US20060263493A1 - Tray assembly and methods - Google Patents
Tray assembly and methods Download PDFInfo
- Publication number
- US20060263493A1 US20060263493A1 US11/135,784 US13578405A US2006263493A1 US 20060263493 A1 US20060263493 A1 US 20060263493A1 US 13578405 A US13578405 A US 13578405A US 2006263493 A1 US2006263493 A1 US 2006263493A1
- Authority
- US
- United States
- Prior art keywords
- tray
- aromatic material
- cooking surface
- food product
- placing
- 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.)
- Abandoned
Links
Images
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
- B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
- B65D77/003—Articles enclosed in rigid or semi-rigid containers, the whole being wrapped
-
- 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
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
- B65D81/3484—Packages having self-contained heating means, e.g. heating generated by the reaction of two chemicals
Definitions
- This disclosure concerns a package, such as a tray useable to impart aromatic material through a cooking surface on application of heat.
- a package such as a tray useable to impart aromatic material through a cooking surface on application of heat.
- One example embodiment in this disclosure is a single-use pre-filled smoker tray.
- Smoking food using wood chips imparts a particularly appealing taste to meat and other food that is desired by many people.
- Barbeque grills present an opportunity for smoking food because they are generally used in an outdoor environment where the smoke is not an issue. Vented indoor grills and broilers can also be used to impart a smoked flavor to the food.
- aromatic material can be spices, herbs, natural flavorings, artificial flavorings, or mixtures of any of these.
- the single-use pre-filled tray assembly includes a first tray having a base with a heating surface; a volume of an aromatic material positioned on the base of the first tray; and a second tray non-removably secured to the first tray over the base and the volume of aromatic material.
- the second tray has a cooking surface, and the cooking surface defines an aperture arrangement to permit the flow of gases from the aromatic material through the cooking surface upon application of heat to the heating surface of the first tray.
- the second tray includes a wall surrounding the cooking surface, and the second tray is nested within the first tray.
- the second tray wall is non-removably connected to a surrounding wall of the first tray.
- the second tray wall is crimped to the surrounding wall of the first tray.
- the aromatic material comprises wood chips. In other embodiments, the aromatic material comprises spices or herbs or mixtures thereof. In other embodiments, the aromatic material comprises natural or artificial flavorings or mixtures thereof.
- the tray assembly is disposable, with the first tray and second tray each comprising foil trays.
- this disclosure describes a packaged food product comprising a first tray; a volume of an aromatic material positioned in the first tray; a second tray non-removably secured to the first tray over the volume of aromatic material; the second tray having a cooking surface, with the cooking surface defining an aperture arrangement to permit the flow of gases from the aromatic material through the cooking surface upon application of heat to the first tray; a food product oriented on the cooking surface of the second tray; and a removable packaging cover trapping the food product on the second tray.
- the food product includes any one of vegetables, proteins, and combinations thereof.
- a method of making a tray assembly includes placing an aromatic material in a first tray; orienting a second tray over the aromatic material in the first tray, the second tray having a cooking surface defining an aperture arrangement therein; and securing the second tray to the first tray to ensure the first tray and second tray are non-separable.
- the step of securing includes crimping together a side wall of the first tray and a side wall of the second tray.
- a method of packaging a food product includes placing an aromatic material in a first tray; orienting a second tray over the aromatic material in the first tray, the second tray having a cooking surface defining an aperture arrangement therein; securing the second tray and first tray together; orienting a food product on the cooking surface of the second tray; and orienting a removable and disposable cover over the food product to trap the food product against the cooking surface.
- a method of flavoring a food product includes placing a food product onto a cooking surface of a single-use tray assembly.
- the cooking surface defines an aperture arrangement therethrough.
- the tray assembly includes a base arrangement under the cooking surface and an aromatic material being within the base arrangement.
- the method includes heating the tray assembly to heat the aromatic material and cause the aromatic material to give off fumes; allowing the fumes to flow through the aperture arrangement in the cooking surface to the food product on the cooking surface; removing the food product from the cooking surface; and discarding the single-use tray assembly.
- FIG. 1 is a perspective view of one embodiment of a tray assembly made in accordance with principles of this disclosure being used on a grill;
- FIG. 2 is a schematic, cross-sectional view of the tray assembly depicted in FIG. 1 ;
- FIG. 3 is a cross-sectional view of a packaged food product utilizing the tray assembly of FIGS. 1 and 2 .
- FIG. 1 illustrates a tray assembly 10 being used to cook food 12 on a grill 14 .
- the tray assembly 10 is illustrated in FIG. 1 being used on grill 14 , and it should be understood that the tray assembly 10 can be used for a variety of cooking methods including on a stove top, in a broiler, baked in an oven, or on an indoor grill.
- FIG. 2 illustrates a schematic cross-sectional view of one embodiment of the tray assembly 10 .
- the tray assembly 10 is a “single-use” tray assembly.
- single-use it is meant that after normal cooking and preparation of food using the tray assembly 10 , the tray assembly 10 is disposed of.
- the tray assembly 10 can be used as a serving tray or plate to immediately consume the food prepared upon it, but by “single-use” it is meant that the tray assembly 10 would not be cleaned, stored, and brought out for later use to cook and prepare food after already having done so once.
- the tray assembly 10 will be made from inexpensive and easily disposable materials. These materials can include aluminum, plastic, or blends or composites thereof.
- the tray assembly 10 can be made from aluminum pans, or foil pans, such as pie tins or turkey pans.
- the tray assembly 10 includes a first tray.
- a first tray 16 is provided and includes a base 18 .
