biobased fruit forks are ubiquitous in our daily lives, but do you know some common problems with biobased fruit forks in production use? Let's take a look at the common problems with biobased fruit forks.

1, because most plastics have notch sensitivity, biobased fruit fork at the sharp corner, the root of the mouth thread, neck and other parts, easy to produce cracks and cracking phenomenon, so these parts should be designed as rounded corners. For the transfer of rectangular biobased fruit fork, most of the load of biobased fruit fork needs to be supported, so locally increasing the wall thickness of the biobased fruit fork is also conducive to improving the stiffness and load-bearing strength of the Biobased fruit fork.

2, in the design of extrusion biobased fruit fork, if the material is high-density polyethylene or polypropylene, the cross section of biobased fruit fork should be rectangular or oval, for the material is low density polyethylene or other flexible biobased fruit fork, Its cross section is better to be circular. This allows the contents to be extruded from the biobased fruit fork. The plastic parts used with biobased fruit fork mouth are mainly bottle caps and sealers. The design of biobased fruit fork mouth should focus on how to make the food plastic bottle mouth better fit with the lid and seal. The bottom of biobased fruit fork is the weak part of biobased fruit fork's mechanical properties. Therefore, the bottom of biobased fruit fork is generally designed to be concave; The corners of biobased fruit fork and the inner recesses are made with large circular arc. In order to facilitate the stacking of biobased fruit fork and increase the stacking stability of biobased fruit fork, internal grooves should be designed at the bottom of biobased fruit fork.

3, when the surface of biobased fruit fork is labeled, the surface of the label should be smooth. A "frame" can be designed on the surface of the biobased fruit fork so that the label is accurately positioned without movement. In blow molding, the first part of the billet blown contact, always tend to be the first hardening part. So the wall thickness there is also larger. The edge and the corner part are the last contact parts of the billet blowing, and the wall thickness of this part is small. Therefore, the edges and corners of biobased fruit fork should be designed with rounded corners. The stiffness and bending resistance of biobased fruit fork can be improved by changing the surface shape of biobased fruit fork, for example, the middle of biobased fruit fork is relatively thin, and increasing the circumferential grooves or convex ribs on the surface of biobased fruit fork. Longitudinal grooves or stiffening bars can eliminate the deviation, droop or deformation of the biobased fruit fork under long-term load.

4, the printed surface of biobased fruit fork is the most concentrated part of consumer attention. The printing surface should be smooth and continuous; If biobased fruit fork contains handles, grooves, reinforcing bars and other structures, the design should be careful not to cause inconvenience to the printing operation. Elliptical biobased fruit fork, the rigidity is also higher, but the manufacturing cost of the mold is higher. Therefore, in order to ensure the stiffness of biobased fruit fork, in addition to selecting materials with high stiffness, the stiffness and load-bearing strength of biobased fruit fork should be enhanced through the shape design of biobased fruit fork.

In the process of producing biobased fruit fork, pay attention to these common problems, you can make the production of biobased fruit fork more comfortable.

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