Induction Heating Laminate Tray With Spacing to Prevent Overcooking

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Solution Overview

Problem

Existing induction heating methods for food products often result in thermal damage, such as crazing or overcooking, due to insufficient heat attenuation.

Innovation Solution

A laminate structure with a conductive layer and a spacing feature that supports the panel at a predetermined distance from the induction source, attenuating heat transfer through Eddy currents and hysteresis losses.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If the panel is positioned close to the induction source for efficient heating, then heating efficiency is improved, but thermal damage and overcooking occur

Engineering Contradiction:

Improveheating efficiencyVSAvoidthermal damage

Core Design Contradiction:

ProductivityVSObject-affected harmful factors

Solution Approach 1:

A spacing member is introduced as an intermediary element between the panel and the induction source. This spacing member maintains a predetermined distance that allows controlled heat transfer through the panel while preventing excessive heat exposure that causes thermal damage. The spacing member acts as a mediator that enables efficient heating while protecting against harmful thermal effects.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The invention controls the distance parameter between the induction source and the panel by using a spacing member with specific height. By changing the distance parameter to an optimal value, the system achieves efficient heating while preventing thermal damage. The spacing member's height is designed to provide the precise distance needed for controlled heat transfer.

Inventive Principle:

Principle #35Parameter changes

2Object-affected harmful factors

If the panel is positioned far from the induction source to prevent thermal damage, then thermal damage is reduced, but heating efficiency decreases

Engineering Contradiction:

Improvethermal damageVSAvoidheating efficiency

Core Design Contradiction:

Object-affected harmful factorsVSProductivity

Solution Approach 1:

The spacing member serves as a mediator that enables the panel to be positioned at an optimal distance from the induction source. This predetermined distance is sufficient to prevent thermal damage while maintaining close enough proximity for efficient heating. The spacing member ensures the distance parameter is optimized for both safety and efficiency.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

By introducing the spacing member, the system optimizes the distance parameter between the induction source and panel. The spacing member's height is specifically designed to provide the ideal distance that balances heat transfer efficiency with protection against thermal damage, achieving both goals simultaneously.

Inventive Principle:

Principle #35Parameter changes

3Speed

If direct heating is applied to achieve quick heating, then heating speed is improved, but uneven heating and overcooking occur

Engineering Contradiction:

Improveheating speedVSAvoidevenness of heating

Core Design Contradiction:

SpeedVSStability of the object's composition

Solution Approach 1:

The spacing member acts as an intermediary that enables indirect heating through the panel. This configuration allows heat to be transferred uniformly across the panel surface, preventing hot spots and ensuring even heating of the food product. The spacing member facilitates a heating mode that maintains both speed and uniformity.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The spacing member changes the thermal transfer parameter from direct contact to controlled-distance heat transfer. This parameter change enables uniform heat distribution across the panel while maintaining efficient heating speed, preventing the uneven heating and overcooking that occur with direct heating.

Inventive Principle:

Principle #35Parameter changes

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

Prevents thermal damage and overcooking by maintaining a controlled heat transfer distance, ensuring even and efficient heating of food products.

Implementation Method 1

heating one or more food products through induction heating... an oscillating magnetic field interacting with the conductive layer of the laminate structure

Methodology Applied

Scientific EffectEddy currents: Eddy Currents

Implementation Method 2

heating one or more food products through induction heating... an oscillating magnetic field interacting with the conductive layer of the laminate structure

Methodology Applied

Scientific EffectHysteresis losses: Hysteresis

Implementation Method 3

at least one spacing feature extending downwardly from the at least one panel for supporting the at least one panel a distance above an induction source for attenuating heat transferred to the food product

Methodology Applied

Scientific EffectHeat attenuation: Absorption (EM radiation)

Data Source

PatentUS12540023B2Blanks, constructs, and associated methods for induction heating of food products

Publication Date: 2026.02.03 GRAPHIC PACKAGING INTERNATIONAL LLC

AI summary

A construct includes at least one panel for supporting a food product, the at least one panel formed from a laminate structure having a base layer, a conductive layer, and a surface film. The construct further includes at least one spacing feature extending downwardly from the at least one panel for supporting the at least one panel a distance above an induction source for attenuating heat transferred to the food product in response to an oscillating magnetic field interacting with the conductive layer of the laminate structure.