Abstract: Liners for cooking vessels, cooking systems, and methods of making liners for cooking vessels are disclosed. The liner can be a multi-layer liner having a bag-like structure with a closed bottom having a bottom edge, a top opening having first and second top edges, and two sealed sides. The liner can have a first side seal extending along a first end from the top opening toward the bottom edge and a second side seal extending along a second end from the top opening toward the bottom edge. The liner material can include an aluminum foil sheet thermally laminated to a polymer film. The polymer film can include a biaxially-oriented polyethylene terephthalate layer coextruded with an amorphous polyethylene terephthalate sealant layer.

Abstract: Liners for cooking vessels, cooking systems, and methods of making liners for cooking vessels are disclosed. The liner can be a multi-layer liner having a bag-like structure with a closed bottom having a bottom edge, a top opening having first and second top edges, and two sealed sides. The liner can have a first side seal extending along a first end from the top opening toward the bottom edge and a second side seal extending along a second end from the top opening toward the bottom edge. The liner material can include an aluminum foil sheet thermally laminated to a polymer film. The polymer film can include a biaxially-oriented polyethylene terephthalate layer coextruded with an amorphous polyethylene terephthalate sealant layer.

Abstract: A heat-shrinkable polymeric cover provides a safe, low cost way to cover a food service pan during food preparation, storage, cooking, transport and reheating. The food pan cover can have a closed top end having a first top edge and a second top edge and an open bottom end having a first bottom edge and a second bottom edge. A first side seal extends from the top end to the bottom end, and a second side seal extends from the top end to the bottom end. A gusset can be formed between the first top edge and the second top edge. The food pan cover can be formed from a single layer of heat-shrinkable polymeric material capable of withstanding a temperature of at least about 400 degrees Fahrenheit.

Abstract: A heat-shrinkable polymeric cover provides a safe, low cost way to cover a food service pan during food preparation, storage, cooking, transport and reheating. The food pan cover can have a closed top end having a first top edge and a second top edge and an open bottom end having a first bottom edge and a second bottom edge. A first side seal extends from the top end to the bottom end, and a second side seal extends from the top end to the bottom end. A gusset can be formed between the first top edge and the second top edge. The food pan cover can be formed from a single layer of heat-shrinkable polymeric material capable of withstanding a temperature of at least about 400 degrees Fahrenheit.

Abstract: A heat-shrinkable food pan cover provides a safe, low cost way to cover a food service pan during food preparation, storage, cooking, transport, and reheating. The food pan cover can have first and second side panels. A gusset having first and second gusset panels can be formed between the first and second side panels. A width of each of the gusset panels can be greater than a width of each of the side panels. A first side seal can extend along a portion of a first end, sealing together a portion of each of the first side panel, second side panel, first gusset panel, and second gusset panel. A second side seal can extend along a portion of a second end, sealing together a portion of each of the first side panel, second side panel, first gusset panel, and second gusset panel.

Abstract: A heat-shrinkable food pan cover provides a safe, low cost way to cover a food service pan during food preparation, storage, cooking, transport, and reheating. The food pan cover can have first and second side panels. A gusset having first and second gusset panels can be formed between the first and second side panels. A width of each of the gusset panels can be greater than a width of each of the side panels. A first side seal can extend along a portion of a first end, sealing together a portion of each of the first side panel, second side panel, first gusset panel, and second gusset panel. A second side seal can extend along a portion of a second end, sealing together a portion of each of the first side panel, second side panel, first gusset panel, and second gusset panel.

Abstract: A heat-shrinkable polymeric cover provides a safe, low cost way to cover a food service pan during food preparation, storage, cooking, transport and reheating. The food pan cover can have a closed top end having a first top edge and a second top edge and an open bottom end having a first bottom edge and a second bottom edge. A first side seal extends from the top end to the bottom end, and a second side seal extends from the top end to the bottom end. A gusset can be formed between the first top edge and the second top edge. The food pan cover can be formed from a single layer of heat-shrinkable polymeric material capable of withstanding a temperature of at least about 400 degrees Fahrenheit.

