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Cleaning Polycarbonate Moulds

Instructions for thoroughly cleaning polycarbonate moulds (molds) is covered herein but first we want to discuss recommended cleaning intervals and why.

Every Chocolatier and Chef develops their own technique of working with and cleaning chocolate moulds. The regularity of cleaning depends on many factors that include whether or not they are using tempered chocolate, if they are using colors on a base of alcohol or cocoa butter. Either way, primary mould manufacturers, including Chocolate World in Belgium, recommend a thorough cleaning only once or twice a year, to be preformed prior to a holiday or summer break. This is enough as long as you store your moulds in room temperature, scraped clean of all chocolate following each production run. By doing this, you are working with 'seasoned' moulds which result in chocolates with a glossy finish, and avoiding over-cleaning will extend the life-span of your moulds. 

You can clean moulds with alcohol and cotton as some do but this can take a lot of time and is not necessary. But keep in mind, if your chocolate was not well tempered and did not easily demould or if you used a color that stayed behind, you will need to take the time to thorough clean these moulds or try to remove unwanted residue and re-season to produce beautiful shiny chocolates again. If a thorough cleaning is necessary, follow the guidelines below:

INSTRUCTIONS FOR A THOROUGH CLEANING:

  • WASH in warm water using a slightly acidic or alkaline based detergent:
    • Max. water temperature : 60° C (140° F). Higher temps can cause deterioration of moulds and affect durability.
    • Hard water can cause damage.
    • Can use a dishwasher if the recommended temperature is not exceeded.
      • Be aware that loose items in dishwasher can damage to moulds. 
      • Detergent should be compatible with polycarbonate.
      • Be careful not to use too much detergent.
      • Frequently clean dishwasher.
      • Have the machine regularly inspected.
  • RINSE to remove any possible remains of detergent. Failing to do so can cause a chemical reaction while moulding.
    • Use demineralized water at a temperature of ~60° C (140° F).
    • Soft water usually has a harness of 12fH-35fH. Water with higher hardness levels may leave traces in the polycarbonate after cleaning and will damage the mould and may be visible in the end product. 
    • Do not use a machine to remove these traces as scratches will occur.
  • DRY using a blow dryer to dispense heat at ~70°-80° C (158°-176° F).
    • Dry both sides of the moulds as humidity can transfer to other moulds and cause undesired effects in the end product.
  • MOULD & DEMOULD several times after the cleaning process.
    • This will restore some of the shine to your product.
    • The full veneer of your product will come back over time with every single moulding.
  • STORE in an appropriate area.
    • Avoid direct sunlight.
    • Do not store under pressure. 

In a nutshell, when performing a thorough mould cleaning, use recommended water temperatures for cleaning / rinsing and for drying, ensure that moulds (molds) are completely dry prior to stacking and storing, re-season by filling several times with well tempered chocolate prior to production use, and remember not to store under pressure or in direct sunlight.

To learn more about cleaning polycarbonate moulds, give us a call at TCF Sales @512-201-4443. View a variety of Chocolate World polycarbonate chocolate moulds here.

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