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Pork Back Rib Seal Bar Disclosure Number: IPCOM000216335D
Publication Date: 2012-Mar-30

Publishing Venue

The Prior Art Database


Pork back ribs are usually packaged on a rollstock machine such that the bone side faces up in the package. This results in a concave shape and bridging of this concave "cavity" by the non-forming web of the package. Bone punctures can result. The modification is the addition of a heater strip in the middle of the existing isolation plate on a standard perimeter seal bar. This heater strip conducts heat from the back portion of the seal bar to the non-forming web, (denotes position of the web only, not characteristics of the particular web), of the package in strategic areas. The modification takes advantage of a uni-webs’ ability and assists it in forming/conforming to the product contours. The non-forming web, which optionally is a "uni-web", i.e. used either for forming or non-forming position and function on the machine, is heated in strategic places to allow it to thin and form, while in the sealing station, at locations on the web that are not vulnerable to bone punctures, i.e. the inner portion of the concave area of the package. This in turn allows more non-forming web to be placed/positioned over the more vulnerable concave areas of the package where bone punctures are more likely, and hence help protect those areas from punctures. Since the web is now warm enough to form, and does so during the venting portion of the sealing cycle, stretching of the non-forming web over the bone tips/vulnerable areas of the package is reduced, further reducing the stress in those areas. The attached drawing shows a “one up/two across” configuration of the pork back rib seal bar, top (face) view.