2011 03

your global specialist

Special lubricants for the food

processing and pharmaceutical
industry
2011 03 / Slide 2

Agenda

Optimized Lubrication Programs

• What are they?
• Why do they matter?

Technology Trends
• Expectations
• Chemistry
• Performance

Registration and Certification Programs

• NSF H1/ H2 registration
• ISO 21469 certification
• FSMA 2011
2011 03

your global specialist

Optimized Lubrication Programs

Why does it matter and how do we do it?

2011 03 / Slide 4

Why does your lubrication program matter?

2011 03 / Slide 5

Why does your lubrication program matter?

An average rule of thumb: reactive maintenance work and related downtime costs a plant four to
five times as much as planned work.

In 90% Of Applications, the use of the Proper Lubricant will Reduce Total Operating Costs,
regardless of the Initial Cost of the Lubricant!
2011 03 / Slide 6

Methodology of developing an optimized lubrication program

Benchmark your current program

• What, when, where, who
• Failure modes
ACT PLAN
Identify areas of improvement or critical
importance
• Current lubricants and registrations
• Lubrication frequency
• Man-time
• Company objectives

Implement optimized lubrication program CHECK DO

• Product selection
• Visualization
• Best practices
2011 03

your global specialist

Technology Trends

Expectations, chemistry and the myth of under-performance

2011 03 / Slide 8

Food Industry Technical Requirements

Food industry lubricants must:

• Reduce friction and wear
• Facilitate energy transmission by
dissipating heat and reducing power
consumption
• Protection against corrosion
• Optimize equipment efficiency
2011 03 / Slide 9

Technical Requirements

Additionally, these products must:

• Meet national and international guidelines
• Be neutral in taste and color
• Physiologically inert
2011 03 / Slide 10

Food Industry Regulations/ Certifications

NSF H1 & H2

Halal CFIA

Food Grade
Kosher Lubricants EN 1672-2

Corporate
Standards HACCP

National Laws
on food products
2011 03 / Slide 11

Chemistry 101

Old technology vs. new

Advantages of synthetics
• Longer lubricant life
• Longer relubrication intervals
• Reduced consumption
• Improved viscosity-temperature behavior
• Consistent behavior
2011 03 / Slide 12

Expected oil life

160

140
Oil temperature ,°C

130
Polyglycol
120

110
PAO / Ester
100

90

80 Mineral Oil

70
300 500 1000 5000 10000 30000
Oil changing interval , hours
2011 03 / Slide 13

Trends for lubricants with incidental food contact (H1)

Yesterday – Today - Tomorrow

1980 1990 2000 2010

Base oils Medical Whiteoil

Siliconoil

Polyalphaolefine (PAO)

Ester

Polyglycols

High Temperature Esters

PFPE-Öil
Thickener Aluminium complex
Bentone
PTFE
Silicagele
Polybutene
Special CA Complex

Advances in lubricant technology have closed the gap on performance

2011 03

your global specialist

Registration & Certification

NSF H1/ H2, ISO 21469, FSMA 2011

2011 03 / Slide 15

NSF Registration Designations

We advocate the use of NSF H1 registered products throughout the plant to minimize risk.

NSF H1
• Food-grade lubricants, suitable for the incidental, technically unavoidable contact with the food
product

NSF H2
• Special lubricants, suitable for application in the food processing and pharmaceutical industries
provided that contact with the food product is absolutely impossible

The Nonfood Compounds Program covers a variety of other registrations

• H3 – Soluble oils
• 3H – Release agents
• HT1 – Heat transfer
• etc…

FDA 21 CFR § 178.3570

2011 03 / Slide 16

What’s New? ISO 21469

ISO 21469:2006 specifies hygiene requirements for the formulation, manufacture, use and handling
of lubricants which, during manufacture and processing, can come into incidental contact with the
food product (e.g. through heat transfer, load transmission, lubrication or the corrosion protection of
machinery).

1. Scope: safety of machinery, lubricants for incidental contact and hygiene requirements.

2. Factors to be considered in risk assessment including both storage and use of the lubricant

3. Hygienic use of the lubricant is dependent on the user taking additional precautions including
that of storage
4. A standard that includes hygiene requirements for the formulation, manufacture, use and
handling of lubricants which can come into incidental contact.
5. Lubricants shall be composed in such a way that if cross contamination occurs...residues in
processed product are innocuous with respect to the health of the consumer
2011 03 / Slide 17

What’s new…again? HACCP via FSMA 2011

Hazard Analysis of Critical Control Points

• International quality system that helps identify and rate potential hazards in the plant
• Hazard is defined as any biological, chemical or physical agent with the potential to cause an
adverse health effect
• Critical control point is defined as any place, practice, or process where the possibility of a
hazard can occur

Risk Factor Definition

A Unavoidable product contamination (direct contact)

 Preferable USDA / NSF 3H food grade lubricant

B Product contamination is possible (incidental or accidental contact)

 Preferable USDA / NSF H1 and HT1 food grade lubricant

C Product contamination is absolutely impossible

FSMA 2011
 Preferable USDA / NSF H2 food grade lubricant
2011 03 / Slide 18

Key Learning Points

An NSF H1 optimized lubrication program can positively impact the bottom line

Technology has advanced to where you do not have to sacrifice performance

when implementing the program

Lubricant standards are evolving and setting new benchmarks for manufacturing,
risk management, and life cycle
2011 03 / Slide 19

Contact Info: we’re here to help

25.04.2011
2011 03

your global specialist

Thank you for your time!