Method of designing a champagne-type base for a plastic container

摘要

A method of designing a molded polymeric container includes steps of determining that the container will have a champagne type base and subsequently determining the relative dimensions of the champagne type base substantially according to the formula: 1 $\mathrm{Hp}=\frac{[\mathrm{Hb}+2it\left(\mathrm{Rb}-\mathrm{Rc}\right)*\left(\frac{P}{\mathrm{TcRc}}-1\right)*\left(\mathrm{Rc}-\mathrm{Ro}\right)}{2it\left(\mathrm{Rb}-\mathrm{Rc}\right)}$ where Hp is the height of the central push-up area, P is a preform index that is equal to the thickness TP of the preform times the middle radius RP of the preform; Hb is the height of the base portion, Rb is the maximum outer radius of the base portion, Rc is the radius of an annular contact ring, Tc is the thickness index of a molded plastic material that the area of the annular contact ring; and Ro is the radius of the central push-up area.