U.S. patent application number 12/212197 was filed with the patent office on 2009-03-19 for packaging for pizza.
This patent application is currently assigned to LITTLE CAESAR ENTERPRISES, INC.. Invention is credited to Cathryn Fritz-Jung, Hiba Kakish, Jason E. Rebant, Amanda B. Thomas.
Application Number | 20090071850 12/212197 |
Document ID | / |
Family ID | 40453306 |
Filed Date | 2009-03-19 |
United States Patent
Application |
20090071850 |
Kind Code |
A1 |
Fritz-Jung; Cathryn ; et
al. |
March 19, 2009 |
Packaging For Pizza
Abstract
A package for a hot food item may include an enclosure adapted
to receive the hot food item, and a barrier disposed within the
enclosure. The barrier may include a moisture impermeable portion
covering at least a first portion of the hot food item such that
moisture from the first portion is at least partially retained
therein. The package is adapted to retain moisture in the first
portion of the hot food item, while reducing moisture accumulation
in a second portion of the hot food item.
Inventors: |
Fritz-Jung; Cathryn; (Grosse
Pointe Farms, MI) ; Thomas; Amanda B.; (Livonia,
MI) ; Rebant; Jason E.; (Holt, MI) ; Kakish;
Hiba; (Dearborn, MI) |
Correspondence
Address: |
HARNESS, DICKEY & PIERCE, P.L.C.
P.O. BOX 828
BLOOMFIELD HILLS
MI
48303
US
|
Assignee: |
LITTLE CAESAR ENTERPRISES,
INC.
Detroit
MI
|
Family ID: |
40453306 |
Appl. No.: |
12/212197 |
Filed: |
September 17, 2008 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60973225 |
Sep 18, 2007 |
|
|
|
61021439 |
Jan 16, 2008 |
|
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Current U.S.
Class: |
206/204 ;
383/113 |
Current CPC
Class: |
B65D 2205/02 20130101;
B65D 77/26 20130101; B65D 2585/366 20130101 |
Class at
Publication: |
206/204 ;
383/113 |
International
Class: |
B65D 81/26 20060101
B65D081/26; B65D 30/08 20060101 B65D030/08 |
Claims
1. A package for a hot food item comprising: a moisture permeable
enclosure adapted to receive said hot food item; and a barrier
disposed within said moisture permeable enclosure, said barrier
having a moisture impermeable portion covering at least a first
portion of said hot food item such that moisture from said first
portion is at least partially retained therein, wherein said
moisture permeable enclosure inhibits moisture from accumulating on
a second portion of said hot food item.
2. The package according to claim 1, further comprising a rigid
insert supporting said hot food item.
3. The package according to claim 2, wherein said rigid insert
wicks moisture away from a portion of said hot food item.
4. The package according to claim 1, wherein said moisture
permeable enclosure is a flexible bag.
5. The package according to claim 1, wherein said moisture
permeable enclosure includes gussets facilitating selective
expansion and contraction of a volume defined by said moisture
permeable enclosure.
6. The package according to claim 1, wherein said barrier includes
an adhesive strip.
7. The package according to claim 1, wherein said barrier includes
a pocket adapted to receive at least a portion of said hot food
item.
8. The package according to claim 7, wherein said barrier is
removable from said moisture permeable enclosure and a portion of
said barrier is adapted to be folded over an opening of said pocket
to contain said portion of said hot food item, thereby forming a
secondary packaging for said portion of said hot food item.
9. The package according to claim 1, wherein said barrier includes
a plurality of apertures aligned with said second portion of said
hot food item.
10. The package according to claim 9, wherein said plurality of
apertures allow water vapor to pass therethrough, while inhibiting
condensed water from passing therethrough.
11. The package according to claim 1, wherein said barrier is
removed from a common header having a plurality of barriers prior
to assembly of said package.
12. The package according to claim 1, further comprising a spacer
adapted to maintain a spaced-apart relationship between said hot
food item and said barrier.
13. The package according to claim 12, wherein said spacer is a
ring disposed around a periphery of said hot food item.
14. The package according to claim 12, wherein said spacer includes
a plurality of legs and a plurality of support members forming a
grid.
15. The package according to claim 1, wherein said barrier is a
thin film.
16. The package according to claim 1, wherein said barrier is
formed from high-density polyethylene.
17. A food package comprising: a bag having a first closed end and
a second open end; an insert supporting a food item, said insert
being receivable within said bag; a moisture barrier having a
plurality of apertures, said moisture barrier covering at least a
portion of said food item; and a spacer disposed between said
insert and said moisture barrier, said spacer preventing direct
contact between said food item and said moisture barrier, wherein
said moisture barrier is formed from a moisture impermeable
material, thereby retaining moisture in a first portion of said
food item; and further wherein said plurality of apertures are
disposed over a second portion of said food item, thereby reducing
moisture absorption in said second portion of said food item.
18. The food package according to claim 17, wherein said bag is
formed from a moisture permeable material.
19. The food package according to claim 17, wherein said bag
includes gussets facilitating selective expansion and contraction
of said bag.
20. The food package according to claim 17, wherein said insert
wicks moisture away from a portion of said second portion of said
food item.
21. The food package according to claim 17, wherein said insert is
formed from a thermally insulative material.
22. The food package according to claim 17, wherein said moisture
barrier includes an adhesive strip.
23. The food package according to claim 17, wherein said moisture
barrier includes a pocket adapted to receive at least a portion of
said food item.
24. The food package according to claim 23, wherein said moisture
barrier is removable from said bag and a portion of said moisture
barrier is adapted to be folded over an opening of said pocket to
contain said portion of said food item, thereby forming a secondary
packaging for said portion of said food item.
25. The food package according to claim 17, wherein said moisture
barrier is removed from a common header having a plurality of
moisture barriers prior to assembly of said food package.
26. The food package according to claim 17, wherein said moisture
barrier is formed from a non-stick plastic film.
27. A package for transporting and containing a baked pizza
comprising: an insert operable to receive and support said pizza; a
covering portion having a first moisture permeability and adapted
to cover toppings of said pizza; and a bag having a second moisture
permeability greater than said first moisture permeability and
operable to receive said insert and said covering portion.
28. The package according to claim 27, wherein said covering
portion includes a film adapted to cover toppings of the pizza.
29. The package according to claim 28, wherein said film is formed
from high-density polyethylene.
30. The package according to claim 27, wherein said covering
portion includes a plurality of apertures extending through at
least a portion of said covering portion.
31. The package according to claim 27, further comprising a spacer
adapted to maintain a spaced-apart relationship between said pizza
and said covering portion.
