Burger Boxes, Noodle Boxes and Chip Cups: The Street Food Packaging Guide
Match the box to the food - burger clamshells, noodle pails and chip cups, with board grades, sizes and the vented-vs-closed call that keeps buns crisp.
Street food lives and dies on the box. The right one keeps a burger bun crisp, stops a noodle sauce leaking into a delivery bag, and holds hot chips without going soggy on the drive home. The wrong one turns a good feed into a complaint. Yet most operators reorder whatever came last, without matching the box to the food or the journey.
This guide is for the people running the pass - burger joints, QSR, noodle bars, food trucks and festival caterers. It covers the box formats (burger clamshells, noodle pails, chip cups and scoops), how to read paperboard grades, the vented-versus-closed call, kraft versus white, and sizes. For the wider category, start with our food packaging buying guide for Melbourne businesses.
The short version
- Vented boxes keep buns and batter crisp for dine-in and counter handover; closed boxes hold heat for delivery.
- Kraft board reads natural and eco; white SBS board prints clean and premium.
- Noodle pails suit saucy Asian dishes; chip cups for portioned sides, scoops for festival volume.
- Match the board grade to grease and heat, then match the size to the serve.
Match the box to the food
Which street-food box for which food
The quickest way to spec a range - start from the food, not the box.
| Food | Best box | Vented or closed |
|---|---|---|
| Burger (dine-in) | Board clamshell | Vented |
| Burger (delivery) | Closed hinged box | Closed |
| Fried chicken / hot snacks | Kraft snack box | Vented |
| Noodles / stir-fry (saucy) | Lined noodle pail | Closed |
| Hot chips (portion) | Chip cup | Open top |
| Hot chips (festival volume) | Chip scoop | Open top |
Vented keeps things crisp; closed keeps things hot. For delivery over 10 minutes, lean closed and accept a slightly softer base.
The burger call
Burger boxes: clamshells, hinged lids and flat trays
Burger packaging comes in three formats, and the choice is about hold time and presentation.
- One-piece clamshell: hinged lid and base in one, nothing to lose or mismatch - the workhorse for counter service.
- Hinged box with separate base: a deeper, sturdier option for loaded and double-stacked burgers.
- Flat tray with a wrap: an open tray paired with greaseproof - fast to plate, great for a market look.
Vented vs closed: vents let steam escape so the bun stays crisp - best for dine-in and quick handover. A closed box traps heat for delivery, trading a little crispness for warmth. Kraft vs white: natural kraft reads artisan and eco and takes darker-ink print; white SBS board gives a clean, bright surface for full-colour branding. For the wrap on flat-tray formats, see our greaseproof paper and paper bags guide.
Asian takeaway
Noodle boxes and pails
Noodle packaging runs to two formats: the traditional pail with a wire bail handle, and the flat-bottom tuck-top box that packs flat for storage.
- Sizes: small around 350-400ml (sides), standard 550-650ml (a single serve of noodles or stir-fry), and large 850-1,000ml for generous or catering serves.
- Wet vs dry: for saucy dishes, use a PE-lined interior so oils and sauces do not soak through.
For heavily sauced dishes where leakage is a real risk, a lidded plastic or sugarcane container may seal better - compare options in our takeaway container types and sizes guide.
Chip cups, chip scoops and hot-chip packaging
Chips need airflow, not a seal - an open top lets steam out so the chips stay crisp. Two formats cover most operators. Chip cups are tall paper cups (commonly 12oz, 16oz and 20oz) that hold a portioned side neatly on a tray or in a cup holder - the pick for cafes and QSR. Chip scoops are flat open-top card scoops built for speed and volume, the fish-and-chip and festival standard, with small, medium and large serves. For both, a grease-resistant board keeps the outside clean without a plastic liner.
Read the board
Paperboard grades: SBS, kraft and grease-resistant
Board grade decides print, grease-hold and whether the box can be recycled or composted.
| Board | Look and print | Grease hold | Best for |
|---|---|---|---|
| SBS (white) | Bright, clean, full-colour | Good with coating | Premium QSR, branded lids |
| Natural kraft | Brown, artisan, darker inks | Moderate | Food trucks, eco branding |
| PE-lined | Either surface | High (plastic liner) | Wet, saucy foods; not kerbside recyclable |
| Grease-resistant (PFAS-free) | Kraft or white | High, no plastic | Hot, oily food where compostability matters |
Grease-soaked board is not kerbside-recyclable - it goes to general waste or, if certified to AS 4736, an industrial compost stream.
Quick reference
Sizes at a glance
A starting point by format - flex up or down to your serve.
| Format | Small | Standard | Large |
|---|---|---|---|
| Burger box | 90mm slider | 120mm single | 130mm+ loaded |
| Noodle pail | ~350ml | ~600ml | ~1,000ml |
| Chip cup | 12oz | 16oz | 20oz |
| Chip scoop | ~80ml | ~150ml | ~300ml |
Measure your broadest burger or fullest serve and add 10-15mm clearance so the lid closes flat. Not sure which cartons to start with? Shop burger boxes and noodle boxes wholesale.
Shop the guide
Street-food packaging our trade customers reorder
Wholesale pricing shown ex GST · free Melbourne metro delivery over $150
White burger clamshell
Noodle boxes
Chip cups
Kraft chip boxes
Kraft meal boxes
Spec the range around your busiest service - the right box format and board grade save more in complaints than they cost per carton.
Common questions
Street food packaging FAQs
What size burger box do I need?
Most standard burgers fit a box around 120 x 120 x 80mm. Gourmet and double-stacked burgers need a taller 120 x 120 x 100mm or a wider 130mm format, while sliders suit a 90 x 90 x 60mm box. Measure your broadest burger and add 10-15mm clearance each side so the lid closes flat without squashing the fill.
What is the difference between a vented and a closed burger box?
Vented boxes have slots or perforations that let steam escape, keeping buns crisp and bases dry - ideal for dine-in and counter handover under a few minutes. Closed boxes trap heat for longer, which suits delivery where staying warm matters more than a crisp base. For delivery over 10 minutes, choose closed and accept a slightly softer bun.
Should I use kraft or white board burger boxes?
Kraft (natural brown board) gives a rustic, artisan look that suits food trucks and eco branding, and prints best in darker inks. White SBS board has a bright surface ideal for full-colour print and premium presentation. Both come unprinted for plain trading. If recyclability matters, choose uncoated board without a PE lining.
Are burger boxes recyclable or compostable?
Uncoated kraft and SBS boxes are generally accepted in kerbside cardboard recycling if they are not heavily soiled with grease. Grease-soaked packaging should go to general waste or an industrial compost bin. Some boxes use PFAS-free grease-resistant board certified to AS 4736 for industrial composting - check the spec before making compostability claims.
What sizes do noodle boxes come in?
Noodle pails come in three main sizes: small (around 350-400ml), standard (550-650ml, the common single serve of noodles or stir-fry), and large (850-1,000ml for a generous or kids serve). Some ranges add a 1,200ml catering pail. The wire-handle pail and the flat-bottom tuck-top box both come in these sizes.
Are noodle boxes microwaveable?
Standard paper noodle boxes are not suitable for the microwave - the board can scorch and a metal bail handle will arc. If customers need to reheat, use a PP or sugarcane container instead. For microwave-safe options across materials, see our takeaway container types and sizes guide.
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