We Have All xperienced it. A once fantastic meal ruined by condensation. You DESERVE Better.

Think of those limp wet freedom fries or salads, not to mention fried chicken or fish, even pizza. Once crisp your food has been transformed by condensation, taking on the consistency of a wet newspaper.

Tell your favorite food delivery provider that you deserve better. You deserve freshness.
We have all experienced it. A once fantastic meal ruined by condensation. Think of those limp wet freedom fries or salads, not to mention fried chicken or fish, even pizza. Once crisp your food has been transformed by condensation, taking on the consistency of a wet newspaper. You deserve better. Tell your favorite food delivery provider that you deserve better. You deserve freshness.

SOGGY FOOD = UNHAPPY CUSTOMERS

SOGGY FOOD = UNHAPPY CUSTOMERS

FEATURED FINALIST IN:

tsl

The Smart Kitchen Summit 2018 Startup Showcase

This year we had an amazing pool of applicants, but have finally whittled the list down to 13 startups which we think show some serious potential. Learn about the diverse set of finalists... READ THE ARTICLE HERE

SAY GOODBYE TO SOGGY FOOD

  • Peel and stick frozen patch against inside of lid
  • Condensate is absorbed by patch as it forms away from your precious meal
  • Forming Condensate = Exothermic (latent heat of vaporization)
  • Melting Ice = Endothermic (Latent heat of fusion)
  • Condensate formation = thermal net zero sum (food temperature not affected)

THE FUTURE OF FOOD DELIVERY IS HERE

  • Variety of design options with one purpose
  • Fits into existing carry-out boxes
  • Exploits the dew point temperature; condensation is forced and isolated
  • FDA compliant (meets 21CFR186.1673)
  • White label available for tailored private branding
  • Taking pre-orders now!

SAY GOODBYE TO SOGGY FOOD

  • Peel and stick frozen patch against inside of lid
  • Condensate is absorbed by patch as it forms away from your precious meal
  • Forming Condensate = Exothermic (latent heat of vaporization)
  • Melting Ice = Endothermic (Latent heat of fusion)
  • Condensate formation = thermal net zero sum (food temperature not affected)

THE FUTURE OF FOOD DELIVERY IS HERE

  • Variety of design options with one purpose
  • Fits into existing carry-out boxes
  • Exploits the dew point temperature; condensation is forced and isolated
  • FDA compliant (meets 21CFR186.1673)
  • White label available for tailored private branding
  • Taking pre-orders now!

By forcing the formation of condensation, food retains it's fresh qualities:

COLD SALADS STAY CRISP
HOT FOODS STAY CRUNCHY

APPLICATION

Condensation wants to ruin your food. Don't let it! Take control of your customers' food experience, even after they leave your restaurant. USDA and FDA regulations, including FSM, have a number of references to condensation focused on avoidance and prevention, but not how to achieve it. The answer is here. The time is now. Find out how the USDA feels about condensation

CONTROL FOOD QUALITY & REDUCE WASTE

An absolute must to control food quality and reduce food waste.
  • Delivery
  • Catered foods
  • Carry-out/ take-away
  • Leftovers
  • Salads
  • Affordable enough for home use
  • Hotel room service

SOME OF THE SOGGY SCIENCE

Condensation wants to ruin your food. Air contains moisture. This moisture will condense out of the air when it reaches the dew point temperature. The dew point temperature varies depending on altitude, and air humidity among other things. Generally speaking, the dew point temperature is always above freezing. Storing the absorber patch in a freezer before applying, guarantees maximum effectiveness and performance. Those passive chemical desiccants that you find in your new shoes and beef jerky, are slow acting and rely on passive air contact in order to extract moisture. Being below the dew point temperature forces condensation. Keep your food fresher without any nasty chemicals.

Ice suspended inside the patch provides extra condensation extraction power. When condensation changes phase states from vapor to liquid, it releases heat. When ice suspended inside the patch changes phase states from solid to liquid it absorbs heat, (i.e. melts.)

Won't the ice in the patch make my hot food cold? No, not at all. The latent heat of vaporization is much higher than the latent heat of fusion. "OK hotshot, what the heck does that mean?" Simply, put, it takes a lot more energy to force vapor out of the air (to condense), than it does to make ice melt.

Even after the patch has exhausted all of its thermodynamic leverage to extract condensate, it remains effective at removing condensation given it's absorption capacity.

The US government thought this invention was such a sweet and clever solution that they gave it a patent. The patent has been approved but a patent number has not yet been assigned; stay tuned.

PATENTED TECHNOLOGY

Condensation wants to ruin your food. Air contains moisture. This moisture will condense out of the air when it reaches the dew point temperature. The dew point temperature varies depending on altitude, and air humidity among other things. Generally speaking, the dew point temperature is always above freezing. Storing the absorber patch in a freezer before applying, guarantees maximum effectiveness and performance. Those passive chemical desiccants that you find in your new shoes and beef jerky, are slow acting and rely on passive air contact in order to extract moisture. Being below the dew point temperature forces condensation. Keep your food fresher without any nasty chemicals.

CONVENIENT & FAST

  • Easy to use
  • Inexpensive
  • Single use, disposable, green friendly
  • Simply peel, stick and forget
  • FDA approved materials
  • Made from paper pulp

CONVENIENT & FAST

  • Easy to use
  • Inexpensive
  • Single use, disposable, green friendly
  • Simply peel, stick and forget
  • FDA approved materials
  • Made from paper pulp

Bill is a Real Rocket Scientist & is Mad About Soggy Food

As an aerospace engineer Bill is tasked with working with teams to solve problems in space related to temperature, humidity, icing/de-icing and condensation. He noticed condensation was a problem with food especially when it was delivered.

He encountered many soggy food experiences that left him irritated. Finally he said enough was enough. No more soggy food and began solving this problem with his own food first.

Tell the restaurants and food services that deliver your food that your favorite rocket scientist has made a better way for them to deliver the freshest product possible. Demand no more soggy food, because Soggy Food Sucks!

Bill is a Real Rocket Scientist & is Mad About Soggy Food

As an aerospace engineer Bill is tasked with working with teams to solve problems in space related to temperature, humidity, icing/de-icing and condensation. He noticed condensation was a problem with food especially when it was delivered.

He encountered many soggy food experiences that left him irritated. Finally he said enough was enough. No more soggy food and began solving this problem with his own food first.

Tell the restaurants and food services that deliver your food that your favorite rocket scientist has made a better way for them to deliver the freshest product possible. Demand no more soggy food, because Soggy Food Sucks!