US20110315685A1 - Vented hot baked goods container - Google Patents
Vented hot baked goods container Download PDFInfo
- Publication number
- US20110315685A1 US20110315685A1 US12/821,926 US82192610A US2011315685A1 US 20110315685 A1 US20110315685 A1 US 20110315685A1 US 82192610 A US82192610 A US 82192610A US 2011315685 A1 US2011315685 A1 US 2011315685A1
- Authority
- US
- United States
- Prior art keywords
- lid
- base
- container
- side walls
- walls
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims abstract description 22
- 230000007704 transition Effects 0.000 claims description 23
- 230000002093 peripheral effect Effects 0.000 claims description 11
- 230000000284 resting effect Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 8
- 235000010585 Ammi visnaga Nutrition 0.000 description 6
- 244000153158 Ammi visnaga Species 0.000 description 6
- 235000012970 cakes Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000007789 gas Substances 0.000 description 3
- 238000013022 venting Methods 0.000 description 3
- 241001137251 Corvidae Species 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015108 pies Nutrition 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 238000013475 authorization Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J47/00—Kitchen containers, stands or the like, not provided for in other groups of this subclass; Cutting-boards, e.g. for bread
- A47J47/02—Closed containers for foodstuffs
- A47J47/08—Closed containers for foodstuffs for non-granulated foodstuffs
- A47J47/10—Closed containers for foodstuffs for non-granulated foodstuffs with arrangements for keeping fresh
Definitions
- Baked goods such as bread, cakes and pies, are often placed in a non-vented container consisting of a base and lid, as soon as the goods cool to about 110° F.
- the container then may be placed in a refrigerator.
- Moisture emitted from the baked goods tends to condense on the inside of the lid and reduce the shelf life of the baked goods from about 14 days (if not placed in a container) to 7 days.
- Applicant notes that cooked foods such as cooked vegetables, tend to emit odors and corresponding gases right after they are cooked and, unlike baked goods, tend to have a longer shelf life if immediately stored in a non-vented container than if placed in a vented container.
- vent gases for baked goods is to place a moisture-penetrable porous flexible film over a large hole in the base or lid, or to place a filter patch over a hole in the lid though which moisture can escape.
- the patch or film is almost always opaque or translucent but not fully transparent, and has pores that allow a slow flow of gases (moisture) and that prevents the entrance of spilled or splashed water.
- the patch or film also prevents a toothpick that a person might try to insert through a pore without authorization, to taste the food.
- a food container construction that allowed the venting of moisture while avoiding the need to mount a patch or film over a hole in the container, could reduce the cost of the container. It is preferable that such venting means not block or interfere with a clear view of the stored baked goods through the lid.
- a food container that is especially useful to store hot baked goods.
- the container includes a base on which goods are placed and a lid that covers the base and that has a vertical axis and that has lid side walls extending about the axis.
- the lid side walls have a plurality of vent holes spaced about the axis, with each vent hole preferably being no more than 1 ⁇ 8th inch in diameter, and preferably at least 1/64th inch in diameter.
- Venting can be encouraged through the base by constructing the base with a raised platform that lies close to a base periphery that is designed to rest on a horizontal support surface.
- a plurality of vertical vent holes are formed in the raised platform to allow moisture to escape though the holes and then outwardly through gaps between the base periphery and the horizontal support surface.
- vent holes lie in an upper portion of the lid side walls
- lower portions of the lid side walls are preferably formed to extend at downward-and-radially inward inclines. This resists the flow of moisture back into the lid though lower vent holes.
- the lid can be provided with a plurality of pockets wherein each pocket projects radially inward into the cavity formed under the lid.
- Each pocket has circumferentially opposite pocket side walls that each has a vent hole.
- FIG. 1 is an exploded isometric view of a container of one embodiment of the invention wherein the container has vent holes in a top rib of the lid, in vertical lid side walls, and in a raised platform of the base.
- FIG. 1A is a side elevation view of a container that is identical to FIG. 1 but in an upside-down orientation.
- FIG. 2 is an isometric view of the container of FIG. 1 in a fully assembled configuration.
- FIG. 3 is a partial sectional view taken on line 3 - 3 of FIG. 1 .
- FIG. 4 is an isometric view of a container of another embodiment of the invention wherein the lid has pockets with vent holes.
- FIG. 5 is a partial sectional view of a container of another embodiment of the invention, wherein lower walls of the container extend at downward and radially-inward inclines.
