| 摘要 |
A moisture preservation, baked goods container is disclosed, consisting of a lower housing and base, which form the bottom portion of the device. An upper housing, of generally dome shaped configuration, forms the top portion of the device and is transparent so as to facilitate vision into the device. Large amounts of baked goods, such as entire batches of cookies, may be stacked in the bottom housing and above into the dome shaped upper housing, which closes over the baked goods. Built into the upper surface of the upper housing and extending downward is a humidifying element chamber, which is of generally rectangular shape, extends outward horizontally, and is large enough to hold a piece of bread. A securement door holds the bread in the humidifying element chamber, and is attached to the upper housing by a securement door retaining means, such as a spring hinge. Positioned in the securement door are a plurality of evaporation holes which transfer the moist air to the baked goods, and evaporation protrusions, on which the bread rests, thus facilitating the free flow of moisture laden air between the humidifying element chamber and the upper storage compartment and lower storage compartment. A grasping means is used to open and close the upper housing.
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