Russ,

Here’s a scenario about how heated hot bags come in handy:

The store’s busy and all driver’s are at capacity.

A driver comes into the store and he’s got to take a triple, because the deliveries up are the only ones going in that direction. The first pizza to be delivered is the oldest at 28 minutes. The second pizza that goes with the triple is at 25 minutes and is further than the first. The third pizza that goes with the triple is at 23 minutes and is a little further than the second. All pizzas came out of the oven in 12 minutes. It takes 3 minutes to get the pizzas loaded into the bag, dispatched, and out the door. It takes an additional 8 minutes to get to the first delivery and 2 minutes to get to the door, deliver the pizza, collect for the pizza, and get back into the car. The second delivery is another 5 minutes away. It takes 2 minutes to get to the door, deliver the pizza, collect for the pizza, and get back into the car… The third pizza is 5 minutes away from the 2nd. So, here’s your timeline:

12 minutes : out of oven

^

11 minutes waiting on the hot rack

v

23 minutes : dispatched and put into hot bag

26 minutes : out the door

34 minutes : 1st delivery stop

36 minutes : 1st pizza delivered, on the way to 2nd delivery

41 minutes : 2nd delivery stop.

43 minutes : 2nd pizza delivered, on the way to 3rd delivery

48 minutes : 3rd delivery stop.

49 minutes : delivery transaction made.

37 minutes passed from the time the pizza came out of the oven till the time it was delivered. The pizza was delivered in a not-so-great 49 minutes, but I’m sure everyone will agree it happens a few times per week in their stores. According to the timeline I put up earlier, once the pizza gets over 33 minutes the temp drops below 130 degrees. I was mistaken earlier also when I said the heated bags held temp at 130 F. They actually hold temp at 140 F. With that being said, you see their value once the pizza has been out the oven for 22 or so minutes.

Also remember this: This experiment that was done today was in a controlled environment in which the pizza was pulled out of the oven and put directly into a hot bag where it was stored on a table in 72 degree weather. I’m sure you’ll notice in the real world that the pizzas lose even more temps when they’re stored on the “hot rack” waiting to be picked up by a driver, therefore making the heated bags even more valuable. We’re not even going to talk about their importance in winter months.

Hope this info helps. -J_r0kk