Guide · cleandown
The wash cycle usually ages a food mould faster than the fill does. Understanding cleandown is understanding mould life.
The guide
A mould that's hand-washed on a soft cloth will outlive a mould that goes through a caustic tunnel — even if the food-contact use is identical. That's why grade selection is a cleandown conversation as much as a fill conversation.
Prolonged exposure to hot caustic detergent softens silicone. A mould spec'd for a hand wash will soften and lose shape on a caustic tunnel. Tell us if your line runs caustic, and how hot, and how long.
Domestic dishwashers are usually fine for silicone. Commercial dishwashers run hotter and use stronger detergents; they may age a mould faster. Tunnel washes are effectively a caustic exposure. Grade selection has to reflect the specific machine, not a generic "dishwasher".
Chlorine, peracetic acid, quat-based sanitisers — each affects silicone differently. If a mould is exposed to a specific sanitiser regularly, tell us. Grade selection accounts for it.
A cavity with sharp internal corners, deep narrow slots or thin webs will collect residue, will be harder to clean, and will develop stress cracks around those features. Good cleandown starts at the drawing, not at the wash line.
For a well-designed mould in a well-run kitchen, expect a long production life. For a mould stressed by cleandown or by rough handling, expect that to shorten. We give a realistic estimate at manufacture, based on how you're using it — not a guarantee.
Need advice on your specific job?
You're not obliged to order anything. If we don't think we're the right supplier for your job, we'll say so.
Real people, a real workshop
No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare