Usage Of Chocolate Mould
Usage of the Moulds
• Minimize the twisting of the mould to a max
• You can hammer only on the strengthening ribs in case demoulding the product
• Do not use any sharp devices or edges for demoulding
• The hammer material must be softer than PC. e.g. PA/POM or rubber. Also several softer hits are better than one hard hit.
• Avoid pointed and uprupt impacts on the mould during transport on the line and in the vibration station.
• Avoid compression load on the mould e.g. by the scrapper or collecting roller.
• Prevent fillings (e.g. caramel, especially alcohol) from contacting the mould surface.
• Make sure to follow our recommendations for removing spinning moulds from the spinning head.
• The max usage temperature of the moulds is 80-100°C (176-212°F) in dry conditions. Avoid any temperature above range e.g. under the heating elements for mould pre-heating or chocolate shellrim-heater
Storage of the Moulds
• Make sure that the moulds are completely dry before storing.
• Make sure that the moulds are stored without any compression load, no bending and stress free
• Make sure that the moulds are stored in darkness and especially protect the moulds from ultra-violet radiation exposure.
• Book moulds should be stored closed
Storage of the Moulds
• Make sure that the moulds are completely dry before storing.
• Make sure that the moulds are stored without any compression load, no bending and stress free
• Make sure that the moulds are stored in darkness and especially protect the moulds from ultra-violet radiation exposure.
• Book moulds should be stored closed
Washing of the Moulds
• Mechanical cleaning e.g. with a cotton swab, brush or eraser scratches and damages the mould surface.
• Use only low water pressure with maximum 3 bar 43,5 psi) pressure.
• Use only demineralized water through osmosis process.
• Raw water hardness; approximately 0,18.
• Only use washing agents, rising aids and de-foamers suitable for PC. The pH value of washing agent should be around 9,5 to 10,5 and the pH value of the rinsing agent below 7.
• Make sure that the mixing ratio is approximately 1,0 – 3,0 g. litre (4-11 g/gallons) washing agent / water.
• Contact the detergent and washing equipment supplier for further details and recommendations.
• The maximum mould surface temperature should not exceed 60°C (140°F) while washing and drying
• Make sure that the mould is completely dry with no remaining moisture or detergent after dying