- the base 18 has first and second opposite surfaces 19 , 20 .
- the first surface 19 functions as a heating surface 22 . That is, normally the heating surface 22 is oriented to be either in direct contact with or above or adjacent to a heat source.
- the second surface 20 is on an opposite side as the heating surface 22 .
- the second surface 20 is oriented to hold a volume of an aromatic material 24 positioned on the base 18 of the first tray 16 .
- the tray assembly 10 is pre-filled.
- pre-filled it is meant that the tray assembly 10 already has the aromatic material 24 positioned on the first tray 16 on the base 18 to use the tray assembly 10 for the preparation of food. There is no extra step of orienting the aromatic material 24 in the first tray 16 required, in preferred embodiments.
- the aromatic material 24 can be many types of material used for the preparation of food 12 .
- the aromatic material 24 can be wood, wood chips, water, or other material that is heated, smoked, incinerated, or burned to provide a flavoring or product change.
- Example aromatic materials 24 useable include spices or herbs or mixtures thereof.
- Other aromatic materials comprise natural or artificial flavorings or mixtures thereof.
- the material 24 can include solids, liquids, and mixtures thereof.
- the first tray 16 further includes a surrounding wall 26 .
- the surrounding wall 26 extends from the base 18 and helps to hold or contain the aromatic material 24 within the base 18 .
- the surrounding wall 26 can be orthogonal relative to the base 18 or can be angled therefrom.
- the first tray 16 is illustrated as being round. In other embodiments, the first tray 16 can be other shapes including non-round, oval, rectangular, polygonal, or irregular.
- the tray assembly 10 includes a second tray non-removably secured to the first tray.
- the tray assembly 10 includes second tray 28 non-removably secured to the first tray 16 over the base 18 and over the volume of aromatic material 24 .
- the second tray 28 is non-removably secured to the first tray 16 .
- the first tray 16 and second tray 28 are separable, preferred arrangements including the “non-removable” security of the second tray 28 and first tray 16 .
- non-removably secured and variants thereof, it is meant that the first tray 16 and second tray 28 cannot be separated from each other without bending, breaking, or damaging at least one of the first tray 16 and second tray 28 .
- the second tray 28 includes a second tray base 30 having first and second opposite surfaces 32 , 33 .
- the first surface 32 of the second tray base 30 faces the second surface 20 of the first tray base 18 .
- the second surface 33 of the second tray base 30 defines a cooking surface 36 .
- the cooking surface 36 is for supporting and being in contact with the food 12 .
- the cooking surface 36 is illustrated as flat, but can include ribs, ripples, or other features to help cook the food 30 to create a certain effect.
- the cooking surface 36 defines an aperture arrangement to permit the flow of gases from the aromatic material through the cooking surface 36 .
- the cooking surface 36 defines aperture arrangement 36 in the form of spaced holes 40 that permit the flow of gases from the aromatic material 24 through cooking surface 36 upon the application of heat, such as the application of heat to the heating surface 22 of the first tray 16 .
- the holes 40 can be any type of aperture such as slots, narrow slits, round holes, irregular shaped holes, punctures, etc.
- the second tray 28 in the embodiment shown, includes a wall 42 circumscribing or surrounding the cooking surface 36 .
- the wall 42 is angled relative to the cooking surface 36 .
- the wall 42 can be orthogonal, or, as in the embodiment shown, can be angled obliquely depicted in FIG. 2 as obtusely, relative to the cooking surface 36 .
- obliquely it is meant that the second tray wall 42 is non-orthogonally angled relative to the cooking surface 36 , in the embodiment shown.
- the tray assembly 10 depicted in FIG. 2 shows the second tray 28 as nested within the first tray 16 .
- nested it is meant that the wall 42 of the second tray 28 is circumscribed or surrounded by the surrounding wall 26 of the first tray 16 . In the embodiment shown, the wall 42 is against the wall 26 .
- the second tray 28 is non-removably connected to the first tray 16 .
- the second tray wall 42 is non-removably connected to the surrounding wall 26 of the first tray 16 .
- This connection can be through a variety of means. Such means including seaming, tacking, metal fusion bonding, stapling, crimping, etc.
- the first tray 16 is connected to the second tray 28 by a crimp connection 44 between the second tray wall 42 and the surrounding wall 26 of the first tray 16 .
- FIG. 3 illustrates one embodiment of a packaged food product 50 made in accordance with principles of this disclosure.
- the packaged food product 50 will include the tray assembly 10 as described above.
- the packaged food product 50 includes the tray assembly 10 with the prepackaged food product 52 oriented on the cooking surface 36 of the second tray 28 .
- the prepackaged food product 52 can include, for example, frozen vegetables, meat, or other proteins, pastas or other types of noodles, and a mixture or blend of any of these.
- the prepackaged food 52 can be itself contained within packaging, such as a plastic bag, when stored on the cooking surface 36 .
- the packaged food product 50 will include some sort of outer protective, removable and disposable cover, such as wrapper 54 .
- Wrapper 54 is shown enclosing the entire tray assembly 10 with the prepackaged food 52 held within the tray assembly 10 .
- the outer wrapper 54 may only extend across the top of the second tray 28 such that the surrounding wall 26 of the first tray 16 is exposed.
- the packaged food product 50 would include the aromatic material 24 already oriented within the volume 56 between the first surface 32 of the second tray base 30 and the second surface 20 of the base 18 of the first tray 16 .
- the consumer would remove the wrapper 54 to expose the prepackaged food 52 . If the prepackaged food 52 is also in a wrapper, that wrapper would be removed, and the prepackaged food 52 would be oriented on the cooking surface 36 .
