- What are the problems faced in hot food delivery?
Delivery of hot food takes roughly 20-30mins. During this time, the food undergoes a lot of changes - heat is lost, reducing its temperature; food becomes soggy; and condensation of steam on the packaging surface may give the food a cardboard flavor.
Certain food products, such as pizzas, give off latent heat due to cooking and heating-along with water vapor. If this water vapor is not allowed to escape, a portion of the moisture condenses on the food and is reabsorbed by it.
Maximum steam is generated below the base of the pizza. With no available exit, the steam bounces back and forth between the box and the dough, before being eventually absorbed by the dough. This causes the base of the pizza to become soggy and tough to chew.
Yes, ventilation is very much required to avoid the pizza or any hot food item from becoming soggy. For the first time in the history of corrugated packaging, the VENTiT box is able to provide effective ventilation, resulting in a less soggy and more fresher pizza. The quality of the pizza is improved without making any changes to the ingredients.
- What is the difference between the conventional box and VENTiT?
In an effort to provide ventilation, the conventional box either has slits or holes on the side of the box. However both these provisions are ineffective as majority of the steam gets released from the top and bottom of the food and not through the sides. The released steam not finding its way out travels towards the edge of the box during which most of the steam get condensed.
As a result of this lack of effective ventilation, the food gets soggy. In comparison the VENTiT box allows optimum escape of the steam right on top and bottom of the box avoiding condensation and any fear of contamination. This results in less soggy food and a much better overall eating experience.
- Will packed food in this box be less hot when delivered?
It has been experimentally proven that the VENTiT box provides better insulation and keeps the food as hot as a conventional box. On the contrary, the food remains hotter.
- Does risk of contamination increase?
Although VENTiT box allows the steam to be vented out, the design of the box is such that it does not allow even light to pass through the box, hence there is no fear of contamination.
- What tests have been conducted on the VENTiT Box?
Texture profile and temperature tests as well as sensory tests have been conducted by different institutions based in Mumbai, India. For more information click here.
- Is a VENTiT box more costly than the conventional box?
VENTiT box is a smart modification of the conventional box. No additional material is required to manufacture the VENTiT box, and requires only a few minor changes in the existing manufacturing process. As such, there is a minimum effect on cost.
- Does the manufacturing process require any extra set up/additional capital expenditure?
The VENTiT box can be manufactured without spending much on capital expenditure. Depending on your production line, minor modifications may be required. To learn more on how to manufacture the VENTiT box on your existing production setup, kindly send us your enquiry and our technical expert will get in touch with you shortly.
- Is the VENTiT concept patented?
Yes. This innovation has been granted the patent through the World Intellectual Property Organization (WIPO). It is currently at national levels in 50 countries.
