2011 Lubrication Guide

Scan lubrication providers at a glance, learn about food grade lube improvements and see a strategy for a centralized system in this 2011 Lubrication Guide, sponsored by Lubriplate.

Click here to download the 2011 Lubrication Guide PDF from the January/February 2011 issue of Plant Engineering.

PAG technology a new staple for food-grade lubricants

Since the original introduction of H-1/food grade lubricants into the food, beverage and pharmaceutical processing industries in the early 1960s, there have been significant advances in H-1 lubricant research and development which have produced top performing H-1 products. Polyalkylene Glycol (PAG) fluid technology is a shining example of these performance advances.

The original introduction of food grade lubricants into the food and beverage industry in the 1960s had two purposes: to provide protection for machinery, and to maintain food safety. In the beginning, food and beverage manufacturers were generally limited to using USP white oils having no additives. Functional lubricants were non-food grade conventional industrial lubricants. 

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Centralized systems can deliver proper lubrication

The lubrication of rolling bearings and connected points on machinery can present an array of challenges on the plant floor. The number of lubrication points across industries can be daunting with typically upwards of 7,500 individual lubrication points for a paper mill, 5,500 for an automotive assembly plant, 4,000 for a steel mill, 3,500 for a refinery, 2,000 for a cement mill, and 1,500 for a plastics plant. It is small wonder that problems can arise in meeting the needs, especially when handling manually. Points may become over- or under-lubricated and the application of lubricant may be sporadic or ill-timed. Ultimately, improper lubrication can result in unscheduled machinery downtime, lost production, and premature failure of equipment.

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