- the tray assembly 10 with the prepackaged food 52 would then be heated, such as placing it on a grill, in an oven, or on a stove top.
- the prepackaged food 52 can either be consumed directly from the tray assembly 10 (i.e., the tray assembly 10 is used as a serving tray), or it can be removed from the tray assembly 10 for serving. The entire tray assembly 10 is then discarded after its single use.
- a method of making a tray assembly includes placing an aromatic material in a first tray.
- the aromatic material can be material as described herein including wood, wood chips, water, spices, herbs, natural or artificial flavorings, and any other material that is heated, smoked, incinerated, or burned to provide a flavoring or product change.
- the first tray can be the type of tray described above, as embodied as tray 16 .
- the second tray has a cooking surface defining an aperture arrangement.
- One useable second tray would be the second tray 28 as described herein.
- the method includes a step of securing the second tray to the first tray to ensure that the first tray and second tray are non-separable.
- the step of securing can include, for example, crimping.
- a side wall of the first tray and a side wall of a second tray can be squeezed or crimped together in a way to prevent separation of the two trays.
- a method of packaging a food product includes a method of making a tray assembly, as described above.
- a food product is oriented on the cooking surface 36 of the second tray 28 .
- the food product can be either oriented directly upon the cooking surface, or some sort of packaging or outer wrapper can be placed around the food product and then oriented on the cooking surface 36 of the second tray 28 .
- the disposable cover would be oriented to trap the food product against the cooking surface 36 .
- the outer wrapper 54 is enclosed around the entire tray assembly 10 and packaged food product 50 . In other implementations, only a covering would be provided along the top of the tray assembly 10 to trap the packaged food product 50 against the cooking surface 36 .
- a method of flavoring a food product includes placing food, such as food 12 , onto the cooking surface 36 of a single-use tray assembly, such as tray assembly 10 .
- the cooking surface defines aperture arrangement 38 therethrough.
- the tray assembly 10 includes base arrangement 18 under the cooking surface 36 and aromatic material 24 within the base arrangement 18 .
- the tray assembly 10 is heated to heat the aromatic material 24 and cause the aromatic material 24 to give off gas, fumes, steam, a mist, or a combination of these.
- the gas, fumes, steam, mist, or combinations thereof are allowed to flow through the aperture arrangement 38 in the cooking surface 36 to the food product 12 on the cooking surface 36 .
- the food product 12 can then be removed from the cooking surface 36 , and the single-use tray assembly 10 is discarded.
Abstract
A single-use tray is useable to impart aromatic material to food upon the application of heat. The tray assembly is pre-filled with aromatic material, such as wood chips, spices, herbs, or natural or artificial flavorings. The tray assembly includes a first tray with a base and a second tray non-removably secured to the first tray over the base and over the volume of aromatic material. The second tray has a cooking surface defining an aperture arrangement to permit the flow of gases from the aromatic material through the cooking surface upon application of heat. A packaged food product includes the tray assembly with prepackaged food and an outer protective covering or wrapper. Methods of making a tray, packaging food, and using are provided.
Description
- This disclosure concerns a package, such as a tray useable to impart aromatic material through a cooking surface on application of heat. One example embodiment in this disclosure is a single-use pre-filled smoker tray.
- Smoking food using wood chips imparts a particularly appealing taste to meat and other food that is desired by many people. Barbeque grills present an opportunity for smoking food because they are generally used in an outdoor environment where the smoke is not an issue. Vented indoor grills and broilers can also be used to impart a smoked flavor to the food.
- In addition to a smoke flavor, other aromatic materials can sometimes be infused into food through the application of heat. Such aromatic material can be spices, herbs, natural flavorings, artificial flavorings, or mixtures of any of these.
- Smokers for cooking and smoking food are known. With many of these products, they are inconvenient to set up and can be messy and a hassle to clean. Improvements are desirable.
- This disclosure is directed to a single-use tray useable to impart aromatic material to food upon the application of heat. To achieve the advantages and in accordance with the purposes as embodied and broadly described herein, a single-use pre-filled tray assembly is provided. The single-use pre-filled tray assembly includes a first tray having a base with a heating surface; a volume of an aromatic material positioned on the base of the first tray; and a second tray non-removably secured to the first tray over the base and the volume of aromatic material. The second tray has a cooking surface, and the cooking surface defines an aperture arrangement to permit the flow of gases from the aromatic material through the cooking surface upon application of heat to the heating surface of the first tray.
- Preferably, the second tray includes a wall surrounding the cooking surface, and the second tray is nested within the first tray.
- Preferably, the second tray wall is non-removably connected to a surrounding wall of the first tray. In some arrangements, the second tray wall is crimped to the surrounding wall of the first tray.
- In some embodiments, the aromatic material comprises wood chips. In other embodiments, the aromatic material comprises spices or herbs or mixtures thereof. In other embodiments, the aromatic material comprises natural or artificial flavorings or mixtures thereof.
- In one arrangement, the tray assembly is disposable, with the first tray and second tray each comprising foil trays.
- In another aspect, this disclosure describes a packaged food product comprising a first tray; a volume of an aromatic material positioned in the first tray; a second tray non-removably secured to the first tray over the volume of aromatic material; the second tray having a cooking surface, with the cooking surface defining an aperture arrangement to permit the flow of gases from the aromatic material through the cooking surface upon application of heat to the first tray; a food product oriented on the cooking surface of the second tray; and a removable packaging cover trapping the food product on the second tray.
- In one arrangement, the food product includes any one of vegetables, proteins, and combinations thereof.