32. The package according to claim 27, wherein an open end of said
bag is releasably fastened closed to further protect the pizza and
facilitate heat retention within the bag.
33. The package according to claim 27, wherein said bag is formed
from a perforated impermeable material.
34. The package according to claim 27, wherein said bag includes a
first panel formed from a perforated impermeable material and a
second panel formed from a permeable material.
35. A package comprising: a plurality of expandable side portions;
a lower portion interconnecting first ends of said expandable side
portions; an upper portion interconnecting second ends of said
expandable side portions; a perforated moisture barrier disposed
between said lower portion and said upper portion; a volume defined
by said lower portion, said expandable side portions and said
perforated moisture barrier, said volume being adapted to receive a
food item; and a pocket at least partially defined by said upper
portion and said perforated moisture barrier, wherein said pocket
is adapted to receive water vapor and retain condensation, thereby
thermally insulating said volume.
36. The package according to claim 35, further comprising a rigid
insert adapted to support said food item.
37. The package according to claim 36, wherein said rigid insert
and said lower portion cooperate to reduce moisture absorption in a
crisp portion of said food item.
38. The package according to claim 35, further comprising a spacer
disposed within said volume and maintaining a spaced-apart
relationship between said perforated moisture barrier and said food
item.
39. The package according to claim 35, wherein said lower portion
is formed from paper.
40. The package according to claim 35, wherein said perforated
moisture barrier is formed from a thin film.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application claims the benefit of U.S. Provisional
Application No. 60/973,225, filed on Sep. 18, 2007 and U.S.
Provisional Application No. 61/021,439, filed on Jan. 16, 2008. The
disclosures of the above applications are incorporated herein by
reference.
FIELD
[0002] The present disclosure relates to packaging for pizza and,
more particularly, to a package that maintains the desirable
characteristics of a cooked pizza.
BACKGROUND
[0003] This section provides background information related to the
present disclosure which is not necessarily prior art.
[0004] Product packaging is an important feature for businesses
that sell take-out, pre-cooked pizzas and/or other hot food items.
Packaging for pizzas can provide convenience so that a customer can
easily transport the pizza from the store to another location where
the pizza will be consumed, protect the pizza during transit, and,
for a limited time, keep the pizza warm.
[0005] In addition, pizza packaging can provide advertising for the
business that provides the pizza. For example, the business's vital
information, such as name, phone number, and address, can be
printed on the outside of the packaging. For another example, the
packaging can be physically unique such that a person who sees the
pizza packaging automatically associates the packaging with the
particular pizza business that made the pizza.
[0006] Typically, packaging for carry-out pizza is made from
corrugated cardboard, paper, or some combination of corrugated
cardboard and paper. A traditional corrugated cardboard pizza box,
for example, provides a sturdy package for transporting the pizza,
generally maintains the pizza at a warm temperature, and provides
plenty of space for advertising. The cardboard box can wick
moisture away from the pizza. Although the wicking effect can
advantageously maintain the crust in a crisp state, it works
against keeping the toppings moist. It also works against keeping
the pizza warm by encouraging evaporative cooling.
[0007] Cardboard packaging also has cost disadvantages. For
example, cardboard packaging can be more costly to manufacture than
paper packaging. Further, cardboard boxes are often delivered to
the pizza business in an unassembled or unfolded state. The boxes
must be assembled or folded on-site by employees, thereby incurring
additional labor costs. Also, cardboard boxes, whether folded or
unfolded, can be bulky and require a lot of storage space. All of
these disadvantages are magnified when the pizza business is a
high-volume, carry-out pizza business.
[0008] A traditional paper package can be a more cost-effective and
space-efficient packaging option than cardboard boxes. However,
paper packaging is generally less effective at maintaining the
temperature of the pizza and does not have the insulation
properties of cardboard boxes. By allowing the moisture to escape,
the crust can maintain the desired crispiness, but the toppings can
lose desirable moisture and the temperature of the pizza can be
rapidly reduced.
[0009] In addition, paper packaging generally does not provide a
sufficiently rigid packaging structure conducive to transporting,
stacking, and protecting the pizza. Often, a cardboard insert
placed underneath the pizza and between the pizza and paper
packaging is required to provide additional rigidity so that the
customer can transport the pizza. Also, the top of the paper
package, because it is pliable, is often free to contact the pizza
toppings and can stick to and damage the appearance of the
pizza.
[0010] It is desirable, therefore, to have a cost-effective and
distinct pizza-packaging configuration that can, among other
things, maintain the moisture content of the toppings while
inhibiting moisture absorption by the crust, maintain the pizza at
a desirable temperature for an extended time period, and protect
the pizza during transport and storage.
SUMMARY
[0011] This section provides a general summary of the disclosure,
and is not a comprehensive disclosure of its full scope or all of
its features.
[0012] In one form, a package for a pizza or other food item may
include a moisture permeable enclosure adapted to receive the food
item; and a barrier disposed within the moisture permeable
enclosure, the barrier having a moisture impermeable portion
covering at least a first portion of the food item such that
moisture from the first portion is at least partially retained
therein. The moisture permeable enclosure prevents moisture from
accumulating on a second portion of the food item.
[0013] In another form, a food package may include a bag having a
first closed end and a second open end; an insert supporting a food
item, the insert being receivable within the bag; a moisture
barrier having a plurality of apertures, the moisture barrier
covering at least a portion of the food item; and a spacer disposed
between the insert and the moisture barrier, the spacer preventing
direct contact between the food item and the moisture barrier. The
moisture barrier may be formed from a moisture impermeable
material, thereby retaining moisture in a first portion of the food
item. The plurality of apertures may be disposed over a second
portion of the food item, thereby reducing moisture absorption in
the second portion of the food item.
[0014] In yet another form, a package for transporting and
containing a baked pizza may include an insert operable to receive
and support the pizza; a covering portion having a first moisture
permeability and adapted to cover toppings of the pizza; and a bag
having a second moisture permeability greater than the first
moisture permeability and operable to receive the insert and the
covering portion.
[0015] In still another form, a package may include a plurality of
expandable side portions; a lower portion interconnecting first
ends of the expandable side portions; an upper portion
interconnecting second ends of the expandable side portions; a
perforated moisture barrier disposed between the lower portion and
the upper portion; a volume defined by the lower portion, the
expandable side portions and the perforated moisture barrier, the
volume being adapted to receive a food item; and a pocket at least
partially defined by the upper portion and the perforated moisture
barrier. The pocket may be adapted to receive water vapor and
retain condensation, thereby thermally insulating the volume.
