How plastic dishes are made. Disposable slow action cups

Disposable tableware is very convenient!

To date, many have come to this conclusion, primarily because of the properties that it possesses. Disposable utensils (paper and plastic utensils) are unbreakable, light in weight, and do not require much space for storage, they are cheaper than glass ones.

Due to the fact that plastic utensils do not break and are easy to clean, sometimes they are used as reusable utensils, but few people thought about the harm that comes from disposable utensils.

Authoritative researchers have concluded that the reusable use of disposable tableware can lead to the appearance of malignant tumors, general fatigue and headaches. Allergies, asthma attacks, even mutagenic changes in the body may appear.

Consumer properties

Consumer properties of disposable tableware are those characteristics of disposable tableware that the consumer most often pays attention to when choosing dishes and which are the most important for its use.

• Safety of disposable food and drink utensils (i.e. it is important that they comply with hygienic and medical requirements).
• Aesthetic component: disposable tableware should have an attractive appearance: a variety of colors, the possible presence of patterns, the absence of various kinds of deformations and the presence of foreign materials, etc.
• Heat resistance characteristics (preservation of temperature and resistance properties when in contact with hot drinks and food).
• Availability of a possibility of application both for cold and for hot dishes and drinks.
• The ability to use disposable tableware for storing food in the refrigerator and for heating or cooking food in a microwave oven, etc.
• The presence of such a property as frost resistance (for certain categories of disposable tableware).
• Resistant to chemicals such as alkalis, acids and fats.
• The presence of such a property as thermostaticity (the ability to hold dishes with hot food or drink in your hands and not burn your hands).

• Strength, resistance to deformation.
• Elasticity.
• For items such as knives and forks, the presence of their primary properties is to cut and prick without deforming these cutlery.
• Sustainability.
• Availability of various shapes and sizes.
• Disposable tableware should have sufficient capacity, and at the same time be compact and light in weight.
• Environmentally friendly and easy to recycle.

These plates are not eaten twice

Experts say: plates, forks, spoons and cups made of polymeric materials cannot be used more than once.

This even applies to plastic water bottles. It is strictly forbidden to pour milk or alcoholic drinks there - you will get a poisonous mixture.

The main rule when choosing disposable tableware is to carefully read the label. Each branded product must have a label showing what the packaging is made of. If there is no marking, then it is better to take care of your health and purchase the product in glass containers.

The PVC icon (PVC-polyvinyl chloride) or the number 3 in a triangle on the bottom of the bottle or plastic packaging warns the buyer about its toxicity.

In addition to harmless glass containers, there is harmless food-grade plastic, which is marked with letters:

• RE (PE)- polyethylene,
• PETF (PET) or PET (PET)- polyethylene terephthalate,
• RR (PP)- polypropylene.
• PS (PS)- means polystyrene (its code is the number 6).
• In addition, safety is confirmed image of a plate and fork, numbers 05 and 1.

Marking on disposable tableware - what does it mean?
Not all buyers know what the marking means and how such dishes can be used.

Dangerous plastic

We often underestimate the danger it can pose to our health. It turns out that there is a relatively safe and dangerous plastic. Since we still have no way out, it is worth taking care of choosing the lesser evil. Some types of plastic are really dangerous.

Information about the material used in the manufacture of the package is located on its bottom in the form of a graphic symbol consisting of three arrows forming a triangle. In the middle of the triangle are numbers from 1 to 7, indicating the type of material from which the packaging is made.

What are these numbers?

1 - PET (PET)

Such plastic is mainly used in the production of disposable beverage containers. Typical PET packaging is mineral water bottles. Such packaging, even after careful cleaning, can release toxic chemicals when reused. Never reuse this kind of material.

2 - HDPE (LDPE)

Low pressure polyethylene (high density) is used for the production of semi-rigid containers, it is one of the safest plastics and can be reused.

3 - PCV (PVC)

Polyvinyl chloride is very often used, for example, in the production of food packaging films. PVC is hazardous to health and can release toxins. When burned, PVC produces highly hazardous chemical compounds known as dioxins, which are often more dangerous than potassium cyanide.

4 - LDPE (HDPE)

The high pressure (low density) polyethylene used in many types of packaging (such as plastic bags) is considered recyclable and safer than many other plastics, but not as safe as plastics 2 and 5.