- In another aspect, a method of making a tray assembly is provided. The method includes placing an aromatic material in a first tray; orienting a second tray over the aromatic material in the first tray, the second tray having a cooking surface defining an aperture arrangement therein; and securing the second tray to the first tray to ensure the first tray and second tray are non-separable.
- In one arrangement, the step of securing includes crimping together a side wall of the first tray and a side wall of the second tray.
- In another aspect, a method of packaging a food product is provided. The method includes placing an aromatic material in a first tray; orienting a second tray over the aromatic material in the first tray, the second tray having a cooking surface defining an aperture arrangement therein; securing the second tray and first tray together; orienting a food product on the cooking surface of the second tray; and orienting a removable and disposable cover over the food product to trap the food product against the cooking surface.
- In another aspect, a method of flavoring a food product is provided. The method includes placing a food product onto a cooking surface of a single-use tray assembly. The cooking surface defines an aperture arrangement therethrough. The tray assembly includes a base arrangement under the cooking surface and an aromatic material being within the base arrangement. The method includes heating the tray assembly to heat the aromatic material and cause the aromatic material to give off fumes; allowing the fumes to flow through the aperture arrangement in the cooking surface to the food product on the cooking surface; removing the food product from the cooking surface; and discarding the single-use tray assembly.
- It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as claimed.
-
FIG. 1 is a perspective view of one embodiment of a tray assembly made in accordance with principles of this disclosure being used on a grill; -
FIG. 2 is a schematic, cross-sectional view of the tray assembly depicted inFIG. 1 ; and -
FIG. 3 is a cross-sectional view of a packaged food product utilizing the tray assembly ofFIGS. 1 and 2 . -
FIG. 1 illustrates atray assembly 10 being used to cookfood 12 on a grill 14. Thetray assembly 10 is illustrated inFIG. 1 being used on grill 14, and it should be understood that thetray assembly 10 can be used for a variety of cooking methods including on a stove top, in a broiler, baked in an oven, or on an indoor grill. -
FIG. 2 illustrates a schematic cross-sectional view of one embodiment of thetray assembly 10. Preferably, thetray assembly 10 is a “single-use” tray assembly. By the term “single-use”, it is meant that after normal cooking and preparation of food using thetray assembly 10, thetray assembly 10 is disposed of. Thetray assembly 10 can be used as a serving tray or plate to immediately consume the food prepared upon it, but by “single-use” it is meant that thetray assembly 10 would not be cleaned, stored, and brought out for later use to cook and prepare food after already having done so once. To be a single-use tray assembly 10, in general, thetray assembly 10 will be made from inexpensive and easily disposable materials. These materials can include aluminum, plastic, or blends or composites thereof. For example, thetray assembly 10 can be made from aluminum pans, or foil pans, such as pie tins or turkey pans. - In general, the
tray assembly 10 includes a first tray. As embodied herein, afirst tray 16 is provided and includes a base 18. The base 18 has first and secondopposite surfaces first surface 19 functions as aheating surface 22. That is, normally theheating surface 22 is oriented to be either in direct contact with or above or adjacent to a heat source. Thesecond surface 20 is on an opposite side as theheating surface 22. Thesecond surface 20 is oriented to hold a volume of anaromatic material 24 positioned on the base 18 of thefirst tray 16. - Preferably, the
tray assembly 10 is pre-filled. By the term “pre-filled”, it is meant that thetray assembly 10 already has thearomatic material 24 positioned on thefirst tray 16 on the base 18 to use thetray assembly 10 for the preparation of food. There is no extra step of orienting thearomatic material 24 in thefirst tray 16 required, in preferred embodiments. - The
aromatic material 24 can be many types of material used for the preparation offood 12. Thearomatic material 24 can be wood, wood chips, water, or other material that is heated, smoked, incinerated, or burned to provide a flavoring or product change. Examplearomatic materials 24 useable include spices or herbs or mixtures thereof. Other aromatic materials comprise natural or artificial flavorings or mixtures thereof. The material 24 can include solids, liquids, and mixtures thereof. - In the embodiment shown, the
first tray 16 further includes a surroundingwall 26. The surroundingwall 26 extends from the base 18 and helps to hold or contain thearomatic material 24 within the base 18. The surroundingwall 26 can be orthogonal relative to the base 18 or can be angled therefrom. - In the embodiment shown in
FIG. 1 , thefirst tray 16 is illustrated as being round. In other embodiments, thefirst tray 16 can be other shapes including non-round, oval, rectangular, polygonal, or irregular. - In general, the
tray assembly 10 includes a second tray non-removably secured to the first tray. As embodied herein, thetray assembly 10 includessecond tray 28 non-removably secured to thefirst tray 16 over the base 18 and over the volume ofaromatic material 24. In preferred embodiments, thesecond tray 28 is non-removably secured to thefirst tray 16. While it is contemplated that in certain alternative embodiments, thefirst tray 16 andsecond tray 28 are separable, preferred arrangements including the “non-removable” security of thesecond tray 28 andfirst tray 16. By the term “non-removably secured” and variants thereof, it is meant that thefirst tray 16 andsecond tray 28 cannot be separated from each other without bending, breaking, or damaging at least one of thefirst tray 16 andsecond tray 28. - In the embodiment illustrated in
