, and system are disclosed in which a food product in the bag is cooked, browned and crisped in a microwave oven. The bag forms an enclosed cooking space which is substantially surrounded by a susceptor material layer. The susceptor material layer is heated during cooking by the microwave radiation to a temperature sufficient to brown and crisp the food product while the microwave radiation also directly heats and thereby cooks the food product. Both a five-sided bag and a four-sided, pouch-like bag are disclosed.

Abstract: A fast heating, highly efficient griddle with interchangeable griddle plates including magnetically permeable materials having Curie temperatures which may be the same or different to provide different cooking temperatures is provided. The plates are formed as a balanced composite structure which mitigates bending when the magnetically permeable materials are heated to their Curie temperatures. Induction coils provide sufficient energy to heat the plates to their effective Curie temperatures in the presence of loads and maintain a uniform cooking temperature across the griddle plate to within less than one inch of the plate edges. The plates may be placed in an enhanced idle condition at cooking temperature by placing a cover over the plates or region of a plate not in use. Increased efficiency is achieved due to an insulator blanket placed between the griddle plates and coils.

Abstract: A cooking utensil for microwave cooking foods includes a horizontal base with a cooking surface and a bottom surface, and a plurality of pores and/or openings extending through the base between the two surfaces. A plurality of support legs support the base in a horizontal position on a bottom oven wall of a microwave oven. The base and the plurality of support legs are constructed of a moisture absorbent material that absorbs moisture from foods supported by the cooking utensil and cooked by microwave.

Abstract: A packaging system is disclosed which includes a susceptor that heats when exposed to microwave radiation, and which has a selective responsiveness to microwave radiation. The susceptor surface has a plurality of regions, where at least one region has an altered responsiveness to microwave radiation which is achieved by disruptions in the susceptor surface. A method for making regions of a susceptor selectively responsive to microwave heating by disrupting the continuity of the metallized film of the susceptor is also disclosed.

Abstract: Susceptors used for browning or crisping food prepared in microwave ovens and processes for the production of such susceptors. The susceptors are produced by laminating an anodizable metal (e.g. aluminum, tantalum, niobium, zirconium, titanium or tungsten) onto a suitable non-metallic substrate (e.g a heat resistant polyester film, a paperboard sheet or a glass, plastic or ceramic article) and anodizing the metal layer to form an anodic film covering a residual metal layer of suitable thinness to generate heat by resistance heating when irradiated by microwaves. The anodic film acts as a barrier to prevent the migration of any degradation products to the foodstuff undergoing the heating procedure. The susceptors can be used as wrappings for food items, as package inserts or as internal coatings on food containers and the like.