With the progress of society and the acceleration of the pace of life, there is a demand for shorter and simpler cooking time, and the popularity of electronic microwave ovens is increasing year by year. This requires packaging materials with good heat resistance that are suitable for ordinary electric furnaces and microwave ovens. The packaged food can enter the electric furnace or microwave oven as soon as it comes out of the freezer, and then be placed on the dining table for human consumption. The heat-resistant PET tray is a special tray placed inside the microwave oven. This type of plate was first produced by Idemitsu Petrochemical Co., Ltd. in Japan, and its trade name is “Lipplei”. It is a CPET plate that has been crystallized using a special hot forming process using specialized sheets. It can maintain good heat resistance while preventing embrittlement caused by crystallization. That is to say, this type of molding can achieve a balance between impact resistance and heat resistance at low temperatures, and its color is the natural color of resin polymer, giving people a clean feeling.
The characteristics of heat-resistant PET discs are: firstly, excellent cold resistance: they have the same impact resistance as PP at room temperature, and their impact resistance does not decrease at all when frozen at -20 ℃, which is twice that of PP. Secondly, their heat resistance can reach 230 ℃, and they do not soften, discolor, or change in size at 230 ℃; Thirdly, suitable for microwave ovens: steaks and hamburgers rich in oil and fat can reach 170 ℃ in an appropriate amount of time, with rapid evaporation of water, and food proteins and carbohydrates can be quickly cooked and consumed at around 200 degrees Celsius; Fourthly, electric stoves have good applicability: electric stoves, gas stoves, and radiation can all be used. However, stoves used in households should not be used when the temperature reaches extreme levels; Fifth, good drug resistance and good food hygiene; Sixth, the appearance and texture are good.
