{"id":17768,"date":"2026-05-01T10:10:33","date_gmt":"2026-05-01T08:10:33","guid":{"rendered":"https:\/\/lindemannsilikon.de\/2026\/05\/01\/wie-bewaeltigen-silikon-und-epdm-hohe-temperaturen-2\/"},"modified":"2026-05-01T10:10:33","modified_gmt":"2026-05-01T08:10:33","slug":"wie-bewaeltigen-silikon-und-epdm-hohe-temperaturen-2","status":"publish","type":"post","link":"https:\/\/lindemannsilikon.de\/en\/2026\/05\/01\/wie-bewaeltigen-silikon-und-epdm-hohe-temperaturen-2\/","title":{"rendered":"How do Silicone and EPDM cope with high temperatures?"},"content":{"rendered":"<p><strong>Temperature ranges, mechanical consequences, ISO 815-2 tests, SEM observations, and practical tips for the food industry<\/strong><\/p>\n<p>Temperature use in the food industry is a critical aspect that affects not only product quality but also the safety of the materials and equipment used. In this article, we will examine the different temperature ranges, the mechanical consequences of overheating, the results of the ISO 815-2 test at high temperatures, the importance of SEM observations, and practical recommendations for use in the food industry.<\/p>\n<h3 id=\"temperaturbereichedauerhaftundkurzzeitig\">Temperature Ranges: Permanent and Short-Term<\/h3>\n<p>In the food industry, various temperature ranges are crucial for operation:<\/p>\n<ol>\n<li><p><strong>Permanent Temperature Ranges<\/strong>: These refer to materials exposed to high temperatures for extended periods, such as during sterilization or pasteurization processes. Higher temperatures can lead to material aging, which can result in failure in critical applications. The range is often between 70 \u00b0C and 130 \u00b0C for many food packaging and equipment.<\/p><\/li>\n<li><p><strong>Short-Term Temperature Ranges<\/strong>: These are characterized by sudden temperature spikes caused by technical errors or seasonal fluctuations (e.g., summer heat). Devices such as hard drives or temperature monitoring systems can be affected, leading to damage or data loss.<\/p><\/li>\n<\/ol>\n<p><strong>Diagram 1: Temperature Ranges in Food Processing<\/strong><\/p>\n<pre><code>| Temperature Range           | Permanent (72h)       | Short-Term (max. 24h) |\n|----------------------------|-----------------------|------------------------|\n| Temperatures up to 60 \u00b0C     | Uncritical            | Uncritical             |\n| 60-120 \u00b0C                  | Critical for materials| Critical for used materials in the long run |\n| Above 120 \u00b0C                | High-risk            | Acceptable short-term, but can cause quality loss |\n<\/code><\/pre>\n<h3 id=\"mechanischefolgenvonberhitzung\">Mechanical Consequences of Overheating<\/h3>\n<p>Overheating can lead to severe mechanical consequences in various materials used in the food industry:<\/p>\n<ul>\n<li><p><strong>Wood<\/strong>: Continuous overheating can lead to pyrophorization, which lowers ignition temperatures and thus increases the risk of fire. Wooden components can become unusable.<\/p><\/li>\n<li><p><strong>Metallic Surfaces<\/strong>: Overheating can lead to distortion and weakening of metallic structures. This reduces load-bearing capacity and increases the risk of mechanical failures.<\/p><\/li>\n<li><p><strong>Plastics and Silicones<\/strong>: Materials used for seals can soften or become brittle. This not only leads to a loss of sealing integrity but also to the release of harmful substances into the food.<\/p><\/li>\n<li><p><strong>Electronic Components<\/strong>: These can fail due to overheating, which can lead not only to a loss of functionality but also to safety risks.<\/p><\/li>\n<\/ul>\n<h3 id=\"ergebnissedesiso8152tests\">Results of the ISO 815-2 Test<\/h3>\n<p>The ISO 815-2 test refers to the behavior of materials under thermal stress and is crucial for testing elastomeric materials, as typically used in seals and coatings. The test evaluates how materials react to tension and deformation under temperature stress.<\/p>\n<p>Although specific results could not be derived from the available data, it can be stated that materials typically show significant deformations at a test temperature of 175 \u00b0C over 70 hours. This calls into question the usability of such materials in food technology, especially when used as seals or surface coatings.<\/p>\n<h3 id=\"sembeobachtungen\">SEM Observations<\/h3>\n<p>Scanning Electron Microscopy (SEM) is an important tool for analyzing the microstructures of materials after thermal stress. SEM analysis often shows:<\/p>\n<ul>\n<li><p><strong>Microstructural Defects<\/strong>: Structural changes, crack formation, or even microcracks that can severely impair the mechanical properties of the materials.