THE challenge for a food grade grease is to survive in the food service industry’s harsh environment and to give the big and small machines ongoing protection against wear.
The ability of a food grade grease to resist water is measured in an engineering test ASTM D 1264 Water Wash-off. The percentage of food grade grease lost in the test is measured.
AnglomOil food grade grease lost 0.5%. Some competitors lose up to 10%, meaning machinery has to be frequently and constantly re-lubricated.
All food grade greases have limits to their temperature tolerance but its high temperatures that challenge lubricants most in the food industry.
A method of comparing the way different food grade greases handle high temperatures is the engineering test ASTM D 2265 Dropping Point. Dropping Point is the temperature at which the oil separates from the food grade grease.
AnglomOil food grade grease has a Dropping Point of 318ºC, far higher than many of their competitors, according to AnglomOil.
There are many ways to measure the ability of a food grade grease to protect machinery from wear. One method is using the engineering test ASTM D 2509 Timken OK Load, which measures the maximum load the lubricant film will sustain while still preventing abrasion. Other lubricant tests often used are ASTM D 2596 4-Ball EP.
AnglomOil food grade grease results are - ASTM D 2509 Timken OK Load, 27.2kg, D 2596 Load Wear Index 62kgf and Weld Point 500kg.
These results demonstrate that AnglomOil food grade grease has an exceptional ability to protect food machinery from wear.