Muffin tray and process for baking muffins
AssigneeH.J. Heinz Company
InventorsPaul W. Gics, Karen A. Parucki, Steven J. White, Larry L. Wuethrich
Life of this patent
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Abstract
A muffin tray made from modified crystalline polyethylene terephthalate has a plurality of baking wells with heat-transfer inhibiting bottoms, and protruding circumferential ridges to accommodate differential thermal expansion while limiting related distortion. The muffin tray is used in a baking process having a baking step using a spiral oven with a water bath therein. Hot air is directed into close surface contact with the water pool and then into cross-flow relationship with the muffin trays to effect baking of muffin batter.
Claims8
A tray for baking, distribution, and merchandising, comprising:
- a generally planar top portion having a first side, a second side, and a plurality of baking wells
- commonly spaced from one another in the top portion, each baking well extending from the first side and having:
- a closed end;
- a generally frustoconical wall with an open end having a larger diameter than the closed end, the open end being joined to the planar top portion with a heat seal surface formed as a curved protrusion completely encircling the frustoconical wall and extending from the second side;
- and
- heat transfer reducing means at the closed end for reducing the heat transferred during baking to the closed end of the baking well in comparison to the frustoconical wall;
- the tray portion and the baking wells being integrally formed from crystalline polyethylene terephthalate.
Dependencies are inferred from the claim text.