Here is some tips about How to maintain stainless steel ice lolly moulds.
Choose calcium chloride from reputable manufacturers. High-quality calcium chloride is less corrosive to molds and contains fewer harmful impurities.
Upon receiving the mould, clean it thoroughly with steam or a cleaning agent.
Regularly check the PH value (acidity and alkalinity). The standard brine PH should be between 8-9, showing slight alkalinity. When the PH value is below 8, the acidity is too strong, and it's not suitable for the mold to come in contact with the brine.
Regularly adjust the pH of the calcium oxide solution. The brine will become acidic after 2-3 days of use. When the PH is below 8, please add sodium hydroxide to the brine; when the PH is above 9, add acetic acid to adjust.
Do not store in cold storage, outdoors, etc.
Only after the calcium chloride solution is well adjusted can you use the mould.
After use, dismantle, manually descale, clean thoroughly, and store dry.
If during the production process, there are un-demolded ice creams in the mould, they must be manually removed to prevent the mold from deforming due to refreezing. Please pay special attention to this situation.