Free sample for Gold Mailer Boxes - Wholesale Pizza printed box pizza mailer box – SIUMAI packaging

BLEED LINE [GREEN]   ━━━

Bleed line is one of the specialized terms for printing. Inside the bleed line belongs to the printing range, and outside the bleed line belongs to the non-printing range. The function of the bleed line is to mark the safe range, so that the wrong content will not be cut during die cutting, resulting in blank space. The value of the bleed line is generally 3mm.

DIE LINE [BLUE]   ━━━

Die line refers to the direct die-cutting line, that is the finished line. The blade is pressed directly through the paper.

CREASE LINE [RED]   ━━━ 

Crease line refers to the use of steel wire, through embossing, to press marks on the paper or leave grooves for bending. It can facilitate the folding and forming of subsequent cartons.

Spot UV

Pro-Cure UV

Sliver Foil

Gold Foil

Embossing

Debossing

Matte Lamination

Glossy Lamination

The primary material used to make pizza boxes or printed pizza boxes is corrugated paper. Three-ply corrugated sheets are used to make these boxes.

The corrugated pizza box must be excellent for transporting food, very resilient, inexpensive,

stackable, thermally insulated to control humidity, and sturdy. Additionally, it offers room for branding.

Cardboard sheets are typically used as pizza packaging because they are lightweight, inexpensive, and easy to deal with while still having the necessary structural integrity to hold and distribute pizzas.

Both single wall corrugated board and solid cardboard are employed. E flute size corrugated cardboard is commonly used, however thicker B flute cardboard is also utilized.

Pizza is an Italian savory dish made of a typically rounded, flattened foundation of wheat-based dough that is topped with tomatoes, mozzarella, onion, paneer, chicken, and frequently other ingredients.

The pizza box, also known as the pizza package, is a cardboard folding box used to store hot pizzas for takeout.

The printed pizza box is designed to convey a baked pizza with the least amount of quality loss.

This signifies that the box must do two difficult-to-combine tasks: On the one hand, in order to keep the pizza warm, the box should provide the best insulation against the chilly air outside, the odd gust of wind, and heat radiation.

The box must close tightly to prevent heat loss and maintain the warmth inside. Customers believe that the best temperature for eating pizza is between 70 and 85°C.