| Patent application number | Description | Published |
|---|
| 20080245466 | Method of Making A Slow Cooker Liner With Securing Band - An improved liner that may be placed in a cooking apparatus, such as a slow cooker, to form and maintain a barrier between the slow cooker and food contained therein. The liner includes a securing band attached around the perimeter of the open top end of the liner and that engages an outside of the slow cooker to form a secure and snug fit of the liner to the slow cooker. The securing band may include an elastic band and/or a heat shrink band. The securing band holds the liner in place when the liner is placed within a container of the slow cooker and the top portion is folded over the rim of the slow cooker. This reduces and/or eliminates the problem of the liner settling or falling back into the slow cooker or the food contained therein. In addition, the liner may include a shaped or contoured bottom edge to further enhance the performance of the liner. | 10-09-2008 |
| 20080247683 | High Temperature Stand-Up Oven Bag - An improved oven bag for use in food cooking applications and a method of making an improved oven bag. The oven bag includes a bag-like body having a closed bottom end, one or more side walls extending upwardly from the closed bottom end, and an open top end. The closed bottom end may include a gusset which allows the bag to stand-up on its own thereby making it easier for the consumer to place food in the bag. The oven bag may include an easy to use closure system to close and seal the top opening. The closure system may include a flap portion on one side of the top opening and a high temperature adhesive disposed proximate the top opening on an opposite side of the top opening. The oven bag may also include a venting system in an upper portion of the bag. The oven bag may also include an easy opening tear-off system in an upper portion of the oven bag. For example, the venting system may include a series of perforation holes located beneath the closure system. The perforation holes may help with the venting of the oven bag during cooking and additionally may act as an easy opening system, by for example tearing-off the portion of the bag above the perforation holes, after the food has been cooked in the oven bag. | 10-09-2008 |
| 20090080812 | HIGH TEMPERATURE COOKING BAG FOR PACKAGING AND COOKING WHOLE MUSCLE MEAT PRODUCTS - High temperature bags for use in high temperature processes. Suitable high temperature processes include cooking food products, such as whole muscle meats, and sterilization of medical instruments. The high temperature bags may be comprised of multilayer films comprising materials that can withstand high temperatures and also have other beneficial properties such as, for example, the ability to be readily heat sealed, durability, no adhesion to food products, and good/improved moisture and gas barrier properties. These high temperature bags can preferably withstand temperatures greater than the boiling point of water, i.e., 212° F., more preferably greater than 300° F. and more even more preferably greater than 350° F. Furthermore, the high temperature bags may be used to freeze and ship products and may be placed directly into a high temperature environment, such as an oven or microwave, in order to cook or sterilize a product contained within the bag. | 03-26-2009 |
| 20090081417 | HIGH TEMPERATURE THERMOFORMED WEBS FOR PACKAGING AND COOKING OF FOOD PRODUCTS - High temperature thermoformed webs for use in high temperature processes. Suitable high temperature processes include cooking food products, such as whole muscle meats, and sterilization of medical instruments. The high temperature thermoformed webs are comprised of films comprising materials that can withstand high temperatures and also have other beneficial properties such as the ability to be thermoformed, can be readily heat sealed, durability, good tear strength, puncture resistance, good moisture barrier properties, and good gas barrier properties. These thermoformed webs can withstand temperatures greater than the boiling point of water, i.e., 212° F., preferably greater than 300° F. and more preferably greater than 350° F. Also, methods of making thermoformed webs for packaging and high temperature cooking/sterilization of products. | 03-26-2009 |
| 20100163564 | SLOW COOKER LINER WITH SECURING BAND - An improved liner that may be placed in a cooking apparatus, such as a slow cooker, to form and maintain a barrier between the slow cooker and food contained therein. The liner includes a securing band attached around the perimeter of the open top end of the liner and that engages an outside of the slow cooker to form a secure and snug fit of the liner to the slow cooker. The securing band may include an elastic band and/or a heat shrink band. The securing band holds the liner in place when the liner is placed within a container of the slow cooker and the top portion is folded over the rim of the slow cooker. This reduces and/or eliminates the problem of the liner settling or falling back into the slow cooker or the food contained therein. In addition, the liner may include a shaped or contoured bottom edge to further enhance the performance of the liner. | 07-01-2010 |
