Automatic relubrication
Optimal lubrication without interruption – constant, as needed and time-saving.
Less production downtime
Continuous supply of lubricants reduces failures due to friction and wear.
Resource-saving
Lower consumption of grease and oil thanks to precise dosage using DropsA systems.
Optimized process control
Integration into existing controls for maximum transparency and efficiency.
Regulations and what they mean
Efficiency in food production is not primarily about using less lubricant, but about less unplanned downtime and less cleaning effort. Both hang directly on how lubrication is done.
| Criterion | Manual | Automatic, metered |
|---|---|---|
| Timing | at standstill, on a schedule | during operation, by cycle or time |
| Quantity per point | depends on the operator | reproducible, set per point |
| Surplus | escapes at the lubrication point | limited by design |
| Proof | entry in a list | pressure, stroke or flow signal |
| Access | machine must be reachable | the line goes to the point, not the person |
Where the time is actually lost
The greasing itself is rarely the problem. Expensive are the side times: stopping the line, opening the guards, then re-cleaning and releasing the zone afterwards. In a plant with hygiene zones the release can take longer than the greasing.
A system that lubricates during operation removes this whole block — and with it the commonest reason for skipped lubrication: that the standstill never suits.
The second effect: even supply instead of surges
Manual greasing delivers a large amount at long intervals. An automatic system delivers small amounts often. For the bearing the second pattern is better, because the film never breaks and less old grease is displaced. For hygiene it is better because, in total, less lubricant leaves the point.
Which system type qualifies depends on line length, medium and number of points — see centralised lubrication: basics and planning.
Knowledge
Further food lubrication topics:
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