While a sound lubrication strategy can optimise equipment investment, it is an area often overlooked in the food industry, claims lubricant specialist Anderol, which offers advice on how to reduce the total cost of equipment ownership (TCO).
The first thing is not to over-lubricate. One of the most common maintenance pitfalls in food processing is over-lubrication, claims Anderol. Too much lubricant can deteriorate or generate excess friction among critical components such as hydraulic pistons and actuator rods. Over-lubrication also drives up maintenance labour costs.
Purchasing the proper equipment and lubricants is essential in helping processors meet their production and quality/hygiene goals, says the company.
The best way to minimise the TCO of food equipment is through the use of synthetic, food-grade lubricants rather than mineral oils, it claims. H1 'incidental contact' synthetics are specifically formulated for this purpose.
However, all synthetic food-grade lubricants are not the same, says Anderol. Those formulated with specialised additives give companies an advantage in specific applications.
Manufacturers should consider ways of reducing power consumption by minimising heat and friction of critical application components. Common energy inefficiencies arise when equipment becomes worn, rusted, or corroded due to increased operating speeds. One of the main functions of a lubricant is to mitigate component friction and heat.
Lubrication audits will provide processors with detailed maintenance strategies for optimising equipment performance, suggests Anderol. Monitoring equipment by identifying critical application areas and checking for problems that could lead to unscheduled downtime is also essential, it adds.
Contact: Anderol (European office), Tel: +31 (43) 352 4190