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: Disclosed is a pouch equipped with an internal pressure discharge unit capable of automatically discharging gas or steam while preventing contents from being solidified. The pouch includes a sealing part formed at a side end of the pouch, a content retaining part, a sealing weak part formed at an upper portion of the sealing part, a content holding part positioned in line with the sealing weak part such that a front end of the content holding part is open when the sealing weak part is widened, and a gas discharge line formed in the content holding part and communicated with an outer end of the sealing part. The contents are prevented from being leaked out of the pouch even if the heating time is extended, and the gas is prevented from being discharged out of the pouch, thereby minimizing evaporation of moisture from the contents.

Abstract: Disclosed is a vinyl pouch usable in a microwave oven. The vinyl pouch fabricated using vinyl sheets in a multi-layer structure allows steam to be naturally emitted when contents in the vinyl pouch are heated in the microwave oven. The vinyl pouch prevents the contents from being leaked due to the explosion of the vinyl pouch caused by the expansion of the vinyl pouch. The vinyl pouch prevents the contents of the vinyl pouch from being dried. The vinyl pouch includes an upper sealing part and side sealing parts that are heat-sealed, a content retaining part having an open lower portion, and an internal pressure discharge unit comprising a sealing weak part open due to an internal pressure of the content retaining part, and a content holding part including an introduction line open due to opening of the sealing weak part and gas discharge lines above the sealing part.

Abstract: A container system is described. In one or more implementations, the container system comprises a lower container for receiving a first food component (or components) and an upper container assembly for receiving a second food component (or components) so that the second food component is separated from the first food component. The upper container assembly is configured for engagement with the lower container and is operable to be at least partially opened while the upper container assembly is engaged with the lower container to introduce the second food component into the lower container with the first food component. In one or more embodiments, a pull tab is coupled to the upper container assembly. The pull tab is configured to be pulled while the upper container assembly is engaged with the lower container to at least partially open the upper container assembly.

Abstract: Various blanks are provided for forming sleeves, containers, and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers, and other constructs include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct.

Abstract: A microwave oven is provided. A reinforcing part is provided to a multi-hole part for transferring the heat of a heater to a cooking chamber. This prevents deformation of the multi-hole part due to the heat of the heater.

Abstract: A cooking device includes an airflow system that generates airflow within a duct and a cooking chamber that is configured to vent heated air and/or steam within the cooking chamber to the duct. The heated air and/or steam vented to the duct is accelerated by the airflow.

Abstract: Various blanks are provided for forming sleeves, containers and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers and other constructs include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct.

Abstract: A microwave grill for converting microwave energy to heat and applying the heat to a grillable food or other grillable substance. The microwave grill a cover and a base that each have a grill element and an enclosure. The grill element includes a microwave absorbent material and a grilling surface that are in thermal communication with each other. The enclosure is attached to the grill element. The enclosure is fabricated from a microwave transparent material possessing a low heat transfer rate. The first enclosure substantially extends over the first microwave absorbent material. A hinge mechanism operably attaches the cover and the base. An offset bump extends from at least one of the enclosures to maintain the cover and the base in a first spaced-apart configuration when the cover and the base are in a closed configuration.

Abstract: Multilayer freezable/microwaveable films and packages having both low temperature resistance to withstand subzero freezer storage temperatures and high temperature resistance to withstand microwave cooking temperatures. The freezable/microwaveable films and packages include, for example, a film having at least three coextruded layers comprising an inner heat sealable layer, at least one core layer adjacent to the heat sealable layer, and an outer skin layer adjacent the core layer opposite the heat sealable layer. Preferably, the films and packages further include an outer protective layer laminated to the outer skin layer. The freezable/microwaveable packages can include a venting system, such as vent slits or a vent valve in the package, or vents in at least one seal of the package, to facilitate microwave heating or cooking of the package contents.

Abstract: A microwave energy interactive web includes a reagent that is responsive to heat. The microwave energy interactive web may be used to form a package for heating a food item.

