Thread: color change

Originally Posted by CTom

Something a lot of people over-look when they are working with ANY plastic in a microwave is that when you heat a cup to, say 350 degrees, the plastic will continue to cook to a higher temperature after it has been removed from the microwave. Not exactly. It will have a hot spot in the middle but doesn't continue getting hotter after you pull it.

The larger the volume, the higher they after-cooking temp can get and the longer it will continue to cook. I am cooking half a gallon at a time in one shot (2 microwaves at a time so 1 gallon gets cooked at once, no stirring in-between) and I have yet (in 5 years cooking like this) to see this happen

Essential is the most forgiving plastic there is when it comes to heat tolerance but if allowed to get too hot it like other plastics will turn. How can you make a statement like this when you only use Do It's products? I have used just about every plastic out there (have some coming from a company that only services the production side of this industry and haven't tried Polysol yet) and I can say from my experiences there are a couple that are FAR more forgiving than anything from Do It (CC or Essential)

Stabilizer helps buffer any higher heat within reason. Its most likely not the plastic product but rather you need to figure out at what temp to remove the heat source from your plastic so that this after-cooking doesn't over-heat the plastic yet still gets it to conversion on new plastic or at what temp the re-melt has fully melted.

If you are using a microwave, cut a cardboard panel to fit the glass plate inside that your cups set on. These glass trays with a glass cup on it can create some real bad hot spots and the cardboard will help break that possibility up. Even the Pyrex cups can develop hot spots within the glass they are made of and if you are not aware of this you'll be toasting any plastic you put in there.

Most plastic issues are started at the operator.

Here are some replies to some things in your comment that I just don't quite understand or have found to not be quite correct, but hey, I only pour baits for a living and cook on average 30-40 gallons a week, so what the hell would I know about this.

Hey guys wasn't wanting to start a fight here. I did change and started doing something that seems to have solved the problem. I started cutting up the leftover into small pieces and seems to have solved the problem. Thanks again