Abstract: An improved liner having an elastic securing mechanism that may be placed in a vessel to form and maintain a barrier between the vessel and objects contained therein. The liner includes an elastic securing band secured around the perimeter of the open top end of the liner using a plurality of spaced-apart tack welds or rivets. In one embodiment, the liner material is folded over the elastic and ultrasonic sealing is used to burn through the elastic and seal the folded liner material to itself thereby securing the elastic to the liner. In use, the liner is placed within a receptacle of the vessel and the open top end is folded outward and downward over a rim of the vessel such that the elastic engages an outside of the vessel to form a secure and snug fit of the liner to the vessel. Advantageously, a failure to a portion of the elastic is limited to that portion of the elastic only and propagation of the failure is limited by the rivets.

Abstract: A heat-shrinkable polymeric cover provides a safe, low cost way to cover a food service pan during food preparation, storage, cooking, transport and reheating. The food pan cover can have a closed top end having a first top edge and a second top edge and an open bottom end having a first bottom edge and a second bottom edge. A first side seal extends from the top end to the bottom end, and a second side seal extends from the top end to the bottom end. A gusset can be formed between the first top edge and the second top edge. The food pan cover can be formed from a single layer of heat-shrinkable polymeric material capable of withstanding a temperature of at least about 400 degrees Fahrenheit.

Abstract: A heat-shrinkable food pan cover provides a safe, low cost way to cover a food service pan during food preparation, storage, cooking, transport, and reheating. The food pan cover can have first and second side panels. A gusset having first and second gusset panels can be formed between the first and second side panels. A width of each of the gusset panels can be greater than a width of each of the side panels. A first side seal can extend along a portion of a first end, sealing together a portion of each of the first side panel, second side panel, first gusset panel, and second gusset panel. A second side seal can extend along a portion of a second end, sealing together a portion of each of the first side panel, second side panel, first gusset panel, and second gusset panel.

Abstract: An improved liner having an elastic securing mechanism that may be placed in a vessel to form and maintain a barrier between the vessel and objects contained therein. The liner includes an elastic securing band secured around the perimeter of the open top end of the liner using a plurality of spaced-apart tack welds or rivets. In one embodiment, the liner material is folded over the elastic and ultrasonic sealing is used to burn through the elastic and seal the folded liner material to itself thereby securing the elastic to the liner. In use, the liner is placed within a receptacle of the vessel and the open top end is folded outward and downward over a rim of the vessel such that the elastic engages an outside of the vessel to form a secure and snug fit of the liner to the vessel. Advantageously, a failure to a portion of the elastic is limited to that portion of the elastic only and propagation of the failure is limited by the rivets.

Abstract: An improved liner having an elastic securing mechanism that may be placed in a vessel to form and maintain a barrier between the vessel and objects contained therein. The liner includes an elastic securing band secured around the perimeter of the open top end of the liner using a plurality of spaced-apart tack welds or rivets. In one embodiment, the liner material is folded over the elastic and ultrasonic sealing is used to burn through the elastic and seal the folded liner material to itself thereby securing the elastic to the liner. In use, the liner is placed within a receptacle of the vessel and the open top end is folded outward and downward over a rim of the vessel such that the elastic engages an outside of the vessel to form a secure and snug fit of the liner to the vessel. Advantageously, a failure to a portion of the elastic is limited to that portion of the elastic only and propagation of the failure is limited by the rivets.

Abstract: Provided are high temperature food preparation films, bags made from the films, as well as methods for fabricating such bags. The high temperature food preparation films are composed of a blended monolayer thermoplastic elastomer film comprising a polyamide and a polyester elastomer. The polyamides include nylon-6, nylon-6,6, copolymers of nylon-6, copolymers of nylon-6,6, and combinations thereof. Bags made from such films are used in high temperature cooking applications of up to about 425° F.

Abstract: High temperature bags for use in high temperature processes. Suitable high temperature processes include cooking food products, such as whole muscle meats, and sterilization of medical instruments. The high temperature bags may be comprised of multilayer films comprising materials that can withstand high temperatures and also have other beneficial properties such as, for example, the ability to be readily heat sealed, durability, no adhesion to food products, and good/improved moisture and gas barrier properties. These high temperature bags can preferably withstand temperatures greater than the boiling point of water, i.e., 212° F., more preferably greater than 300° F. and more even more preferably greater than 350° F. Furthermore, the high temperature bags may be used to freeze and ship products and may be placed directly into a high temperature environment, such as an oven or microwave, in order to cook or sterilize a product contained within the bag.

