How Necessary Is The Lubrication Of Food Machinery And Equipment?

Before entering the food machinery and equipment industry, all my imagination about food machinery and equipment came from the ovens, supermarket refrigerators, hotel dishwashers, boilers in school water rooms and other products that I came into contact with daily life.

 Occasionally seeing documentaries about food production also tend to think that the equipment is like a rice cooker, oven and other products at home, as long as a plug or firewood can quickly operate to achieve mass food production.

After closely observing the production lines of food machinery and equipment, I found that this equipment’s operation not only requires energy sources, but lubrication is also essential for food machinery and equipment.

Once the food machinery equipment lacks lubrication, and the friction between the various parts of the equipment increases, severe wear and tear of the mechanical parts will occur. The automatic failure rate will also increase.

For high-priced food machinery and equipment, it is not cost-effective to increase the number of mechanical repairs just because the lubrication is not in place and reduces the machinery’s service life. What’s more, if food machinery and equipment have ideal lubrication, it can also improve production efficiency and reduce food production costs.

For food machinery and equipment, there are three main factors affecting equipment lubrication: the selection of lubricants, the selection of materials for food machinery and equipment, and the operating environment of the equipment. By improving these three factors, good equipment operation results can be achieved.

When it comes to lubrication, first, we think of lubricating oil. However, food machinery and equipment are equipment for the production of food. The production parts often need to be in close contact with food raw materials. Lubricating oil may cause food contamination. Therefore, the lubrication of food machinery and equipment needs to use food-grade lubricants.

In addition to the use of lubricating oil in the lubrication system, there are also food machinery and equipment companies that reduce the use of lubricating oil from changing equipment materials. We know that the friction coefficients of different materials are different, and the quantity and type of lubricants required vary greatly.

Suppose the material used in the parts where the equipment rubs against each other has strong edge load force and impact resistance. In that case, the need to use a lubricant to reduce the friction coefficient will be significantly reduced.

Finally, the working environment of the equipment will also affect the addition of equipment lubricants. To take an extreme example, the operating environment of food planting and picking types of machinery such as strapping machines and soil covering direct seeding machines is exceptionally harsh, and load and stains are the standard production conditions. In this case, the use of lubricants is widespread.

However, indoor production equipment such as filling machinery and Chocolate Moulding Line are less likely to encounter high pollution environments.

However, maintaining the cleanliness of food machinery and equipment and the production environment can still reduce the equipment’s need for lubricants to a certain extent.

Generally speaking, the cleaning of food machinery and equipment can use the CIP cleaning system for internal and external cleaning; creating a pharmaceutical-grade GMP production workshop can ensure the production environment’s cleanliness.

As the leading force in food companies’ production, food machinery and equipment will quickly cause food companies to stop production if they fail. Unsatisfactory lubrication, as a major killer of food machinery and equipment failure, must be paid attention to by food companies and equipment manufacturers.

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