On a divided container the compartments are the easy part — the lid is where most of them fail. A flat lid over a partition arches, and whatever is saucy finds the gap by the time it reaches the freezer. These trays are molded as one seamless piece with the divider standing to full depth, and the clear lid presses flat along the partition line instead of bridging over it, so each compartment keeps its own contents through freeze, thaw, transport and reheat.
Specifications, certifications, and OEM capabilities organized for fast procurement decisions.
Platinum-cured, food-grade silicone rated -40°C to 230°C, so one tray goes from freezer to microwave to oven to the dishwasher without the partitions softening or the base warping. Wall thickness is held even across the floor and up every divider, which is what lets the tray heat at one rate and release a frozen block with a thumb-press rather than a soak. The body is a single molding — no glued-in divider, no seam along the base to split after a season of thermal cycling.
It is a different job from our mold line. A cake mold releases a shape once and the shape leaves; this stays on the shelf and holds a portion, so the design brief runs the other way — the cavity has to be square enough to stack, the rim has to take a lid thousands of times, and the walls have to survive being frozen full and then heated in the same tray. Against rigid plastic containers, the difference shows at the two extremes: silicone flexes to turn a frozen portion out whole instead of cracking, and it takes oven heat that would deform PP. That split is deliberate — the body is silicone for the heat, the lid is a separate rigid PP piece, so a damaged lid is a replacement, not a scrapped tray.
Two rules protect the seal: keep the fill below the divider line, and let contents cool before the lid goes on. A hot fill traps steam, and steam becomes frost inside a freezer and a film of water in a lunch bag — the tray is not the problem, the trapped vapour is. Wash by hand or on the top rack; avoid blades in the cavity, since a knife scored across the base gives food a place to sit. For a strong odour like fish curry, a warm water and bicarbonate soak clears it; silicone holds no smell of its own once rinsed and dried.
| Product Name | Silicone Divided Food Storage Container |
|---|---|
| SKU / MPN | XB-STOR-DIV4 / STORAGE-DIV-OEM |
| Material | Platinum-Cured Food-Grade Silicone with Clear PP Snap-On Lid |
| Temperature Range | -40°C to 230°C (tray) / PP lid for fridge, freezer and cold transport |
| Available Sizes | 2 / 3 / 4-compartment layouts; 60–250 ml per compartment |
| Colors | Teal, Grey, Blush, Clear Lid, Custom Pantone-matched |
| Suitable For | Oven, Microwave, Freezer, Dishwasher |
| MOQ | 100 pcs / design |
| Lead Time | 15–25 days |
| Payment Terms | T/T, L/C at sight; EXW / FOB / CIF |
| Certifications | LFGB, FDA, SGS, ISO 9001, FSC, RoHS, REACH |
Silicone tooling is where our own mold shop matters: the cavity, the parting line and the draft angle decide whether a mold releases cleanly for two thousand cycles or two hundred.
Trusted by businesses across the food, craft, and retail industries worldwide.
Protein, grain and vegetable portioned into one tray that stacks in the fridge and turns a frozen block out in one piece.
Two and three-compartment layouts sized for school and office lunch programs, with a lid that survives a bag and a commute.
250 ml compartments freeze stock, sauce or soup in single-serving blocks that flex straight out of the tray.
Pantone-matched colours, a logo molded into the base, and multi-packs built around the tray for retail and gifting.
LFGB, FDA, SGS, REACH — certificate documents available on request for your compliance review.
What buyers ask before committing to a silicone mold program.
All available for bulk wholesale and OEM customization.
Utensils, mats, mitts and storage lines from one factory-direct supplier.
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