Put the right amount of the right kind of lubricant in the right place. Simple, right?
But there are very few simple aspects to running a food or beverage plant, and lubrication is no exception. Lubricant types and application methods present an array of choices; making the right choices helps keep equipment running properly with minimal risk of product contamination.
The most basic choice is whether, and how widely, to use food-grade lubricants, which are designed to be non-toxic in trace amounts. Known as H1 lubricants, these are generally more expensive than non-food-grade (H2) lubricants, and often degrade faster. This tempts maintenance people to lubricate with H2 oils and greases.
But the toxicity of H2 products creates a food safety issue, which is, or should be, the overriding concern.