A blank for forming a box for serving pizza includes panels defined and separated by manufactured lines that, when folded, define a box having a first footprint for enclosing within the box an entire pizza and that, when folded differently with panels having been removed, define a second box having a second footprint for enclosing leftovers of the entire pizza, the second footprint being smaller than the first footprint. The second footprint preferably is approximately one half of the area of the first footprint for accommodating no more than half of the entire pizza.

A blank for forming a box for serving pizza includes panels defined and separated by manufactured lines that, when folded, define a box having a first footprint for enclosing within the box an entire pizza and that, when folded differently with panels having been removed, define a second box having a second footprint for enclosing leftovers of the entire pizza, the second footprint being smaller than the first footprint. The second footprint preferably is approximately one half of the area of the first footprint for accommodating no more than half of the entire pizza.

A layered food packaging system includes: a carrier device configured to convey a sandwich in a horizontal posture in which a layering direction of the sandwich is substantially vertical; a temporary placement table configured to temporarily place the sandwich thereon in a vertical posture in which the layering direction of the sandwich is substantially horizontal; a first robot and a second robot configured to grip the sandwich that is conveyed by the carrier device, lift the sandwich from the carrier device, change the posture of the sandwich from the horizontal posture to the vertical posture, and temporarily place the sandwich on the temporary placement table; and a third robot configured to grip the sandwich that is temporarily placed on the temporary placement table, and insert the sandwich into a bag for packaging the layered food.

A unique pizza box apparatus and methods of forming and using said pizza box are disclosed. The pizza box is formed with an additional plate pocket for receiving plates therein. The pocket is connected to an inside surface of the pizza box lid and expands a distance less than that of the depth of the pizza box. On the pizza box lid is a cut or perforated plate pocket lid with a living hinge on one end and a lid tab on a substantially opposite end for grabbing and rotatably opening the plate pocket lid with respect to the pizza box lid. A pizza bumper may further be included within the box to ensure separation between a base of the plate pocket and a pizza once the pizza is placed within the box. Napkins and/or further utensils may also be placed within the plate pocket if so desired.

A unique pizza box apparatus and methods of forming and using said pizza box are disclosed. The pizza box is formed with an additional plate pocket for receiving plates therein. The pocket is connected to an inside surface of the pizza box lid and expands a distance less than that of the depth of the pizza box. On the pizza box lid is a cut or perforated plate pocket lid with a living hinge on one end and a lid tab on a substantially opposite end for grabbing and rotatably opening the plate pocket lid with respect to the pizza box lid. A pizza bumper may further be included within the box to ensure separation between a base of the plate pocket and a pizza once the pizza is placed within the box. Napkins and/or further utensils may also be placed within the plate pocket if so desired.

A packaged food product includes a container having at least one dough product and a cup within the container. The cup includes at least one sidewall, a plurality of tapered guide members located at spaced circumferential positions about the sidewall, a bottom wall and an upper annular rim. The rim also defines an opening, opposite the bottom wall, leading to an interior storage cavity of the cup. During initial insertion of the cup into a container, first portions of the guide members are progressively pressed against an interior sidewall surface of the container and assure a proper, level alignment of the cup, preventing the cup from tipping during insertion. With further insertion, second portions of the guide members lead to the rim, with the rim having a diameter which assures a tight friction fit, potentially in combination with a cup seal cover, to an inner diameter of the container.

A packaged food product includes a container having at least one dough product and a cup within the container. The cup includes at least one sidewall, a plurality of tapered guide members located at spaced circumferential positions about the sidewall, a bottom wall and an upper annular rim. The rim also defines an opening, opposite the bottom wall, leading to an interior storage cavity of the cup. During initial insertion of the cup into a container, first portions of the guide members are progressively pressed against an interior sidewall surface of the container and assure a proper, level alignment of the cup, preventing the cup from tipping during insertion. With further insertion, second portions of the guide members lead to the rim, with the rim having a diameter which assures a tight friction fit, potentially in combination with a cup seal cover, to an inner diameter of the container.

The invention relates to the food industry. A method includes generating, via a server of a system, a selected order for processing by a control computer, as a result of which the necessary food base, which is located in a refrigerating unit, is sent to a first transport device where specific food ingredients are added in a prescribed manner, said ingredients being released from containers mounted above the first transport device. After this, the partially finished product is transferred to a second transport device, and, while moving along it, is baked to a finished condition in a baking unit. Then the baked product is transferred to a packaging sub-system which is connected to a sub-system for temporary storage and dispensing of the finished and packaged product.

The invention relates to the food industry. A method includes generating, via a server of a system, a selected order for processing by a control computer, as a result of which the necessary food base, which is located in a refrigerating unit, is sent to a first transport device where specific food ingredients are added in a prescribed manner, said ingredients being released from containers mounted above the first transport device. After this, the partially finished product is transferred to a second transport device, and, while moving along it, is baked to a finished condition in a baking unit. Then the baked product is transferred to a packaging sub-system which is connected to a sub-system for temporary storage and dispensing of the finished and packaged product.

The present invention is related to packages to the food industry. Particularly, it is related to natural active packages for preserving bakery products against microorganism damage. More particularly, the invention is related to an antifungal active package comprising a multilayer polymer film with an internal polymer coating comprising mustard oil as natural essential oil having antifungal properties, useful for extending the half-life of celiac bakery products, preferably, a celiac bread.