Food-grade lubricants keep getting better all the time

Move over industrial lubricants. Food-grade lubricants are better than ever, ensuring equipment operates safely and reliably to meet the rigorous demands of today’s processing environment.

Advancements in H1 lubricants mean they often equal or surpass the performance of H2 industrial-grade lubricants while ensuring food safety. Photo courtesy of Lubriplate Lubricants Company.
Advancements in H1 lubricants mean they often equal or surpass the performance of H2 industrial-grade lubricants while ensuring food safety. Photo courtesy of Lubriplate Lubricants Company.

If you still think food-grade lubricants can’t stand up to the rigorous demands of food and beverage manufacturing plants as compared to their industrial counterparts, think again. Dramatic advancements in food-grade oils, greases and sprays mean manufacturers no longer have to choose between performance and safety. Today’s food-grade lubricants are helping plants enhance production efficiency and extend the lifecycle of equipment while reducing the risk of lubricant contamination to food and beverage products.  

Many food and beverage manufacturers consider lubricants to be the lifeblood of their plants. Proper lubrication prevents metal-to-metal contact and creates a separation among the components within a piece of machinery, helping to ensure the equipment operates safely, reliably and efficiently. Lubricants protect the moving parts and solid surfaces of equipment by reducing wear, friction, corrosion, deposits and oxidation; dissipating heat; and transferring power. 

But lubricants can also pose a food safety risk. With the abundance of lubricated machinery in a plant, the likelihood of a lubricant dripping from a chain or escaping through a leak in a cable, for instance, is highly possible. FDA prohibits any food contamination by nonfood-grade lubricants. To prevent this type of contamination, many regulatory agencies and lubricant suppliers recommend that food and beverage processors use food-grade lubricants certified by NSF International, an independent nonprofit organization that specializes in standards development, product certification, education and risk management for public health and safety.

NSF International, the primary certification agency for lubricants used in food and beverage plants, groups lubricants into three main categories:

• H1 lubricants are classified as food-grade lubricants. Made of refined synthetic oils, USP white oil and/or vegetable stocks, they are edible, safe and nontoxic. If these food-grade lubricants fall into food or beverages on the processing line, the lubricants won’t affect the taste, smell or color of the products. H1 lubricants are approved for incidental contact with food, with FDA limiting food contact of H1 lubricants to 10 ppm. 

• H2 lubricants cannot have any contact with food under any circumstances. Because these industrial lubricants are usually made of petroleum and other base stocks that are toxic when ingested, they can only be used in closed systems or where there is no chance of food contact.

• H3 soluble or edible oils are typically used to clean and prevent rust on trolleys, hooks and similar equipment. The parts of the equipment that come into contact with the food product must be cleaned and free of the oil prior to reuse.

Evolutionary tale

Today, H1 lubricants are considered the gold standard because they often equal or surpass the performance of industrial-grade lubricants while ensuring food safety. But it wasn’t always so. When they first were introduced, food-grade lubricants didn’t fare well in the harsh operating conditions of food and beverage plants, providing less protection and shorter lubricant life than industrial lubricants. For example, many food-grade lubricants couldn’t hold up to washdowns or steam, forcing manufacturers to lubricate the equipment frequently, according to Jim Girard, executive vice president and chief marketing officer for Lubriplate Lubricants Company.

“Throughout the ’60s and into the ’70s, [food-grade lubricants] were not good products because some of the additives that we’re using now were not available in the ’60s and the ’70s. They caused a lot of machinery downtime, and customers became very, very leery of using them with good reason,” Girard says. “As the technology evolved though, H1 lubricants [now] rival the performance of general industrial lubricants.”

“When we speak about H1 products even 20 years ago, you couldn’t expect the H1 product to be superior to the [H2] industrial product. The performance just didn’t stand up to industrial lubricants,” concurs Marius Czech, food market manager at Klüber Lubrication. “This is not the case nowadays. We put a lot of research and development in these H1 products to make them perform as good as the industrial greases.”

Suppliers have made significant advancements in H1 lubricants by enhancing the performance characteristics of their additives, base oils and thickeners — the three main components that comprise lubricants. They have strengthened the molecular structure of these components to prevent or minimize damage that typically plague food and beverage equipment, including corrosion, growth of micro-organisms, degradation, wear, friction, thermal buildup, oxidation and extreme pressure, while ensuring food safety.

“The molecular chain of food-grade lubricants is so much more stable now because of the way they’re put together,” says Ike Trexler, CLS, industry manager for the food and beverage industry at Summit. “Because most H1 lubricants are man-made now, every one of every molecule is just like the one before it. So they’re all very uniform, and that makes it much more stable.”

“H1 lubricants have gotten a lot better with recent technology trends. If you look at a food-grade lubricant and how it’s formulated today compared to 20 or 30 years ago, it’s night and day,” says Darren Lesinski, technical product director for Total Lubricants. “As a formulator, we have access to more additives and base oils and better understand different chemistries that we can use to enhance their performance, [while] still being safe to the consumer and in the manufacturing facility.”

Critical criteria

H1 lubricants on the market today fall into two primary classifications: mineral oil-based lubricants and synthetic lubricants. Most of the improvements in food-grade lubricants have occurred with synthetics — typically using esters and olefins — making them last longer and ideal to contend with a variety of tough operating conditions in a plant. Because they are highly refined, synthetic lubricants are more expensive. Mineral-oil based lubricants, on the other hand, are not as refined as synthetic lubricants. That makes them a cost-effective option for parts of a plant that have more moderate environments, such as ambient temperatures and smaller loads.

Liquid Foods Innovations Report
Welcome to the inaugural Packaging World/ProFood World Innovations Report on liquid food packaging, drawn from nearly 300 PACK EXPO International booth visits (Chicago, Nov. 3–6, 2024). Our editors highlight the most groundbreaking equipment and materials—supported by video demos—that promise to transform how liquid foods are processed, packaged, and delivered.
Learn More
Liquid Foods Innovations Report
Researched List: Engineering Services Firms
Looking for engineering services? Our curated list features 100+ companies specializing in civil, process, structural, and electrical engineering. Many also offer construction, design, and architecture services. Download to access company names, markets served, key services, contact information, and more!
Download Now
Researched List: Engineering Services Firms