Abstract: A multi-layer, high temperature film comprising at least three layers produced by melt extrusion coating a high heat resistant copolyester thermoplastic elastomer (COPE) layer onto an amorphous polyethylene terephthalate (APET) layer of a co-extruded, biaxially oriented, polyester homopolymer film comprising a straight crystalline polyethylene terephthalate (PET) layer and the APET layer to form a three layer film. In another embodiment, a second intermediate layer of amorphous polyethylene terephthalate (APET) film is melt extrusion coated to an opposite side of the COPE layer of the three layer film, and a second layer of PET is connected to the second APET layer opposite the COPE layer to form a five layer film. In another embodiment, a second APET layer is connected to an opposite side of the PET layer of the three layer film, and a second COPE layer is melt extrusion coated to the second APET layer opposite the PET layer.

Abstract: An improved liner having an elastic securing mechanism that may be placed in a vessel to form and maintain a barrier between the vessel and objects contained therein. The liner includes an elastic securing band secured around the perimeter of the open top end of the liner using a plurality of spaced-apart tack welds or rivets. In one embodiment, the liner material is folded over the elastic and ultrasonic sealing is used to burn through the elastic and seal the folded liner material to itself thereby securing the elastic to the liner. In use, the liner is placed within a receptacle of the vessel and the open top end is folded outward and downward over a rim of the vessel such that the elastic engages an outside of the vessel to form a secure and snug fit of the liner to the vessel. Advantageously, a failure to a portion of the elastic is limited to that portion of the elastic only and propagation of the failure is limited by the rivets.

Abstract: An improved liner that may be placed in a cooking apparatus, such as a slow cooker, to form and maintain a barrier between the slow cooker and food contained therein. The liner includes a securing band attached around the perimeter of the open top end of the liner and that engages an outside of the slow cooker to form a secure and snug fit of the liner to the slow cooker. The securing band may include an elastic band and/or a heat shrink band. The securing band holds the liner in place when the liner is placed within a container of the slow cooker and the top portion is folded over the rim of the slow cooker. This reduces and/or eliminates the problem of the liner settling or falling back into the slow cooker or the food contained therein. In addition, the liner may include a shaped or contoured bottom edge to further enhance the performance of the liner.

Abstract: Provided are high temperature, venting food preparation bags used to package food products for storage, transportation, and preparation and methods for making and using the same. High temperature, venting food preparation bags are composed of a sealed end, an open end, at least one side wall composed of a first thermoplastic film having a vent, and a vent seal composed of a second thermoplastic film. The vent seal is fused to the sidewall via a non-adhesive seal thereby closing the vents. At elevated temperatures, the vent seal at least partially detaches from the side wall thereby opening the vents. Opening of the at least one vent is not dependent upon the accumulation of internal fluid or gaseous pressure, and is compatible with vacuum packaging techniques. Vented cooking techniques are provided that permit browning and crisping of beef and poultry without manipulating the food preparation bag during cooking.

Abstract: High temperature bags for use in high temperature processes. Suitable high temperature processes include cooking food products, such as whole muscle meats, and sterilization of medical instruments. The high temperature bags may be comprised of multilayer films comprising materials that can withstand high temperatures and also have other beneficial properties such as, for example, the ability to be readily heat sealed, durability, no adhesion to food products, and good/improved moisture and gas barrier properties. These high temperature bags can preferably withstand temperatures greater than the boiling point of water, i.e., 212° F., more preferably greater than 300° F. and more even more preferably greater than 350° F. Furthermore, the high temperature bags may be used to freeze and ship products and may be placed directly into a high temperature environment, such as an oven or microwave, in order to cook or sterilize a product contained within the bag.

Abstract: High temperature thermoformed webs for use in high temperature processes. Suitable high temperature processes include cooking food products, such as whole muscle meats, and sterilization of medical instruments. The high temperature thermoformed webs are comprised of films comprising materials that can withstand high temperatures and also have other beneficial properties such as the ability to be thermoformed, can be readily heat sealed, durability, good tear strength, puncture resistance, good moisture barrier properties, and good gas barrier properties. These thermoformed webs can withstand temperatures greater than the boiling point of water, i.e., 212° F., preferably greater than 300° F. and more preferably greater than 350° F. Also, methods of making thermoformed webs for packaging and high temperature cooking/sterilization of products.