[0016] Further areas of applicability will become apparent from the
description provided herein. The description and specific examples
in this summary are intended for purposes of illustration only and
are not intended to limit the scope of the present disclosure.
DRAWINGS
[0017] The drawings described herein are for illustrative purposes
only of selected embodiments and not all possible implementations,
and are not intended to limit the scope of the present
disclosure.
[0018] FIG. 1 is a partially exploded perspective view of a first
embodiment of a pizza packaging according to the principles of the
present disclosure;
[0019] FIG. 2 is a cross-sectional view of a bag of the pizza
packaging of FIG. 1;
[0020] FIG. 3 is a perspective view of an alternate spacer for the
pizza packaging of FIG. 1;
[0021] FIG. 4 is a perspective view an another alternate spacer for
the pizza packaging of FIG. 1;
[0022] FIG. 5 is a partially exploded perspective view of another
embodiment of a pizza packaging according to the principles of the
present disclosure;
[0023] FIG. 6 is a graphical illustration of the heat retention of
the pizza packaging of FIG. 1;
[0024] FIG. 7 is a graphical illustration of the heat retention of
the pizza packaging of FIG. 5;
[0025] FIG. 8 is a graphical illustration of the heat retention of
a conventional box-type pizza packaging;
[0026] FIG. 9 is a cross-sectional view of a pizza packaging
according to a further embodiment;
[0027] FIG. 10 is a cross-sectional view of a pizza packaging
according to a further embodiment;
[0028] FIG. 11 is a cross-sectional view of a pizza packaging
according to a further embodiment;
[0029] FIG. 12 is a cross-sectional view of a pizza packaging
according to a further embodiment;
[0030] FIG. 13 is a cross-sectional view of a pizza packaging
according to a further embodiment;
[0031] FIG. 14 is a cross-sectional view of a pizza packaging
according to a further embodiment;
[0032] FIG. 15 is a cross-sectional view of a pizza packaging
according to a further embodiment;
[0033] FIG. 16 is a cross-sectional view of a pizza packaging
according to a further embodiment;
[0034] FIG. 17 is a cross-sectional view of a pizza packaging
according to a further embodiment;
[0035] FIG. 18 is a cross-sectional view of a pizza packaging
according to a further embodiment;
[0036] FIG. 19 is a graphical illustration of the heat retention of
the pizza packaging of FIG. 11;
[0037] FIG. 20 is a partially exploded perspective view of a first
embodiment of a pizza packaging according to the principles of the
present disclosure;
[0038] FIG. 21 is an assembled view of the pizza packaging of FIG.
20;
[0039] FIG. 22 is a perspective view of an insert and a moisture
barrier for the pizza packaging of FIG. 20;
[0040] FIG. 23 is a top view of a moisture barrier having a pocket
formed therein;
[0041] FIG. 24 is a perspective view of a bulk package arrangement
for moisture barriers according to the principles of the present
disclosure; and
[0042] FIG. 25 is a perspective view of another embodiment of a
bulk package arrangement for moisture barriers according to the
principles of the present disclosure.
[0043] Corresponding reference numerals indicate corresponding
parts throughout the several views of the drawings.
DETAILED DESCRIPTION
[0044] Example embodiments will now be described more fully with
reference to the accompanying drawings.
[0045] Example embodiments are provided so that this disclosure
will be thorough, and will fully convey the scope to those who are
skilled in the art. Numerous specific details are set forth such as
examples of specific components, devices, and methods, to provide a
thorough understanding of embodiments of the present disclosure. It
will be apparent to those skilled in the art that specific details
need not be employed, that example embodiments may be embodied in
many different forms and that neither should be construed to limit
the scope of the disclosure. In some example embodiments,
well-known processes, well-known device structures, and well-known
technologies are not described in detail.
[0046] The terminology used herein is for the purpose of describing
particular example embodiments only and is not intended to be
limiting. As used herein, the singular forms "a," "an," and "the"
may be intended to include the plural forms as well, unless the
context clearly indicates otherwise. The terms "comprises,"
"comprising," "including," and "having" are inclusive and therefore
specify the presence of stated features, integers, steps,
operations, elements, and/or components, but do not preclude the
presence or addition of one or more other features, integers,
steps, operations, elements, components, and/or groups thereof. The
method steps, processes, and operations described herein are not to
be construed as necessarily requiring their performance in the
particular order discussed or illustrated, unless specifically
identified as an order of performance. It is also to be understood
that additional or alternative steps may be employed.
[0047] When an element or layer is referred to as being "on,"
"engaged to," "connected to," or "coupled to" another element or
layer, it may be directly on, engaged, connected or coupled to the
other element or layer, or intervening elements or layers may be
present. In contrast, when an element is referred to as being
"directly on," "directly engaged to," "directly connected to," or
"directly coupled to" another element or layer, there may be no
intervening elements or layers present. Other words used to
describe the relationship between elements should be interpreted in
a like fashion (e.g., "between" versus "directly between,"
"adjacent" versus "directly adjacent," etc.). As used herein, the
term "and/or" includes any and all combinations of one or more of
the associated listed items.
[0048] Although the terms first, second, third, etc. may be used
herein to describe various elements, components, regions, layers
and/or sections, these elements, components, regions, layers and/or
sections should not be limited by these terms. These terms may be
only used to distinguish one element, component, region, layer or
section from another region, layer or section. Terms such as
"first," "second," and other numerical terms when used herein do
not imply a sequence or order unless clearly indicated by the
context. Thus, a first element, component, region, layer or section
discussed below could be termed a second element, component,
region, layer or section without departing from the teachings of
the example embodiments.
[0049] Spatially relative terms, such as "inner," "outer,"
"beneath," "below," "lower," "above," "upper," and the like, may be
used herein for ease of description to describe one element or
feature's relationship to another element(s) or feature(s) as
illustrated in the figures. Spatially relative terms may be
intended to encompass different orientations of the device in use
or operation in addition to the orientation depicted in the
figures. For example, if the device in the figures is turned over,
elements described as "below" or "beneath" other elements or
features would then be oriented "above" the other elements or
features. Thus, the example term "below" can encompass both an
orientation of above and below. The device may be otherwise
oriented (rotated 90 degrees or at other orientations) and the
spatially relative descriptors used herein interpreted
accordingly.