5 - PP (PP)

Reusable polypropylene is often found as a material for food containers. It belongs to the group of the safest plastics along with material 2 (HDPE).

6 - PS (PS)

Polystyrene is well known in the form of foam. PS releases toxins and should not be used as food packaging. It is also rarely used for this purpose due to the lower chemical resistance of polyethylene, but is present, for example, in lids for disposable coffee cups.

7 - OTHER (OTHER)

Never reuse plastic items marked 7. This group includes many types of harmful chemicals, including the highly toxic Bisphenol A (BPA), which can contribute to schizophrenia, depression, or Alzheimer's disease. In addition, eating foods that come into contact with BPA can lead to disorders of the nervous and endocrine systems, and even cancer. Never use such products in microwave ovens that allow BPA to penetrate deeper into food.

It is most often found in:

In order to avoid poisoning from packaged food, simple nuances should be taken into account.

First of all, it should be remembered that disposable tableware is disposable.

Currently, plastic is an integral part of our lives, and it will not be possible to get rid of it quickly in the kitchen. But you can try to minimize the harmful effects of plastic on our health. For this:

1. Use only plastics marked 2 (HDPE) and 5 (PP) for food storage.

2. Do not use other categories of plastic for food storage, but recycle it. Do not reuse PET bottles or microwave food in the food trays you bought them in (unless the packaging says they are suitable for this purpose).

2. Do not microwave food in packages containing bisphenol (Group 7), do not pour hot liquids into them, and do not wash in the dishwasher.

3. Use all plastic packaging in accordance with the instructions on them (recommendations for temperature, use of the dishwasher, etc.).

4. Do not buy mineral water in plastic packages that have been exposed to the sun, but it is best to buy drinks (including such as milk, kefir, yogurt) in glass containers.

Disposable packaging and utensils are designed to be used once. It is not worth leaving them in reserve for storing other products.
After use, the thin protective layer on the plastic is destroyed, and these dishes cannot be reused.

Always pay attention to the appearance of the package, its integrity, clarity of the inscription, expiration date.

Principle 1. Disposable tableware can be used strictly for its intended purpose
Each type of disposable tableware has an indication of what it is intended for: for cold, for hot, for cold drinks, for alcohol, etc. If you pour a hot drink into a glass intended for cold, the plastic begins to release toxic substances.

principle 2. Never leave the product in an open jar, even in the refrigerator. Either buy a smaller package or close tightly.

Principle 3. You can not store any products in disposable dishes, especially in used ones.
After using disposable tableware, the protective layer is destroyed, and when products, such as sugar, are stored in it, toxic substances pass into the product.

Principle 4. Meat and cheese are better not to take in the package.

Principle 5. Plastic dishes are not intended for ethanol-containing substances - alcohol.
Ethanol is an aggressive solvent. The toxic substances in the plastic begin to dissolve and end up in the drink.

Principle 6. The best option for disposable tableware is paper.

Principle 7. Often the composition of plastic dishes includes melamine, which is especially abundant in bright multi-colored dishes intended for children. In its normal state, it is not dangerous, but if you put something hot on a plate, medanin begins to release toxins that enter the human body with food.
Paper is cellulose. Even if its particles enter the body, nothing terrible will happen.

Plastic bottles impair potency

While disposable cups are usually thrown away, convenient plastic bottles often remain in use.

In them by no means can't pour milk, since fats in it are able to dissolve some polymers, alcoholic drinks, kvass, compote. Polymers tend to “age” under the influence of ultraviolet radiation, high temperatures, so over time they begin to release substances harmful to humans.

Scientists from the Department of Epidemiology at HSPH and Harvard Medical School have come to the conclusion that plastic bottles are not as harmless to health as is commonly believed.

Regular consumption of drinks from plastic bottles increases the body's levels of the chemical bisphenol A, which affects sex hormones, by more than two-thirds, says Associate Professor Karin H. Michels.

This substance, which itself resembles the female hormone estrogen, is used in the production of food and drink packages and jars, as well as baby bottles. The study found that the levels of bisphenol A in the urine of subjects who drank all drinks from plastic bottles for a week increased by 69.

