{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='New takeaway box that could spell the end to soggy pizza' data-url='/boclips/videos/5c54bb76d8eafeecae125420' data-video-url='/boclips/videos/5c54bb76d8eafeecae125420' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nNew takeaway box that could spell the end to soggy pizza\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eFresh out of the oven, but soggy once it reaches your door. It's the scourge of people all over the world who like their pizza thin and crispy. Now, a Mumbai businessman has designed a pizza delivery box that he says keeps the food as...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eFresh out of the oven, but soggy once it reaches your door. It's the scourge of people all over the world who like their pizza thin and crispy. \u003cbr/\u003eNow, a Mumbai businessman has designed a pizza delivery box that he says keeps the food as hot and fresh as when it came out of the oven.\u003cbr/\u003eThe secret? Let some air out of the box. \u003cbr/\u003eVinay Mehta says the problem with packaging and delivering hot food is largely down to poor ventilation:\u003cbr/\u003e\"If there is no effective ventilation provided then the steam turns into condensation cycle, turns into water particle, it falls back on the food, and that water particle absorbs the latent heat of the food. And the problem is acute at the bottom where there is no space and ultimately that steam turns into water particle and gets absorbed by the crust.\"\u003cbr/\u003eMehta runs a packaging and print design company and has been dealing with corrugated cardboard boxes for more than 30 years. \u003cbr/\u003eHe says most pizza delivery boxes have holes in the side to release steam.\u003cbr/\u003eBut heat rises, so Mehta's VENTiT boxes allow steam to escape from the top and bottom. \u003cbr/\u003eThe box uses three layers of cardboard - the third being a corrugated sheet placed between two flat surfaces. Holes are cut into the two flat surfaces which allow the steam to rise and pass through the box. \u003cbr/\u003eMetha explains: \"If I wanted the steam to pass through the board, either I have to make a hole, but then when I make a hole, it is a fear of contamination. That's not a good design. So I went to the last layer, made a hole, and there is the corrugation material, intermediate layer which already has a corrugation, so I knew that it can act as a channel or a path to pass through the vent.\"\u003cbr/\u003eThis simple innovation has been recognised by Scott Wiener, the New York based pizza expert and author of \" Viva La Pizza - The Art Of The Pizza Box.\"\u003cbr/\u003eMetha says: \"The gentlemen (Wiener) has collected 650 boxes all over the world, and he told me that out of all of them, ours box is the only box which has a additional utility and he says it is world's best box and that gives me immense happiness and pleasure.\"\u003cbr/\u003eMehta is already selling about 100,000 VENTiT boxes a month to Mumbai's main pizza delivery outlets including Smokin' Joe's,  Francesco's Pizzeria , Pizza Metro and Juno's Pizza.\u003cbr/\u003eCo-owner of Juno's,  Aditya Shah says the boxes really work:\u003cbr/\u003e\"So what we mainly used to specialise in was thin and crispy pizzas. So when you deliver pizzas, they would go thin, but the crispiness would go, because of the moisture. So after using the VENTiT boxes, we could give crispier pizzas, they were less soggy, they were better for our customers.\"\u003cbr/\u003eMetha says similar boxes can be used for packaging other hot food including fish, chicken and chips. \u003cbr/\u003eRiddhi Vora  regularly enjoys a home delivered pizza. \u003cbr/\u003eShe says: \"Earlier pizzas, they used to be soggy from the base and there is a lot of moisture in it. These feel fresh, and it is definitely a better bite experience.\"\u003cbr/\u003eMetha says it took him more than 6 years to get the patent granted for his VENTiT box. He now has patents in more than 100 countries. He is also looking for international partners to manufacture and distribute VENTiT boxes all over the world. \u003cbr/\u003eAP Television    \u003cbr/\u003eMumbai, January 30, 2014.\u003cbr/\u003e1. Various of man in a pizza shop cutting pizza\u003cbr/\u003e2. Tilt up from the image of VENTiT box design on a computer monitor to Vinay Mehta\u003cbr/\u003e3. Close of the pizza designs on computer\u003cbr/\u003e4. Wide shot of Mehta in office\u003cbr/\u003e5. SOUNDBITE: (English) Vinay Mehta, CEO VENTiT:\u003cbr/\u003e\"If there is no effective ventilation provided then the steam turns into condensation cycle, turns into water particle, it falls back on the food, and that water particle absorbs the latent heat of the food. And the problem is acute at the bottom where there is no space and ultimately that steam turns into water particle and gets absorbed by the crust.\"\u003cbr/\u003e6. Various of lighting incense sticks and placing them inside the box to demonstrate the ventilation process \u003cbr/\u003e7. Close shot of the box,showing the smoke coming out of the box\u003cbr/\u003e8. SOUNDBITE (English) Vinay Mehta ,CEO, VENTiT: \u003cbr/\u003e\"If I wanted the steam to pass through the board, either I have to make a hole, but then when I make a hole, it is a fear of contamination. That's not a good design. So I went to the last layer, made a hole, and there is the corrugation material, intermediate layer which already has a corrugation, so I knew that it can act as a channel or a path to pass through the vent.\"\u003cbr/\u003e9. Close of the book Viva la Pizza  written by Scot Wiener \u003cbr/\u003e10. Various of Mehta showing autograph of Scot Wiener\u003cbr/\u003e11. SOUNDBITE (English) Vinay Mehta, CEO, VENTiT: \u003cbr/\u003e\"The gentlemen (Wiener) has collected 650 boxes all over the world, and he told me out of all of them, ours box is the only box which has a additional utility and he says it is world's best box and that gives me immense happiness and pleasure.\"\u003cbr/\u003e12. Various of pizza being prepared and baked \u003cbr/\u003e13. Tilt down of pizza boxes made by VENTiT\u003cbr/\u003e14. SOUNDBITE (English) Aditya Shah, Co-owner, Juno's Pizza:\u003cbr/\u003e\"So what we mainly used to specialise in was thin and crispy pizzas. So when you deliver pizzas, they would go thin, but the crispiness would go, because of the moisture. So after using the VENTiT boxes, we could give crispier pizzas, they were less soggy, they were better for our customers.\"\u003cbr/\u003e15. Various of delivery man picking up the pizza to be delivered and placing it inside the box on the motorbike\u003cbr/\u003e16. Delivery man leaving on the bike\u003cbr/\u003e17. Delivery man ringing the bell and delivering the pizza to customer\u003cbr/\u003e18. Close of girl eating the pizza\u003cbr/\u003e19. Pan shot from pizza box to the Riddhi and her family eating pizza\u003cbr/\u003e20. Riddhi's reflection on the glass table\u003cbr/\u003e21. SOUNDBITE (English)  Riddhi Vora, customer:  \u003cbr/\u003e\"Earlier pizzas, they used to be soggy from the base and there is a lot of moisture in it. These feel fresh, and it is definitely a better bite experience.\"\u003cbr/\u003e22. Mehta showing the pizza box specially made for the \"Indian premiere league\" cricket series\u003cbr/\u003e23. Close of the city names written on box\u003cbr/\u003e24. Tracking shot of various VENTiT boxes lying on the table\u003cbr/\u003e25. Tilt up of the tree design on the pizza box.\u003cbr/\u003e26. 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