Abstract: A food support surface is elevated by legs or sidewalls to raise a food product above the floor of the microwave to promote even cooking of the food product. Portions of the side walls extend above the food support surface to provide food product control. The side walls are configured to permit easy access to the food product, thus facilitating removal of the food product from the support surface. A susceptor is disposed on the food support surface to provide conductive heating of the portions of the food product contacting the susceptor during microwave heating. The material and construction of the cooking apparatus provides increased rigidity and support for the food product, while also facilitating cool handling of the cooking apparatus after microwave cooking is complete.

Abstract: A cooking apparatus includes a susceptor surface configured to contact a plurality of locations around greater than 180 degrees of the circumference of the food product. Such contact provides for greater surface area contact between the food product and the susceptor for more uniform cooking and crispness. Further, the weight of the food product is used in conjunction with the configuration of the cooking apparatus to increase the surface area contact between the food product and the susceptor. A line of weakness is disposed along the base of the cooking apparatus to allow the side walls of the cooking apparatus to pivot about the line of weakness to open and close the apparatus to allow for insertion and/or removal of the food product. The construction of the cooking apparatus facilitates cool handling of the cooking apparatus after microwave cooking is complete.

Abstract: A cooking appliance (2) includes a recirculating airflow which is directed through particularly configured air plenum (46, 49, 52) and nozzle (70) structure that synergistically combine to enhance an overall cooking efficiency and effectiveness. In particular, the configuration of the air plenum (46, 49, 52), as well as the sizing and distribution of oven cavity entry nozzles (70), provides for an enhanced flow of heated air to the food product (36), thereby resulting in short cooking times due to high heat transfer while also providing an even browning and crisping of the food item (36) being cooked. In addition, the cooking appliance (2) incorporates an exhaust system (92, 97) wherein cooling air (106, 114, 115) and a percentage of the recirculating airflow (95) are mixed prior to being exhausted from an angled exhaust mixing tube (97).

Abstract: A flexible package for a product, e.g., a food product, to enable any steam resulting from heating the product in the package to automatically vent is disclosed. The package has a hollow interior space in which the product is located and is made up of a flexible sheet material. Portions of the flexible sheet material are sealed to each other along an elongated seal line, which forms a portion of the periphery of the hollow interior space. A portion of the seal line is in the form of a peelable interface. At least one vent is coupled to the peelable interface. The peelable interface automatically peels open upon the creation of steam within the package resulting from the heating of the product to allow the steam or other vapor to automatically exit through the at least one vent.

Abstract: The present invention relates to a method for processing, storing and heating foodstuffs in a partially metal microwavable bowl, and more specifically, a substantially metallic stackable container with a microwavable transparent portion and a selectively removable lid, wherein the same container can be used to store, ship, heat, and serve a foodstuff to a consumer.

Abstract: The present invention relates to a susceptor for the microwave heating of food products that includes a metallized component and a printed component. In another aspect, the invention relates to a method of fabricating a susceptor for the microwave heating of food products that includes a metallized component and a printed component.

Abstract: A cooking apparatus includes a susceptor surface configured to contact a plurality of locations around greater than 180 degrees of the circumference of the food product. Such contact provides for greater surface area contact between the food product and the susceptor for more uniform cooking and crispness. Further, the weight of the food product is used in conjunction with the configuration of the cooking apparatus to increase the surface area contact between the food product and the susceptor. A line of weakness is disposed along the base of the cooking apparatus to allow the side walls of the cooking apparatus to pivot about the line of weakness to open and close the apparatus to allow for insertion and/or removal of the food product. The construction of the cooking apparatus facilitates cool handling of the cooking apparatus after microwave cooking is complete.

Abstract: A food package kit including a plurality of trays having a bottom, a sidewall extending upwardly from the bottom and terminating at a top end, and a flange extending from the sidewall opposite the bottom, the flange includes a rim section configured to receive a sealing film, and a recessed section extending from the rim section, wherein each of the opposed longitudinal edges intersect with a lateral edge at a corner, wherein the kit also includes a sleeve adapted to contain the trays completely therein, the sleeve including a sleeve top, a first depending sleeve side, and a second depending sleeve side and a sleeve bottom, wherein the tray is completely disposed within the sleeve by frictional force between the tray and the sleeve.

