It’s always worth a try, but my perspective is that each hole would be pretty small, and collectively, the surface area would be small as compared to a 12 X 12 breathable panel (144 square inches). Right now, nobody seems to know just how much steam has to be vented off from the pizza to see an improvement, so, the gromet holes might provide enough venting. Somebody’s gotta try it to see if it will work.
Tom Lehmann/The Dough Doctor
Problem is that lets heat out too. I think the solution is a GoreTex-type fabric coupled with a breathable insulator like Thinsulate.
Firstly… I am in no way associated with “Hot Bags”. Just a thrilled customer. Had the old style bags, had soggy boxes. Bought the complete rack system and heated bags, we have hot AND dry pizza. We put all orders directly in to plugged in bags on rack, they hold the pizza at approx 165 deg. NO moisture. Yeah there not cheap (approx $1,200 for 10 bag system), however, I firmly believe they have paid for themselves many times over. Clive.