Abstract: A microwavable package may include one or more microwave-absorbing regions, microwave-shielding regions, and/or embossed regions designed to enhance microwave cooking of food products including raw meat, poultry, and fish as well as breaded, battered, and dough containing items. Microwave-absorbing regions (i.e., solid susceptors) may promote thermal cooking, browning, and/or crisping of food products. Microwave-shielding regions (i.e., patterned susceptors) may promote uniform cooking and inhibit overcooking of food products. A patterned susceptor may be a conductive grid or a grid of conductive or non-conductive shapes (e.g., squares, triangles, circles). In an embodiment, solid susceptors and patterned susceptors may be formed from a common thin metal film on a common polymer barrier layer and laminated to a common structural backing layer.

Abstract: A microwavable package may include one or more microwave-absorbing regions, microwave-shielding regions, and/or embossed regions designed to enhance microwave cooking of food products. Microwave-absorbing regions (i.e., solid susceptors) may promote thermal cooking, browning, and/or crisping of food products. Microwave-shielding regions (i.e., patterned susceptors) may promote uniform cooking and inhibit overcooking of food products. A patterned susceptor may be a conductive grid or a grid of conductive or non-conductive shapes. In an embodiment, solid susceptors and patterned susceptors. may be formed from a common thin metal film on a common polymer barrier layer and laminated to a common structural backing layer. An embossed region of a microwavable package may promote crisping of a food product by allowing air to circulate between the food product and an interior surface of the microwavable package.

Abstract: A microwave laminate for heating, browning, and crisping food products is provided. The microwave-absorbing region of the laminate is formed from electrically conducting film of shielding thickness. The film is patterned to provide an increased effective electrical sheet resistance that allows the susceptor to substantially absorb rather than reflect microwave energy. Also, a microwave susceptor underlay or shield formed from a patterned electrically conducting film of shielding thickness is provided for controlling temperature gradients within microwave susceptors.

Abstract: A microwave cooking system is provided for cooking a food product in a microwave field to produce a food product with a texture and taste similar in quality to food products prepared in a conventional oven. The system utilizes a microwaveable tray comprising a microwave susceptor material laminated to a thin paperboard sheet for supporting and heating a food product to be cooked thereon. A single sheet corrugated plate is attached to a lower surface of the microwaveable tray in order to provide space beneath the microwaveable tray for the circulation of heated air. The tray containing the food product thereon is sealed in a polymer bag having microwave shielding material on the inner surface of the upper side of the sealed polymer bag for minimizing the amount of direct microwave transmission contacting the food product contained therein. The sealed polymer bag has a pressure regulation port for releasing and maintaining pressure which builds inside the sealed polymer bag during cooking.