FIG. 2 , thesecond tray 28 includes a second tray base 30 having first and secondopposite surfaces first surface 32 of the second tray base 30 faces thesecond surface 20 of the first tray base 18. Thesecond surface 33 of the second tray base 30 defines acooking surface 36. Thecooking surface 36 is for supporting and being in contact with thefood 12. Thecooking surface 36 is illustrated as flat, but can include ribs, ripples, or other features to help cook the food 30 to create a certain effect. - In general, the
cooking surface 36 defines an aperture arrangement to permit the flow of gases from the aromatic material through thecooking surface 36. As embodied herein, thecooking surface 36 definesaperture arrangement 36 in the form of spacedholes 40 that permit the flow of gases from thearomatic material 24 throughcooking surface 36 upon the application of heat, such as the application of heat to theheating surface 22 of thefirst tray 16. Theholes 40 can be any type of aperture such as slots, narrow slits, round holes, irregular shaped holes, punctures, etc. - Still in reference to
FIG. 2 , thesecond tray 28, in the embodiment shown, includes awall 42 circumscribing or surrounding thecooking surface 36. In the embodiment shown, thewall 42 is angled relative to thecooking surface 36. Thewall 42 can be orthogonal, or, as in the embodiment shown, can be angled obliquely depicted inFIG. 2 as obtusely, relative to thecooking surface 36. By the term “obliquely”, it is meant that thesecond tray wall 42 is non-orthogonally angled relative to thecooking surface 36, in the embodiment shown. - The
tray assembly 10 depicted inFIG. 2 shows thesecond tray 28 as nested within thefirst tray 16. By term “nested”, it is meant that thewall 42 of thesecond tray 28 is circumscribed or surrounded by the surroundingwall 26 of thefirst tray 16. In the embodiment shown, thewall 42 is against thewall 26. - As mentioned above, in preferred embodiments, the
second tray 28 is non-removably connected to thefirst tray 16. As embodied herein, thesecond tray wall 42 is non-removably connected to the surroundingwall 26 of thefirst tray 16. This connection can be through a variety of means. Such means including seaming, tacking, metal fusion bonding, stapling, crimping, etc. In the particular embodiment illustrated, thefirst tray 16 is connected to thesecond tray 28 by acrimp connection 44 between thesecond tray wall 42 and the surroundingwall 26 of thefirst tray 16. -
FIG. 3 illustrates one embodiment of a packagedfood product 50 made in accordance with principles of this disclosure. In general, the packagedfood product 50 will include thetray assembly 10 as described above. The packagedfood product 50 includes thetray assembly 10 with theprepackaged food product 52 oriented on thecooking surface 36 of thesecond tray 28. Theprepackaged food product 52 can include, for example, frozen vegetables, meat, or other proteins, pastas or other types of noodles, and a mixture or blend of any of these. Theprepackaged food 52 can be itself contained within packaging, such as a plastic bag, when stored on thecooking surface 36. The packagedfood product 50 will include some sort of outer protective, removable and disposable cover, such as wrapper 54. Wrapper 54 is shown enclosing theentire tray assembly 10 with theprepackaged food 52 held within thetray assembly 10. In other embodiments, the outer wrapper 54 may only extend across the top of thesecond tray 28 such that the surroundingwall 26 of thefirst tray 16 is exposed. The packagedfood product 50 would include thearomatic material 24 already oriented within thevolume 56 between thefirst surface 32 of the second tray base 30 and thesecond surface 20 of the base 18 of thefirst tray 16. - To use the packaged
food product 50, the consumer would remove the wrapper 54 to expose theprepackaged food 52. If theprepackaged food 52 is also in a wrapper, that wrapper would be removed, and theprepackaged food 52 would be oriented on thecooking surface 36. Thetray assembly 10 with theprepackaged food 52 would then be heated, such as placing it on a grill, in an oven, or on a stove top. When theprepackaged food 52 has been cooked to the desired level, theprepackaged food 52 can either be consumed directly from the tray assembly 10 (i.e., thetray assembly 10 is used as a serving tray), or it can be removed from thetray assembly 10 for serving. Theentire tray assembly 10 is then discarded after its single use. - In accordance with principles of this disclosure, a method of making a tray assembly is provided. As embodied herein, the method includes placing an aromatic material in a first tray. The aromatic material can be material as described herein including wood, wood chips, water, spices, herbs, natural or artificial flavorings, and any other material that is heated, smoked, incinerated, or burned to provide a flavoring or product change. The first tray can be the type of tray described above, as embodied as
tray 16. - Next, there is a step of orienting a second tray over the aromatic material in the first tray. The second tray has a cooking surface defining an aperture arrangement. One useable second tray would be the
second tray 28 as described herein. - After the step of placing an aromatic material in the first tray and then orienting a second tray over the aromatic material in the first tray, the method includes a step of securing the second tray to the first tray to ensure that the first tray and second tray are non-separable. The step of securing can include, for example, crimping. In particular, a side wall of the first tray and a side wall of a second tray can be squeezed or crimped together in a way to prevent separation of the two trays.
