Do You Know Your Plastics?

There are three main types of plastic commonly used in the food service industry: polycarbonate, polypropylene and polyethylene. Do you know the difference between each type? It can be confusing to remember the properties of each, so read on to learn more about the differences of each.

Polycarbonate
Polycarbonate is best identified by its crystal clear composition. It is virtually unbreakable, making this durable plastic ideal for glassware and dinnerware used in outdoor applications. Polycarbonate is also chemical and stain-resistant, making it very easy to clean and maintain. The one downside to polycarbonate is that it can be susceptible to steam and very high temperatures (safe temperature range: -40 – 210 degrees Fahrenheit).

Polypropylene
Polypropylene can be identified for its translucent composition. Some of the major advantages of polypropylene are that it is chemical-resistant (making it safe for chemical wash dishwashers); it is flexible and is typically slightly cheaper that other types of plastic. The major disadvantage of polypropylene is that it does not withstand high heat, and may not be safe for high heat dishwashers (safe temperature range: -40 – 160 degrees Fahrenheit).  

Polyethylene
Polyethylene can be identified for its white-colored composition. Polyethylene is both chemical and stain-resistant, making it safe for chemical dishwashers. Its largest disadvantage is that, much like polypropylene, it does not withstand high heat and may not be safe for high heat dishwashers (safe temperature range: -40 – 160 degrees Fahrenheit). Also, its white color does not allow you to see through the material, so when food is stored in polyethylene containers the container must be opened to view its contents.