Pizza
Carton Elevation (PCE) Test
33% Less Heat Loss with Legs
(Test
Methodology described below the graph.)
TEST METHODOLOGY
1.
Two identical fully-baked 12-inch pepperoni pizzas were removed from the oven.
Their internal temperature was 203 degrees Fahrenheit.
2. The pizzas were loaded into identical B-flute corrugated pizza cartons, except one of the cartons had Legs.
3. The loaded cartons were placed into identical heated delivery bags.
4. After 20 minutes in the delivery bags, the internal temperature of each pizza had dropped to 179 degrees F. The loaded cartons were removed from the bags and placed on the same tabletop.
5. After 5 minutes on the tabletop, the internal temperature of the pizza in the Legs carton had dropped to 167 degrees F. The internal temperature of the pizza in the non-legs carton had dropped to 161 degrees F.
6. After another 5 minutes on the tabletop, the internal temperature of the pizza in the Legs carton had dropped to 155 degrees F. The internal temperature of the pizza in the non-legs carton had dropped to 147 degrees F.
RESULTS: The total tabletop temperature drop of the pizza in the Legs box was 24 degrees (179–155=24). The total temperature drop of the pizza in the non-legs box was 32 degrees (179–147=32). The difference in temperature drop between the two pizzas was 8 degrees (155–147=8). In percentage, the temperature drop of the pizza in the non-legs box was 33 percent greater than the temperature drop of the pizza in the Legs box (8÷24=0.33 or 33%).
The testing was repeated several times with new boxes and similar results were obtained each time.
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