What is The Reason For The Sticky Surface of The Addition Molded Food Grade Silicone

- Aug 18, 2020-

What is the reason for the sticky surface of the addition molded food grade silicone

1. If you use Shore A hardness of 0 or 5 degrees, the surface will naturally become sticky, rather than poisoning caused by other ingredients. If you don't want the silicone to be sticky, ask the manufacturer to adjust it.

Solution: This type can only be adjusted by the manufacturer and cannot be solved by the individual.

2. If you use a conventional hardness such as 10-60 degrees, and the surface of the silica gel is not completely solidified or severely sticky due to mold reversal or contact with other materials, give priority to the undesirable reaction between the silica gel and the contact surface. The catalyst in the silica gel is consumed.

Solution: 1. Brush low-concentration platinum water on the contact surface to solve the poisoning phenomenon. This type is suitable for personal operation.

2. Add the platinum catalyst that should be consumed in the silica gel, this type is suitable for manufacturers to help adjust.

3. If you use conventional hardness such as 10-60 degrees, the surface of the silica gel caused by mold turning or contact with other materials is not completely solidified or severely sticky. After excluding the contact surface reaction, consider the uneven mixing of silica gel. The resulting incomplete coagulation of silica gel.

Solution: Pay attention to the bottom and wall of the container to be scraped when mixing.

Fourth, special attention: if your silica gel requires a long time to extend the operation time, there will also be sticky silica gel surface due to excessive addition of inhibitors.

Solution: buy hydrogen-containing silicone oil, add the B component of silica gel according to the ratio provided by the manufacturer and stir evenly. This phenomenon can be resolved