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Are the products suitable for high temperatures?

Whether a bucket or container is suitable for elevated temperatures, warm filling or hot filling depends on the specific product and the actual conditions of use.

Important factors include the temperature, the duration of temperature exposure, the type and composition of the product being filled, as well as the subsequent storage and processing conditions. It is therefore not possible to specify a general temperature limit that applies to all plastic packaging.

On our product pages, you will find – where available for the respective product – specific information regarding high-temperature applications and the corresponding time-temperature conditions. Additional processing instructions provided by the manufacturer may also apply, for example regarding the maximum recommended filling temperature, cooling time or stacking after filling.

Important: Food contact compliance confirmed under defined test conditions does not automatically mean that a packaging product is suitable for unrestricted practical use at the same temperature. In addition to the migration of substances, elevated temperatures can also affect the mechanical properties of the packaging. Plastics may become softer as the temperature increases and can deform under load.

For food applications, the composition of the filling product also plays an important role. Among other factors, the fat and water content as well as other properties of the food may be relevant when assessing the intended application.

Test conditions according to Regulation (EU) No 10/2011

For plastic materials and articles intended to come into contact with food, Regulation (EU) No 10/2011 defines different test conditions for migration testing. The so-called Overall Migration Tests (OM) represent different foreseeable contact times and temperatures.

For applications involving elevated temperatures, the actual contact time and contact temperature must be taken into account. The time-temperature relationship used under OM2 and OM3 for corresponding contact conditions between 70 and 100 °C is shown in the calculator below.

The calculator is intended as an orientation tool for assessing time-temperature conditions. The calculated result does not constitute a product-specific approval for a particular filling temperature. Please therefore always refer to the information provided on the respective product page as well as the available technical and compliance documentation.

Hot-Fill Time–Temperature Calculator (70–100 °C)

Time–temperature relationship used for the intended contact conditions described under OM2 and OM3 of Regulation (EU) No 10/2011: t = 120 / 2^((T − 70)/10)

Calculated contact time
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min : sec

Important: The calculated time represents the time–temperature relationship used for the intended food contact conditions described under OM2 and OM3 of Regulation (EU) No 10/2011. It does not constitute a general temperature resistance or approval of a specific packaging product for hot filling. Always observe the product-specific technical information and processing instructions.

Overview of Standardised OM Test Conditions

The following overview shows the standardised test conditions for overall migration according to Annex V of Regulation (EU) No 10/2011. These test conditions are used to assess migration and should not be interpreted as a product-specific temperature approval.

Test Test condition Intended food contact conditions
OM0 30 min at 40 °C Short-term food contact (≤ 30 minutes) at cold or ambient temperature
OM1 10 days at 20 °C Food contact under frozen and refrigerated conditions
OM2 10 days at 40 °C Long-term storage at room temperature or below, including corresponding hot-fill and heating conditions
OM3 2 hours at 70 °C Hot filling or heating without subsequent long-term storage at room temperature or under refrigerated conditions
OM4 1 hour at 100 °C or at reflux High-temperature applications for all types of food at temperatures up to 100 °C
OM5 2 hours at 100 °C or at reflux, or alternatively 1 hour at 121 °C High-temperature applications at temperatures up to 121 °C
OM6 4 hours at 100 °C or at reflux Certain food contact conditions above 40 °C, depending on the food simulant used
OM7 2 hours at 175 °C High-temperature applications with fatty foods exceeding the conditions of OM5

Important Note

The OM test conditions describe standardised conditions for migration testing. They do not automatically mean that a specific packaging product can be used in practice at the respective test temperature.

At elevated temperatures, not only migration but also the mechanical properties of the packaging can play a decisive role. Please therefore always observe the product-specific information, technical data and processing instructions.