汉堡盒生产涉及原料选择、设计、制造工艺、质量检测等多个环节，以下是相关知识介绍：

The production of hamburger boxes involves multiple stages such as raw material selection, design, manufacturing process, and quality inspection. The following is an introduction to the relevant knowledge:

原料选择

Raw material selection

纸质材料：常用的有白卡纸、牛卡纸等。白卡纸挺度好、表面光滑，印刷效果佳，能展现精美的图案和文字；牛卡纸韧性强、耐折度高，环保性能好，可使汉堡盒在包装和运输过程中不易损坏。

Paper materials: Commonly used ones include white cardboard, kraft paper, etc. White cardboard has good stiffness, smooth surface, excellent printing effect, and can display exquisite patterns and text; Cow cardboard has strong toughness, high folding resistance, and good environmental performance, which can make hamburger boxes less likely to be damaged during packaging and transportation.

塑料材料：如聚丙烯（PP）、聚苯乙烯（PS）等。PP 材质具有良好的耐热性、耐化学性和柔韧性，PS 材质透明度高、硬度大，能清晰展示汉堡外观，且成本相对较低。

Plastic materials: such as polypropylene (PP), polystyrene (PS), etc. PP material has good heat resistance, chemical resistance, and flexibility, while PS material has high transparency and hardness, which can clearly display the appearance of hamburgers, and the cost is relatively low.

复合材料：为了综合多种材料的优点，还会使用纸塑复合材料等。这种材料结合了纸质材料的可印刷性和塑料材料的防水、防潮性，提升了汉堡盒的整体性能。

Composite materials: In order to integrate the advantages of various materials, paper plastic composite materials are also used. This material combines the printability of paper materials with the waterproof and moisture-proof properties of plastic materials, enhancing the overall performance of burger boxes.

设计环节

Design phase

尺寸设计：需根据汉堡的大小、形状来确定汉堡盒尺寸。常见的汉堡盒有方形、圆形、六边形等，以方形为例，一般小尺寸的边长约为 10-12 厘米，中号的边长在 12-15 厘米，大号的边长可达 15-20 厘米，高度通常在 5-8 厘米。

Size design: The size of the burger box needs to be determined based on the size and shape of the burger. Common hamburger boxes include square, circular, hexagonal, etc. Taking square as an example, the side length of small sizes is generally about 10-12 centimeters, the side length of medium sizes is 12-15 centimeters, the side length of large sizes can reach 15-20 centimeters, and the height is usually 5-8 centimeters.

结构设计：考虑方便开启、关闭和携带，常见的有翻盖式、扣盖式、锁底式等结构。翻盖式开启方便，扣盖式密封性较好，锁底式结构稳固。

Structural design: Considering the convenience of opening, closing, and carrying, common structures include flip cover, buckle cover, lock bottom, etc. The flip cover is easy to open, the buckle cover has good sealing performance, and the lock bottom structure is stable.

外观设计：运用色彩、图案、文字等元素进行创意设计。色彩要鲜艳、吸引人，图案可以是与汉堡品牌相关的形象、食物图片等，文字包括品牌名称、产品信息、宣传语等，同时要符合食品安全和环保要求。

Appearance design: Creative design using elements such as color, pattern, and text. The colors should be bright and attractive, and the patterns can be images related to the burger brand, food pictures, etc. The text should include the brand name, product information, slogans, etc., while also complying with food safety and environmental protection requirements.

制造工艺

manufacturing process

纸质汉堡盒

Paper hamburger box

印刷：采用胶印、柔印等印刷方式，将设计好的图案和文字印刷在纸张上，印刷精度可达 10-1200dpi，确保图案清晰、色彩鲜艳。

Printing: Using offset printing, flexographic printing and other printing methods, the designed patterns and text are printed on paper with a printing accuracy of 10-1200dpi, ensuring clear patterns and bright colors.

模切：通过模切机按照预设的形状和尺寸对印刷好的纸张进行切割，模切精度可控制在 ±0.1 毫米以内，保证汉堡盒的边缘整齐、尺寸准确。

Die cutting: The printed paper is cut according to the preset shape and size by a die cutting machine, and the die cutting accuracy can be controlled within ± 0.1 millimeters, ensuring that the edges of the hamburger box are neat and the size is accurate.

折叠成型：利用折叠机或手工将模切好的纸张折叠成汉堡盒的形状，再通过胶水或压痕等方式固定，成型速度可达每分钟 50-100 个。

Folding Forming: Using a folding machine or manually folding the die cut paper into the shape of a hamburger box, and then fixing it with glue or indentation, the forming speed can reach 50-100 pieces per minute.

塑料汉堡盒

Plastic Burger Box

注塑成型：将塑料颗粒加热至熔融状态，注入到模具型腔中，经过冷却、固化后成型。注塑压力一般在 50-150MPa，成型周期根据产品复杂程度在 10-60 秒不等。

Injection molding: Heating plastic particles to a molten state, injecting them into the mold cavity, and forming them after cooling and solidification. The injection pressure is generally between 50-150MPa, and the molding cycle varies from 10-60 seconds depending on the complexity of the product.

吸塑成型：将塑料片材加热至软化状态，通过真空吸附或气压差使其紧贴在模具表面，冷却后脱模得到汉堡盒。吸塑成型的速度较快，每个周期约为 5-15 秒，适用于生产薄壁、形状简单的汉堡盒。

Blister molding: Heat the plastic sheet to a softened state, and use vacuum adsorption or pressure difference to make it tightly adhere to the surface of the mold. After cooling, demold it to obtain a hamburger box. The speed of vacuum forming is fast, with each cycle taking about 5-15 seconds, suitable for producing thin-walled and simple shaped hamburger boxes.

质量检测

Quality inspection

外观检测：检查汉堡盒表面是否有污渍、划痕、气泡、缺胶等缺陷，图案和文字是否清晰、完整、套印准确，颜色是否符合设计要求。

Appearance inspection: Check whether there are stains, scratches, bubbles, missing glue and other defects on the surface of the hamburger box, whether the patterns and text are clear, complete, and accurately printed, and whether the color meets the design requirements.

尺寸检测：使用卡尺、直尺等工具测量汉堡盒的长、宽、高、厚度等尺寸，偏差应控制在 ±1 毫米以内，以确保能适配汉堡产品。

Size inspection: Use tools such as calipers and rulers to measure the length, width, height, thickness, and other dimensions of the hamburger box. The deviation should be controlled within ± 1 millimeter to ensure that it can be adapted to hamburger products.

性能检测：对纸质汉堡盒进行耐折度测试，一般要求在 10-15 次折叠后无明显裂纹；对塑料汉堡盒进行耐热性测试，在 60-80℃的环境下放置 1-2 小时，无变形、软化等现象，同时检测其抗压强度，确保能承受一定重量的压力而不变形。

Performance testing: Conduct a folding resistance test on paper hamburger boxes, generally requiring no obvious cracks after 10-15 folds; Conduct heat resistance testing on plastic burger boxes, and place them in an environment of 60-80 ℃ for 1-2 hours without deformation, softening, or other phenomena. At the same time, test their compressive strength to ensure that they can withstand a certain weight of pressure without deformation.

分享介绍一下汉堡盒生产的制造工艺汉堡盒生产过程中需要用到哪些机械设备？汉堡盒生产质量检测的具体指标有哪些？

Can you share and introduce the manufacturing process of hamburger boxes? What mechanical equipment is needed in the production process of hamburger boxes? What are the specific indicators for quality inspection of hamburger box production?