Two layers of food yellow will be applied to the meat wall of the tinplate in contact with the food. This food yellow is resistant to solvents and general acid and alkali, thus ensuring the safety of the food. There is no absolute safety in using iron packaging to hold food. Current technology can fully guarantee the safety of food. MR's are a little more expensive than SPCC's, and the price is also a little higher. Because MR food grade tinplate has very good heat conductivity, many people choose to use it to make kitchen utensils such as cooking pots, baking pans, and steamers. However, before using tinplate for cooking, special treatment is required, such as rinsing, frying or boiling water to remove impurities and grease on the surface to avoid harm to the human body. In addition, when cooking with tinplate, pay attention to the acidity and alkalinity of the food to avoid chemical reactions.

Product Parameters

Surface State of Tinplate

Substrate Type

Coating Weight

Chemical Composition

Mechanical Properties & Applications

Ordering Notes  

The ordering elements for tin plating generally include: standard grade (including steel grade code, annealing method and other information such as MR T-3 CA), size (the default order is thickness * width * length, tin plating amount ((different thickness plating) Tin needs to add A/D as the marking line mark, if not, no marking line will be marked), surface, order quantity, etc.
When ordering tin plating, please confirm with our sales staff the end use, such as canbody, ends, twist off caps, crown cork, EOE, etc., as well as the contents, special contents such as milk powder, high protein food, mushrooms, fruits, etc.;