Abstract:
A microwave susceptor package such as a food package is disclosed which contains a microwave reactive material comprising a support material and a microwave interactive coating on the support material. The support material is selected from microwave transparent and thermally stable substrates whereas the microwave interactive coating comprises metal particles in an ink-like substance that may be printed onto the substrate such as a portion of the substrate.
Abstract:
A paperboard carton for packaging a pizza is provided with a substantially rigid, pizza-supporting electrical-resistance heater insert comprising a corrugated paperboard panel having laminated thereto a sheet of vacuum-metallized glassine. Arc-sprayed zinc bus bars extend over opposed edges of the metallized sheet and serve as electrodes for conducting electricity through the sheet as the resistor element. Electrical energy is supplied to the electrodes by a removable terminal clip that extends through an opening provided in a side wall of the carton and both electrically and mechanically engages suitably presented electrode terminals. An insulating sheet of coated paper extends over the metallized surface, the electrodes, and the bus bars, and serves as the immediate support surface for the pizza.
Abstract:
A patterned microwave interactive element and laminate including a patterned microwave interactive element for use in forming food packaging materials that may be employed to store and subsequently cook the food stored therein are provided. The pattern of the microwave interactive element is selected to focus the heat generated to predetermined areas of the food contained in the packaging. Areas where the microwave interactive element has been deactivated may be formed by a variety of methods, such as by demetallization, by the application of an inactivating chemical, by mechanical means and the like, to create a preselected pattern of inactive areas relative to the active areas, thereby controlling the temperatures produced in different sections of the packaging material. Optimum browning and/or crisping of the microwave heated food product may be achieved by selecting a pattern of microwave interactive and inactive areas tailored to specific food products.