Abstract: The present document describes a cooking container for foodstuff in the form of a pouch made of a microwaveable heat-sealable polyester film. The polyester film comprises micro-perforations allowing controlled respiration of the film while maintaining atmospheric pressure inside the pouch.

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 snack holder includes a generally cylindrical cup sized and shaped lower section and a larger container or multiple container upper or adjacent section for holding snack foods, additional cups and the like. The snack holder is formed from a single sheet of paper or foldable material that is cut and folded into a desired configuration having a lower or bottom frustoconical or truncated cylindrical section, and an upper generally rectangular parallelepiped container section.

Abstract: A “freezer to microwave oven” package (10) which can be heated in a microwave without consumer intervention. The package includes at least one venting arrangement present in a seal, the venting arrangement including a water compatible coating (28) that provides a vent from the interior of the package to the exterior, upon exposure of the coating to a fluid water source. The fluid water source (e.g., liquid water or vapor) solubilizes, dissolves or otherwise renders ineffective the coating, forming a fluid path from interior of the package to the exterior of package, thus allowing escape of pressure from the package.

Abstract: A microwavable food package is disclosed, comprising a packaging sheet including first and second column of apertures, the apertures between 100 microns and 800 microns in diameter; and a central seal, the central seal joining a first edge of the packaging sheet to a second edge of the packaging sheet, the central seal running longitudinally along the length of the food package, wherein the first column of apertures is on one side of the central seal and the second column of apertures is on the other side of the central seal.

Abstract: A microwave oven cooking food using a bar code, and a method controlling same. The microwave oven comprises a bar code scanner for obtaining bar code data from the bar code attached to the food; and a controller for obtaining cooking data corresponding to the microwave oven from the bar code data, setting cooking conditions based on the obtained cooking data, and performing the cooking of the food according to the set cooking conditions. Accordingly, it is possible to develop cooking sets regardless of the manufacturing times of foods, and food producers can put foods applied compatibly to plural cooking sets on the market and easily control inventory.

Abstract: A container 10 for use in a microwave oven for heating a food product is provided. The container comprises a base 20 that is substantially rectangularly shaped and comprises a lower ledge 22, and, a sump 30. There are first sides 24, and ends 26, extending upwardly from the base. There is an upper ledge 28, annular to a periphery formed at a top of the first sides and ends and extending outwardly therefrom. There are second sides 32 extending upwardly from a periphery of the upper ledge and substantially perpendicular to a planar surface defined by the base. There is an outwardly extending flange 40 formed annular to and along a periphery of the second sides.

Abstract: An improved package comprising a self-venting mechanism that provides an indication of high temperature venting. The package includes a fin seal with an aperture positioned in the fin seal to act as a vent when the package and its contents are heated in a microwave oven. The pressure in the package is vented by allowing steam to escape through the aperture upon partial separation of the fin seal up to the aperture.

Abstract: Various microwave energy interactive display packages, blanks for forming such packages, and methods of displaying and heating a food item are provided.

Abstract: A container for use in microwave heating. The container includes a bottom and a sidewall extending upwardly from the bottom. The sidewall defines an interior and terminates at a staking wall. A flange extends from the stacking wall and includes an edge section and an upper section extending radially outward from the container.

Abstract: Various blanks are provided for forming sleeves, containers, and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers, and other constructs include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct.

Abstract: A device for use in a microwave oven comprising a body being selectively formed of cells having a substantially non-deleterious reaction to microwave action, wherein the cells are purposefully arranged so that the effect of the microwave action causes the cells to expand, thereby transforming the body from a compressible state to a state exhibiting ornamental or toy effect.

Abstract: There is provided a bag for use in a microwave oven enables heat/pressure cooking, and a heat/pressure cooking method using the bag. The bag is formed by sealing a peripheral edge part of a pair of sheet members forming an upper surface and a lower surface, wherein the bag has a pressure releasing mechanism for making a part of the bag open to release pressure inside the bag to the outside so as to reduce the pressure when the pressure inside the bag rises and exceeds a predetermined value higher than atmospheric pressure, and the pressure releasing mechanism has a pressure keeping function for keeping the pressure inside the bag at least higher than atmospheric pressure even after the release of the pressure inside the bag.