- In accordance with principles of this disclosure, a method of packaging a food product is provided. The method includes a method of making a tray assembly, as described above. In addition, a food product is oriented on the
cooking surface 36 of thesecond tray 28. The food product can be either oriented directly upon the cooking surface, or some sort of packaging or outer wrapper can be placed around the food product and then oriented on thecooking surface 36 of thesecond tray 28. Next, there is a step of orienting a removable and disposable cover over the food product to trap the food product in the volume defined by thesecond tray 28. For example, the disposable cover would be oriented to trap the food product against thecooking surface 36. In the example shown inFIG. 3 , the outer wrapper 54 is enclosed around theentire tray assembly 10 and packagedfood product 50. In other implementations, only a covering would be provided along the top of thetray assembly 10 to trap the packagedfood product 50 against thecooking surface 36. - In accordance with principles of this disclosure, a method of flavoring a food product is provided. The method includes placing food, such as
food 12, onto thecooking surface 36 of a single-use tray assembly, such astray assembly 10. The cooking surface defines aperture arrangement 38 therethrough. Thetray assembly 10 includes base arrangement 18 under thecooking surface 36 andaromatic material 24 within the base arrangement 18. Next, thetray assembly 10 is heated to heat thearomatic material 24 and cause thearomatic material 24 to give off gas, fumes, steam, a mist, or a combination of these. Next, the gas, fumes, steam, mist, or combinations thereof are allowed to flow through the aperture arrangement 38 in thecooking surface 36 to thefood product 12 on thecooking surface 36. Thefood product 12 can then be removed from thecooking surface 36, and the single-use tray assembly 10 is discarded. - The above description represents examples. Many embodiments can be made.
Claims (28)
1. A single-use pre-filled tray assembly comprising:
(a) a first tray having a base with a heating surface and a surrounding wall;
(b) a volume of an aromatic material positioned on the base of the first tray; and
(c) a second tray non-removably secured to the first tray over the base and the volume of aromatic material;
(i) the second tray having a cooking surface; and
(ii) the cooking surface defining an aperture arrangement to permit the flow of gases from the aromatic material through the cooking surface upon application of heat to the heating surface of the first tray.
2. A tray assembly according to claim 1 wherein the second tray includes a wall surrounding the cooking surface; the second tray being nested within the first tray.
3. A tray assembly according to claim 2 wherein the second tray wall is non-removably connected to the surrounding wall of the first tray.
4. A tray assembly according to claim 3 wherein the second tray wall is crimped to the surrounding wall of the first tray.
5. A tray assembly according to claim 2 wherein the second tray wall is non-orthogonally angled relative to the cooking surface.
6. A tray assembly according to claim 1 wherein the aromatic material comprises wood chips.
7. A tray assembly according to claim 1 wherein the aromatic material comprises spices or herbs or mixtures thereof.
8. A tray assembly according to claim 1 wherein the aromatic material comprises natural or artificial flavorings or mixtures thereof.
9. A tray assembly according to claim 1 wherein the aperture arrangement in the second tray includes a plurality of spaced holes in the cooking surface.
10. A tray assembly according to claim 1 wherein the tray assembly is disposable, with the first tray and second tray each comprising foil trays.
11. A tray assembly according to claim 1 further comprising:
(a) a food product oriented on the cooking surface of the second tray; and
(b) a removable packaging cover trapping the food product on the second tray.
12. A tray assembly according to claim 1 wherein the first tray is non-porous.
13. A packaged food product comprising:
(a) a first tray;
(b) a volume of an aromatic material positioned in the first tray;
(c) a second tray non-removably secured to the first tray over the volume of aromatic material;
(i) the second tray having a cooking surface;
(ii) the cooking surface defining an aperture arrangement to permit the flow of gases from the aromatic material through the cooking surface upon application of heat to the first tray;
(d) a food product oriented on the cooking surface of the second tray; and
(e) a removable packaging cover trapping the food product on the second tray.
14. A packaged food product according to claim 13 wherein:
(a) the first tray includes a base and a surrounding wall;
(b) the second tray includes a wall extending from the cooking surface; and
(c) the second tray is nested within the first tray.
15. A packaged food product according to claim 13 wherein the aromatic material comprises wood chips.
16. A packaged food product according to claim 13 wherein the aromatic material comprises spices or herbs or mixtures thereof.
17. A packaged food product according to claim 13 wherein the aromatic material comprises natural or artificial flavorings or mixtures thereof.
18. A packaged food product according to claim 13 wherein the food product includes any one of vegetables, proteins, and combinations thereof.
19. A method of making a tray assembly; the method comprising:
(a) placing an aromatic material in a first tray;
(b) orienting a second tray over the aromatic material in the first tray; the second tray having a cooking surface defining an aperture arrangement therein; and
(c) securing the second tray to the first tray to ensure the first tray and second tray are non-separable.
20. A method according to claim 19 wherein the step of securing includes crimping together a sidewall of the first tray and a sidewall of the second tray.
21. A method according to claim 19 wherein the step of placing an aromatic material includes placing wood chips in the first tray.
22. A method according to claim 19 wherein the step of placing an aromatic material includes placing spices or herbs or mixtures thereof in the first tray.
23. A method according to claim 19 wherein the step of placing an aromatic material includes placing artificial or natural flavorings or mixtures thereof in the first tray.
24. A method of packaging a food product; the method comprising:
(a) placing an aromatic material in a first tray;
(b) orienting a second tray over the aromatic material in the first tray; the second tray having a cooking surface defining an aperture arrangement therein;
(c) securing the second tray and first tray together;
(d) orienting a food product on the cooking surface of the second tray; and
(e) orienting a removable and disposable cover over the food product to trap the food product against the cooking surface.
25. A method according to claim 24 wherein the step of placing an aromatic material in the first tray includes placing wood chips in the first tray.
26. A method according to claim 24 wherein the step of placing an aromatic material in the first tray includes placing spices or herbs or mixtures thereof in the first tray.
27. A method according to claim 24 wherein the step of placing an aromatic material in the first tray includes placing artificial or natural flavorings or mixtures thereof in the first tray.