Heating plastic bottles, which parents do when they want to warm milk for their babies, introduces dangerous amounts of the chemical into the liquid contents. "This is a concern, as children may be particularly susceptible to bisphenol A, which can lead to disruption of the hormonal glands," says Michels. Previous research has shown that high BPA intake is associated with birth defects, growth problems, and an increased risk of heart disease and diabetes.

Bogdana Zhuravskaya

The production of disposable tableware is a promising and profitable line of business for an entrepreneur who is not afraid of a high threshold for entering the market. Along with significant capital investments, it is necessary to be ready to overcome a number of risks. The main one is the lack of a large number of highly qualified technologists and open information about the nuances of the production process. In addition, the environmental movement is becoming more and more popular in our country. This means that it is necessary to build your activities taking into account the fact that sooner or later you will have to reformat the enterprise for the production of a biologically degradable product.

In anticipation of the launch

There are many types of disposable tableware. Conventionally, products can be divided into several large groups: plastic, paper, wood and the so-called environmentally friendly. The latter category includes both utensils made from biodegradable plastic, and recent developments, when cups and plates are made from a wide variety of raw materials, such as cereals (edible utensils), cane, cornstarch, leaves, bamboo, etc.

Before launching a project, an entrepreneur needs to clearly indicate what type of product he will produce. There are currently no universal lines, and the launch of an enterprise with a large number of installations for products from different materials will require huge investments. Another difficulty is to obtain an efficient technology for the production of disposable tableware. Finding detailed information in the public domain is not easy, and qualified technologists are worth their weight in gold. Therefore, the easiest way to set up the process is to train personnel from the equipment manufacturer.

Further, agreements should be concluded with suppliers of raw materials. There are not so many of them on the territory of the Russian Federation, so we can consider options for cooperation with foreign partners. In any case, it is not advisable to focus on only one manufacturer, because a supply failure can cause downtime for a new enterprise.

Having decided on the above questions, you can begin to search for equipment and develop project documentation. As already mentioned, the financial threshold for entering the market is quite high. So, just for the purchase of a minimum set of equipment for the production of plastic disposable tableware, about 12 million rubles will be required. Having a well-developed business plan in hand, it makes sense to start working using investors' funds.

Basic risks

Potential customers are in no hurry to conclude preliminary contracts with a new manufacturer and are ready to consider proposals only if they have the required volume of finished products and a package of documents confirming the compliance of goods with the requirements of GOST and SanPiN.

As for competition, here you will have to deal with a pool of domestic and foreign companies, most of which have a strong position in the market, have certain experience and, what is important, the trust of customers. For example, Chinese manufacturers, due to the huge volumes, are able to offer very attractive price offers.

Another conditional difficulty is the seasonal demand for products. Keeping the balance will help expand the range.

The main consumers of disposable tableware

Among the wholesale buyers that the manufacturer of disposable tableware needs to focus on:

• , canteens, pizzerias and other catering establishments;
• seasonal stalls selling takeaway food;
• food delivery services;
• markets of various formats, catering companies with their own culinary production;
• agencies for organizing picnics and outings;
• enterprises engaged in the sale of vegetables and fruits.

As you can see, the list of opportunities for marketing products is quite wide. The entrepreneur only needs to form a profitable offer and convey information about it to as many partners as possible.

Types of disposable tableware

In order to comprehensively meet consumer demand, the manufacturer's assortment should include disposable tableware for drinks, soups, second courses, snacks, packaging of various products, as well as salad bowls, cutlery, straws, plastic lids for take-out drinks and stirring sticks.

For the manufacture of products, several types of raw materials can be used: plastic, including its degradable variety, special paper, wood. In addition, dishes made from natural materials are gaining popularity.

Disposable plastic tableware

Plastic cookware has a number of advantages. It is convenient, hygienic, practical, and is very inexpensive. The versatility of the material allows the production of a wide range of products - plates, cups, cutlery, straws, stirring sticks of various colors, shapes and sizes. If necessary, you can apply a logo or a bright pattern.

Equipment for the production of plastic tableware

The standard line for the production of disposable tableware contains:

• thermoforming machine;
• extruder;
• mold;
• compressor.

The minimum cost of a set of equipment is about 3 million rubles. costs for the first batch of raw materials - from 100 thousand rubles.

