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:
Dec. 17, 1991
Filed:
Apr. 27, 1989
Delos L Knight, III, Cincinnati, OH (US);
Dale A Panasewicz, Parma, OH (US);
Craig M Saunders, Rocky River, OH (US);
The Procter & Gamble Company, Cincinnati, OH (US);
Abstract
Containers of the present invention are particularly adapted for use in heating a food product contained therein by utilizing an oven that operates with forced heated air. In one embodiment of the present invention, the container includes a body portion having a bottom end panel attached thereto, and a top end panel releasably attached thereto. The container is provided with means for allowing heated air to pass through the container such as a plurality of apertures in the container's top and bottom end panels, or a plurality of apertures in the container's sidewall panel. In one embodiment, the body portion of the container is provided with a pleat that is initially folded. When the container's top end panel is removed, the pleat is unfolded to allow the container to be expanded. In another particularly preferred embodiment of the present invention, the body portion of the container is provided with a line of weakness that is broken to open the container. In all embodiments of the present invention, a filter element is preferably secured to the inner or outer surface of container's top and bottom end panels. The filter element allows heated air to pass through the container while trapping a substantial portion of the liquid and gaseous fumes emitted from the food product during the cooking process.