Embossed Paper Bakeable Tray for Uniform Cooking and Crisp Crusts
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Solution Overview
Problem
Conventional paper-based bakeable trays fail to ensure uniform cooking and often result in soggy food due to condensation and juices, as they have flat bottoms and lack features that promote even heat distribution and air circulation.
Innovation Solution
The development of embossed paper-based bakeable trays with raised contour surfaces and embossing patterns on the bottom surface, which include upward and downward projections, to enhance air circulation and prevent sogginess by creating an air space and minimizing heat transfer through conduction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If conventional flat bottom trays are used, then manufacturing is simple and cost-effective, but cooking uniformity deteriorates and food becomes soggy
Solution Approach 1:
The patent applies curvature by embossing the flat bottom surface of the tray with raised contour surfaces, ridges, and protrusions. This transforms the previously flat bottom into a three-dimensional textured surface that promotes air circulation and prevents food from sitting in pooled juices, thereby improving cooking uniformity while maintaining the simplicity of the tray structure
Solution Approach 2:
The invention adds vertical dimension to the tray bottom surface by creating raised contours, ridges, and protrusions that extend upward from the base plane. This dimensional change creates air spaces between the food and tray bottom, enabling better heat distribution and preventing sogginess without complicating the overall tray design
2Loss of energy
If flat bottom trays are used, then heat transfer through conduction is efficient, but air circulation is poor and food becomes soggy
Solution Approach 1:
The patent segments the continuous flat bottom surface into multiple raised contour surfaces, ridges, and protrusions separated by gaps and channels. This segmentation creates multiple air circulation pathways while maintaining sufficient contact areas for heat conduction, balancing both heat transfer efficiency and air flow
3Reliability
If embossed patterns are added to the tray bottom, then cooking uniformity improves, but manufacturing complexity increases
Solution Approach 1:
The embossed patterns consist of raised contour surfaces, ridges, and protrusions that can be integrated into the existing tray forming process. While these additions increase structural complexity, the patterns are designed to be achievable through standard embossing techniques, balancing improved cooking performance with manufacturing feasibility
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The embossed trays achieve more uniform and crispy crusts during baking, as they allow for better air circulation and prevent food from becoming soggy, maintaining warmth and promoting even cooking.
Implementation Method 1
minimizing heat transfer through conduction
Implementation Method 2
enhance air circulation
Data Source
AI summary
An embossed paper-based bakeable tray having a bottom surface and sidewalls and an embossed pattern formed in the bottom surface providing a series of closely spaced projections substantially entirely over the bottom surface.