Instructions for Use – Professional PETG Chocolate Molds

Suitable for professional chocolate production

 

1. Preparation Before Production

Molds must be clean, dry, and free from grease.
Clean using a mild detergent solution and lukewarm water (<50 °C).
Do not use abrasive sponges or dishwashers.
Dry using compressed air or a lint-free microfiber cloth.
Before filling, molds should be at room temperature.

Note: Some molds may have a thin surface layer of vegetable oil (e.g. cottonseed oil). This is part of the production process and helps maintain surface quality and cleanliness. It is completely removed after the first wash.

2. Filling – Tempering

Chocolate must be properly tempered, with a working temperature not exceeding 33–34 °C.
Light vibration of the mold is recommended to remove air bubbles.
The surface can be leveled with a spatula or scraper if needed.

3. Cooling & Release

Recommended cooling in a production fridge at 10–12 °C for 10–15 minutes.
Release should be done gently, without stressing the material. Lightly press the mold from the backside.
Light tapping on a flat surface is acceptable, but excessive force should be avoided.

4. Cleaning & Storage

Wash with lukewarm water and mild detergent.
Dry using compressed air or a soft lint-free cloth.
Store in a cool, dry place, away from direct sunlight and heat sources.
When stacking, it is recommended to use cardboard separators or non-woven fabric.

5. Technical Specifications

Material: PETG, 1.5 mm thickness, food-grade
Operating temperature: up to 55 °C
Expected lifespan: up to 1000 uses (with proper use and storage)