- FIG. 6 is an exploded isometric view of a container of another embodiment of the invention wherein the base has a peripheral rib at its bottom with vent holes in the rib.
- FIGS. 1-2 are the same as figure in applicant's patent application Ser. No. 11/998,582 filed Nov. 30, 2007 except those figures do not show vent holes.
- FIG. 1 shows a food container 10 which includes a base or base element 12 on which food, especially baked goods, can rest, and a lid or cover element 14 that covers the base and that forms a cavity 16 over the base.
- the container has a vertical axis 20 , and the base and lid extend around the axis although they could be rectangular instead of round.
- the base is essentially flat, with a support surface 22 that supports the goods, such as a cake C ( FIG. 2 ).
- the lid has side walls 24 that extend primarily vertically (about 7° from the vertical) and that extend around the axis, a primarily horizontal top wall 26 with an upstanding rib 30 that extends around the top wall, and a transition wall 32 that transitions from primarily vertical at 34 to primarily horizontal at 36 in a continuous curve.
- a transition wall 32 that transitions from primarily vertical at 34 to primarily horizontal at 36 in a continuous curve.
- FIG. 1A wherein the food container labeled 10 A has a transition wall 32 A that is curved about adjacent points lying on a circle 39 .
- the transition wall provides greater strength than a sharp bend.
- the upstanding rib 30 FIG. 1 ) increases the rigidity of the top of the lid.
- the base and lid are each formed of semi-rigid sheet plastic which has been thermoformed to the indicated shape.
- vent holes in the upstanding rib 30 including vent holes 40 , 42 , 44 in the radially outer rib wall 45 , in the top rib wall 46 , and in the radially inner rib wall 47 .
- Much of the moisture emitted by hot or warm baked goods tends to condense at the top or upper portions of the lid, and the vent holes provide a ready escape path.
- Applicant also provides vent holes 52 in the base 12 .
- Some of the condensed moisture tends to run down the inside of the lid and onto the base.
- the base has a periphery 60 on a generally upward flange 62 ( FIG. 3 ) whose radially outer edge is unsupported, or free.
- the peripheral surface can rest on a flat support surface S ( FIG. 3 ) such as a table top, and has a plurality of upstanding platforms at 22 that support a cake or other goods.
- the outer platform or rib 22 A is of a hat shaped cross-section ( FIG. 3 ).
- the base vent holes 52 are formed in the outermost platform 22 A.
- the outermost platform 22 A and the periphery 60 are part of a base outer portion 81 ( FIG. 1 ). Moisture can flow though the vent holes, especially moisture that condenses before it rises to the top of the container.
- the peripheral surface 60 that can rest on a flat surface is slightly “wavy” and moisture can flow
- the container 10 ( FIG. 1 ) has an upper transition region 62 that extends generally upward from the bottom 38 of the transition wall 32 to the radially inner surface of top rib wall 46 at 64 .
- the continuous curve 32 and the upstanding rib 30 provide a transition from primarily vertical to horizontal.
- the assembled container also has a lower transition region 70 ( FIG. 2 ) that extends from the bottom 72 of the side wall 24 to the periphery 60 of the container.
- the lower transition region has latches 74 , 76 ( FIG. 1 ) that fasten the base and lid together and strengthen them.
- the lower transition region has a small flare 79 at the bottom of the side walls, and also has a horizontal wall 78 in the form of a radially outward-extending flange under the bottom of the side walls.
- a downward-extending tube 80 of the lid fits in a groove 82 in the base.
- the primarily vertical container side wall 24 may be considered a middle transition region that connects the upper and lower transition regions.
- the most important vent hole locations depend upon the particular hot baked goods.
- FIG. 4 shows a container 100 of the same shape as the container of FIGS. 1-3 , but which has pockets that extend into the container cavity 104 , with vent holes in the pockets.
- Pockets 110 , 112 in the lid side walls 114 extend radially inward toward the axis 116 , while a pocket 120 in a top wall 122 extends downward.
- the pocket 120 in the top wall has an extension 124 that is narrower than the rest of the pocket.
- a label 130 adheres to the top wall 122 and covers much of the pocket while leaving an end part 126 of the extension uncovered.
- the pocket 120 in the top wall has laterally opposite sides 132 that lie on opposite sides of the container axis 136 and extend perpendicular to the adjacent top wall 122 .
- the pocket 120 also has an inner or bottom wall 140 that lies furthest from the adjacent lid outer wall 122 .
