Kraft Taco Holder
A taco holder does one thing: it stops tacos falling over.
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State · United States
Arizona is the market where storage temperature comes up most often, and for good reason. Board and coatings both behave differently at sustained high temperatures, and packaging held in an unconditioned store room or a trailer through an Arizona summer is not the same product it was when it arrived.
The other characteristic is an outdoor and resort service culture that runs for much of the year, which puts more packaging in direct sun and moving air than a temperate market does.
Tell us the tray, the quantity and where it is going. Freight is quoted to your address rather than added later.
Sustained high temperatures affect coatings and adhesives, and heat cycling — hot days and cooler nights — works board harder than a steady temperature does. The practical result is stock that folds less crisply and glued seams that are less reliable than they should be.
The mitigations are simple: store packaging in the coolest conditioned space available rather than a garage, trailer or outbuilding; keep it in its shipping cartons until needed; and order in quantities matched to a few months rather than a year, so nothing sits through a whole summer.
Light open trays blow off a table on a breezy patio. A slightly heavier board earns its cost in a way it does not indoors.
Printed surfaces in direct sun for long periods will fade over time. It rarely matters on a single-use tray, but it does on display and merchandising units.
Wet hands and wet surfaces. A treated food-contact face and a slightly heavier board both help.
Outdoor events in a hot climate compress service into cooler parts of the day, which makes peaks sharper and pre-assembly more valuable.
Chosen against the requirements described above, not as a general catalogue listing.
A taco holder does one thing: it stops tacos falling over.
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Rigid platters are what you use when the packaging is part of the price.
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The kraft paper food tray is the one shape that every counter ends up buying.
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The chip and dip tray is the simplest divided format there is: a main bay and one or two smaller wells.
View tray & get pricing →Sustained high temperatures affect coatings and adhesives, and heat cycling works board harder than a steady temperature. Stock stored in a garage or trailer through an Arizona summer will not perform the way it did when it arrived.
In the coolest conditioned space available, flat, in its shipping cartons, and rotated. Order in quantities matched to a few months rather than a year so nothing sits through a full summer.
It can be. Wind lifts light trays off tables and wet hands mark untreated board. A slightly heavier board and a treated face both earn their cost outdoors in a way they do not indoors.
A taco holder sized to the shell type you serve, a nacho or chip-and-dip tray, and an open tray covering bowls and loaded items. Three lines usually cover a full menu.
Over long exposure, yes. It rarely matters on a single-use tray that is used within minutes, but it does on display and merchandising units that sit out for weeks.
Yes. Resort catering is judged on presentation, so matt finishes, rigid formats and considered branding matter more than in a quick-service setting.
Send the specification, the quantity and the delivery address. We come back with unit price, tooling if any, freight and a real production date.