Abstract: Various microwave energy interactive display packages, blanks for forming such packages, and methods of displaying and heating a food item are provided.

Abstract: The present invention relates to a microwave oven. The microwave oven of the present invention comprises a cavity assembly which defines a cooking chamber therein and functions as a framework of the microwave oven, an outer casing which includes a top portion and side portions formed at both ends of the top portion to enclose the cavity assembly and interior parts and is provided with convexo-concave reinforcements at the top portion and at least one side portion, a door of which one side is connected to the cavity assembly to be a pivot center and which selectively causes the cooking chamber to be open and close, and a back plate which defines a rear face of the cavity assembly and is provided with a convexo-concave reinforcement formed along at least one edge portion thereof. According to the present invention constructed as such, there is an advantage in that external rigidity of the microwave oven is increased, whereby deformation of the microwave oven due to an impact or operating force can be minimized.

Abstract: The present invention relates to a process for thermoforming a foamed polyester sheet of low crystallinity to produce a heat-resistant molded foam article (13). The process comprises the steps of heating a foamed polyester sheet (10) to a preforming temperature by contact with at least one heating plate and molding the heated foamed polyester sheet onto a non-heated mold (30). The present invention further relates to a process for manufacturing a package by thermoforming a foamed polyester sheet of low crystallinity to produce a heat-resistant molded foam container, loading a product (51) into said container and sealing or welding a film of thermoplastic material (61) onto said container to close it. The heat-resistant molded foam articles and the packages thus obtained are excellent in heat resistance and are not thermally distorted even when heated in a microwave or conventional oven. They are particularly useful for the packaging of food products for dual ovenable applications.

Abstract: A single ply paper product including a paper substrate having a first surface and a second surface and including a web of fibers sufficiently refined to have a Canadian Standard Freeness value of greater than about 100 cm3 according to TAPPI standard test T 227, and having a weight of between about 20 lbs./3,000 ft.2 and about 45 lbs./3,000 ft.2; and a fluorochemical in an amount of at least 800 parts per million.

Abstract: A microwave cooking tray includes pop-up legs. The microwave cooking tray is formed from a blank including a main panel, at least two leg portions, each leg portion having a first panel connected to the main panel by a first fold line, a second panel connected to the first panel by a second fold line, and a third panel connected to the second panel by a third fold line, and an aperture located on each of the first fold line between the main panel and each of the first panels. When assembled each of the third panels lies flat against an underside of the main panel, such that each of the third panels reinforces the main panel, and the first panel and second panel extend downward from the underside of the main panel to form triangular legs resting on an edge.

Abstract: Provided is a packaging pouch for a microwave oven, provided with a steam releasing seal portion having a weakened portion, in which no clogging occurs in the steam releasing seal portion at the time of heat-cooking in a microwave oven, and any clogging occurred can be automatically eliminated. In the present invention, hermetic sealing is effected through heat sealing of a plastic film, and at least one steam releasing seal portion having a weakened portion is provided, with a width of the weakened portion gradually increasing from a forward end portion thereof to be opened toward a rear end portion thereof.

Abstract: A packaged food product, comprising a wrapping (1) entirely made of coating-free transpiring paper material and a product (100) to be cooked or heated received therein, wherein the wrapping (1) itself is apt to be exposed to a heat source jointly to the product.

Abstract: This invention refers to the industrial area of manufacture of microwave oven accessories for thawing foodstuff in different compartments in response to the incidence of microwave ovens. Furthermore, this invention can also be applied in the industry of packages for frozen foodstuff. Advantages of the foregoing invention regarding trays of the prior art include allowing thawing of raw ingredients in the recopies without cooking them and thawing of cooked ingredients without changing their consistency; with a faster thawing operation; with ease of manufacture; whose cover can be easily detached from the rest of the container without having any kind of adhesive; that allows to easily hold sushi rolls with chopsticks; allowing microwave generated heat to go from one cavity to the next.

