How can food grade liquid silicone reduce bubbles without a vacuum machine?

During the mixing and stirring process of food grade liquid silicone, air is mixed in due to the contact between the liquid silicone and air, resulting in the formation of bubbles. Excessive bubbles can make the formed silicone mold look unsightly, and the product flipped out will also have many pores. Generally, we use a vacuum machine to exhaust bubbles, but without a vacuum machine, how can food grade liquid silicone exhaust bubbles without a vacuum machine?

If there are only a few bubbles on the surface, the reason is that the bubbles brought in during the mixing of silicone and curing agent have not been completely eliminated. Therefore, we need to stir clockwise along the container wall when pouring, so that the liquid silicone flows down slowly in a filiform. This can eliminate the bubbles while pouring the glue. After pouring, the bubbles on the surface can be punctured with a toothpick.

Food grade silicone can withstand high temperatures. When encountering a large number of bubbles, we can use a slightly higher temperature to bake the curing agent of liquid silicone to eliminate impurities, reduce the number of bubbles, and then use a hair dryer or air gun to blow away the bubbles; Of course, it is also important to pay attention to whether the mold is food. For example, in the case of a chocolate mold, an air gun can be used to blow off surface bubbles.

We can also extend the curing time by controlling the ratio of silicone rubber to the curing agent to buy time for the natural discharge of bubbles. For example, if the weight ratio of food grade silicone rubber to catalyst is 1:1, we can slightly reduce the catalyst and reduce the crosslinking reaction speed of the two components, so that bubbles in liquid food grade silicone rubber will slowly discharge upwards to reduce bubbles; You can also negotiate with food grade liquid silicone manufacturers during the ordering process to adjust the operating time to control bubble elimination.

The use of toothpicks or sharp tools to puncture bubbles, blow dryers or air guns to disperse bubbles can only slightly eliminate bubbles on the surface of food grade silicone, but it cannot guarantee that the entire silicone product does not contain bubbles. To remove the bubbles completely, vacuum must be used to exhaust the bubbles.