How can 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, forming 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 remove bubbles. However, without a vacuum machine, how can food grade liquid silicone remove 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, when stirring, we need to stir clockwise along the container wall. When pouring, we need to make the liquid silicone flow slowly downward in a filamentous shape. This can eliminate the bubbles while pouring the glue. After filling, 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 for food. For example, if using a chocolate mold, you can use an air gun to blow away surface bubbles.
We can also extend the curing time by controlling the ratio of silicone gel to curing agent to allow for the natural discharge of bubbles. For example, if the weight ratio of food grade silicone gel to catalyst is 1:1, we can slightly lower the catalyst and lower the two components for cross-linking reaction and quick freezing, so that bubbles in liquid food grade silicone will slowly be discharged upwards to reduce bubbles.
