Systems and methods for heating liquid, semi-solid or liquid/solid combination comestibles in combination microwave and convection ovens
View Patent ↗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.
1. A system for heating a comestible, the system comprising
a container and a flexible package containing a liquid, semi-solid or liquid/solid combination comestible,
the package having one or more vents,
the package being positioned within the container in a manner that hinders the comestible from escaping through the one or more vents,
wherein the container is in a form of a clamshell,
the container being penetrable to microwaves,
wherein the container comprises an inner compartment having a package-supporting bottom surface that is oriented at an angle greater than 0° relative to a horizontal surface supporting the container,
wherein the container is adapted to not experience heat-induced damage when subjected to a heating cycle in a combination microwave and convection oven,
the container being 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.
2. The system of claim 1 , wherein the container is made from a polymer resistant to heat-induced damage at an ambient temperature of 540° F.
3. The system of claim 2 , wherein the container is made from silicone.
4. The system of claim 1 , wherein the container is adapted to not experience heat-induced damage when subjected to ambient temperatures of from 480° F. to 540° F.
5. The system of claim 1 , wherein the one or more vents are adapted to open upon the comestible reaching a temperature of from about 155° F. to about 175° F.
6. The system of claim 1 , wherein the container is closed.
7. The system of claim 1 , wherein the comestible is maintained at an average thickness of one inch or less.
8. The system of claim 1 , wherein the package-supporting surface is oriented at an angle of from 5° to 45° relative to the horizontal surface supporting the container.
9. The system of claim 1 , wherein the package comprises a grasping portion that is isolated from the comestible, the grasping portion being adapted not to exceed 150° F. upon conclusion of a heating cycle in a combination microwave and convection oven.
10. The system for heating a comestible of claim 1 , wherein the package-supporting bottom surface is an angled surface sloping upward from a first side toward a second side, the container further comprising an indented surface adjacent to the second side, the indented surface having a concave shape.
11. A method of heating a comestible, the method comprising
placing a flexible package on a package-supporting surface of a clam shell container, the container comprising a lid portion, wherein the package-supporting surface is oriented at an angle of from 5° to 45° relative to a horizontal surface supporting the container, the flexible package having an top portion and a bottom portion when disposed on the package-supporting surface, the flexible package further comprising a vent disposed on the top portion of the flexible package;
closing the lid portion of the clam shell container to close the flexible package within the claim shell container;
subjecting the flexible package and clam shell container to a combination microwave and convection oven heating cycle to heat contents within the flexible package.
12. The method of claim 11 , wherein the comestible is a liquid, semi-solid or liquid/solid combination.
13. The method of claim 11 , the package containing 8 fl. oz.-12 fl. oz. of comestible, wherein the comestible is heated from 35° F.-55° F. to 155° F.-175° F. in 90 seconds or less.
14. The method of claim 13 , wherein the comestible is heated from 35° F.-55° F. to 155° F.-175° F. in one minute or less.
15. The method of claim 11 , wherein the package comprises a grasping portion that is isolated from the comestible, the grasping portion being adapted not to exceed 150° F. upon conclusion of the heating cycle.
16. The method of claim 11 , wherein the comestible is maintained at an average thickness of one inch or less.
17. The method of claim 11 wherein the comestible has a substantially uniform temperature upon completion of the heating cycle.