[0050] The pizza packaging configurations described herein include
a moisture permeable bag and an impermeable moisture barrier
aligned with a top of a pizza. The impermeable film portion has a
low moisture permeability that inhibits the moisture radiating from
the pizza toppings from escaping upward through the bag. The bag
has a higher moisture permeability that allows some moisture to
escape from the bag, thereby reducing the amount of moisture
absorbed by the crust and helping maintain the crust in a desirable
crisp state. The packaging configurations can also include an
insert and a spacer that provide structural integrity and
stackability to the bag and protect the pizza during transit.
[0051] It will also be appreciated that the packaging described
herein is not limited in application to pizzas. The principles of
the present disclosure may be applicable to packaging for any food
item, particularly hot food items having a crisp portion and a
moist portion.
[0052] As used herein the term "impermeable" refers to materials
including plastic films (such as non-stick polyethylene and other
plastic films), rubber, nylon, wax paper, aluminum foil and tin
foil that exhibit little or no moisture permeability. Further, the
term "permeable" refers to materials including paper, cloth or
fabrics made from natural or synthetic fibers, woven and non-woven
that exhibit moisture permeability. It will be appreciated that
otherwise "impermeable" materials may be rendered "permeable" by
apertures extending therethrough.
[0053] With specific reference to FIGS. 1 and 2, a first embodiment
of a pizza packaging 20 is illustrated and can include a bag 22, an
insert 24 that can support a pizza 26 and be received within bag
22, and an optional spacer 28 that can be disposed around pizza 26
to maintain a gap between the top of pizza 26 and bag 22. Bag 22
can include a lower, moisture permeable portion 30 that generally
surrounds the bottom of the pizza 26 and an upper moisture
impermeable barrier 32 secured to a top of the lower, permeable
portion 30. The lower, permeable portion 30 can be multi-layered
and can also include perforations therein.
[0054] The bag 22 can be configured to accommodate a wide range of
sizes and shapes of pizza 26 and can have an opening 34 in one end
and gussets 36 extending along opposing sides 38. The optional
gussets 36 can be formed in the permeable portion 30 and can permit
contraction of the bag 22 such that the bag 22 may be stored in a
generally flat state, thereby encouraging stackability and reducing
the storage space necessary to maintain an inventory of bags 22.
The bag 22 can be expanded as necessary to receive pizza 26, insert
24, and optional spacer 28. A footprint of bag 22 and gussets 36
are preferably configured to reduce the empty, or dead, space
existing within bag 22 after pizza 26, insert 24, and spacer 28 are
inserted.
[0055] As best shown in FIG. 2, moisture impermeable barrier 32 can
be secured at or near its outer edges to the permeable portion 30
and can include an upper impermeable portion 50 and an interior
perforated impermeable portion 52. Perforated impermeable portion
52 and upper impermeable portion 50 are secured to permeable
portion 30 using a suitable method, such as adhesion to create a
pocket 56 therebetween. Moisture impermeable barrier 32 can be
configured in various sizes and shapes to compliment pizzas 26 of
various size and shape and can be sized to cover only the toppings
portion of the pizza 26. Alternatively, moisture impermeable
barrier 32 can be configured to compliment a size and shape of the
lower permeable portion 30.
[0056] Upper impermeable portion 50 and perforated impermeable
portion 52 can be made from a material having sufficient density to
inhibit moisture transfer therethrough. For example, in the present
embodiment, upper and perforated impermeable portions 50, 52 are
made from a non-stick, high-density polyethylene suitable for use
in food-grade applications. However, a person of ordinary skill
will appreciate that upper and perforated impermeable portions 50,
52 could be made from other suitable impermeable materials, as
discussed above. The person of ordinary skill will further
appreciate that upper and perforated portions 50, 52 could each
comprise different materials and still realize the advantages of
the present disclosure. For example, upper portion 50 could
comprise polyethylene and perforated portion 52 could comprise
waxed paper. Further, a moisture permeable material 52' could be
utilized in place of perforated impermeable portion 52 as
illustrated in FIG. 9 to make up bag 22'. Furthermore, as
illustrated in FIG. 10, the upper impermeable portion 50 of FIG. 9
could also be replaced with a perforated impermeable material 50',
thus rendering the perforated impermeable material of the bag 22''
as moisture permeable. FIGS. 13 and 14 show the pizza packaging of
FIGS. 9 and 10, respectively, with the bottom portion 30' of the
bag being formed from a perforated permeable material.
[0057] Perforated portions as discussed herein may refer to
permeable or impermeable materials that include a plurality of
apertures 54 extending therethrough. A size of apertures 54 can be
selected to allow moisture in the form of steam, or water vapor, to
pass through the perforated portion but inhibit moisture in the
form of condensed water to pass back through the perforated
portion. Apertures 54 having a diameter ranging from approximately
0.1 mm to approximately 3.5 cm and spaced apart in a grid-like
configuration can be advantageously utilized to realize the
advantages of the present disclosure. In addition, the quantity and
arrangement of apertures 54 can be configured to affect the rate at
which water vapor passes through the perforated portion.
[0058] Pizza packaging 20 can also include insert 24 configured to
be received within opening 34 of bag 22 and sufficiently rigid to
support a pizza 26 during transport. Insert 24 can also be
configured in various sizes and shapes to accommodate varying sizes
and shapes of pizza 26. Insert 24 can be made from flat, corrugated
cardboard and has a perimetrical shape that can fit snugly inside
bag 22. For example, as presently illustrated, insert 24 is a
generally square insert having a length and width slightly larger
than pizza 26 and slightly smaller than the length and width of bag
22. Radii 40 may be formed in two adjacent corners of insert 24
(FIG. 20) to create a transition between the front and sides of
insert 24, which may facilitate insertion of insert 24 into bag 22.
It will be appreciated, however, that radii 40 may be formed in
each corner of insert 24 (FIG. 1). It will further be appreciated
that radii 40 may be replaced with chamfers. For another example,
insert 24 could be a round insert having a diameter slightly less
than the length and width of bag 22 and slightly more than a
diameter of pizza 26.
[0059] Pizza packaging 20 can also include optional spacer 28
formed from paperboard and configured to maintain pizza 26 in a
spaced-apart relationship with bag 22. Spacer 28 can have a flat,
elongated rectangular body 60 with first and second ends 62, 64
corresponding to the shorter sides of the rectangular body 60 and a
top and bottom 66, 68 corresponding to the longer sides of the
rectangular body 60. A first slot 70 extending from the top 66 of
rectangular body 60 to an approximate center of rectangular body 60
can be formed inward of first end 62. A second slot 72 extending
from the bottom 68 of rectangular body 60 to an approximate center
of rectangular body 60 can be formed inward of second end 64.
