Manufacturing Process of Silicone Lunch Box

1. Raw Material Preparation (Food‑Grade Silicone)

Core Materials

• Base: Food‑grade methyl vinyl silicone rubber (solid or liquid LSR)
• Additives: Vulcanizing agent, color masterbatch, reinforcing filler (white carbon black), anti‑aging agent
• Standards: Must meet FDA 21 CFR 177.2600, LFGB, and food contact safety regulations

Process Steps

1. Weighing & Mixing
   • Solid silicone: Mix base rubber, vulcanizing agent, color, and additives in an internal mixer/open mill for ~30 mins at 40–60°C
   • LSR: Mix A/B components (1:1 ratio) with color/additives; vacuum deaerate to remove bubbles
    
2. Aging (Solid Silicone Only)
   • Let mixed rubber rest 8–24 hours at room temperature for uniform dispersion
    
3. Cutting & Weighing
   • Cut rubber into pre‑set weight/shape blanks (e.g., 50–200g per lunch box)
    

2. Mold Design & Fabrication

• Design: 3D modeling for box body, lid, folding structure, sealing groove, and venting system
• Material: High‑precision steel (S136, 718H) CNC‑machined; mirror‑polished for smooth surface
• Testing: Trial mold to verify dimensions, demolding, and sealing before mass production

3. Molding & Vulcanization (Core Process)

Option A: Compression Molding (Most Common for Solid Silicone)

1. Preheat mold to 160–180°C
2. Place rubber blank into mold cavity; close mold and apply 10–15 MPa pressure
3. Vulcanize under heat/pressure for 5–15 mins (time depends on thickness)
4. Open mold; demold semi‑finished product

Option B: LSR Injection Molding (High Precision, Automation)

1. Inject liquid silicone into closed, heated mold (150–170°C) via injection machine
2. Rapid vulcanization in 30–120 seconds; high output, consistent quality
3. Automatic demolding; suitable for complex, thin‑wall, or multi‑color designs

4. Post‑Processing

1. Trimming & Deflashing
   • Remove burrs/flash manually, mechanically, or via cryogenic trimming
    
2. Secondary Vulcanization
   • Bake at 180–200°C for 1–2 hours to eliminate residual volatiles, boost stability, and meet food safety
    
3. Surface Treatment (Optional)
   • Printing, embossing, oil coating, or matte finishing for branding/function
    
4. Assembly
   • Install sealing strips, buckles, or PP/ABS lids; attach handles/straps
    

5. Quality Control (100% Inspection)

• Visual: Check for defects (bubbles, discoloration, deformation, incomplete filling)
• Dimensional: Verify size, sealing fit, folding performance
• Functional: Leak‑proof test, high/low‑temperature resistance, tensile strength
• Safety: Food contact migration test (heavy metals, VOCs) per FDA/LFGB
• Reliability: Repeated folding/collapsing durability test

6. Cleaning, Drying & Packaging

• Wash with food‑grade detergent; rinse and dry in clean room
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