Everything between your oven
and their first bite.
Liners, bakeable trays and delivery bags built around one patented idea: let the steam out, and the crust stays crisp all the way to the table.
Pick the one that leaves your kitchen
Same technology, three jobs: the pizza that gets delivered, the pizza the customer bakes at home, and the bag that carries it there.
Bakeable Trays
Take-and-bake that comes out of the customer’s home oven crisp. Patented bi-directional bumps lift the dough and vent steam, so the centre bakes instead of steaming. Now in round 12″/14″/16″ and the new 8×10 Detroit style.
Pizza Liners
Bumps vent moisture first, then absorb grease — a crisper crust every time, and pizza that arrives 12–15° warmer than straight into the box.
Delivery Bags
Insulated bags built for the whole run — 16″ to 18″ pizza, full catering trays, drinks that stay upright, and general restaurant delivery.
Four bags, one delivery run
Whatever leaves the counter — pizza, a catering tray, drinks or a full restaurant order — there is a bag sized for it.
The bumps do the work
Flat board traps steam against the dough. Our patented bi-directional bumps hold the crust up and let that steam escape — the single difference between a crisp base and a damp one.
Lift the crust off the surface
Raised bumps keep the dough above the board so heat wraps the base instead of steaming it.
Vent the moisture, absorb the grease
Channels between the bumps release steam while the paper takes up excess grease.
Arrive hotter, stay crisper
Pizza reaches the customer 12–15° warmer than going straight into the box — and without the cardboard taste.
By the numbers
Crust crispness, 20 minutes after bake
Illustrative — run it yourself with the PC Challenge.
Item numbers & sizes
Every SKU across liners, trays and bags in one sheet — ready for your distributor.
Send us a box. We’ll send you the difference.
Free samples ship anywhere in the U.S. Put one under your best pie and see what twenty minutes does.