Packing in the tray format for conditioning of "ready dish" food products

Abstract

The present invention deals with the packing in tray format for the conditioning of food products prepared ready for consumption, that is, those coming seasoned and cooked/baked/fried, dealing more specifically with a packing with a physical structure comprising a laminate of plastics, comprised by layers of PP/EVOH/PP, with means that allow the thermosealing of the upper tray rim by plastic film and once sealed the said packing maintains naturally stable all the features and quality of the prepared product, dispensing with the need of the refrigeration chain (cooling and/or freezing) for conservation of the said product.

1 . “PACKING IN THE TRAY FORMAT FOR THE CONDITIONING OF “READY DISH” TYPE OF FOOD PRODUCT”, deals more precisely with a packing in a plastic tray format (BD) developed to contain the “ready dish” type of food product prepared seasoned, cooked/baked/fried, with the said tray (BD) shaped by base ( 1 ), side walls ( 2 ) and upper surrounding plane rim ( 3 ), which configures the plane for sealing by plastic film (FP); characterized by the fact that the structure of the tray (BD) comprises a laminate of plastics, comprised by layers of PP/EVOH/PP, with the internal layer, which remains in contact with the ready food, made of PP; before receiving the product, each tray (BD) is forwarded to sterilization and once the “ready dish” is conditioned into the tray, it receives over the surface of the side rims ( 3 ) a plastic film (FP) as cover, following to the vacuum process, where the rims and the film are thermosealed to the tray; each layer comprising preferentially the following thickness: Polypropylene 420 microns, EVOH 30 microns, and Polypropylene 420 microns, with the base ( 1 ), as well as the side walls ( 2 ) with a thickness of 250,0 microns min., the corners rounded with a thickness of 325,0 microns min., and the upper rims with a thickness of 850,0 microns +/−100.  
   
   
       2 . “PACKING IN THE TRAY FORMAT” according to  claim 1 , characterized by the fact that the tray (BD) bears from extremely low freezing temperatures (−40° C.) to the sterilization process of very high temperatures (+200° C.), as well as strong impacts.  
   
   
       3 . “PACKING IN THE TRAY FORMAT” according to  claim 1 , characterized by tray (BD) presenting barrier features against UV.  
   
   
       4 . “PACKING IN THE TRAY FORMAT” according to  claim 1 , characterized by tray being resistant to microwaves.  
   
   
       5 . “PACKING IN THE TRAY FORMAT” according to  claim 1 , characterized for maintaining the food product conditioned under stable temperature, dispensing with the cooling/freezing refrigeration chain.