- the opposite side walls have vent holes 142 and the inner wall 140 also has vent holes 144 . Moisture emanating from the vent holes 142 , 144 can pass along the narrow extension 124 into the environment.
- the pockets 110 at the top of the lid side walls 114 have opposite side walls 152 and a bottom wall 154 that extend radially inward towards the axis. Each of the walls 152 , 154 has at least one vent hole 160 , 162 .
- the top 164 of the pocket is open. If a label 166 is placed over the pocket 110 as shown, moisture can still escape though the open top at 164 .
- Lower pockets 112 have four sides that extend radially inward and have a radially innermost wall, with each wall having at least one vent hole. It should be noted that applicant prefers to form the container symmetrically about the axis 136 , so there are at least two pockets of the type shown at 110 and 112 .
- FIG. 5 shows a portion of a container lid 200 which has pockets 110 A, 112 A similar to those 110 , 112 of the lid of FIG. 4 with vent holes 114 .
- the lid side walls in FIG. 5 below vent holes 114 are constructed with a backdraft 202 where the side walls extend at a downward and radially inward angle toward the axis 204 . Any condensed moisture that flows down along the side walls 212 , tends to drip at 214 into a region around the container. This avoids the moisture flowing back into the container cavity 214 though holes 220 , 222 .
- FIG. 6 shows a container 300 comprising a base 302 and lid 304 , wherein the lid has a lower and radially outer upstanding rib 310 that lies over a peripheral portion 312 of the base.
- the upstanding rib 310 has a plurality of holes 212 that enable the escape of moisture into the environment.
- vent holes are preferably small, to allow moisture to escape but to prevent the entrance of harmful material or implements.
- the vent holes are designed to avoid the entrance of spilled water into the containers.
- the vent holes are designed to make it difficult for a person to insert an object, such as a finger or even a toothpick though a vent hole in order to taste frosting on a cake.
- the narrowest common toothpick is a round toothpick of 0.08 inch diameter, while flat toothpicks are larger.
- the hole In order to leave some frosting or other part of the goods on the toothpick, the hole must be at least 1 ⁇ 8th inch (0.125′′) diameter.
- vent holes no larger than 1 ⁇ 8th inch diameter and in any case having an area no more than the area (0.035 inch 2 ) of a round 3/16th inch diameter hole. Greater ventilation is achieved by providing more vent holes.
- the containers shown in the figures have bases of small height and lids with side walls that form most of the height of the food-holding cavity.
- the base can have tall primarily vertical side walls that form a major part or a majority of the height of the cavity, and the lid can be of small height.
- FIG. 1A shows a container 10 A of the same construction as the container 10 of FIG. 1 , except that the container 10 A is oriented in an upside-down position. That is, the container 10 A has a support 14 A that holds food such as cookies or small pieces of cheesecake, with a cavity 16 A that opens upward, and has a cover 12 A that covers the cavity. Applicant prefers to form one or more vent holes in the now-downward facing peripheral horizontal wall 78 A.
- the rib 30 A rests on a horizontal support surface S such as a store shelf.
- a container comprising a base and lid each formed of sheet plastic, and which is especially useful to hold hot baked goods.
- the container has vent holes that are no more than 3/16th inch and preferably no more than 1 ⁇ 8th inch in diameter, or have an equivalent area.
- the vent holes can be provided in the primarily vertical side walls of the lid.
- the lid can be provided with a top wall having an upstanding rib, and vent holes can be provided in the upstanding rib.
- the base can be provided with an outermost platform with a plurality of vent holes in the platform.
- a lid can be provided that has pockets with vent holes in inner walls of the pockets.
- a label can be installed over much of a pocket but moisture still can exit out of the container.
- the lid side walls can be provided with a backdraft below upper vent holes, to prevent moisture in the form of water from flowing back into the container through a lower vent hole.
- the lid can be provided with a bottom upstanding rib with vent holes therein.
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Packaging Frangible Articles (AREA)
- Packages (AREA)
Abstract
Description
- Baked goods such as bread, cakes and pies, are often placed in a non-vented container consisting of a base and lid, as soon as the goods cool to about 110° F. The container then may be placed in a refrigerator. Moisture emitted from the baked goods tends to condense on the inside of the lid and reduce the shelf life of the baked goods from about 14 days (if not placed in a container) to 7 days. Applicant notes that cooked foods such as cooked vegetables, tend to emit odors and corresponding gases right after they are cooked and, unlike baked goods, tend to have a longer shelf life if immediately stored in a non-vented container than if placed in a vented container.