Abstract: The invention provides a drawer type cooking device capable of disconnecting and connecting the linkage between the drawer body and the movement mechanism appropriately in response to the user's selection of operation between a manual opening/closing operation and an electric automatic opening/closing operation of the drawer body, according to which the usability of opening/closing operation of the cooking device is improved. Based on the user's input via the operation unit 13, connection/disconnection of power transmission via a clutch mechanism and driving/stopping of a drive mechanism is automatically controlled. By turning the clutch mechanism off and isolating the drawer body 2 from the motor, the load of manual operation to open/close the drawer body 2 is reduced and the usability of the cooking device is improved.

Abstract: An opening (42) is formed in a first external face plate (40) of an outer case (38) defining an external appearance of a cooking appliance and at a position corresponding to parts (26) and (28) installed in the cooking appliance, and the opening (42) is covered with a cover plate (52). The cover plate (52) is detachably mounted on the first external face plate 40 in order to cover the opening (42). The cover plate (52) is formed with extension portions 62, so that the extension portions (62) are inserted into and caught in concave portions formed in the first external face plate (40) and the portion opposite to the extension portions (62) is fastened to the first external face plate 40 with screws. The first external face plate (40) is formed with a bead 50 for reinforcement, and tool-passing holes 48 that are to be covered with the extension portions (62) are formed through the first external face plate (40).

Abstract: A method of heating a substance has not made much progress unlike rapid scientific developments. Although many studies have been made on the optimum heating temperature of a material, heating is not recognized in terms of the heat absorbing wavelength of a substance to be heated. Microwave heating provides a heating method by means of the friction heat of molecules, and microwave is separately absorbed to a magnetic element or the like and radiated by having its wavelength converted into a far infrared or infrared wave region can be controlled by a magnetic element's Curie temperature, a radiated wavelength region can be controlled within a specific temperature range, and heat energy increases when its density is increased.

Abstract: A device and method are provided for protecting the inside of a microwave oven from food splattering during cooking. The device is made of breathable food grade paper, is a truncated cone in shape with a pleated side wall for rigidity and at least one reinforcing structure on a top surface. Top surface reinforcement may be one or more folded paper reinforcement bars or folded paper reinforcement members, shaped as circles, squares, or any other convenient shape. Reinforcement bars may be radial across the top surface or nonradial, and may be linear or curvilinear. The food shield device is made by conventional paper die stamping methods.

Abstract: A microwave intensification system includes a base frame having a plurality of support members, a microwave transparent, central vessel, and at least one dielectric unit positioned within the central vessel. A cooking surface is formed by covering the dielectric unit with a protective covering. In operation, a food item is placed within a processing container and positioned on the cooking surface over the dielectric unit. The processing container is sized such that an overlap exists between the container and the dielectric unit in order to balance the exposure of the food item to a microwave energy field. With this arrangement, the food item can rapidly undergo a cooking process in a manner wherein central and edge portions of the food item are exposed to a uniform cooking process thereby increasing the quality of the final product.

Abstract: A food container for preparing food in a microwave oven of plastic construction material that resists rupturing by its shape modification that is subjected to forces generated by the microwaving process.

Abstract: A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may comprise one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may comprise a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.

Abstract: A package for heating a microwave food item is provided.

Abstract: A device and method for heating multiple prepared meals simultaneously, consisting of a heating unit (1) with at least one cavity (4), provided with at least one microwave generator (5) which enables to couple a transporting unit (7) and a partition panel (17), consisting of U-shaped profiles at its extremities, positioned vertically with the open legs (21a, b) opposite to each other in order to create a slot (22) for inserting a non-conductive serving tray (23).

Abstract: Multicore electric wires 31 for connecting an operation key sheet 4a and a control section of an oven body are loosely inserted into a hinge shaft 5b in a cylindrical shape and a door pipe 30 in a cylindrical shape having a length exceeding a half of the height of a door 2, and the door pipe 30 guides the electric wires 31 along the axial direction of the hinge shaft 5b. When the door 2 is opened/closed, torsional stress caused in the electric wires 31 are dispersed over the electric wires 31 disposed correspondingly to the length of the door pipe 30.