28. A method of flavoring a food product; the method including:
(a) placing a food product onto a cooking surface of a single-use tray assembly; the cooking surface defining an aperture arrangement therethrough; the tray assembly including a base arrangement under the cooking surface and an aromatic material being within the base arrangement;
(b) heating the tray assembly to heat the aromatic material and cause the aromatic material to give off fumes;
(c) allowing the fumes to flow through the aperture arrangement in the cooking surface to the food product on the cooking surface;
(d) removing the food product from the cooking surface; and
(e) discarding the single-use tray assembly.
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/135,784 US20060263493A1 (en) | 2005-05-23 | 2005-05-23 | Tray assembly and methods |
US11/383,994 US20060260475A1 (en) | 2005-05-23 | 2006-05-18 | Tray assembly and methods |
EP06010519A EP1733621A2 (en) | 2005-05-23 | 2006-05-22 | Tray assembly and methods |
US11/424,051 US20060260598A1 (en) | 2005-05-23 | 2006-06-14 | Tray assembly and methods |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/135,784 US20060263493A1 (en) | 2005-05-23 | 2005-05-23 | Tray assembly and methods |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US11/383,994 Continuation-In-Part US20060260475A1 (en) | 2005-05-23 | 2006-05-18 | Tray assembly and methods |
Publications (1)
Publication Number | Publication Date |
---|---|
US20060263493A1 true US20060263493A1 (en) | 2006-11-23 |
Family
ID=37448602
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US11/135,784 Abandoned US20060263493A1 (en) | 2005-05-23 | 2005-05-23 | Tray assembly and methods |
Country Status (1)
Country | Link |
---|---|
US (1) | US20060263493A1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8496112B2 (en) | 2011-08-12 | 2013-07-30 | Handi-Foil Corporation | Pan having secured thereto roasting materials |
US8881905B2 (en) | 2011-08-12 | 2014-11-11 | Handi-Foil Corporation | Pan having secured thereto roasting materials |
CN109625547A (en) * | 2018-11-27 | 2019-04-16 | 盐城工学院 | A kind of packed and transported case and packing method for shortening cray |
Citations (26)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1003112A (en) * | 1910-11-01 | 1911-09-12 | Mahalia E Johnson | Steam-cooker. |
US2850392A (en) * | 1955-03-07 | 1958-09-02 | George G Gunsberg | Frozen food package |
US2850391A (en) * | 1955-06-27 | 1958-09-02 | George G Gunsberg | Packaged frozen food article |
US2932293A (en) * | 1959-01-07 | 1960-04-12 | Central Mine Equipment Company | Food steamer |
US2980102A (en) * | 1954-08-04 | 1961-04-18 | Hunt Heater Corp | Food flavoring cartridge |
US3069043A (en) * | 1959-09-23 | 1962-12-18 | Aluminum Co Of America | Food package |
US3101707A (en) * | 1960-02-18 | 1963-08-27 | Edward C Ryan | Food heating devices |
US3135614A (en) * | 1961-09-22 | 1964-06-02 | Charles G Parisi | Food package |
US3385282A (en) * | 1967-05-03 | 1968-05-28 | Niphos Corp | Unitary grill package |
US3548736A (en) * | 1968-09-13 | 1970-12-22 | George E Wahl Jr | Package for buns to be used in heating and freshening the same |
US3659584A (en) * | 1970-02-11 | 1972-05-02 | Continental Can Co | Stove top heating containers |
US4183291A (en) * | 1977-03-11 | 1980-01-15 | Portman Homer F | Hickory wood cooking plank |
US4471748A (en) * | 1983-02-04 | 1984-09-18 | Venable Kurt V | Cooking apparatus |
US4529089A (en) * | 1984-11-30 | 1985-07-16 | Anthony Gasbarra | Food container |
US4697506A (en) * | 1986-08-13 | 1987-10-06 | The Ducane Company | Tray for generating food flavoring smoke |
US4724756A (en) * | 1985-08-05 | 1988-02-16 | Insele Oy | Collapsible smoking box |
US4762056A (en) * | 1986-10-07 | 1988-08-09 | Janos Virag | Combined package and cooking container |
US4779525A (en) * | 1987-01-23 | 1988-10-25 | Gaines Tom H | Smoke generating device |
US5768983A (en) * | 1996-10-08 | 1998-06-23 | Treiber; Rodney | High temperature wood smoker |
US6029567A (en) * | 1995-06-06 | 2000-02-29 | Tapani Tirkkonen Oy | Manufactured article for producing food-curing smoke |
US6102028A (en) * | 1999-08-11 | 2000-08-15 | Weber-Stephen Products Co. | Smoker attachment for a barbecue grill |
US20020106428A1 (en) * | 2001-02-06 | 2002-08-08 | Szyjkowski Jerzy Marek | Disposable barbeque smoker |
US20030051608A1 (en) * | 2001-09-17 | 2003-03-20 | Peter Prip | Grill top cooking tool |
US6640695B2 (en) * | 2002-02-07 | 2003-11-04 | Steven Stark | Pizza insert for barbeque grill |
US6701829B2 (en) * | 2002-05-20 | 2004-03-09 | Samuel Farrow | Rapid anti-flare-up smoker for grills |
US6782801B1 (en) * | 2003-11-10 | 2004-08-31 | Jose Correa | Stove top barbecue |
-
2005
- 2005-05-23 US US11/135,784 patent/US20060263493A1/en not_active Abandoned
Patent Citations (27)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1003112A (en) * | 1910-11-01 | 1911-09-12 | Mahalia E Johnson | Steam-cooker. |
