Application of Synthetic Lubricants in Food Processing Equipment will Drive the Market Forward

The food processing industry is very sensitive to the quality of the product which is used in manufacturing facilities. As they are governed by several local authorities in each country, the materials which are used have to pass stringent tests in order to be deemed fit for use in the industry.

In food processing, the lubricants which are used are categorized according to their likelihood of contaminating food. These are categorizes as H1, H2 and H3 lubricants, H1 being the safest and H3 the more harmful category. Synthetic lubricants generally are categorized in H1 category.

The types of synthetics which are considered to be food grade include PAOs and PAGs. However, they only represent a minor portion of the type of synthetic lubricants available for machinery equipment. Traditionally, one of the disadvantages of using synthetic lubricants is their possible toxic nature when they come into contact with food. Thus, they are not used in food processing applications extensively.

The growing advancements in the field of base oil technology have enabled the food processing business to incorporate synthetic lubricants in their machines. Some of the benefits of using synthetic lubricants are as follows:

• Increased emphasis on cost reduction (longer lubricant life)
• Design changes to improve gearbox efficiency (smaller gearboxes with less oil capacity)
• Extended replacement time for lubricants, ensuring smooth operations

Historically, H1 lubricants have been limited by the type of additives and base oils which can be used in its production. The development of Biosynthetic lubricants could be an ultimate solution for the discrepancy of using synthetic lubricants in food processing applications. As they are renewable and biodegradable, the food processing businesses will readily incorporate these new synthetic lubricants into their equipment. However, the use of safer lubricants is not the solution. It is of vital importance that there are increased audits and other inspections conducted for the safety of food products from lubricant contamination. A revised study of the food processing equipment should be conducted to better understand the places where H1 and H2 lubricants should be used.

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