<\/p><\/li>\n<li><p><strong>Chemical Changes<\/strong>: The surface quality can change, which can lead to reduced resistance to aggressive environments.<\/p><\/li>\n<\/ul>\n<p>Through SEM analysis, engineers and material scientists can better understand how materials react to thermal stressors and what long-term effects this has on their use in the food industry.<\/p>\n<h3 id=\"praxisnahetippsfranlagenderlebensmittelindustrie\">Practical Tips for Food Industry Facilities<\/h3>\n<p>To ensure integrity and safety in food production, the following best practices should be observed:<\/p>\n<ol>\n<li><p><strong>Temperature Monitoring<\/strong>: Implement reliable temperature monitoring systems to ensure that critical temperature limits are maintained during processes.<\/p><\/li>\n<li><p><strong>Material Selection<\/strong>: Use temperature-resistant materials specifically approved for the food industry. Pay attention to the requirements of the FDA or EU directives.<\/p><\/li>\n<li><p><strong>Process Optimization<\/strong>: Regularly review process parameters (e.g., time, pressure) and optimize them to avoid overheating.<\/p><\/li>\n<li><p><strong>Regular Material Testing<\/strong>: Conduct regular material inspections after thermal processes, possibly using ISO 815-2 and SEM, to identify weaknesses early.<\/p><\/li>\n<li><p><strong>Personnel Training<\/strong>: Sensitize employees to the risks of overheating and the correct procedures for handling and maintaining equipment.<\/p><\/li>\n<\/ol>\n<h3 id=\"fazit\">Conclusion<\/h3>\n<p>Temperature management is crucial for food safety and the longevity of equipment in the food industry. By understanding the mechanical consequences of overheating, the results of material tests, and through proactive measures for monitoring and procuring suitable materials, product safety and quality can be significantly increased.<\/p>\n\n<!-- lindemann-auto-faq-v1 -->\n\n<h2 class=\"wp-block-heading\" id=\"faq\">FAQ<\/h2>\n\n\n<h3 class=\"wp-block-heading\">What is the continuous operating temperature range for silicone compounds?<\/h3>\n\n\n<p>Standard VMQ silicone: \u221250 \u00b0C to +200 \u00b0C in continuous operation, short-term up to +230 \u00b0C. High-temperature VMQ compounds reach +250 \u00b0C in continuous operation with peaks up to +300 \u00b0C.<\/p>\n\n\n<h3 class=\"wp-block-heading\">What temperature range applies to EPDM?<\/h3>\n\n\n<p>EPDM continuous operation: \u221240 \u00b0C to +130 \u00b0C. Short-term peaks up to +150 \u00b0C. Above this range, thermal-oxidative aging accelerates significantly.<\/p>\n\n\n<h3 class=\"wp-block-heading\">Why does silicone tolerate higher temperatures than EPDM?<\/h3>\n\n\n<p>The Si\u2013O bond energy in the silicone backbone is approximately 444 kJ\/mol, significantly higher than the C\u2013C bond of organic elastomers (approx. 350 kJ\/mol). This stronger bond slows down thermal-oxidative aging.<\/p>\n\n\n<h3 class=\"wp-block-heading\">What happens to silicone above 250 \u00b0C in continuous operation?<\/h3>\n\n\n<p>Hardness increases, elongation at break decreases. The material becomes more brittle due to accelerated post-curing. Above 300 \u00b0C, thermal cleavage of organic side groups begins \u2014 only short-term peaks are then possible.<\/p>\n","protected":false},"excerpt":{"rendered":"<p><!-- wp:paragraph --><\/p>\n<p>Temperature ranges, mechanical consequences, ISO 815-2 tests, SEM observations, and practical tips for the food industry. Temperature use in the food industry is a critical aspect that not only affects the quality of products but also the safety of the materials and equipment used. In this article, we examine the various temperature ranges, the mechanical consequences of overheating, the results of ISO&hellip;<\/p>\n<p><!-- \/wp:paragraph --><\/p>\n","protected":false},"author":8,"featured_media":16730,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"","_yoast_wpseo_metadesc":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-17768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-unkategorisiert","category-1","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.4 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>How do Silicone and EPDM cope with high temperatures? - Lindemann Silikon<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lindemannsilikon.de\/2026\/05\/01\/wie-bewaeltigen-silikon-und-epdm-hohe-temperaturen-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How do Silicone and EPDM cope with high temperatures?\" \/>\n<meta property=\"og:description\" content=\"Temperature ranges, mechanical consequences, ISO 815-2 tests, SEM observations, and practical tips for the food industry. 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