The key control points of the blowing process

There are several key control points that need to be paid attention to when the bottle blowing machine blows out the bottle: 1. The preform set temperature: 100-125℃, in practice it is about 119℃. It means that after the preform is heated in the oven, the temperature that should be reached before entering the mold is one of the key parameters, which affects the heat resistance of the plastic bottle. 2. Feeding temperature: 90-110℃. Only when this temperature is reached in the oven can the preform enter the oven. 3. Mold temperature: the temperature of the preform entering the mold is 110-125°C, and the temperature of the mold itself is 140-160°C, so the preform will absorb heat from the mold during the blowing process, so the circulation flow and pressure of the mold temperature machine are important. 4. Bottle temperature: less than 95℃, the heat resistance of the bottle body will be greatly affected, and if it is greater than 105℃, the bottle will easily shrink and deform. 5. Blowing pressure: 30-36bar. It refers to the pressure of the preform when blowing is completed. 6. Pre-blowing pressure: 6-14 bar, which affects the distribution of plastic bottle materials, the pressure is high, and the upper material is more. 7. Pre-blowing time: 0.10-0.2S, which affects the wall thickness and diameter of the shoulder of the plastic bottle. 8. Pre-blowing start angle: It affects the distribution of plastic bottle materials. The smaller the angle, the earlier the pre-blowing starts, and the upper material is more. 9. Stretch end angle: 280-310 degrees, which affects the forming of the bottle. The larger the angle, the better the forming effect.
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