There are many technologies available in relation to lubricants and lubrication that ensure the right amount & type of lubrication applied at the right time. However, identification of potential negative impacts on HACCP have led to the emergence of a different approach in managing lubrication proactively.
Lubrication practices are not always effective. And costs can be daunting.
As good lubrication practices are widely accepted to be fundamental to plant reliability, the question is not about re-lubricating, but about the choices made to achieve the right outcome.
How effective are your current lubrication practices?
If you are manually lubricating – do you know how much, with what and how often?
Some typical answers throughout the industry are: "I relubricate when I feel it is the right time", "how much – depends on the size of the man using the grease gun", " what with – depends on what grease cartridge is in the stores". In other words, in the food and beverage industry relubrication can be still an ad-hoc activity and not scientifically applied.
Why you should be concerned
The consequences of ineffective lubrication can be excessive downtime, high spares consumption, food and operator safety risks and ultimately an expensive toll on the maintenance budget. In other words, lubrication actions can often cause as many problems as they solve:
Frequent re-lubrication implies grease and labour costs, re-lubrication to purge bearing positions