US2980102A (en) * | 1954-08-04 | 1961-04-18 | Hunt Heater Corp | Food flavoring cartridge |
US2850392A (en) * | 1955-03-07 | 1958-09-02 | George G Gunsberg | Frozen food package |
US2850391A (en) * | 1955-06-27 | 1958-09-02 | George G Gunsberg | Packaged frozen food article |
US2932293A (en) * | 1959-01-07 | 1960-04-12 | Central Mine Equipment Company | Food steamer |
US3069043A (en) * | 1959-09-23 | 1962-12-18 | Aluminum Co Of America | Food package |
US3101707A (en) * | 1960-02-18 | 1963-08-27 | Edward C Ryan | Food heating devices |
US3135614A (en) * | 1961-09-22 | 1964-06-02 | Charles G Parisi | Food package |
US3385282A (en) * | 1967-05-03 | 1968-05-28 | Niphos Corp | Unitary grill package |
US3548736A (en) * | 1968-09-13 | 1970-12-22 | George E Wahl Jr | Package for buns to be used in heating and freshening the same |
US3659584A (en) * | 1970-02-11 | 1972-05-02 | Continental Can Co | Stove top heating containers |
US4183291A (en) * | 1977-03-11 | 1980-01-15 | Portman Homer F | Hickory wood cooking plank |
US4471748A (en) * | 1983-02-04 | 1984-09-18 | Venable Kurt V | Cooking apparatus |
US4529089A (en) * | 1984-11-30 | 1985-07-16 | Anthony Gasbarra | Food container |
US4724756A (en) * | 1985-08-05 | 1988-02-16 | Insele Oy | Collapsible smoking box |
US4697506A (en) * | 1986-08-13 | 1987-10-06 | The Ducane Company | Tray for generating food flavoring smoke |
US4762056A (en) * | 1986-10-07 | 1988-08-09 | Janos Virag | Combined package and cooking container |
US4779525A (en) * | 1987-01-23 | 1988-10-25 | Gaines Tom H | Smoke generating device |
US6029567A (en) * | 1995-06-06 | 2000-02-29 | Tapani Tirkkonen Oy | Manufactured article for producing food-curing smoke |
US6000319A (en) * | 1996-10-08 | 1999-12-14 | Hightemp Llp | Apparatus and method for cooking and smoking food |
US5768983A (en) * | 1996-10-08 | 1998-06-23 | Treiber; Rodney | High temperature wood smoker |
US6102028A (en) * | 1999-08-11 | 2000-08-15 | Weber-Stephen Products Co. | Smoker attachment for a barbecue grill |
US20020106428A1 (en) * | 2001-02-06 | 2002-08-08 | Szyjkowski Jerzy Marek | Disposable barbeque smoker |
US20030051608A1 (en) * | 2001-09-17 | 2003-03-20 | Peter Prip | Grill top cooking tool |
US6640695B2 (en) * | 2002-02-07 | 2003-11-04 | Steven Stark | Pizza insert for barbeque grill |
US6701829B2 (en) * | 2002-05-20 | 2004-03-09 | Samuel Farrow | Rapid anti-flare-up smoker for grills |
US6782801B1 (en) * | 2003-11-10 | 2004-08-31 | Jose Correa | Stove top barbecue |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8496112B2 (en) | 2011-08-12 | 2013-07-30 | Handi-Foil Corporation | Pan having secured thereto roasting materials |
US8881905B2 (en) | 2011-08-12 | 2014-11-11 | Handi-Foil Corporation | Pan having secured thereto roasting materials |
US9351605B2 (en) | 2011-08-12 | 2016-05-31 | Handi-Foil Corporation | Pan having secured thereto roasting materials |
US9433320B2 (en) | 2011-08-12 | 2016-09-06 | Handi-Foil Corporation | Pan having secured thereto roasting materials |
CN109625547A (en) * | 2018-11-27 | 2019-04-16 | 盐城工学院 | A kind of packed and transported case and packing method for shortening cray |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20060260598A1 (en) | Tray assembly and methods | |
US4299851A (en) | Flavoring dispenser | |
WO2006020124A2 (en) | Multi-chambered convertible grilling device | |
US6502503B1 (en) | Cooking system | |
US20150216196A1 (en) | Perforated Grilling Foil | |
US20060260475A1 (en) | Tray assembly and methods | |
US20020106428A1 (en) | Disposable barbeque smoker | |
US20090311393A1 (en) | Food Flavoring System and Method | |
US20060263493A1 (en) | Tray assembly and methods | |
KR20050081914A (en) | A chichen-chop covering rice paper and its cooking method | |
WO2004093621A1 (en) | Fowl steamer/smoker grilling device | |
US20090260526A1 (en) | Grill rack and drip pan | |
JP3129104U (en) | Skewered oden food | |
GB2545202A (en) | Packaging | |
US20170251859A1 (en) | Two-tier cooking and basting apparatus | |
US20060162574A1 (en) | Modified grill top cooking tool with radiused end caps | |
KR20080003095U (en) | Use in microwave oven instant meat | |
KR20050112479A (en) | Pork Wrapping Method | |
US20180242786A1 (en) | Grill pan for loaves of food | |
KR20100037214A (en) | A making method meat for roast and thereof meat | |
KR200387747Y1 (en) | meat roasted with seasonings grill which it made with the charcoal | |
JP3191395U (en) | Frozen food for direct fire heating | |
JP3205046U (en) | Grilled fish cooking container | |
KR200366688Y1 (en) | Pot Pot Bulgogi Plate | |
US20050263010A1 (en) | Barbecue Top Cooker |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: SCHWAN'S FOOD MANUFACTURING, INC., MINNESOTA Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:BJORK, CHRIS;RETTEY, DAVID;REEL/FRAME:016792/0224 Effective date: 20050714 |
|
STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |