US20020108880A1 - Shipping and baking package for food items - Google Patents
Shipping and baking package for food items Download PDFInfo
- Publication number
- US20020108880A1 US20020108880A1 US09/780,271 US78027101A US2002108880A1 US 20020108880 A1 US20020108880 A1 US 20020108880A1 US 78027101 A US78027101 A US 78027101A US 2002108880 A1 US2002108880 A1 US 2002108880A1
- Authority
- US
- United States
- Prior art keywords
- tray
- base
- baking
- holes
- shipping
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D5/00—Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper
- B65D5/42—Details of containers or of foldable or erectable container blanks
- B65D5/44—Integral, inserted or attached portions forming internal or external fittings
- B65D5/50—Internal supporting or protecting elements for contents
- B65D5/5028—Elements formed separately from the container body
- B65D5/5035—Paper elements
- B65D5/5038—Tray-like elements formed by folding a blank and presenting openings or recesses
Definitions
- This invention relates generally to food packaging, and more particularly to a packaging system in which frozen batter can be stored, shipped and baked into finished, fresh from the oven, bakery goods such as brownies and muffins.
- the present invention overcomes all of the above-referenced problems with the prior art by providing a unique packaging arrangement in which bakery goods can conveniently be stored, frozen, shipped and even baked.
- the present invention not only provides a finished bakery product that is warm and fresh when served, but does so without the need for either any mixing operations or any other utensils at the point of final baking.
- a further advantage of the present invention is that it provides a safe and effective method of transporting baked goods after they have been baked as well.
- the base has a bottom, an upwardly extending sidewall projecting from the bottom, and an open top.
- a plurality of holes are cut through the bottom of the base to permit circulation of air throughout the package.
- the tray is designed to set within the base. It has a top and plurality of downwardly extending feet to hold the top a predetermined distance from the bottom of the base.
- the top of the tray has two sets of holes. One set is provided to permit proper circulation of air throughout the package. Each hole of the other set is used to receive and hold one of the cups in a spaced fashion from the other cups.
- the shrink-wrap plastic cover completely surrounds the package to prevent contamination of the contents during storage and shipping of the bakery products.
- the present invention permits bakery products to be stored and shipped in a frozen fashion.
- the consumer or restaurant which receives the goods then simply removes the shrink-wrap cover and place the package in a conventional oven to bake the products. Once baking is complete, the products to be served right from the tray. This eliminates the need for any mixing, baking or serving utensils at a consumer or restaurant site.
- a distributor of bakery products can bake them in the package and then ship the entire package containing the bakery products to the consumer.
- FIG. 1 is a perspective view of a fully assembled package made in accordance with the present invention
- FIG. 2 is a perspective view of the base of the package shown in FIG. 1;
- FIG. 3 is a perspective view of the tray of the package shown in FIG. 1;
- FIG. 4 is a perspective view of an alternative tray design for other types of baked goods.
- FIG. 5 is a perspective view of an alternative embodiment incorporating an additional separate bakery tray.
- the preferred embodiment shown includes the following primary components: a base 10 , a tray 20 and a shrink-wrap plastic covering 30 .
- the base includes a bottom 12 , and an upwardly projecting sidewall 14 which surrounds the perimeter of the base.
- the top of the base is open.
- the bottom 12 and sidewall 14 cooperate to form a cavity 15 .
- the shape of the base shown is generally rectangular, it can have any of a number of shapes, including but not limited to, square, round, oval, trapezoidal, or hexagonal.
- the base is preferably made of an untreated corrugated cardboard.
- the bottom 12 of the base 10 has a plurality of air holes 16 to provide air circulation and associated heat transfer during freezing or baking operations.
- FIGS. 3 and 4 best show two different embodiments of the tray 20 .
- the tray 20 includes a top 22 and at least one downwardly projecting support comprising a foot 24 . As shown in FIG. 4, two feet 24 are provided. The ends 25 of the feet 24 engage the bottom 12 of the base 10 to hold the top 22 of the tray 20 a desired height above the bottom 12 of the base 10 .
- the tray 20 is also sized to fit within the cavity 15 of the base 10 as defined by the sidewall 14 of the base 10 .
- the top 22 of tray 20 has two sets of holes. As shown in FIGS. 1, 3 and 4 the smaller set of holes 26 are air holes. Like the air holes 16 in the base, the air holes 26 provide air circulation and heat transfer during freezing or baking operations.
- the larger set of holes 28 are sized and shaped to receive baking cups 32 .
- the cup holes 28 are shaped to receive round cups 32 . This configuration of the package would typically be used for muffins, cupcakes, or the like.
- the cup holes 28 are square and are designed to receive square cups 32 . This configuration of the package would typically be used for brownies or small cakes. While round and square cup holes 28 are shown, other shaped holes and other shaped cups 32 can be used without deviating from the invention.
