Cooking release sheet materials and release surfaces
AssigneeSaint-Gobain Per.Plastics Corporation
InventorsGraham A. Woerner, Timothy P. Pollock, Ephraim P. Lin, John M. Russo, Anne B. Hardy, Gerard T. Buss
Life of this patent
Estimating the term…
Abstract
A cooking release material includes a layer comprising fluoropolymer. The cooking release material has a major surface having nucleation structures in a density of at least 10 per square inch. The cooking release material can include a reinforcement material, the layer coated over the reinforcement material. The cooking release material can include a second layer forming the major surface.
Claims18
A method of cooking a meat product, comprising:
- providing a cooking release material including a reinforcement material and a fluoropolymer layer disposed on the reinforcement material, the cooking release material defining a major surface comprising nucleation structures that promote evaporation or initiate small bubbles, leading to boiling with smaller bubbles, wherein the nucleation structures are present in a nucleation structure density of at least 10 per square inch;
- providing a meat product;
- and
- cooking the meat product on the cooking release material.
A method of cooking a meat product, comprising:
- providing a cooking release material including a reinforcement material and a fluoropolymer layer disposed on the reinforcement material, the cooking release material having a major surface having nucleation structures that promote evaporation or initiate small bubbles, leading to boiling with smaller bubbles, wherein the nucleation structures are present in a nucleation structure density of at least 10 per square inch;
- providing a meat product;
- and
- cooking the meat product on the cooking release material, wherein the cooking release material exhibits a Splatter Score of not greater than 3 wherein the Splatter Score is determined based on the overall amount of grease projected at least 4 inches from a cooking surface of the cooking release material to a paper placed 4 inches above a grill surface when the cooking release material is placed on the grill surface and used to cook meat patties weighing approximately 115 grams wherein the overall amount of grease is an average of 3 iterations of testing.
A method of cooking a meat product, comprising:
- providing a cooking release material including a reinforcement material and a fluoropolymer layer disposed on the reinforcement material, the cooking release material having a major surface having nucleation structures that promote evaporation or initiate small bubbles, leading to boiling with smaller bubbles, wherein the nucleation structures are present in a nucleation structure density of at least 10 per square inch;
- providing a meat product;
- and
- cooking the meat product on the cooking release material, wherein the cooking release material passes the Grease Bake Test wherein samples of the cooking release material are layered with hamburger grease, wrapped in aluminum foil, and baked at 400° F. for a period of at least one week and observed for integrity, wicking, and char.
Dependencies are inferred from the claim text.