Configured in this manner, spacer 28 can be stored in a flat state
until needed to assemble pizza packaging 20. To assemble the spacer
28, the first and second slots 70, 72 are engaged to one another
while securing the spacer in a cylindrical configuration to form an
annular spacer 28, as shown. A height of now-cylindrically-shaped
spacer 28 may be greater than a height of pizza 26. Alternatively,
spacer 28 may be stored in a flat state until needed to assemble
pizza packaging 20, thereby reducing the storage space necessary to
maintain an inventory of spacers 28. It will be appreciated that
other methods of forming rectangular body 60 into the cylindrical
configuration may be utilized, such as adhering, stapling, or
otherwise securing first and second ends 64, 66. It will be further
appreciated that spacer 28 could also be configured to compliment
pizza 26 having other shapes, such as square or rectangular shape.
The spacer 28 can also be provided with scoring to facilitate
folding the spacer 28 into a square, rectangle, triangle or other
shape for surrounding a corresponding square, rectangle or triangle
shaped pizza.
[0060] As illustrated in FIG. 3, an alternative spacer 28' can be
made from a food-grade, plastic material and have a body 80 and a
plurality of legs 82 extending from body 80 configured to
communicate with pizza 26 and maintain body 80 in a spaced
relationship with pizza 26. Body 80 can be a generally round body
having a plurality of spokes 84 extending from a center hub 86 and
connecting a plurality of rings 88 concentrically arranged about
hub 86. Spokes 84, rings 88, and hub 86 can be generally planarly
orientated to form a generally flat top face sufficient to support
additional pizza packagings 20 when stacked on top of each other.
While body 80 has been described as including spokes 84, rings 88,
and hub 86, the skilled person will appreciate that body 80 could
be any shape and structure combination. For example, body 80 could
be a generally square body having spokes that form a grid-like
pattern over pizza 26.
[0061] Legs 82 can be spaced radially outward from hub 86 and
extend from the spokes 84 or rings 88. Legs 82 are preferably
spaced apart to create a tripod base that can support multiple
pizza packagings 20 when stacked on top of each other, yet have a
small cross-section to limit damage to the pizza toppings when
placed on top of pizza 26. A height of legs 82 is sufficient to
maintain body 80 in a spaced relationship to the top of pizza 26.
While spacer 28 is illustrated as having three legs 82, spacer 28
can have any quantity of legs that maintains body 80 in a spaced
relationship with pizza 26.
[0062] As illustrated in FIG. 4, yet another alternative spacer
28'' can be a combination of insert 24 and spacer 28. Spacer 28''
can be configured to be received within opening 34 of bag 22 and
can accommodate varying sizes of pizza 26. Spacer 28'' can be made
from flat, corrugated cardboard and have a perimetrical shape that
can fully support pizza 26 and fit snugly inside bag 22. Spacer
28'' can have a generally square body 90 with support ends 92 on
opposing edges and forming a U-shaped cross-section. While spacer
28'' is illustrated as having a pair of support ends 92, one of
ordinary skill in the art will appreciate that spacer 28'' can also
be configured in other manners that provide sufficient structural
support to stack multiple pizza packagings 20. For example, spacer
28'' could have support ends 92 on three sides or on all four
sides.
[0063] With continuing reference to FIGS. 1 and 2, assembly and
operation of pizza packaging 20 will now be described. After pizza
26 has been cooked in a pizza oven, pizza 26 can be placed on
insert 24 such that pizza 26 is orientated in a generally centered
relationship on insert 24 and the flat, bottom portion of the pizza
crust abuts insert 24. The pizza 26 can be cut on the insert 24.
Spacer 28 can then be formed into a circular shape, wherein first
slot 70 can be engaged with second slot 72 to maintain the circular
shape. Spacer 28, in the formed condition, can be placed on insert
24 such that spacer 28 encircles the perimeter of pizza 26. Pizza
26, insert 24, and spacer 28, now a single pizza unit 76, are then
ready to be inserted into bag 22.
[0064] Insert 24, by providing support underneath pizza 26, allows
an employee to handle pizza unit 76 and insert pizza unit 76 into
bag 22. Optional gussets 36 allow bag 22 to expand and receive
pizza unit 76 through opening 34. Because the size and shape of
insert 24 may be generally the same size and shape as pizza 26 and
may be configured to fit snugly within bag 22, pizza 26 can be
covered by moisture barrier 32. Top 66 of spacer 28 can prevent
moisture barrier 32 from contacting pizza 26 during and after
insertion of pizza unit 76 into bag 22. After pizza unit 76 is
inserted into bag 22, opening 34 can be closed and pizza unit 76
can be retained within bag 22. While not illustrated, opening 34
could be closed using any suitable method, such as folding bag 22
at opening 34 and/or securing folded bag 22 with staples, clips or
other suitable fastening means. Alternatively, bag 22 could include
an adhesive strip at the open end that seals flat side 41 to the
opposing face.
[0065] Spacer 28 is sufficiently rigid to accommodate the weight of
multiple pizza transport packages 20 stacked on top of each other
and maintain the spaced relationship between each pizza 26 and bag
22. In this manner, pizza 26 is protected when other pizza
transport packages 20 are maintained in a stacked relationship and
a reduction in storage space requirements may be realized.
[0066] While contained within bag 22, pizza packaging 20 helps
maintain pizza 26 in a desirable edible state for the customer by
keeping the toppings moist, maintaining a crispy crust, and
maintaining pizza 26 within a desirable temperature range. Moisture
barrier 32, orientated directly above pizza 26, can utilize water
vapor escaping from the pizza toppings to help slow evaporative
cooling, thereby keeping the toppings warm and moist for a longer
time period. However, while it is desirable to utilize the water
vapor to maintain the temperature and moisture of pizza 26, it is
not desirable for condensed water to come into contact with pizza
26.
[0067] Heat radiating from pizza 26 carries evaporated moisture
from the toppings upward toward moisture barrier 32 of bag 22.
Perforated portion 52 can slow evaporative cooling by initially
trapping the water vapor emanating from pizza 26 between the
toppings of pizza 26 and the perforated portion 52, thereby
maintaining the toppings in contact with the warm and moist water
vapor for an extended time period. In this manner, some of the
trapped heat and moisture can be reabsorbed by the toppings to help
maintain the pizza toppings within the desirable moisture and
temperature ranges. Over time, the water vapor passes through
apertures 54 where upper portion 50 traps the water vapor in pocket
56 and generally inhibits the water vapor from escaping from bag
22. In this manner, pocket 56 can create an insulative layer
between the outside environment and the pizza 26 to further
maintain the pizza toppings within the desirable temperature
range.