Manufacturing technology + Video

Two types of plastic are used for the production of dishes:

• polypropylene foam (durable, plastic, resistant to heat, dishes from it can be used for hot dishes and drinks, denoted by PP with the number 5);
• polystyrene (products do not withstand heat, food cannot be stored in them, denoted by PS with the number 6).

The raw materials for the production of plastic dishes are granular polymers that look like balls of. The price per ton of granules fluctuates in the range of 45-100 thousand rubles, which depends on the brand, diameter and other characteristics.

This raw material is used by full-cycle enterprises, where it is supposed to melt the granules and make a film from which plastic utensils are produced. In an incomplete cycle, the manufacturer uses finished film worth 100-190 thousand rubles. per ton.

The full production cycle of disposable tableware includes the following steps:

• Pellet melting. White or, if we are talking about the manufacture of colored dishes, multi-colored balls are placed in an extruder, where the raw material is heated to the melting point with constant stirring by a screw press.
• Film making. Having reached the desired consistency, the mass is fed to a press, through which a plastic sheet 2 mm thick is obtained.
• Shaping products. The film enters the thermoforming unit, warms up to a plastic state and is pulled into molds.
• Cutting elements. The whole web with the formed dishes is moved to the trimmer, where the individual elements are separated from the solid web. Plastic pieces are sent for recycling.
• Next, the dishes are sorted and fed to the conveyor, where they are modified - applying logos, bending the edges, etc.
• Package. The machine selects the required number of products and places them in a film.

In a similar way, the production of dishes from biodegradable plastic is carried out.

Video how to do it:

Disposable tableware made of bioplastic

Disposable tableware made of biodegradable plastic is positioned as "green", but the material, although to a lesser extent than its biostable counterpart, still pollutes the environment, since methane and carbon dioxide are released during decomposition. However, green lifestyle advocates welcome this “lesser evil” decision and are happy to use the product.

Main competitors

Among the giants of the disposable tableware market, the following companies can be noted: U2B, My Dishes, GORNOV GROUP, Plastic-Step, Misteriya, Papperskopp Rus, Huhtamaki, Trial Market, PapStar, The Paper Cup Company.

Plastic bottles, containers and utensils have firmly entered our everyday life. But simultaneously with “plasticization”, there are more and more reports about the danger that this material is fraught with: under certain conditions, it releases toxic compounds that, when they enter the human body, gradually undermine his health.

American scientists claim that up to 80% of the “plastic” substances found in the human body get there from building and finishing materials, in particular, from such popular plastic windows, furniture, but most of all from dishes: all kinds of compounds pass from food plastic into products. nutrition. Domestic manufacturers, in turn, assure that certified plastic utensils are absolutely safe. True, they make a reservation: if you use it for its intended purpose.

The most common polymer materials (or plastics) are polyvinyl chloride (PVC), polypropylene, polyethylene, polystyrene, and polycarbonate. They produce both technical and food plastics. The polymers themselves are inert, non-toxic and do not "migrate" into food. But here are intermediate substances, processing aids, solvents, as well as chemical decomposition products that can penetrate into food and have a toxic effect on humans.

This process can occur during storage of products or when they are heated. In addition, polymeric materials are subject to change (aging), as a result of which degradation products are released from them. Moreover, different types of plastic become toxic under different conditions - some cannot be heated, others cannot be washed, etc.

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Disposable tableware is a common solution used by catering establishments, restaurant business, and also extremely popular in everyday life. Manufacturers use a wide range of materials for the manufacture of disposable tableware, while solving three key problems: the convenience of the product, its reliability and the threat to the environment. Let us consider in more detail the materials used and their parameters according to these three criteria.

It is plastic that rules the ball today, in Russia over 90% of disposable products for both domestic and professional use are produced from various thermoplastics. Thermoplastics such as low pressure polyethylene, polypropylene and polystyrene are especially popular. Produced by vacuum forming, products have the following advantages:

• High strength. This is especially true of low-pressure polyethylene, which is characterized by elasticity and resilience.
• Convenient shape and optimal surface properties. The polymer allows you to give the surface of the dishes any desired shape: smooth (up to glossy) or, conversely, corrugated, to reduce slip.
• Minimum weight and compactness. Even a large batch or cutlery can fit in the trunk of a car, and can be carried by one person.
• Low price. It is thermoplastics that are the cheapest material from which these products can be made.

