A lot of corrugators are running their automatic corrugation machines at lower speeds to ensure proper adhesion or bonding. One of the key factors affecting the machine speed is the gel temperature of the adhesive. If the Gel Temperature of the adhesive is higher the machine would have to be run at low speed to ensure right amount of heat is delivered to adhesive. It may also create bonding issues if the heat provided is insufficient. We have formulated special additive GEL - T for reducing the gel temperature of the corrugation adhesive. With reduced gel temperature you can run your machines at higher speeds and still get high quality boards.
Keeping these shortcomings in mind, with our relentless research & large-scale trials in Top-Notch High Speed Corrugators we are able to come up with P5 series of gum powder. Our gum powder overcomes all the issues you would otherwise face while using conventional gum powders.
We can also customize the glue solution for your high speed 3 / 5 / 7 Ply machines according to the heat, machine and paper parameters
Automatic Corrugation |
(Two tank System) |
(Two tank System) |
||
|---|---|---|---|---|
| GEL - T (with caustic) |
One-step process of mixing caustic Soda & GEL - T |
Error is minimized/No skilled labour required |
Available in various ratios, Viscosity depends on the paper, machine speed etc... Temperature is around 56-58 Celsius |
Automatic Corrugators (3 / 5 / 7 ply) who are cooking their own glue using Starch, Caustic & Borax in a manual glue kitchen. |
| - | Low Gel Temperature due to the presence of polymers & thereby steam consumption will also be reduced |
High Machine Speed (above 300 metre/min), Production capacity will be increased and Steam consumption is reduced |
Bonding Efficient on High GSM / BF Papers | Simple way to make Glue |
| - | Due to absence of gelatinised starch, viscosity will be near about constant |
Wastage will be reduced due to lesser cases of delamination as the viscosity will remain unchanged |
- | - |
| - | 100% of P5 based adhesive contributes for the bonding |
Starch consumption will be reduced by 12-15% as there is no need of gelatinising the Starch |
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