
Product
What is VENTiT all about?
Understanding the limitations of the current box design
To provide ventilation, the existing pizza boxes provide for either slits or holes on the side (see images A & B below). Neither of these is effective as it is a science that steam travels to the top and bottom and not through the sides. Additionally, holes provided on sides make the box prone to contamination, leakages as well as heat loss.
No holes are provided on the top or bottom (where it is needed most) due to the fear of contamination.

Science behind sogginess of the pizza base
When a hot pizza is placed in a pizza box, there is steam generated within. Maximum of this steam is generated below the base of the pizza. With no available exit, this 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.
VENTiT Solution
For the first time in the history of corrugated packaging, we have been able to successfully develop a ventilation solution that meets all the above constraints i.e. low costs, maintaining the integrity of the box and its contents, no fear of contamination and retaining the heat of the food (on the contrary, the temperature of the food is higher in a VENTiT box compared to a conventional box).
Product Testing
To authenticate the features of the VENTiT box, we have conducted various tests with leading institutions in Mumbai, India. They are as follows:
- Texture Profile and Temperature Analyses conducted at University Institute of Chemical Technology (UDCT) - click here to view test results

- Sensory Tests conducted at Equinox Labs - click here to view test results

- A comparative study on the VENTiT box vs a conventional box at the Institute of Hotel Management, Catering Technology & Applied Nutrition - click here to view test results