- the goal is to provide adequate strength and support as well as maximum airflow.
- the number of air holes 26 or their size can be increased. The same is true with respect to the construction of the base 10 and the air holes 16 .
- the tray 20 can be removed from the base 10 and then placed in the oven.
- FIG. 5 Another embodiment of the invention is shown in FIG. 5.
- a separate smaller baking tray 50 is also provided.
- the smaller baking tray 50 has one or more cups 52 . These cups 52 are sized and positioned to (a) receive a baking cup 32 ; and (b) to fit within the cup holes 28 of the tray 20 .
- the baking tray 50 can be conveniently shrink-wrapped with the base 10 , tray 20 , baking cups 32 , and batter placed with the baking cups 32 for freezing, storage, shipment and/or baking.
- a base 10 and tray 20 are assembled.
- Fourth, the base 10 , tray 20 , baking cups 32 and batter are placed in a freezer to freeze the batter. Typically, a nitrogen tunnel freezer would be used.
- Fifth, a shrink-wrap covering 30 is placed around the base to seal the package. A plurality of such packages, typically six, can then be placed in a carton for shipment to a restaurant or the like.
- the baking tray 50 can be used to bake the desired number of items and the rest can be placed back in a freezer.
- one package preferably the top package in the carton
- the rest will not.
- a manufacturer of baked items can use the package to deliver completely finished product to a restaurant or the like.
- the package is assembled, the batter is placed in the baking cups and the tray 20 is placed in an oven for the desired time and at the desired temperature. Once baking is complete, the tray 20 is removed from the oven and, if not already located with the base 10 , placed with the base 10 .
- the shrink-wrap covering 30 is applied and the product is ready to be shipped.
Abstract
Description
- I. Field of the Invention
- This invention relates generally to food packaging, and more particularly to a packaging system in which frozen batter can be stored, shipped and baked into finished, fresh from the oven, bakery goods such as brownies and muffins.
- II. Description of the Prior Art
- Various means have been used in the prior art to ship bakery products from one location to another. Finished bakery products are often transported in boxes, bags or cartons. Such boxes, bags and cartons serve three functions: (1) provide a convenient means for carrying bakery items; (2) prevent contamination of the bakery items; and (3) assist in keeping the bakery items fresh.
- Similarly, unfinished bakery items have been shipped in a number of ways. Cake, brownie or muffin mixes have, for many years, been shipped in boxes or bags. Consumers, restaurant workers or the like blend the mixes shipped in this fashion with other ingredients such as water, milk, or eggs and then bake the product.
- Various bakery products, such as cookies and rolls have been mixed at the factory, placed in a cardboard or plastic tube and then shipped to grocery stores or restaurants. In these situations, the product is generally removed from the package, placed on a cookie sheet, and then baked in the oven.
- Problems exist with all three packaging methods outlined above. When bags, boxes and cartons are used to package fully baked items, care must be taken to avoid crushing of the package and its contents. Also, such items often lack the freshness and warmth that consumers, whether eating in a restaurant or at home, find desirable. Boxed or bagged mixes for cookies, brownies and cakes, when properly used, often provide the freshness and warmth desired. However, they require extra preparation time, the availability of ingredients other than the mixes, and mixing and baking utensils. This increases both preparation time and clean-up time. Even the prior art products that are fully mixed and ready to bake require the use of baking utensils. The product must be removed from the packaging and placed on a cookie sheet or the like before they can be baked.
- The present invention overcomes all of the above-referenced problems with the prior art by providing a unique packaging arrangement in which bakery goods can conveniently be stored, frozen, shipped and even baked. Thus, the present invention not only provides a finished bakery product that is warm and fresh when served, but does so without the need for either any mixing operations or any other utensils at the point of final baking. A further advantage of the present invention is that it provides a safe and effective method of transporting baked goods after they have been baked as well.
- All of this is accomplished by providing a cheap and inexpensive package made up of four components: (1) a corrugated paper base; (2) a corrugated paper tray; (3) a plurality of paper cups; and (4) a shrink-wrap cover that completely surrounds the base, the tray, the cups and their contents. The base has a bottom, an upwardly extending sidewall projecting from the bottom, and an open top. A plurality of holes are cut through the bottom of the base to permit circulation of air throughout the package. The tray is designed to set within the base. It has a top and plurality of downwardly extending feet to hold the top a predetermined distance from the bottom of the base. The top of the tray has two sets of holes. One set is provided to permit proper circulation of air throughout the package. Each hole of the other set is used to receive and hold one of the cups in a spaced fashion from the other cups. The shrink-wrap plastic cover completely surrounds the package to prevent contamination of the contents during storage and shipping of the bakery products.
