Improvements in or relating to containers for cooking...

B - Operations – Transporting – 65 – D

Patent

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Details

B65D 81/34 (2006.01)

Patent

CA 2603831

A pouch or bag (1) flexible plastics material for enabling food to be cooked therein under pressure having an access opening or mouth closable by means of releasable sealing or closure means in the form of a press-fit bead-and-groove or rib-and-channel closure means (4,5) wherein the projection portion is on a first strip of plastics material secured along its length to an inner surface of one side of the bag wall (2a, 2b) , and the groove or channel forming portion is formed on a second strip of plastics material secured along its length to an inner surface of a second and opposite side of a bag wall (2a, 2b) , one strip portion being secured so as to leave a freely extending flap portion (6) carrying the bead or the groove presenting when the closure is closed a surface remote from that where the bead or groove is formed such as to present said surface exposed to steam and other pressure during cooking the contents of the bag as to cover the bead and groove portions and/or to urge the press fitter bead and groove portions together to maintain the seal .

Cette invention concerne une poche ou un sachet en matière flexible souple destinés à la cuisson sous pression d'aliments dont l'ouverture d'accès ou le col se ferme au moyen d'un dispositif d'étanchéité ou de fermeture libérable à boudin-gorge ou arête-sillon encastrés à force. La partie saillante se trouve sur une première bande de matière plastique fixée dans le sens de la longueur sur un côté de la paroi du sachet et la partie gorge ou sillon se trouve sur une seconde bande de plastique fixée dans le sens de la longueur sur une second côté opposé d'une paroi du sachet. Une partie de la bande est fixée de manière à laisser libre une partie portant le cordon ou la rainure qui présente, lorsque le sachet est fermé, une surface à l'écart de la zone boudin-gorge. Ainsi, ladite surface est exposée à la vapeur et autre pression pendant la cuisson du contenu et recouvre les régions boudin-gorge et/ou serre l'un contre l'autre le boudin et la gorge et maintient l'étanchéité.

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