What standards should be strictly followed during the vacuuming process of stainless steel thermos cups?

In the manufacturing process of stainless steel thermos cups, vacuuming is a key link, which directly affects the quality of the insulation effect. The following are some specific parameters that need to be considered and implemented during the production process during the vacuuming process:

**1. ** Vacuum Level: Vacuum Level is a parameter that measures the vacuum state, usually in Pascal. In the manufacturing of stainless steel thermos cups, it is necessary to ensure that the vacuum degree is high enough to reduce heat conduction and convection and improve heat preservation performance. Generally speaking, the higher the vacuum, the better the insulation effect.

**2. ** Vacuum Time: Vacuum time is also a key parameter. Too short a vacuuming time may result in insufficient vacuum and affect the insulation effect; while a too long vacuuming time may increase manufacturing costs. Manufacturers need to determine the appropriate vacuuming time based on specific products and equipment.

**3. ** Ambient temperature and humidity: Ambient temperature and humidity have a certain impact on the vacuum extraction process. High temperature and high humidity environments may increase the workload of the vacuum pump and affect the vacuuming effect. Manufacturers need to perform vacuum extraction under suitable environmental conditions.

**4. ** Material selection and processing: Stainless steel thermos cups usually adopt a double-layer structure, and the vacuum layer in the middle is the key. During the production process, it is necessary to select appropriate stainless steel materials and ensure good sealing to prevent gas leakage in the vacuum layer.

**5. ** Vacuum pump selection: The selection of vacuum pump is directly related to the vacuuming efficiency. An efficient and stable vacuum pump can extract air more quickly and improve the vacuum degree. Manufacturers need to select an appropriate vacuum pump based on production scale and product requirements.

**6. ** Valve control: Valve control is a key link in regulating vacuum extraction. In the production of stainless steel thermos cups, it is necessary to precisely control the opening and closing of the valve to ensure that sufficient vacuum is extracted within the appropriate time.

**7. ** Quality inspection: After the vacuuming process, quality inspection is required to ensure that the vacuum degree of the product meets the standards. This may involve using special instruments to measure the vacuum and ensure that the product’s insulation properties are as good as expected.
Taking the above parameters into consideration, manufacturers can achieve efficient and accurate vacuum extraction during the manufacturing process of stainless steel thermos cups, thereby ensuring that the products have good insulation effects and improving product quality and market competitiveness.