Yearbook 2013/2014 - ehedg

European Hygienic Engineering & Design Group
The future of food grade lubrication
Food safety is and will remain the most important issue in the food production industry. Issues
such as 100% machine availability and cost-cutting and efficiency programs also are important
to a processing plant’s performance. As food processors aim to meet the objectives of both
food protection and production efficiencies in a slow economy, it is important to consider how
food grade lubricants can play a positive role in many operations.
Taco Mets, Van Meeuwen Groep B.V., NL-1382 LV Weesp, e-mail: tm@vanmeeuwen.nl
Fortunately, the going concern of the food industry is not at
stake: Everybody will continue to consume food. Despite
the economic crisis resulting in a global manufacturing
slowdown, the food industry continues to run strong.
However, margins are always under pressure and many
people do not realise what is essential to keep production
plants operating efficiently. Today, not only are food safety
rules and regulations becoming increasingly strict but
company budgets are getting tighter and more limited for
technical departments driven by mandatory cost-efficiency
programs. These realities make it more important than ever
for food manufacturing operations to find ways to achieve
both objectives simultaneously.
Differences in lubricants for food processing
applications
Creating a mindset for preventive maintenance is the
most important factor in establishing an environment in
which significant advantages can be achieved with quality
lubricants. Food manufacturers should make sure to use H1
registered lubricants, which are allowed for incidental food
contact (Figure 2). Many experts in the lubrication sector
believe products that are H2 registered (products for the
food industry that are absolutely not allowed to come into
contact with food) will disappear from the market. Either the
processor uses a food grade lubricant, or not, that is the key
choice. Today’s technology makes it possible to formulate a
H1 registered lubricant for (almost) every application.
Figure 1. Lubrication maintenance is key to sustainable and
hygienic performance of production lines.
Food processors can maximise their current machinery
performance by focusing on maintenance of all equipment
and components along the production line. There is little
to be gained by a costly revision of a whole production line
and not optimising every aspect of maintenance of this line
to guarantee a long sustainable performance after revision
(Figure 1). Lubrication is key in this process. A focus on
the lubrication aspect of maintenance means investing in
quality lubricants, combined with performing a structural
trend analysis. Together, these will result in both hygienic
production and significant cost savings.
Figure 2. Food manufacturers should select the right type of
lubricant for the right application.
Processors may also have heard about 3H lubricants.
These 3H registered lubricants (to be differentiated from H3
lubricants that represents soluble and edible oils that prevent
rust) are allowed to come in direct food contact. There are
certain applications and situations in which contact with
the food product is inevitable, and in these situations, a 3H
registered lubricant is a good choice.
It is important to note that sometimes the status of NSF
International (US) and/or InS Services (UK) non-food
compound certification is unclear. Both registration institutes
use the similar U.S. Department of Agriculture/U.S. Food
and Drug Administration (USDA/FDA) guidelines. Therefore,
a lubricant needs to have an H1 or other registration
regardless of whether certification is from NSF or InS.