[0068] When the evaporated moisture trapped within pocket 56 cools
and turns into liquid water, apertures 54 can inhibit the liquid
water from passing back through perforated portion 52. Trapped in
pocket 56, the liquid water is isolated from pizza 26.
[0069] Insert 24 can also help maintain pizza 26 within the
desirable temperature range by reducing the amount of heat escaping
from the crust and lost through the bottom of bag 22, thereby
helping to maintain the crust within the desirable temperature
range.
[0070] While it may be desirable to trap some moisture in bag 22,
it is not desirable for the moisture to be absorbed by the pizza
crust because the absorbed moisture can make the crust less crispy.
Paper portion 30 of bag 22 and insert 24 can help maintain the
desired crispiness of the crust. Paper portion 30, having a
moisture permeability greater than moisture barrier 32, allows some
moisture trapped generally near and communicating with an outer
edge of the pizza crust to escape from bag 22 before being
absorbed. In addition, insert 24 can absorb some of the moisture
directly in contact with insert 24. The portion of insert 24 in
direct contact with the crust can also wick away some of the
moisture that may already have been absorbed by the crust. In these
ways, paper portion 30 and insert 24 can help maintain the
crispiness of the crust.
[0071] With reference now to FIG. 5, a second embodiment of a pizza
packaging is illustrated having a single-layer moisture barrier. It
should be understood that throughout the drawings and
specifications, equivalent reference numbers correspond to
equivalent parts and features between the first and second
embodiments. Further, reference numbers incremented by 100 indicate
like or corresponding parts and features between the first and
second embodiments. A pizza packaging 120 can include a bag 122
made completely from permeable material, a moisture impermeable
barrier 132 disposed between bag 122 and the toppings of pizza 26,
and insert 24 that can support pizza 26 and be inserted into bag
122.
[0072] Permeable bag 122 has an opening 34 in one end, gussets 36
extending along opposing sides 38, and a moisture barrier 132.
Moisture barrier 132 can be a single layer of non-stick,
high-density polyethylene and sized to accommodate the shape and
size of pizza 26 such that moisture barrier 132 covers the toppings
of pizza 26. Moisture barrier 132 can be secured to the upper
interior surface of the permeable bag 122 using any suitable
method. Alternatively, moisture impermeable barrier 132 could be
secured to spacer 28, 28'' or laid on top of spacer 28' or could be
loose and placed directly on top of pizza 26. If the moisture
impermeable barrier 132 is secured to the spacer 28, 28'' as
illustrated in FIG. 11, adhesives or tape could be used to secure
the barrier taut, so as not to contact a substantial portion of the
pizza. As illustrated in FIG. 12, the moisture impermeable barrier
132' can be perforated so as to allow some moisture to pass
therethrough. FIGS. 15 and 16 show the pizza packaging of FIGS. 11
and 12, respectively, with the bag 122' being formed from a
perforated impermeable material. It should be further noted that
the bottom panel 122a of the bag can be formed from a perforated
impermeable material while the top panel 122b can be formed from a
permeable material, as illustrated in FIGS. 17 and 18.
[0073] Assembly and operation of pizza packaging 120 is
substantially the same as assembly and operation of pizza packaging
20. Packaged in this manner, moisture barrier 132 is limited in
functionality compared to moisture barrier 32. Moisture barrier 132
can slow evaporative cooling by initially trapping the water vapor
emanating from pizza 26 between the toppings of pizza 26 and the
moisture barrier 132.
[0074] Testing of the foregoing embodiments and a traditional
cardboard box packaging was conducted to monitor pizza temperature
during the 45 minutes after a pizza is removed from the oven and
placed in a suitable packaging. This time period simulates the
maximum expected time span during which a pizza is stored before
being eaten by the consumer. The test procedure included first
inserting a temperature probe into a freshly baked pizza and
inserting the pizza and probe into the appropriate pizza packaging.
Pizza temperature, T, was recorded and the packaged pizza was
placed into a storage unit (i.e., Crescor). While in the storage
unit, pizza temperature was recorded in 1 minute intervals for 30
minutes, to through t.sub.30. After 30 minutes in the storage unit,
the pizza was removed and stored at room temperature. Pizza
temperature was recorded in 1 minute intervals for 15 minutes,
t.sub.31 through t.sub.45. This time period simulates the time from
when a pizza is purchased until it is consumed.
[0075] FIG. 6 is a graph of time and temperature data for a pizza
packaged in pizza packaging 20, which includes a double-layered
moisture barrier 32 and a spacer 28 having a width of 13/4 inches.
The average T at t.sub.0 and t.sub.30 were 192.25.degree. F. and
157.75.degree. F., respectively, correlating to an average
temperature loss of 34.5.degree. F. while the pizza was stored in
the storage unit. The average T at t.sub.45 was 137.5.degree. F.,
correlating to an average temperature loss of 20.25.degree. F.
while the pizza was stored at room temperature. The average overall
temperature loss over 45 minutes was 54.75.degree. F.
[0076] FIG. 7 is a graph of time and temperature data for a pizza
packaged in pizza packaging 120, which includes a single-layered
moisture barrier 132 and a spacer 28 having a width of 13/4 inches.
The average T at t.sub.0 and t.sub.30 were 188.degree. F. and
151.5.degree. F., respectively, correlating to an average
temperature loss of 36.5.degree. F. while the pizza was stored in
the storage unit. The average T at t.sub.45 was 130.25.degree. F.,
correlating to an average temperature loss of 21.25.degree. F.
while the pizza was stored at room temperature. The average overall
temperature loss over 45 minutes was 57.75.degree. F.
[0077] FIG. 8 is a graph of time and temperature data for a pizza
packaged in a traditional cardboard box. T at t.sub.0 and t.sub.30
were 183.degree. F. and 138.degree. F., correlating to a
temperature loss of 45.degree. F. while the pizza was stored in the
storage unit. T at t.sub.45 was 121.degree. F., correlating to a
temperature loss of 17.degree. F. while the pizza was stored at
room temperature. The overall temperature loss over 45 minutes was
62.degree. F.
[0078] FIG. 19 is a graph of time and temperature data for a pizza
packaged in a paper bag with an HDPE plastic sheet attached to the
top of a 13/4 inch space collar in the manner illustrated in FIG.
11. T at t.sub.0 and t.sub.30 averaged about 192.degree. F. and
160.degree. F., correlating to a temperature loss of 32.degree. F.
while the pizza was stored in the storage unit. The average T at
t.sub.45 was 144.degree. F., correlating to a temperature loss of
16.degree. F. while the pizza was stored at room temperature. The
overall temperature loss over 45 minutes was 48.degree. F.
