Liners for cooking vessels
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Commercially available plastic liners for electric roasters often melt and adhere to the roaster pan walls due to temperature hotspots, exceeding the melting point of nylon or polyester materials, leading to damage and contamination issues.
Innovation Solution
A thermally laminated multi-layer liner composed of an aluminum foil sheet and a polymer film, specifically a biaxially-oriented polyethylene terephthalate layer coextruded with an amorphous polyethylene terephthalate sealant layer, where the aluminum foil is laminated to the polymer film without adhesives, providing a higher temperature resistance and preventing melting at hotspot locations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional nylon or polyester liners are used in electric roasters, then they provide good barrier properties and ease of cleanup, but they melt and adhere to the roaster pan walls when exposed to temperature hotspots exceeding their melting point
Solution Approach 1:
The patent applies composite materials by combining aluminum foil and polymer film into a multi-layer structure. The aluminum foil layer provides high temperature resistance to withstand hotspots, while the polymer film layer provides barrier properties and non-stick characteristics. This composite structure resolves the contradiction by integrating the heat resistance of metal with the functional properties of plastic, preventing melting and adhesion while maintaining reliability.
Solution Approach 2:
The patent applies local quality by creating a multi-layer structure where different materials perform different functions at different locations within the liner. The aluminum foil layer specifically addresses the high-temperature zones by providing thermal stability, while the polymer film handles food contact and barrier functions. This localized functional differentiation allows the liner to withstand temperature hotspots without melting or adhering to pan walls.
2Reliability
If the liner material uses high melting point materials to resist hotspots, then temperature resistance improves, but the liner loses flexibility and ability to conform to vessel shape
Solution Approach 1:
The composite structure combines rigid aluminum foil with flexible polymer film, allowing the liner to maintain both temperature resistance and flexibility. The polymer film layer provides the necessary adaptability to conform to various vessel shapes, while the aluminum foil reinforcement ensures temperature resistance. This composite approach resolves the contradiction between rigidity for heat resistance and flexibility for adaptability.
Solution Approach 2:
The liner is segmented into distinct functional layers: aluminum foil for thermal stability and polymer film for flexibility and conformability. This segmentation allows each layer to optimize its specific function without compromising the other, enabling the liner to both resist high temperatures and adapt to different cooking vessel geometries.
3Strength
If adhesive is used to laminate aluminum foil to polymer film, then bonding strength improves, but food safety is compromised due to potential adhesive contamination at high temperatures
Solution Approach 1:
The patent uses the polymer film itself as an intermediary bonding layer between the aluminum foil and the external environment. The polymer film is thermally laminated to the aluminum foil without requiring additional adhesives, eliminating the risk of adhesive contamination. The polymer layer serves as both the food-contact surface and the bonding medium, ensuring food safety while maintaining adequate laminating strength through thermal bonding processes.
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 liner effectively withstands temperatures up to 204.44°C (400°F) for extended periods, preventing melting and adhering to the roaster pan, while maintaining flexibility and conforming to the vessel shape, ensuring safe and easy cleanup.
Implementation Method 1
The aluminum foil sheet can be thermally laminated to the polymer film
Implementation Method 2
The amorphous polyethylene terephthalate sealant layer has a lower melting point than the biaxially-oriented polyethylene terephthalate layer
Data Source
Figure 1
Figure 2
Figure 3
AI summary
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.