Factors Affecting the Quality of Silicone Cooking Utensils
1. Viscosity affects the quality of silicone cooking utensils
The volume characteristic of liquid, quasi-liquid or quasi-solid material against flow, that is, the internal friction or internal resistance of flow between molecules when flowing under the action of external force. Usually silicone cookware viscosity and hardness are proportional.
2. Hardness affects the quality of silicone cooking utensils
The ability of a material to locally resist the pressing of a hard object into its surface is called hardness. Silicone rubber has a Shore hardness range of 10 to 80, which gives designers full freedom to choose the hardness required to best perform a specific function. Various intermediate hardness values can be achieved by mixing different proportions of polymer substrates, fillers and auxiliaries. Profound provides silicone kitchen set utensils with intermediate hardness. Likewise, the time and temperature of heat curing can also change hardness without destroying other physical characteristics.
3. Tensile strength affects the quality of silicone cooking utensils
Silicone cookware tensile strength refers to the force required per range unit to tear a sample of rubber material. The tensile strength of thermally vulcanized solid silicone rubber ranges from 4.0 to 12.5 MPa. The tensile strength of fluorosilicone rubber ranges from 8.7-12.1MPa. The tensile strength of liquid silicone rubber ranges from 3.6 to 11.0 MPa.
4. The tear strength affects the quality of silicone cooking utensils
Resistance to the expansion of a cut or score when force is applied to a cut sample. Even if it is cut and placed under extremely high torsional stress, kitchen silicone products made of the thermally vulcanized solid silicone rubber can not be torn. The tear strength range of thermally vulcanized solid silicone rubber is between 9-55kN/m. The tear strength of fluorosilicone rubber ranges from 17.5-46.4kN/m. The tear strength range of liquid silicone rubber is between 11.5-52kN/m.
5. Elongation affects the quality of silicone cooking utensils
Typically referred to as the "Ultimate Elongation at Break" or the percent increase relative to the original length when the sample breaks. The general elongation range of thermally vulcanized solid silicone rubber is between 90% and 1120%. The general elongation of fluorosilicone rubber is between 159% and 699%. The general elongation of liquid silicone rubber is between 220% and 900%. Different processing methods and the choice of hardener can greatly change its elongation. The elongation of silicone cooking tools has a lot to do with temperature. Silicone cooking utensils produced by professional silicone rubber company has better elongation by using special processing methods.
6. Operation time affects the quality of silicone cooking utensils
The operating time is calculated from the moment the colloid is added to the vulcanizing agent. In fact, there is no complete boundary between this operation time and the subsequent vulcanization time. The colloid has already undergone the vulcanization reaction from the moment the vulcanizing agent is added. This operation time means that the 30-minute vulcanization reaction of the product can not affect the quality of the finished product. Therefore, the more time saved in the product operation process, the more beneficial to the finished product.
7. Vulcanization time affects the quality of silicone cooking utensils
Some places will say it is curing time. That is to say, after such a long time, the vulcanization reaction of silica gel is basically over. This basically means that the product is ready to use, but in fact there is still a small part of the curing reaction that has not ended. Therefore, custom silicone products such as high temp silicone cooking utensils, usually need to be put into use for a period of time.