[0079] As suggested by the graphs of FIGS. 6-8 and 19, pizzas
packaged in pizza packaging 20 and pizza packaging 120 all
exhibited less temperature loss over a 45 minute storage period
than pizza packaged in a traditional cardboard box.
[0080] Referring now to FIGS. 20-25, yet another embodiment of the
pizza packaging will be described and designated by the reference
numeral 220. Pizza packaging 220 may include bag 22, insert 24 that
may support pizza 26 and be received within bag 22, spacer 28, and
moisture barrier 32 that may be secured to insert 24 and cover
pizza 26. To help maintain pizza 26 in a desirable condition, bag
22 may be permeable and moisture barrier 32 may be impermeable.
[0081] Moisture barrier 32 may be made from a plastic film having
sufficient density to inhibit moisture transfer therethrough (i.e.,
impermeable). For example, moisture barrier 32 of the present
embodiment can be made from a non-stick, high-density polyethylene
suitable for use in food-grade applications. It will be
appreciated, however, that moisture barrier 32 could be made from
other suitable impermeable materials, as discussed above. Moisture
barrier 32 may be configured in various sizes and shapes to
compliment pizzas 26 of various size and shape and, more
particularly, may be sized to generally cover the pizza toppings.
As presently shown in FIGS. 20 and 22, moisture barrier 32 may be
rectangularly shaped having a width approximately equal to a width
of the topping portion of pizza 26. A length of moisture barrier 32
may be sufficient to secure one end of moisture barrier 32 to a
bottom of insert 24 and still extend across insert 24 when placed
over pizza 26. Further, the length may be sufficient to fold the
unsecured end of moisture barrier 32 into bag 22 when assembling
pizza packaging 220, which will be discussed later in greater
detail.
[0082] With particular reference to FIG. 22, moisture barrier 32
may include an adhesive strip 42 for securing moisture barrier 32
to insert 24 and an optional perforated portion 44, which may
render part of moisture barrier 32 permeable. The moisture barrier
32 can also be provided with a pocket portion 69 as shown in FIG.
23. The pocket portion 69 can be formed by folding an end portion
71 to the sheet over upon itself and heat sealing the edges to
define a pocket 69. With this pocket 69, leftover pizza or other
foods can be stored by inserting the food in the pocket 69 and
folding the sheet 32 so that the adhesive strip 42 can be used to
seal the pocket shut.
[0083] Adhesive strip 42 may be disposed on and extend along one
end of the moisture barrier 32. Adhesive strip 42 may be formed by
applying and bonding adhesive material directly to moisture barrier
32. A peel-off cover 46 may be secured to adhesive strip 42 until
moisture barrier 32 is needed to form pizza packaging 220. In this
regard, peel-off cover 46 may be made from a material that may
permit peel-off cover 46 to be removed from adhesive strip 42
without adversely affecting the original adhesive characteristics
of adhesive strip 42. It will be appreciated, however, that
adhesive strip 42 may be formed using other methods. For example,
adhesive strip 42 may be a flat body having a permanent adhesive on
one side for bonding to moisture barrier 32 and a non-permanent
adhesive on the opposite side covered by peel-off cover 46.
Further, it will be appreciated from subsequent portions of this
disclosure that adhesive strip 42 may be formed onto or disposed on
the insert 24 instead of the moisture barrier 32.
[0084] Optional perforated portion 44 may include a plurality of
apertures 48 formed through moisture barrier 32 that generally
align with the pizza crust when moisture barrier 32 is disposed
over pizza 26. In other words, the non-perforated portion of
moisture barrier 32 may align with the pizza toppings. Other
perforated portions as discussed herein may refer to permeable or
impermeable materials that include apertures 48 extending
therethrough. A size of apertures 48 can be selected to allow
moisture in the form of steam, or water vapor, to pass through the
perforated portion. In this regard, apertures 48 having a diameter
ranging from approximately 0.1 mm to approximately 3.5 cm and
spaced apart in a grid-like configuration can be advantageously
utilized to realize the advantages of the present disclosure. If
desired, the size of apertures 48 can be further advantageously
selected to inhibit moisture in the form of condensed water from
passing back through the perforated portion. In this regard,
apertures nearer the 0.1 mm size may be more desirable. In
addition, the quantity and arrangement of apertures 48 can be
configured to affect the rate at which water vapor passes through
the perforated portion.
[0085] Referring now to FIGS. 24 and 25, moisture barrier 32 may be
configured to be stored in bulk yet readily accessible as needed to
form pizza packaging 220, which may reduce storage space, improve
efficiency in assembling pizza packaging 220, and reduce cost. As
shown in FIG. 24, for example, moisture barrier 32 may include a
pair of spaced-apart apertures 54 that may align with complimentary
hanging portions 57 of a hook 58. Hanging portions 57 may receive a
plurality of moisture barriers 32 through respective pairs of
apertures 54, and hook 58 may be configured for mounting on a wall
or other convenient and accessible location. Accordingly, an
employee can tear or otherwise remove individual moisture barriers
32 from hook 58 as needed.
[0086] In another example shown in FIG. 25, a plurality of moisture
barriers 32 may be staple-packed (i.e., sandwiched between two
headers that are stapled or otherwise secured), wicketed (i.e.,
secured by a U-shaped wire through apertures in the moisture
barrier 32), or otherwise secured to each other to form a common
header 61, which may further be adapted for hanging in a convenient
and accessible location. Accordingly, the employee can tear
moisture barrier 32 along perforations 63 or otherwise remove
individual moisture barriers 32 from header 61 as needed.
[0087] Referring again to FIGS. 20-22, assembly and operation of
pizza packaging 220 will now be described. In a first operation,
moisture barrier 32 may be secured to insert 24 via adhesive strip
42. Moisture barrier 32 may be secured to a bottom of insert 24 and
between radii 40 (FIG. 22). Moisture barrier 32 could alternatively
be secured to a top of insert 24, as it may be desirable that the
insert 24, and not moisture barrier 32, directly contact the bottom
crust of pizza 26. It will be appreciated that inserts 24 and
moisture barriers 32 may be pre-assembled and stored in the
assembled condition until needed, which may reduce assembly time of
pizza packaging 20 during high volume production periods.
