English
русский
日本語
عربى
EspañolIf the food grade silicone tube is locally overheated, it may indeed cause deformation. Although food grade silicone has good high temperature resistance, typically able to withstand temperatures of around 200 ° C, its structure may be affected when its localized areas are exposed to temperatures exceeding its tolerance range. Especially if certain areas are directly affected by concentrated heat sources, such as contact with hot surfaces or strong heat sources, these local areas may experience uneven temperature changes, leading to softening, expansion, or deformation of the silicone tube.
The thermal stability of silicone materials depends on their overall temperature distribution. When there is local overheating, the temperature rise will exceed the temperature resistance limit of silicone, especially in the absence of good thermal diffusion. This may cause the silicone tube to become soft in the overheated area, losing its original elasticity and strength, leading to deformation, cracking, and even rupture. If this deformation occurs under long-term high temperature exposure, the performance of the silicone tube may significantly decrease, affecting its sealing, elasticity, and fluid transport effectiveness.
Localized overheating may also lead to degradation of silicone materials, especially under the combined action of high temperature and oxygen or other chemicals. Long term local overheating may even lead to chemical degradation of silicone materials, producing unstable or harmful substances, affecting the safety of use and the purity of beverages or fluids.
