Two layers of food yellow will be applied to the meat wall of the tinplate coil 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 tinplate coil is a little more expensive than SPCC's. Because MR food grade tinplate coil has very good heat conductivity, many people choose to use it to make kitchen utensils such as cooking pots, baking pans, and steamers. However, special treatments, such as rinsing, frying or boiling water, are required to remove impurities and grease on the surface to avoid harm to the human body before using tinplate for cooking.

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.;