When cleaning polycarbonate moulds, some simple tips should be taken into account to prolong the service life of the moulds and improve the quality of the end product.
Polycarbonate moulds have a smooth, compact surface that can withstand traditional cleaning methods. This means they are easy to clean, with good initial results. However, please bear in mind some issues that could prevent the moulds from being cleaned properly, or that could damage the mould, causing cracks to appear.
Step 1: Remove excess chocolate
Use a pallet knife or stab knife to remove excess chocolate left behind on the moulds as best as possible.
Step 2: Washing
Ensure that the dishwasher used is cleaned and serviced regularly, in accordance with the manufacturer’s instructions.
Add the amount of detergent as recommended on the packaging. Only use a detergent suitable for use on polycarbonate, with a pH value between 9.5 and 10.5. Caustic detergents with an alkaline reaction in water must not be used.
Check the water quality. The water temperature should be at a constant approximate temperature of 60°C. We recommend that you regularly check the temperature, as a very high temperature could cause the durability of the moulds to deteriorate. We also recommend washing to be carried out at a low water pressure, at a maximum of 3 Bar (43.5 Psi).
Step 3: Rinsing
After washing, the moulds must be rinsed to remove any residual detergent. Use demineralised water at a temperature no higher than 60°C, in combination with a rinse aid suitable for use with polycarbonate and with a maximum pH value of 7. Add the amount of rinse aid as recommended on the packaging.
Step 4: Drying
The water drops that remain after rinsing can be removed using an air heater, set to a temperature of no more than 70°C to 80°C. Do not forget to dry the back of the mould, so that there are no stains on the inside of the moulds from stacking.
Step 5: Moulding
When you start using the cleaned moulds again, we recommend that you mould and demould them separately first, as this enhances the shine of the end product. The shiny finish of the chocolate will increase every time the mould is used.