Method for Producing a Coreless Frozen Pizza

Votes: 3
Views: 11385

  • Here is a process that helps reduce dependence on non-renewable energy resources using environmentally friendly cooking process.

Problem

  • Frozen pizza has a long baking time in a conventional oven
  • Uncooked part is always around the center
  • Pointy end with cheese is sticky
  • Difficult to cut
  • Difficult to serve
  • Difficult to hold
  • Difficult to eat

Objective

  • Baking time acceleration of up to 50 %

Solution

  • Introducing the "Coreless Pizza"!
  • Significant form factor innovation
  • As significant as the pocket pizza which do not taste good
  • Unique design poses great marketing advantage

Dimensions

  • Hole diameter of 3" (76 mm) is the size of a hockey puck
  • Pizza diameter of 12" (305 mm) is unchanged
  • No change in packaging is required
  • There is no impact on storage in the freezer

Weight

  • Reduction of weight is only 6.25 % (e.g., 920 g -> 860 g)
  • There should be no complaints as competitor's pizzas weigh less

Compatibility

  • "Thick Crust", "Thin Crust", "Rising Crust", etc.
  • Formulation change can be accommodated for combined effect
  • Tolerance is OK for diameter variation, weight variation

Intellectual Property (IP)

  • Utility Patent on production method/process

Conclusions

Pros

  • Cooking time reduction of between 30 % and 50 %
  • Better flavor and taste
  • Disruptive change -> Paradigm shift
  • Simple design
  • Intellectual property
  • Maximum novelty factor
  • Great marketing opportunity

Cons

  • Weight loss of 6.25 %
  • Need for re-tooling to remove the core
  • Italians may protest against such re-invention of the pizza!

Voting

Voting is closed!

  • ABOUT THE ENTRANT

  • Name:
    Simon Sunatori
  • Type of entry:
    individual
  • Hardware used for this entry:
    Apple Macintosh
    Software used for this entry:
    Runtime Revolution
  • Patent status:
    pending