Microwave food package

B - Operations – Transporting – 65 – D

Patent

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Details

B65D 81/34 (2006.01) H05B 6/80 (2006.01)

Patent

CA 2067161

A microwave food package (30) for use in microwave heating a plurality of food pieces (33) disposed in at least two layers in the package which heating is to effect crispening of exterior portions of the food pieces (33) and to brown exterior surface areas of the food pieces (33). The package (30) comprises microwave susceptor means (32, 36) for applying heat generated in the microwave susceptor means (32, 36) to oppositely facing surface areas of each food piece (33) disposed in the package (30). An exemplary package comprises, for instance, an enclosure such as a disposable carton (31), a top microwave susceptor (36), a bottom microwave susceptor, and an intermediate-elevation microwave susceptor (32) between each two adjacent layers of food pieces (33) so that oppositely facing surfaces of each food piece (33) are disposed adjacent portions of the microwave susceptors (32, 36), preferably in snug contacting relation to enable direct conductive heating of the food pieces (33) by the adjacent microwave susceptors (32, 36).

Emballage micro-ondes pour aliments (30), conçu pour réchauffer au four à micro-ondes un certain nombre de portions d'aliments (33) disposées sur au moins deux niveaux et pour rendre les surfaces externes des aliments (33) croustillantes et dorées. L'emballage (30) comprend des capteurs d'énergie micro-ondes (32, 36) qui transmettent la chaleur qu'ils génèrent aux surfaces opposées des portions d'aliments (33) disposées dans l'emballage (30). L'emballage type peut être constitué, par exemple, d'une enveloppe en carton jetable (31), d'un capteur d'énergie micro-ondes supérieur (36), d'un capteur d'énergie micro-ondes inférieur et d'un capteur d'énergie micro-ondes situé à un niveau intermédiaire (32) et entre deux couches d'aliments superposés (33) afin que les faces opposées de chacunes des portions d'aliments (33) se situent près des capteurs d'énergie micro-ondes (32, 36) et que les aliments soient, de préférence, en contact avec les capteurs d'énergie micro-ondes (32, 36) de sorte que la chaleur puisse être transférée aux aliments, par conduction.

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