Chocolate World 1964 Polycarbonate Candy Mold with 21 Flattened-Pleated-Half-Sphere Cavities, Each 30.5mm Diameter x 11mm High

How to Clean Polycarbonate Chocolate MoldsPolycarbonate molds have a smooth, compact surface that can withstand traditional cleaning methods. This means they are easy to clean, with good initial results. Please bear in mind, however, some issues that could prevent the molds from being cleaned properly or damage the mold, causing cracks to appear. Step 1: Remove excess chocolateUse a pallet knife to remove excess chocolate left behind on the molds.Step 2: WashingEnsure that the dishwasher is cleaned and serviced regularly according to the manufacturers instructions. Add the amount of detergent recommended on the packaging. Use only a detergent suitable for use on polycarbonate, with a pH value between 9.5 and 10.5. Caustic detergents with an alkaline reaction in water must not be used. The water temperature should be at a constant approximate temperature of 140 Fahrenheit. Check the temperature regularly, as a very high temperature could lessen the durability of the molds. Also wash at low water pressure, a maximum of 3 Bar 43.5 Psi. Step 3: RinsingAfter washing, the molds must be rinsed to remove any residual detergent. Use demineralized water at a temperature no higher than 140 Fahrenheit, in combination with a rinse aid suitable for use with polycarbonate and with a maximum pH value of 7. Add the amount of rinse aid recommended on the packaging. Step 4: DryingWater drops that remain after rinsing can be removed using an air heater set to a temperature of no more than 158 Fahrenheit to 176 Fahrenheit. Do not forget to dry the back of the mold, so that there are no stains on the inside of the molds from stacking. Step 5: moldingWhen you start using the cleaned molds again, mold and demold them separately first, as this enhances the shine of the end product. The shiny finish of the chocolate will increase every time the mold is used.