Thoughts on food grade grease

Hi Ted,
Food grade Grease anti wear is usually limitied lightly by the absence of heavy EP additive but if no boundary additive conditions exist then most food grade greases from good manufacturers should cope.
It's important to match the grease base oil with the application, food grease is available with ISO 460 and lighter base oils, when greasing the duration can be decided on grease colour and with food grade we would like to keed the expelled used grease only a light grey and no darker as when we monitor grease samples that are very dark the ISO particle count will exceed an ISO 22-23 which is far too contaminated for acceptable wear.
Regards
Rob S

I think slection of right grease or oil is very important but i think lubricants has to NSF approved under H1 catergory.When you are using lubricants in Food or Pharmaceuticals. like Elba Lubes

EP properties can be achieved in H1 lubricants, especially in greases.

I don't think that NSF is an approving or certifying body. They simply register products.

Moly is not H1 certifiable, therefore you won't find any food grade grease using Moly. The biggest disadvantage to most H1 grease is wash-out. Schaeffer's H1 grease is waterproof.

Try Petron Plus, we have a full line of food grade greases, www.delawarevalleypetronplus.com
drop us an email with your different applications, and I'll put something together for you, you can decrease your operating costs,
extend equipment life.

quote:

Originally posted by Ted M.:
I work in a food plant and I can understand the need for food grade grease anywhere near the product but corperate is pushing to use food grade in all aplications, even where there isn't any possability of contamination (tramway system,lower areas of the equipment). We are required to order from Petro-Canada. I can't find any information compairing food grade and moly grease. Has anyone had failures related to using food grade?