- One way to vent gases for baked goods is to place a moisture-penetrable porous flexible film over a large hole in the base or lid, or to place a filter patch over a hole in the lid though which moisture can escape. The patch or film is almost always opaque or translucent but not fully transparent, and has pores that allow a slow flow of gases (moisture) and that prevents the entrance of spilled or splashed water. The patch or film also prevents a toothpick that a person might try to insert through a pore without authorization, to taste the food. A food container construction that allowed the venting of moisture while avoiding the need to mount a patch or film over a hole in the container, could reduce the cost of the container. It is preferable that such venting means not block or interfere with a clear view of the stored baked goods through the lid.
- In accordance with one embodiment of the invention, a food container is provided that is especially useful to store hot baked goods. The container includes a base on which goods are placed and a lid that covers the base and that has a vertical axis and that has lid side walls extending about the axis. The lid side walls have a plurality of vent holes spaced about the axis, with each vent hole preferably being no more than ⅛th inch in diameter, and preferably at least 1/64th inch in diameter.
- Venting can be encouraged through the base by constructing the base with a raised platform that lies close to a base periphery that is designed to rest on a horizontal support surface. A plurality of vertical vent holes are formed in the raised platform to allow moisture to escape though the holes and then outwardly through gaps between the base periphery and the horizontal support surface.
- Where vent holes lie in an upper portion of the lid side walls, lower portions of the lid side walls are preferably formed to extend at downward-and-radially inward inclines. This resists the flow of moisture back into the lid though lower vent holes.
- The lid can be provided with a plurality of pockets wherein each pocket projects radially inward into the cavity formed under the lid. Each pocket has circumferentially opposite pocket side walls that each has a vent hole.
- The novel features of the invention are set forth with particularity in the appended claims. The invention will be best understood from the following description when read in conjunction with the accompanying drawings.
-
FIG. 1 is an exploded isometric view of a container of one embodiment of the invention wherein the container has vent holes in a top rib of the lid, in vertical lid side walls, and in a raised platform of the base. -
FIG. 1A is a side elevation view of a container that is identical toFIG. 1 but in an upside-down orientation. -
FIG. 2 is an isometric view of the container ofFIG. 1 in a fully assembled configuration. -
FIG. 3 is a partial sectional view taken on line 3-3 ofFIG. 1 . -
FIG. 4 is an isometric view of a container of another embodiment of the invention wherein the lid has pockets with vent holes. -
FIG. 5 is a partial sectional view of a container of another embodiment of the invention, wherein lower walls of the container extend at downward and radially-inward inclines. -
FIG. 6 is an exploded isometric view of a container of another embodiment of the invention wherein the base has a peripheral rib at its bottom with vent holes in the rib. -
FIGS. 1-2 are the same as figure in applicant's patent application Ser. No. 11/998,582 filed Nov. 30, 2007 except those figures do not show vent holes. -
FIG. 1 shows afood container 10 which includes a base orbase element 12 on which food, especially baked goods, can rest, and a lid orcover element 14 that covers the base and that forms acavity 16 over the base. The container has avertical axis 20, and the base and lid extend around the axis although they could be rectangular instead of round. The base is essentially flat, with asupport surface 22 that supports the goods, such as a cake C (FIG. 2 ). The lid hasside walls 24 that extend primarily vertically (about 7° from the vertical) and that extend around the axis, a primarilyhorizontal top wall 26 with anupstanding rib 30 that extends around the top wall, and atransition wall 32 that transitions from primarily vertical at 34 to primarily horizontal at 36 in a continuous curve. As shown inFIG. 1A wherein the food container labeled 10A has atransition wall 32A that is curved about adjacent points lying on acircle 39. The transition wall provides greater strength than a sharp bend. The upstanding rib 30 (FIG. 1 ) increases the rigidity of the top of the lid. The base and lid are each formed of semi-rigid sheet plastic which has been thermoformed to the indicated shape. - At a commercial bakery, hot baked goods such as bread, cakes and pies are allowed to cool to about 112° F. and then are placed in the container and the container is placed in a refrigerator. Considerable amounts of moisture are emitted by the baked goods. Applicant allows the moisture to escape by providing vent holes in the lid and also in the base. Applicant provides
upper vent holes 50 in anupper portion 51 of theside walls 24 of the lid at locations closer to the top of the side walls than to the bottom or even the middle of the height of the side walls. The lid ofFIG. 1 has fourvent holes 50 in its side walls. Applicant also provides vent holes in theupstanding rib 30, including vent holes 40, 42, 44 in the radially outer rib wall 45, in thetop rib wall 46, and in the radially inner rib wall 47. Much of the moisture emitted by hot or warm baked goods tends to condense at the top or upper portions of the lid, and the vent holes provide a ready escape path. - Applicant also provides
