Introduction of food-grade polyurethane PU powder pipe
作者Wendy
Food grade PU powder tube is a kind of hose specially designed for the food industry, it is made of food grade polyurethane (PU) material to meet the strict requirements in the food conveying process.

Material Properties:
1. Non-toxic and tasteless: The materials used in the food-grade PU powder tube are non-toxic and tasteless, and will not release harmful substances into the food, ensuring the safety and hygiene of the food.
2. High transparency: Its high transparency makes the food clearly visible during the conveying process, which is convenient for monitoring and management.
3. Excellent elasticity and toughness: The food-grade PU powder tube is soft and elastic, which makes it able to quickly return to its original state when subjected to external forces, and it is not easy to deform or crease, thus ensuring the smoothness of food transportation.

Performance characteristics:
1. Kink resistance and no deformation: The food grade PU powder tube has excellent kink resistance, which can maintain its original shape even after multiple bends and twists, ensuring the stability of food delivery.
2. Cold and high temperature resistance: This hose can work in a wide range of temperatures, whether it is a cold winter or a hot summer, it can keep its performance stable and meet various needs in food production.
3. High tear resistance: The food-grade PU powder tube has high tear strength, which can effectively resist tearing and prolong the service life even in the face of sharp or rough food materials.

Applications:
1. Food transportation: Food-grade PU powder pipes are widely used in food processing plants, beverage production lines and other places to transport various food materials, such as grain, sugar, feed, flour, etc.
2. Hygiene and safety: Because it meets the food contact safety standards, the food-grade PU powder tube can ensure that the food is not contaminated during the transportation process and maintain the hygiene and safety of the food.
