Heat modulating food packaging material
AssigneeIllinois Tool Works Inc.
InventorsJoshua M. Linton, Giorgio Grimaldi
Life of this patent
Estimating the term…
Abstract
An oven may include a cooking chamber configured to receive a heat modulating material (HMM), a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber, and a cooking controller configured to control the frequency of RF energy provided by the RF heating system into the cooking chamber. The MINI may be configured to contain a food product and may include a thermally active section. The thermally active section may include a base matrix and a particulate material dispersed in the base matrix.
Claims16
A heat modulating material (HMM) for use in an oven and configured to contain a food product, the HMM comprising a thermally active section, the thermally active section comprising:
- a base matrix;
- and
- a particulate material dispersed in the base matrix, the particulate material being configured to differently absorb at least some RF energy provided in a cooking chamber of the oven to transform the RF energy into thermal energy for indirectly heating the food product and allow different levels of direct RF energy to pass through the thermally active section to directly heat the food product responsive to different respective frequencies of the RF energy being received at the thermally active section,
- wherein the application of the RF energy is directed by a cooking controller of the oven.
A heat modulating material (HMM) for use in an oven and configured to contain a food product, the MINI comprising a thermally active section, the thermally active section comprising:
- a base matrix;
- and
- a particulate material dispersed in the base matrix, the particulate material configured to absorb at least some RF energy provided in a cooking chamber of the oven to transform the RF energy into thermal energy for indirectly heating the food product, the application of the RF energy being directed by a cooking controller of the oven,
- wherein the food product is directly heated by application of the RF energy at a first frequency and/or phase, and the food product is indirectly heated via the thermally active section via a second frequency and/or phase, at least one of the first and second frequencies and/or phases being different from each other while being selectively applied by the cooking controller.
Dependencies are inferred from the claim text.