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.
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 an upper portion 51 of the side 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 of
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 (
The container 10 (
The assembled container also has a lower transition region 70 (
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.
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.
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.