However, their key flaw is a threat to the environment. Since the duration of the decomposition of the polymers used for these products is measured in hundreds of years (for example, the same polyethylene decomposes for more than 400 years), waste accumulates and pollutes the environment.

Other types of materials used for disposable tableware

In addition to thermoplastics, the following materials are used for production:

• Paper and cardboard. Most often, flat coasters are made from this raw material (which, if necessary, can serve as an alternative to a plate), as well as cups and glasses. Cellulose is environmentally friendly, has good strength indicators, but is less resistant to moisture than plastic and is more expensive. It is most often used in the field of public catering and HoReCa for issuing various products to take away or for setting tables at outdoor events.
• Materials of biological origin (): corn starch, sugar cane and other raw materials. They, in fact, perform the same functions as thermoplastics, but at the same time, due to their biological origin, they are much easier to process and do not pose a threat to the environment. Not inferior to plastic in performance properties, products are somewhat more expensive.
• Plastic with additives that accelerate decay. A compromise between natural raw materials and synthetic polymers. Due to the introduction of special additives into the structure of polyethylene or polypropylene, it is possible to reduce its decay time in nature from 200 - 400 years to several months. Such solutions are also quite expensive, they are popular mainly in the USA and Western Europe.

Since the output of disposable tableware is increasing every year, initiatives to switch to biodegradable products are very positive from an environmental point of view. However, economic factors are holding back this process, especially in low- and middle-income countries.

Not so long ago, various food packaging and disposable plastic utensils were rare in Russia. Almost all of us remember the time when products in stores were wrapped in thick wrapping paper - gray or brown.

There was not even a plastic film: sausage, butter and cheese, fish, and even those products that were not intended for this at all, such as seaweed, were wrapped in paper.

Then it seemed to everyone that this was normal, but today we consider the abundance of various food packaging, bags, plastic containers, dishes and other containers to be normal. Plastic dishes today are in every home, at least in small quantities. For example, earlier on a picnic they took ordinary dishes with them - porcelain, metal, glass, and then they took them home to wash them properly. Of course, this significantly overshadowed the rest, and especially for women - housewives.

Disposable tableware

Disposable tableware saves us from many tedious troubles and frees up time, makes life easier and easier. It itself is light and comfortable, quite durable, when compared with porcelain and glass, and most importantly, it does not need to be washed.

Disposable tableware appeared in the USA at the beginning of the 20th century. First they began to produce paper cups, and then other utensils - plates, spoons, forks, knives. Since the late 50s of the last century, mass production of disposable tableware has been launched, and polymer materials have been increasingly used instead of paper. Currently, many manufacturers are again leaning towards paper tableware, as it is safer and does not have toxic properties.

In our country, paper cups were also the first disposable tableware, but their appearance and quality left much to be desired: in order to somehow drink coffee, you had to insert one cup into another - otherwise you could get burned.

There were almost no fast food establishments in the USSR, so disposable tableware was not in demand. And only in the mid-90s in Russia they began to produce paper and plastic disposable tableware, which is not inferior in quality to American and European ones. Today, the main requirements for disposable tableware are quality, safety and consumer properties.

Safety of disposable tableware

Recently, everyone has become interested in the safety of disposable tableware - more precisely, the material from which it is made. Opinions about this are directly opposite, and it is difficult for consumers to figure out how to relate to this blessing of civilization.

When buying disposable tableware, you need to clearly imagine what you will use it for. There are already a lot of types of disposable tableware today.

Only kitchen and dining utensils and accessories include plates, cups and glasses, cutlery, canisters and flasks, water bottles, food storage packages, containers for sweets, and even disposable wrappers, tablecloths and napkins.

Every person used disposable tableware at least a few times in their lives - of course, excluding the inhabitants of those regions of the planet where civilization has not yet reached - perhaps fortunately.

At the same time, not all people have an idea about the features of a particular type of dishes.

So, not everyone knows that not all cups are suitable for hot drinks: polystyrene cups are not suitable for this - they do not withstand high temperatures and release toxins into tea or coffee.