- As suggested above, the present invention permits bakery products to be stored and shipped in a frozen fashion. The consumer or restaurant which receives the goods then simply removes the shrink-wrap cover and place the package in a conventional oven to bake the products. Once baking is complete, the products to be served right from the tray. This eliminates the need for any mixing, baking or serving utensils at a consumer or restaurant site. Alternatively, a distributor of bakery products can bake them in the package and then ship the entire package containing the bakery products to the consumer.
- The foregoing features objects and advantages of the invention will become more apparent to those skilled in the art from the following detailed description of a preferred embodiment, especially when considered in conjunction with the accompanying drawings in which:
- FIG. 1 is a perspective view of a fully assembled package made in accordance with the present invention;
- FIG. 2 is a perspective view of the base of the package shown in FIG. 1;
- FIG. 3 is a perspective view of the tray of the package shown in FIG. 1;
- FIG. 4 is a perspective view of an alternative tray design for other types of baked goods; and
- FIG. 5 is a perspective view of an alternative embodiment incorporating an additional separate bakery tray.
- As shown best in FIG. 1 of the drawings, the preferred embodiment shown includes the following primary components: a
base 10, atray 20 and a shrink-wrap plastic covering 30. As shown in FIG. 2, the base includes abottom 12, and an upwardly projectingsidewall 14 which surrounds the perimeter of the base. The top of the base is open. Thebottom 12 andsidewall 14 cooperate to form acavity 15. While the shape of the base shown is generally rectangular, it can have any of a number of shapes, including but not limited to, square, round, oval, trapezoidal, or hexagonal. - The base is preferably made of an untreated corrugated cardboard. The
bottom 12 of thebase 10 has a plurality ofair holes 16 to provide air circulation and associated heat transfer during freezing or baking operations. - FIGS. 3 and 4 best show two different embodiments of the
tray 20. Thetray 20 includes a top 22 and at least one downwardly projecting support comprising afoot 24. As shown in FIG. 4, twofeet 24 are provided. Theends 25 of thefeet 24 engage thebottom 12 of thebase 10 to hold thetop 22 of the tray 20 a desired height above thebottom 12 of thebase 10. Thetray 20 is also sized to fit within thecavity 15 of thebase 10 as defined by thesidewall 14 of thebase 10. - The top22 of
tray 20 has two sets of holes. As shown in FIGS. 1, 3 and 4 the smaller set ofholes 26 are air holes. Like theair holes 16 in the base, theair holes 26 provide air circulation and heat transfer during freezing or baking operations. The larger set ofholes 28 are sized and shaped to receivebaking cups 32. In FIGS. 1, 3 and 5, thecup holes 28 are shaped to receiveround cups 32. This configuration of the package would typically be used for muffins, cupcakes, or the like. In FIG. 4, the cup holes 28 are square and are designed to receivesquare cups 32. This configuration of the package would typically be used for brownies or small cakes. While round and square cup holes 28 are shown, other shaped holes and other shapedcups 32 can be used without deviating from the invention. - In constructing the tray, the goal is to provide adequate strength and support as well as maximum airflow. To ensure proper baking, the number of
air holes 26 or their size can be increased. The same is true with respect to the construction of thebase 10 and the air holes 16. To provide even greater air flow during baking, thetray 20 can be removed from thebase 10 and then placed in the oven. - Another embodiment of the invention is shown in FIG. 5. In this embodiment, a separate
smaller baking tray 50 is also provided. There may be times when a family or restaurant does not wish to bake the entire quantity of items in the package. By providing a separate,smaller baking tray 50, a user has the choice of baking some of the items now and continuing to store the rest for baking at a later time. Thesmaller baking tray 50 has one or more cups 52. These cups 52 are sized and positioned to (a) receive abaking cup 32; and (b) to fit within the cup holes 28 of thetray 20. Thus, thebaking tray 50 can be conveniently shrink-wrapped with thebase 10,tray 20, baking cups 32, and batter placed with the baking cups 32 for freezing, storage, shipment and/or baking. - To fully appreciate the advantages of the present invention, one needs to understand how it is typically used. First, a
