The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 28, 1978
Filed:
Mar. 15, 1976
Costas E Goltsos, Weston, MA (US);
Teckton, Inc., Wellesley, MA (US);
Abstract
A differential heating container for simultaneously heat conditioning a multi-component meal in which the individual food components of the meal have different heating requirements. The device includes a tray and cover which are thermoformed from plastic which is transparent to microwave energy. The rims of the tray and cover are arranged to engage each other in a snap-fit which seals the container and means are provided to destroy the seal to facilitate removal of the cover when the meal is to be served. The tray and cover are formed with ridges and walls which, when the tray and cover are combined, engage each other and cooperate to define a plurality of isolated food compartments. When the container is closed, the ridges on the cover overlap both sides of the cooperative ridges on the tray to protect the surfaces of the tray ridges and sidewalls from becoming spattered with any of the food components such as sauces, gravy, etc. Means are provided to selectively shield the container compartments to control the amount of microwave energy to which the individual foods are exposed in the microwave oven. Also disclosed is a technique for preparing, heating and serving a meal in which the food components are initially placed in the cover compartments and are heated with the container in an inverted configuration. When the meal is served, the container is turned right side up. The technique enables the food to be served in a manner in which the tray has a clean appearance and in which the more moist appearing portions of the food components are on top when served.