Chocolate World 1899 Polycarbonate Chocolate Mold Rounded-Top-Squares-Bar Candy Mould with 8 Cavities, Each 117.5mm x 23.5mm x 14mm High

Description

• Overall size of mold 275 millimeters x 135 millimeters x 24 millimeters high; weight of chocolate molded in each cavity 36.5 grams (an approximate number, since different types of chocolate can have different weights)
• Polycarbonate for commercial-grade durability
• Clear for visibility during molding
• Smooth surface on cavities for glossy finish and easy release of chocolates
• Company located in Belgium

How to Clean Polycarbonate Chocolate Molds

Polycarbonate molds have a smooth, compact surface that can withstand traditional cleaning methods. This means they are easy to clean, with good initial results. Please bear in mind, however, some issues that could prevent the molds from being cleaned properly or damage the mold, causing cracks to appear.

Step 1: Remove excess chocolate
Use a pallet knife to remove excess chocolate left behind on the molds.

Step 2: Washing
Ensure that the dishwasher is cleaned and serviced regularly according to the manufacturers instructions.
Add the amount of detergent recommended on the packaging. Use only 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. The water temperature should be at a constant approximate temperature of 140 Fahrenheit. Check the temperature regularly, as a very high temperature could lessen the durability of the molds. Also wash at low water pressure, a maximum of 3 Bar (43.5 Psi).

Step 3: Rinsing
After washing, the molds must be rinsed to remove any residual detergent. Use demineralized water at a temperature no higher than 140 Fahrenheit, 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 recommended on the packaging.

Step 4: Drying
Water drops that remain after rinsing can be removed using an air heater set to a temperature of no more than 158 Fahrenheit to 176 Fahrenheit. Do not forget to dry the back of the mold, so that there are no stains on the inside of the molds from stacking.

Step 5: molding
When you start using the cleaned molds again, mold and demold them separately first, as this enhances the shine of the end product. The shiny finish of the chocolate will increase every time the mold is used.

Shipping and Returns

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• Customers are advised to read our return policy for details of the return process, eligibility, refunds as well as cancellations or exchanges.
• In case of any issues or concerns about Shipping or Returns, please contact us and we will be happy to help.