[0088] After pizza 26 has been cooked in a pizza oven, pizza 26 may
be placed on insert 24 such that pizza 26 is orientated in a
generally centered relationship on insert 24 and a bottom of the
pizza crust abuts insert 24. Optional spacer 28 may then be formed
into the generally cylindrical shape and placed on insert 24 such
that spacer 28 encircles the perimeter of pizza 26. Moisture
barrier 32 may then be folded back over spacer 28, pizza 26, and
insert 24 to form a single pizza unit 86.
[0089] Insert 24, by providing support underneath pizza 26, allows
an employee to handle pizza unit 86 and insert pizza unit 86 into
bag 22 through opening 34. Radii 40 may help guide pizza unit 86
into the opening 34 while optional gussets 36 may provide added
convenience by permitting opening 34 to expand for receiving pizza
unit 86. Radii 40 may also generally prevent insert 24 from
snagging and tearing bag 22 during insertion of pizza unit 86.
Opening 34 may be closed and folded to retain pizza unit 86 within
bag 22. An end of moisture barrier 32 may optionally be folded
along with opening 34 of bag 22 to keep moisture barrier 32 and
inhibit moisture barrier 32 from contacting pizza 26 during storage
and transit. It is noted that moisture barrier 32 can be made from
a non-stick material so that contact with the pizza may be
permitted or possibly desired. The non-stick material may prevent
or minimize cheese and/or other toppings from bonding to moisture
barrier 32.
[0090] Opening 34 of bag 22 may be secured using a variety of
different methods. A particularly desirable method may be
staple-less stapling, which may secure opening 34 without requiring
additional materials, such as staples or adhesive. Accordingly,
staple-less stapling may be more efficient and cost effective than
other securing methods, such as traditional stapling and adhesion,
which may require additional materials, such as staples and
adhesive. Staple-less stapling involves puncturing the paper bag 22
and simultaneously folding the punctured paper in a manner that
simulates a staple. It will be appreciated, however, that other
methods may still be utilized for securing the folded portion of
bag 22.
[0091] After bag 22 is closed and secured, pizza packaging 20 can
be placed into a rack-like storage unit (i.e., CresCor) to help
maintain pizza 26 at a desirable temperature. Insert 24 can provide
sufficient structural strength to support pizza packaging 220 in
the storage unit until purchased by a consumer. Additionally,
spacer 28 is sufficiently rigid to accommodate the weight of
multiple pizza transport packages 220 stacked on top of each other
while still maintaining the spaced relationship between each pizza
26 and bag 22. In this manner, pizza 26 can be protected when
multiple pizza packagings 220 are maintained in a stacked
relationship during storage or transport.
[0092] During storage and transport of pizza 26, pizza packaging
220 helps maintain pizza 26 in a desirable edible state for the
customer by keeping the toppings moist, maintaining a crispy crust,
and maintaining pizza 26 within a desirable temperature range.
Moisture barrier 32, orientated directly above pizza 26, can
utilize water vapor escaping from the pizza toppings to help slow
evaporative cooling, thereby keeping the toppings warm and moist
for a longer time period.
[0093] Evaporative cooling occurs as heat radiating from pizza 26
carries evaporated moisture from the toppings upward toward
moisture barrier 32. Moisture barrier 32 can slow evaporative
cooling by initially trapping the water vapor emanating from pizza
26 between the toppings of pizza 26 and the moisture barrier 32,
thereby maintaining the toppings in contact with the warm and moist
water vapor for an extended time period. In this manner, some of
the trapped heat and moisture can be reabsorbed by the toppings to
help maintain the pizza toppings within the desirable moisture and
temperature ranges. As heat from the water vapor is reabsorbed by
pizza 26, the cooling water vapor can escape around the edges of
the moisture barrier 32 as it is replaced by warmer water vapor
emanating from the pizza.
[0094] Some of the water vapor may escape around the edges of the
moisture barrier 32, thereby reducing contact between the water
vapor and the upper pizza crust and helping to maintain the desired
crispiness of the crust. It should be noted, however, that moisture
barrier 32 may undesirably trap water vapor above the upper pizza
crust because moisture barrier 32 extends all the way across insert
24 and pizza 26. In this regard, optional perforated portion 44,
which may generally align with the upper pizza crust, may permit
the water vapor to escape through apertures 48, thereby reducing
contact between the water vapor and the upper pizza crust.
[0095] It should also be noted that some of the cooling water vapor
may condense and collect on the moisture barrier 32 in the form of
liquid water. Under some conditions, such as sudden movement of the
pizza packaging 20, the liquid water may undesirably fall onto
pizza 26. Accordingly, bag 22 and moisture barrier 32 can cooperate
to form pocket 56, as described above with reference to FIG. 2, for
example. Water vapor trapped between moisture barrier 32 and pizza
26 may eventually pass through apertures 48, where moisture barrier
32 traps the water vapor in pocket 56 and generally inhibits the
water vapor from escaping from bag 22. In this manner, pocket 56
can create an insulative layer between the outside environment and
pizza 26 to further maintain the pizza toppings within the
desirable temperature range.
[0096] When the evaporated moisture trapped within pocket 56 cools
and turns into liquid water, apertures 48 may be sufficiently small
to inhibit the liquid water from passing back through permeable
layer 50. Trapped in pocket 56, the liquid water is isolated from
pizza 26.
[0097] Insert 24 can also help maintain pizza 26 within the
desirable temperature range by reducing the amount of heat escaping
from the crust and lost through the bottom of bag 22, thereby
helping to maintain the crust within the desirable temperature
range.
[0098] While it may be desirable to trap some moisture above the
pizza toppings, it is not desirable for the moisture to be absorbed
by the pizza crust because the absorbed moisture can make the crust
less crispy. Paper portion 30 of bag 22 and insert 24 can help
maintain the desired crispiness of the crust. The moisture
permeability of paper portion 30, which is generally greater than
the moisture permeability of moisture barrier 32, allows some
moisture trapped generally near and communicating with an outer
edge of the pizza crust to escape from bag 22 before being
absorbed. In addition, insert 24 can absorb some of the moisture
directly in contact with insert 24. The portion of insert 24 in
direct contact with the crust can also wick away some of the
moisture that may already have been absorbed by the crust. In these
ways, paper portion 30 and insert 24 can help maintain the
crispiness of the crust.
[0099] The foregoing description of the embodiments has been
provided for purposes of illustration and description. It is not
intended to be exhaustive or to limit the invention. Individual
elements or features of a particular embodiment are generally not
limited to that particular embodiment, but, where applicable, are
interchangeable and can be used in a selected embodiment, even if
not specifically shown or described. The same may also be varied in
many ways. Such variations are not to be regarded as a departure
from the invention, and all such modifications are intended to be
included within the scope of the invention.
* * * * *