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LUBRICANTS

▲ These synthetic lubricants, some of which are food-grade, are designed specifically for ovens, proofers and coolers, and they are available in either 5-gal pails or 55-gal drums.
STEWART SYSTEMS

same type lubricant as a hydraulic system or a gear box that powers a mixer.” A lubricant’s oil base and additive package is specially formulated for a specific application in a bakery, according to Bill Camp, account/ customer service manager, Stewart Systems. Because processes in bakeries vary from freezers to highhumidity proof boxes to ovens, he said, different lubricants are needed for the various pieces of equipment. “Plant engineers should be openminded to possibly making lubricant changes, if there are betterperformance lubricants available that will improve their operations and increase the equipment/chain life while reducing annual costs,” Mr. Camp added. “Switching to higher-grade synthetic lubricants will typically offer better wear protection with less usage, resulting in annual cost savings.”

One of synthetic lubricants’ major benefits compared with petroleumbased products is the reduced lubrication consumption — up to 10 times less in some cases — because of better thermal stability and lower evaporation rates. “Synthetics also offer better wear protection, which results in longer equipment life,” Mr. Camp explained. “So even though petroleum oils cost less, the bakery will spend less money annually if higher-grade synthetics are used because less oil will be purchased and longer equipment life will reduce annual spare part requirements.” Often, companies base their lubrication purchasing decisions solely on price. “However, more facilities are looking at the total cost, including spares and downtime due to cleaning and part replacement, and are factoring in benefits such as increased component life and reduced usage and selecting the lubricant that brings the best value to their operation,” Mr. Camp observed. Synthetic lubricants were once regarded as a costly alternative to mineral oils and would only be used in extreme applications, according to Glenn Krasley, Ultratherm’s sales and marketing director. “Today, synthetics are actually lower in overall cost when one considers all the benefits synthetics have to offer,” he said. “Extended drains, lower disposal costs, less maintenance downtime, extended equipment life and energy efficiencies all lead to lower overall cost per gallon when compared to conventional oils.” Many synthetic/long-life options that are available today that did not exist 30 years ago, noted Jim Girard, vicepresident and chief marketing officer, Lubriplate Lubricants Co., Newark, NJ. In addition, he said that food processors can safely and effectively convert to all H1/food-grade lubricants. “That was not the case 30 years ago,” he said. FOOD-GRADE OPTIONS. “In my opinion, all lubricants used or stored within the confines of any food manufacturing facility should be H1 and

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