Silicone rubber stays flexible from about −60 to +200 °C, resists weather and ozone, and is available in food and medical grades. It is used for oven and food machine gaskets, seals in hot or cold places, keypads, tubing and baby products. It tears easily and does not suit oils, fuels or steam under pressure, and costs more than NBR or EPDM.
Quick facts
- Temperature
- About −60 to +200 °C (special grades higher)
- Good with
- Heat, cold, weather, ozone, water
- Not good with
- Fuels, mineral oils, high-pressure steam, abrasion
- Hardness
- About 20–80 Shore A
- Grades
- Food (FDA), medical, flame retardant, conductive
- Forms
- Moulded (HTV), liquid injection (LSR), sheets, tubes
Typical uses
- Gaskets for ovens, food and pharma machines
- Seals for lights and electrical enclosures
- Keypads and soft-touch parts
- Tubing for food, medical and lab use
- Moulds for resin and casting
Good to know
- Low tear strength: avoid sharp edges and sliding contact
- Post-curing removes volatiles for food and medical parts
- Liquid silicone (LSR) suits large quantities on injection machines
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Questions
- Is silicone rubber food safe?
- Food grade silicone is, when it meets the required standard and is post-cured; ask for the certificate.
- Why do silicone seals tear?
- Silicone has low tear strength; sharp edges, stretching over threads or sliding wear tear it.
- Silicone or EPDM for hot water?
- EPDM is usually better for hot water and steam; silicone is better for dry heat and very low temperatures.
The figures on this page are typical values for guidance, written by Diemeco from standard engineering practice. They are not a specification: confirm grades and properties with the relevant standard or the supplier's mill test certificate, and tolerances with your workshop. Last checked 29 October 2026.