vent holes 52 in thebase 12. Some of the condensed moisture tends to run down the inside of the lid and onto the base. The base has aperiphery 60 on a generally upward flange 62 (FIG. 3 ) whose radially outer edge is unsupported, or free. The peripheral surface can rest on a flat support surface S (FIG. 3 ) such as a table top, and has a plurality of upstanding platforms at 22 that support a cake or other goods. The outer platform orrib 22A is of a hat shaped cross-section (FIG. 3 ). Thebase vent holes 52 are formed in theoutermost platform 22A. Theoutermost platform 22A and theperiphery 60 are part of a base outer portion 81 (FIG. 1 ). Moisture can flow though the vent holes, especially moisture that condenses before it rises to the top of the container. Theperipheral surface 60 that can rest on a flat surface is slightly “wavy” and moisture can flow undergaps 64 between the peripheral surface and a flat table top. - The container 10 (
FIG. 1 ) has anupper transition region 62 that extends generally upward from thebottom 38 of thetransition wall 32 to the radially inner surface oftop rib wall 46 at 64. Thecontinuous curve 32 and theupstanding rib 30 provide a transition from primarily vertical to horizontal. - The assembled container also has a lower transition region 70 (
FIG. 2 ) that extends from the bottom 72 of theside wall 24 to theperiphery 60 of the container. The lower transition region has latches 74, 76 (FIG. 1 ) that fasten the base and lid together and strengthen them. The lower transition region has a small flare 79 at the bottom of the side walls, and also has a horizontal wall 78 in the form of a radially outward-extending flange under the bottom of the side walls. A downward-extending tube 80 of the lid fits in agroove 82 in the base. The primarily verticalcontainer side wall 24 may be considered a middle transition region that connects the upper and lower transition regions. Moisture containing a moderate amount of water, such as from hot cake icing, tends to vent through a hole in the side wall. The most important vent hole locations depend upon the particular hot baked goods. There is preferably a vent hole in at least one and possibly in all three, of the transition regions. -
FIG. 4 shows acontainer 100 of the same shape as the container ofFIGS. 1-3 , but which has pockets that extend into thecontainer cavity 104, with vent holes in the pockets.Pockets lid side walls 114 extend radially inward toward the axis 116, while apocket 120 in atop wall 122 extends downward. Thepocket 120 in the top wall has anextension 124 that is narrower than the rest of the pocket. Alabel 130 adheres to thetop wall 122 and covers much of the pocket while leaving anend part 126 of the extension uncovered. Thepocket 120 in the top wall has laterallyopposite sides 132 that lie on opposite sides of thecontainer axis 136 and extend perpendicular to the adjacenttop wall 122. Thepocket 120 also has an inner orbottom wall 140 that lies furthest from the adjacent lidouter wall 122. The opposite side walls havevent holes 142 and theinner wall 140 also has vent holes 144. Moisture emanating from the vent holes 142, 144 can pass along thenarrow extension 124 into the environment. - The
pockets 110 at the top of thelid side walls 114 haveopposite side walls 152 and abottom wall 154 that extend radially inward towards the axis. Each of thewalls vent hole 160, 162. The top 164 of the pocket is open. If alabel 166 is placed over thepocket 110 as shown, moisture can still escape though the open top at 164.Lower pockets 112 have four sides that extend radially inward and have a radially innermost wall, with each wall having at least one vent hole. It should be noted that applicant prefers to form the container symmetrically about theaxis 136, so there are at least two pockets of the type shown at 110 and 112. -
FIG. 5 shows a portion of acontainer lid 200 which has pockets 110A, 112A similar to those 110,112 of the lid ofFIG. 4 with vent holes 114. However, the lid side walls inFIG. 5 below vent holes 114 are constructed with a backdraft 202 where the side walls extend at a downward and radially inward angle toward the axis 204. Any condensed moisture that flows down along theside walls 212, tends to drip at 214 into a region around the container. This avoids the moisture flowing back into thecontainer cavity 214 though holes 220, 222. -
FIG. 6 shows acontainer 300 comprising abase 302 andlid 304, wherein the lid has a lower and radially outerupstanding rib 310 that lies over aperipheral portion 312 of the base. theupstanding rib 310 has a plurality ofholes 212 that enable the escape of moisture into the environment. - The vent holes are preferably small, to allow moisture to escape but to prevent the entrance of harmful material or implements. For example, the vent holes are designed to avoid the entrance of spilled water into the containers. Also, the vent holes are designed to make it difficult for a person to insert an object, such as a finger or even a toothpick though a vent hole in order to taste frosting on a cake. The narrowest common toothpick is a round toothpick of 0.08 inch diameter, while flat toothpicks are larger. In order to leave some frosting or other part of the goods on the toothpick, the hole must be at least ⅛th inch (0.125″) diameter. Thus, applicant prefers to use vent holes no larger than ⅛th inch diameter and in any case having an area no more than the area (0.035 inch2) of a round 3/16th inch diameter hole. Greater ventilation is achieved by providing more vent holes.
