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Lubricants – getting it right

15 July 2022

Andy Howard highlights some important considerations when looking at lubrication solutions chosen for use on the food factory floor. 

When it comes to maintaining the smooth running of processing machinery there are many challenges facing food manufacturers. From equipment that requires regular washdowns to machines operating at high speeds, a regular maintenance schedule will ensure you meet strict hygiene and food safety regulations as well as reducing unplanned downtime. 
  
Using food-grade lubricants is now commonplace in most food and drink production facilities to reduce contamination risk and the reputational damage and loss of brand equity that can come with a product recall.?

But, with so many products on the market, how do you choose the ones that are right for the equipment and for the site?  
 
The first step is to look for NSF (National Sanitation Foundation) registration. All registered lubricants must display the logo, the relevant category code(s) for which they are registered and the NSF registration number.? 
 
There are a number of NSF categories for maintenance products, which indicate where and how they can be used in food and beverage production facilities. Different machinery and production environments have different maintenance requirements and it isn’t as simple as selecting an NSF certified product and assuming it will be suitable for use.  
 
It is important to know what different NSF classification codes mean, and where and how different food grade products can be used. For example, is the equipment operating in an area where incidental contact between a lubricant and a food product can be tolerated? If so you will need to look for NSF H1 lubricants. If you are running maintenance on machine parts where there is no chance of the lubricant meeting a food product, then an NSF H2 product may well suffice.   
 
The term ‘food grade’ is widely used, but there are nuances within it and it is important to select the right products for a processing facility, so as not to risk damage to machinery, or a product encountering food in a way that would lead to a product recall.? 
 
Specific application solutions 
The food-grade lubricants market has become increasingly sophisticated, with products designed for specific sectors and machinery. This means it is no longer necessary to rely on a general lubricant for a specific application.   
 
For example, if you operate in the meat industry you may well have chains that need to be able to withstand regular washdowns, along with conveyors, presses and slicers. Each operates in different conditions and has different lubrication requirements. Actively seeking out products that have been specifically designed to withstand washdowns, for example, will help extend equipment life.   
 
And, in a food factory that uses rotary rack ovens, it is important to get the maximum life out of rotary table bottom bearings to keep ovens operational and efficient. These slow speed plain and anti-friction bearings move at less than 300 rpm and operate at temperatures above 180°C. Normal greases will leave heavy deposits, causing blockages and jamming that can eventually lead to bearing failure, whereas a purpose-designed lubricant will help achieve optimum performance.  
 
One of the biggest impacts on overall production efficiency comes from ensuring that maintenance teams are using products effectively.  Regular machinery maintenance is essential to avoid downtime due to breakdowns and prolong equipment life.
 
Technique is key. We talk regularly to customers about lubricant application techniques, and the advice I share most often is that the recommended amount is the correct amount. Too much or too little lubricant can lead to equipment breakdown or contamination issues.  
 
Investing time in the maintenance team to make sure they are skilled and confident in the application of maintenance lubricants will pay dividends in the long run. Getting it right means there won’t be overspend as a result of product overuse and that machinery will remain at peak performance with the right amount of product applied at the right intervals. Some lubricant manufacturers will provide training to help upskill maintenance teams, and this may be worth investing in if there are knowledge gaps in the team.   
 
Andy Howard is Food and Hygiene segment specialist at ROCOL.


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