Materials Handling
Is your lubricant good enough to eat?
John Chappell looks at how production efficiency need not be compromised by the requirement to use food-grade lubricants.
John Chappell untersucht, wie eine Beeinträchtigung der Produktionseffizienz durch die Pflicht zur Verwendung lebensmitteltauglicher Schmiermittel vermieden werden kann.
John Chappell examine les raisons pour lesquelles l’efficacité de la production ne doit en aucun cas être compromise par l’obligation d’utiliser des lubrifiants de qualité alimentaire.
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ubricants are the life-blood of any industrial plant, maximising the operational lifespan of production equipment and machinery and minimising the risk of downtime. However, in food manufacturing facilities, an additional challenge is posed by the requirement to utilise food-grade lubrication over traditional greases and oils, which are potentially dangerous if ingested. In any manufacturing environment,
lubricants, greases and other fluids are used to lubricate moving parts in equipment – which may be anything from pumps and gearboxes to chain and conveyor belts – facilitating smooth movement and preventing wear and friction. Machinery in food manufacturing facilities
in particular is also subject to a wide range of operational challenges which, when coupled with the need to utilise food-grade lubrication, further complicate the selection and management of lubricants. Extremes of temperature, from the highs
needed for baking and cooking to the lows needed for refrigeration and freezing, both influence lubricant choice and usually result in a range of products being required for different production areas. Production areas can be dusty, due to the presence of ingredients like flour and
powders, or humid in areas where sterilisation or boiling occur. Additionally, food production machinery is cleaned far more frequently than other equipment – meaning lubricant can be washed away – and it may be prudent to modify the washdown process, or use a deflector to keep water away from lubricated areas, in order to prevent almost daily relubrication. The demands of modern production
can also influence the products chosen for equipment lubrication. In order to hit increasing targets, manufacturers may be required to run lines for longer periods each day – or invest in new technologies which work at a higher velocity and may therefore have different lubrication needs to older models. Even in a food manufacturing facility,
however, food-grade lubricant may not be required throughout the premises. Hazard Analysis and Critical Control Points, or HACCP, is typically used as a risk management tool, helping lubrication engineers to review potential lubrication leak points. Where these are identified, the machinery or line in question will certainly need to utilise food-grade oil or grease – however many manufacturers now take the view that as lubricant could be accidentally mixed in stores, or unintentionally used on the wrong equipment, the whole factory should use food-grade lubrication to eradicate this risk factor. The overriding selection criterion
for food-grade lubricants should be the product’s compliance with relevant legislation and standards. Lubrication manufacturers themselves
Fig. 1. The demands of modern production can also influence the products chosen for equipment lubrication. 30
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are governed by ISO 21469, which proves that food-grade lubricants have been manufactured in a hygienic environment, using suitable ingredients and with no chance of contamination from foreign bodies which could affect both the performance of the lubricant, and its suitability for food production lines. However, it remains the responsibility of the manufacturer to select an appropriate
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