While “ovenable” may sound straightforward, it holds a very specific meaning in food packaging: the tray (and accompanying film or lid) should remain inert and safe from any warping/leaking during use at oven temperatures for its intended cooking time without introducing anything harmful into your food.
A tray might be labelled as ovenable (say 200-degrees or 220-degrees, but this can also depend on the duration it’s in a heated environment and whether it’s within a fan-assisted oven and likewise if the depth is supported by resting upon another sheet. A quick high-heat sear can behave very differently from a lower temperature, longer cook.
Second, “ovenable” is a wide term. Sometimes the tray material (such as CPET or aluminium) may fare well, but because of incorrect lidding film, sealant, or adhesive are not able to cope with that temperature. This is why suppliers mention temperature and time of storage, recommended sealing conditions and handling techniques. For Ovenable Trays, visit https://www.southerncrosspackaging.com/ovenable-trays
Testing to support ovenable claims typically includes:
High heat service testing (dimensional stability, seal integrity, leakage)
Overall food contact compliance checks and specific migration test (if applicable)
Field tests with the physical product (fatty foods, sauces, salt and water content can all impact performance)
Example: If you are ordering ovenable trays, what are the mentioned temperature and time restrictions/lidding film they suggest using? It is the fastest way to reduce split seals, warped trays and customer complaints.