Vented Pouch in Polymer Container for Microwave Convection Heating
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Solution Overview
Problem
Eating establishments, especially quick service restaurants, lack practical means to heat liquid, semi-solid, or liquid/solid combination comestibles in combination microwave and convection ovens due to the unsuitability of existing disposable and reusable containers for withstanding high temperatures and maintaining convenience and speed in food preparation.
Innovation Solution
A system comprising a flexible, vented disposable plastic pouch containing a comestible, positioned within a high-temperature polymer container that is penetrable by microwaves and designed to prevent heat-induced damage, allowing for rapid and uniform heating in a combination microwave and convection oven.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If disposable containers made from ovenable paper/paperboard, ovenable plastic and foam are used in combination microwave and convection ovens, then convenience is improved with little to no cleanup required, but the containers will melt or burn due to the high ambient temperatures (480°F or above)
Solution Approach 1:
The system divides the container into two separate components: an outer reusable high-temperature container that withstands oven temperatures, and an inner disposable package that contains the comestible. This segmentation allows each component to be optimized for its specific function - the outer container for thermal resistance and the inner package for convenience and single-use disposal.
Solution Approach 2:
The reusable high-temperature container acts as an intermediary between the high-temperature oven environment and the disposable inner package. It shields the disposable package from direct exposure to extreme temperatures, preventing melting or burning while still allowing the package to be conveniently disposed of after use.
2Temperature
If ceramics, glass and PYREX® cookware are used in combination microwave and convection ovens, then temperature resistance is improved, but the containers become extremely hot to the touch and require cleaning after use
Solution Approach 1:
The invention replaces expensive, reusable high-temperature cookware with a disposable inner package that is used once and then discarded. This eliminates the need for cleaning and handling of extremely hot containers by operators, as the disposable package can be safely removed and thrown away after a single use.
Solution Approach 2:
The system separates the thermal resistance function (handled by the reusable outer container) from the comestible containment function (handled by the disposable inner package). This allows the disposable package to be optimized for ease of use and disposal, while the outer container handles the thermal challenges.
3Productivity
If heating is performed rapidly in combination microwave and convection ovens, then productivity is improved with quick heating in under a minute, but the risk of burning or scorching the comestible increases due to extremely high temperatures
Solution Approach 1:
The inner disposable package is designed with specific local properties - including venting mechanisms and appropriate material composition - that allow it to interact with the combination oven's heating modes. The package vents steam and controls heat transfer locally, preventing burning while enabling rapid heating of the comestible contents.
Solution Approach 2:
The system changes the physical parameters of the heating process by using a specialized disposable package that controls heat transfer, steam venting, and microwave interaction. These parameter changes allow the combination oven to heat rapidly without causing damage to the comestible.
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
Enables quick and uniform heating of single-serving comestibles from refrigerated or room temperature to serving temperature in under a minute, with minimal cleanup and thermal protection against high oven temperatures, preventing damage to the package and ensuring convenience in a QSR setting.
Implementation Method 1
The container is adapted to protect the package from heat-induced damage when the container is subjected to a heating cycle in a combination microwave and convection oven
Implementation Method 2
The container is penetrable to microwaves
Implementation Method 3
Combination microwave and convection ovens use both microwave energy and convection heating to enable rapid and convenient cooking and heating of comestibles
Implementation Method 4
Combination microwave and convection ovens use both microwave energy and convection heating
Data Source
AI summary
A system is provided for heating a comestible. The system includes a container and a flexible vented package containing a liquid, semi-solid or liquid/solid combination comestible. The package is positioned within the container in a manner that hinders the comestible from escaping through the package's vent(s). The container is penetrable to microwaves and is adapted to not experience heat-induced damage when subjected to a heating cycle in a combination microwave and convection oven. The container is adapted to protect the package from heat-induced damage when the container is subjected to a heating cycle in a combination microwave and convection oven.