base 10 andtray 20 are assembled. Second, baking cups 32 are inserted into each of the cup holes 28. Third, batter for the baked goods is mixed and the desired amount of such batter is placed in each of the baking cups 32. Fourth, thebase 10,tray 20, baking cups 32 and batter are placed in a freezer to freeze the batter. Typically, a nitrogen tunnel freezer would be used. Fifth, a shrink-wrap covering 30 is placed around the base to seal the package. A plurality of such packages, typically six, can then be placed in a carton for shipment to a restaurant or the like. - When a restaurant wants to serve bakery items that have been packaged as described above, a kitchen worker simply removes one of the packages for the carton, removes the shrink-wrap covering30 from the package and places the rest of the packages and its contents in the oven. In about one half hour, the restaurant is ready to serve warm, fresh baked goods. As indicated above, it may sometimes be advantageous to remove the tray from the base and only place the
tray 20, cups 32 and frozen batter in the oven. - Restaurants or homemakers may not wish to bake all of the items in the package at the same time. When the package is supplied with the separate,
smaller baking tray 50, thebaking tray 50 can be used to bake the desired number of items and the rest can be placed back in a freezer. As a cost saving measure, when six packages are shipped in a carton, one package (preferably the top package in the carton) will include thesmaller baking tray 50. The rest will not. - Alternatively, a manufacturer of baked items can use the package to deliver completely finished product to a restaurant or the like. When doing so, the package is assembled, the batter is placed in the baking cups and the
tray 20 is placed in an oven for the desired time and at the desired temperature. Once baking is complete, thetray 20 is removed from the oven and, if not already located with thebase 10, placed with thebase 10. The shrink-wrap covering 30 is applied and the product is ready to be shipped. - This invention has been described in considerable detail in order to comply with the patent statutes and to provide those skilled in the art with the information needed to apply the novel principles and to construct and use packaging incorporating the invention. However, it should be understood that the invention can be carried out in other ways and that various modifications can be made without departing form the scope of the invention
Claims (9)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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US09/780,271 US6450341B1 (en) | 2001-02-09 | 2001-02-09 | Shipping and baking package for food items |
Applications Claiming Priority (1)
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US09/780,271 US6450341B1 (en) | 2001-02-09 | 2001-02-09 | Shipping and baking package for food items |
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US20020108880A1 true US20020108880A1 (en) | 2002-08-15 |
US6450341B1 US6450341B1 (en) | 2002-09-17 |
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US09/780,271 Expired - Fee Related US6450341B1 (en) | 2001-02-09 | 2001-02-09 | Shipping and baking package for food items |
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USD844454S1 (en) | 2017-06-30 | 2019-04-02 | Sugarfina Inc. | Packaging |
USD844456S1 (en) | 2017-06-30 | 2019-04-02 | Sugarfina Inc. | Packaging |
USD844455S1 (en) | 2017-06-30 | 2019-04-02 | Sugarfina Inc. | Packaging |
USD823696S1 (en) | 2017-06-30 | 2018-07-24 | Sugarfina, Inc. | Packaging |
USD845788S1 (en) | 2017-06-30 | 2019-04-16 | Sugarfina Inc. | Packaging |
USD927989S1 (en) | 2017-06-30 | 2021-08-17 | Sugarfina Ip Llc | Packaging |
USD848862S1 (en) | 2017-06-30 | 2019-05-21 | Sugarfina Inc. | Packaging |
USD864756S1 (en) | 2017-06-30 | 2019-10-29 | Sugarfina, Inc. | Packaging |
USD927988S1 (en) | 2017-06-30 | 2021-08-17 | Sugarfina Ip Llc | Packaging |
USD864757S1 (en) | 2017-06-30 | 2019-10-29 | Sugarfina, Inc. | Packaging |
USD906840S1 (en) | 2017-06-30 | 2021-01-05 | Sugarfina, Inc. | Packaging |
USD882418S1 (en) | 2017-06-30 | 2020-04-28 | Sugarfina, Inc. | Packaging |
USD823134S1 (en) * | 2017-06-30 | 2018-07-17 | Sugarfina, Inc. | Packaging |
USD887282S1 (en) | 2017-06-30 | 2020-06-16 | Sugarfina, Inc. | Packaging |
USD881719S1 (en) | 2017-09-18 | 2020-04-21 | Sugarfina, Inc. | Packaging |
USD829569S1 (en) | 2017-09-18 | 2018-10-02 | Sugarfina, Inc. | Packaging |
US10053274B1 (en) | 2017-09-18 | 2018-08-21 | Sugarfina, Inc. | Packaging and display apparatus |
USD848201S1 (en) * | 2017-09-19 | 2019-05-14 | Gotham Steel LLC | Cupcake and muffin pan |
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Legal Events
Date | Code | Title | Description |
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AS | Assignment |
Owner name: OVEN READY FOODS L.L.C., MINNESOTA Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:KRUPA, CALVIN S.;BOEDIGHEIMER, PATRICK;REEL/FRAME:011587/0066 Effective date: 20010129 |
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AS | Assignment |
Owner name: BLUE SKY FOODS, LLC, MINNESOTA Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:OVEN READY FOODS, LLC;REEL/FRAME:013599/0358 Effective date: 20021218 |
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Owner name: BLUE SKY FOODS, LLC, MINNESOTA Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:OVEN READY FOODS, LLC;REEL/FRAME:013653/0200 Effective date: 20021223 |
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