- The containers shown in the figures have bases of small height and lids with side walls that form most of the height of the food-holding cavity. However, it should be understood that the base can have tall primarily vertical side walls that form a major part or a majority of the height of the cavity, and the lid can be of small height.
-
FIG. 1A shows acontainer 10A of the same construction as thecontainer 10 ofFIG. 1 , except that thecontainer 10A is oriented in an upside-down position. That is, thecontainer 10A has a support 14A that holds food such as cookies or small pieces of cheesecake, with a cavity 16A that opens upward, and has a cover 12A that covers the cavity. Applicant prefers to form one or more vent holes in the now-downward facing peripheralhorizontal wall 78A. Therib 30A rests on a horizontal support surface S such as a store shelf. - Thus, applicant provides a container comprising a base and lid each formed of sheet plastic, and which is especially useful to hold hot baked goods. The container has vent holes that are no more than 3/16th inch and preferably no more than ⅛th inch in diameter, or have an equivalent area. The vent holes can be provided in the primarily vertical side walls of the lid. The lid can be provided with a top wall having an upstanding rib, and vent holes can be provided in the upstanding rib. The base can be provided with an outermost platform with a plurality of vent holes in the platform. A lid can be provided that has pockets with vent holes in inner walls of the pockets. A label can be installed over much of a pocket but moisture still can exit out of the container. The lid side walls can be provided with a backdraft below upper vent holes, to prevent moisture in the form of water from flowing back into the container through a lower vent hole. The lid can be provided with a bottom upstanding rib with vent holes therein.
- Although particular embodiments of the invention have been described and illustrated herein, it is recognized that modifications and variations may readily occur to those skilled in the art, and consequently, it is intended that the claims be interpreted to cover such modifications and equivalents.
Claims (18)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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US12/821,926 US20110315685A1 (en) | 2010-06-23 | 2010-06-23 | Vented hot baked goods container |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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US12/821,926 US20110315685A1 (en) | 2010-06-23 | 2010-06-23 | Vented hot baked goods container |
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US20110315685A1 true US20110315685A1 (en) | 2011-12-29 |
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US12/821,926 Abandoned US20110315685A1 (en) | 2010-06-23 | 2010-06-23 | Vented hot baked goods container |
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1734566A (en) * | 1927-10-10 | 1929-11-05 | Aluminum Goods Mfg Co | Closure cap |
US2814381A (en) * | 1955-08-22 | 1957-11-26 | Stevick David Wade | Container for dressed poultry and the like |
US5387781A (en) * | 1992-11-09 | 1995-02-07 | Berkoff; William | Vented food cooking system for microwave ovens |
US5472139A (en) * | 1993-09-22 | 1995-12-05 | Invention Machine Corporation | Pizza box |
US6786351B2 (en) * | 2001-10-03 | 2004-09-07 | Anchor Packaging, Inc. | Domed food container |
-
2010
- 2010-06-23 US US12/821,926 patent/US20110315685A1/en not_active Abandoned
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1734566A (en) * | 1927-10-10 | 1929-11-05 | Aluminum Goods Mfg Co | Closure cap |
US2814381A (en) * | 1955-08-22 | 1957-11-26 | Stevick David Wade | Container for dressed poultry and the like |
US5387781A (en) * | 1992-11-09 | 1995-02-07 | Berkoff; William | Vented food cooking system for microwave ovens |
US5472139A (en) * | 1993-09-22 | 1995-12-05 | Invention Machine Corporation | Pizza box |
US6786351B2 (en) * | 2001-10-03 | 2004-09-07 | Anchor Packaging, Inc. | Domed food container |
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