Hot drinks are best drunk from polypropylene cups - they are more stable, but alcohol should not be poured into either one or the other - this can damage the liver and kidneys, as well as worsen vision.

plastic utensils

Plastic is a material from which it is easy to make objects and things of any shape, especially dishes - today you can see it in many stores. Plastic things are used by everyone, but the problem of their disposal is very acute. Plastic does not decompose, it cannot be burned (with rare exceptions), and discarded plastic objects turn the streets of most cities into garbage dumps, especially if there are not enough scavengers and janitors.

Plastic is a polymeric material, and the elements from which it is created most often do not interact with food - fats, alkalis, acids, but this is not always the case.

Harm of plastic utensils

In the process of polymerization of elements, not all molecules reach the desired size, and remain active - they can get from the dishes into its contents, and then into the human body. If you pour hot tea or put hot food into such dishes, this process goes much faster.

Many plastic products may contain harmful stabilizers, salts of heavy metals and other toxic substances, and all this, when heated, and even more so when reused, can enter our body. That is why disposable tableware cannot be reused.

Acrylic and styrene cookware is inexpensive and is considered unbreakable, but in reality it is not - styrene is especially often broken. These utensils cannot be used in the microwave, but they can be washed in the dishwasher or by hand - hence reusable.

Polypropylene is also an inexpensive material, and dishes made from it can withstand temperatures up to 100 ° C. They like to use it at picnics and outdoor parties; it can be washed in the dishwasher, but it is better to do it by hand. Polypropylene dishes can be used in the microwave.

Polycarbonate dishes can also be put in the microwave and washed freely - they are durable. The material is more expensive than the previous ones, and even glasses for alcoholic drinks are made from it. The most famous manufacturers of polycarbonate tableware are Strahl, Tuffex and the American Tervis Tumbler, which guarantees the quality of their products. Their dishes are 5-6 times more expensive, but the quality is really good.

Polystyrene cookware can withstand different temperatures, and is usually labeled accordingly, but is most often designed for cold foods.

Expanded polystyrene is more resistant to heat: hot dishes can be poured into dishes from it, and it does not burn hands, since this material does not conduct heat well. You can put such dishes in the microwave, wash in the dishwasher and not be afraid of deformation.

I would especially like to note dishes made of melamine - a substance from which a formaldehyde resin is obtained in the chemical industry. These dishes often contain too much formaldehyde - and it is toxic to humans, and its amount can be tens of times more than acceptable.

These dishes are dangerous: melamine itself has a negative effect on the body, and manufacturers sometimes manage to add asbestos to it for strength, which is no longer used in all industries, since it can cause cancer.

Formaldehyde is released when the dishes are hot, and the designs on them can stick due to the use of paint with the addition of lead.

Often, disposable tableware is made from polyvinyl chloride, due to the advantages of this material. It is durable, lightweight, inexpensive, dishes from it are easy to clean and look great in a variety of situations.

But manufacturers do not tell us about the toxicity and instability of polyvinyl chloride: it breaks down very quickly - for example, toxins from such a bottle get into a drink very quickly, which then end up in our body.

Of course, doctors say that this does not pose a serious danger to the body, however, receiving milligrams of toxins each time, it is easy not to notice how dangerous diseases arise.

Any plastic utensils ultimately have an adverse effect on our health, which does not cause tangible problems if it is rarely used - when it is really necessary.

The constant use of plastic utensils leads to poor health, although many scientists say that this has not yet been proven. In addition, unscrupulous manufacturers from time to time release plastic utensils from low-quality materials to the market, and even with prohibited additives.

In general, it is worth remembering that disposable tableware is called so because it cannot be used a second time, but in our country this prescription is often ignored.

They try to use plastic disposable utensils for as long as possible, although it cannot be washed or disinfected: all the infection that gets on it persists and multiplies, being transmitted to everyone who uses these utensils.

It is not clear why you need to use disposable dishes at all if you have to wash them? Then it’s better to use porcelain or glass ...

Throw away disposable tableware immediately after use - this is what they were invented to save us from unnecessary work.

Conscientious manufacturers always label their products, and there are signs on plastic utensils that you should understand. To begin with, remember at least the fact that the PS marking is polystyrene, and you can’t pour hot things into such dishes, otherwise you will get a portion of toxins that destroy the liver with food.

PP is polypropylene. This material is resistant to heat, and you can drink hot coffee from such dishes, and eat hot dishes from plates. However, if such utensils are intended for single use, then they should not be used a second time.

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