Cast iron is the most commonly used material for mold plates. This material offers a lower cost to the TM-1 Alloy alternative. Cast iron is generally used with pork and beef products.
TM-1 Alloy plates generally have a longer life than any other mold plate. TM-1 Alloy is generally used for poultry or seafood products, but can be used instead of cast iron to reduce mold plate replacement.
Two-piece mold plates are made from a metal (Cast Iron or TM-1 Alloy) working mold plate that has excess material removed to reduce weight. A plastic insert is used to finish the mold plate and provide lubrication. These are recommended when the mold plate is thicker than 0.625" (15.88 mm).
Plastic mold plates are the lightest alternative for thick plates. However, these plates do not last as long as any other mold plate. Generally, mold plates made from plastic are used for testing purposes or short production runs.
Aluminum mold plates with a Food Grade Hard Coat can also be used for thick products (Thickness>0.625" [15.9mm]). This type of mold plate has water connections on the mold plate to allow water to circulate.