Electric heating – Capacitive dielectric heating – Specific heating application
Reexamination Certificate
1998-09-17
2001-02-06
Loney, Donald (Department: 1772)
Electric heating
Capacitive dielectric heating
Specific heating application
C219S773000, C249SDIG001, C428S137000, C428S138000, C428S182000
Reexamination Certificate
active
06184510
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to a cakeboard and to methods of making and using it. The cakeboard of the invention permits venting of heat and moisture so that cakes may be turned out from the oven directly onto the cakeboard to cool before finishing and serving, removing the need for turning out cakes onto separate cooling racks before transferring them to a cakeboard. The present invention thus reduces the handling a cake must endure between the oven and serving. The present invention also reduces the risk of damage to a cake in preparation. And therefore, the present invention reduces the losses suffered from damage to cakes during preparation. The inventive cakeboard can be any suitable size or shape, e.g., round, square, rectangle, etc, and can have plan or scalloped edges. The sizes and shapes for an inventive cakeboard can be matched to cake pans used in baking.
More specifically, the invention relates to a board comprising a first, heat transmitting layer, which is preferably comprising corrugated cardboard, and a second, grease and/or moisture and/or heat resistant layer, preferably comprising a an elastomer or a thermoplastic such as a polyethylene terephthalate (polyester; or PET), or a polybutylene terephthalate (PBT), or a copolymer of polyethylene terephthalate (polyester; or PET), or copolymer of polybutylene terephthalate (PBT), or a polypropylene, or a polyethylene such as a polyethylene from a single site catalyst system, or a metal foil. In preferred embodiments, the second layer is from PET, PBT, coPET, coPBT, polypropylene, or polyethylene, most preferably, PET; and, the second layer is metallized, e.g., in gold, silver or another color. Further, in preferred embodiments, the second layer can have perforations.
The first and second layers can be joined in any desired manner, e.g., extrusion, lamination, and the like; but, preferably the first and second layers are laminated together. Thus, in certain embodiments there is a third layer of laminating material positioned between the first and second layers. The invention therefore contemplates a method of manufacture comprising laminating the first and second layers. And, the invention contemplates methods of using the cakeboard, e.g., providing a cakeboard of the invention and placing a cake upon it, such as a cake fresh from the oven.
BACKGROUND OF THE INVENTION
Boards for holding finished cakes are known. A problem with these boards has been that they have not been capable of accepting a cake fresh from the oven. In other words, it is common in the art to bake a cake, place it on a cooling rack, and then transfer the cooled cake to a cakeboard for finishing. (Finishing a cake can entail adding layers and/or icing.)
Thus, it is another problem in the art that placing a cake onto a cooling rack after baking, instead of directly onto a cakeboard, means an additional handling step in the preparation of a cake. This additional handling step means a loss of efficiency in cake preparation.
Further, this additional handling step provides yet a further problem in the art; namely, potential for damage to the cake prior to finishing it, and consequential losses therefrom. For instance, if a cake is broken while being transferred from the cooling rack to the cakeboard, the baker may have to scrap the cake and bake it again, meaning a loss of time and materials and therefore a loss of revenue.
It would therefore be desirable to provide a cakeboard which can directly accept a cake—fresh from the oven—to address any or all of the problems in the art.
In addition, a cakeboard which can directly accept a cake—fresh from the oven—provides additional advantages over that which has come before. For instance, instead of having to purchase cooling racks and cakeboards, the baker need only purchase the inventive cakeboard, providing an economic advantage; namely, that only one board—used by both the baker and the ultimate consumer—need be purchased by the baker for holding the cake after it is baked. Further, since only one board need be used, the present invention can provide ecological advantages, e.g., reduced waste, since only one board, rather than a board and a cooling rack, need be used.
Reference is made to U.S. Pat. Nos. 4,867,303, 4,776,459 and 4,389,315 and to the following listed documents, incorporated herein by reference, which either individually, or in any combination, fail to teach or suggest the present invention:
U.S. PAT. NO.
INVENTOR
491,977
Bingham
1,301,197
Tully
1,781,302
Roberts
2,297,914
Pino
2,407,118
Waters
3,054,703
Brasure
3,127,828
Fine
3,347,181
Pizzo
3,406,052
Peters
3,411,433
Christopher
4,262,050
Jenkins
4,391,833
Self et al.
4,418,119
Morrow et al.
4,441,626
Hall
4,452,356
Dahl
4,950,524
Hacker
5,482,724
Morici et al.
5,565,228
Gics
5,609,293
Wu et al.
5,613,427
Wiley
5,698,295
Benner et al.
For instance, U.S. Pat. No. 4,452,356 to Dahl illustrates, in
FIG. 1
, a cakeboard or base
10
having a corrugated cardboard layer coated on its upper surface with plastic material
10
a.
In contrast to the present invention, no perforations are present and the cakeboard is not specifically used to dissipate or transmit heat.
U.S. Pat. Nos. 4,441,626 to Hall, 5,482,724 to Morici et al. and 5,565,228 to Gics relate to corrugated paperboard inserts or trays for use in pizza boxes. In the Morici et al. patent,
FIGS. 1-3
show a generally flat pizza tray made of corrugated paperboard and including on its upper surface a parchment-like coating. Note that the paperboard is also provided with a plurality of linear, elongated slots therethrough to facilitate the capture of moisture and juices exuded by the pizza. However, in contrast to the present invention, there does not appear to be any teaching or suggestion of the perforations in the present invention or their particular use.
U.S. Pat. No. 3,054,703 to Brasure is directed to a laminated structure and process for making, in which a cardboard base (see column 1, line 43) is adhesively bonded to a PET web. The laminate is useful as a protective covering for thermal insulation. U.S. Pat. No. 4,418,119 to Morrow et al. provides an ovenable bakery food board comprising a paperboard base coated with polyvinyl alcohol and a silicone. U.S. Pat. Nos. 3,406,052 to Peters, 4,262,050 to Jenkins, 5,609,293 to Wu et al. and 5,698,295 to Benner et al. relate to corrugated boards including at least a protective polymer film or layer on at least one of its faces. The patent to Peters, in particular, provides a method of making the corrugated board/plastic laminate by extruding the plastic layer onto the corrugated board. However, in contrast to the present invention, these patents do not appear to teach or suggest the perforations in the present invention or their particular use.
U.S. Pat. No. 491,977 to Bingham is directed to a cooling board having perforations which is specifically used for cooling baker products (e.g., bread) after baking. However, there does not appear to be any teaching or suggestion of the board being a corrugated board with a grease and/or moisture and/or heat resistant layer, e.g., a foil or PET layer.
U.S. Pat. Nos. 2,407,118 to Waters, 3,411,433 to Christopher and 5,613,427 to Wiley relate to baking pans or liners per se of multilayer construction. The Waters patents provides, in one embodiment, a baking pan make of cardboard laminated with metal foil. Christopher's patent provides a baking container having three laminated layers, namely a top perforated foil layer, a bottom layer of imperforate foil, and a center layer of mesh material designed to entrap air and to absorb grease and moisture flowing during baking through the perforations of the first layer. Wiley's patent (see FIGS. 11 and 12) provides a pan liner in which a thermoplastic layer (having perforations thereon) is bonded to a cellulosic fiber layer (also having perforations therethrough). However, in contrast to the present invention, there does not appear to be any teaching or suggestion in these patents of a corrugated board with a
Frommer & Lawrence & Haug LLP
Kowalski Thomas J.
Loney Donald
Rupaco Paper Corporation
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