Food-safe lubricants
Certified greases and oils specifically for sensitive production environments – NSF, H1, ISO 21469.
Contamination protection
Closed systems and precise dosing prevent lubricants from penetrating food.
Compliant with ISO & HACCP
Our systems meet all food safety requirements according to international standards.
Cleaning & Maintenance
Easy to clean, corrosion resistant and ideal for regular hygiene inspections.
Regulations and what they mean
Hygienic design means the machine can be cleaned completely, with no spot where product residue or cleaning fluid collects. For lubrication that has concrete consequences, described in DIN EN 1672-2 and the rules built on it.
| Requirement | Consequence for lubrication |
|---|---|
| Cleanability | no open grease pockets, no dead spaces at the nipple; run lines with a fall |
| Material resistance | lines, fittings and seals must withstand the cleaning agents in use, not only the lubricant |
| Avoiding product contact | closed systems with metered delivery instead of a manual grease gun |
| Drainability | the protection grade of components must match the cleaning method — spraying is not the same as jetting |
Source: the standards and regulations named. The current edition of each document is authoritative.
The protection grade is an exclusion criterion, not a comfort question
In a zone with daily wet cleaning, the protection grade decides whether a sensor may be installed at all. IP 54 protects against splashing, IP 65 against jet water from a nozzle, IP 67 additionally against temporary immersion. Where high-pressure cleaning is used, pick one grade higher than the calculation requires — cleaning crews keep no distances.
Which grades the individual components carry is on the product pages: pressure switches range from IP 54 to IP 65, cycle sensors reach IP 67.
Why automatic lubrication wins hygienically
Manual greasing brings three risks a closed system does not have: the grease gun itself is an uncontrolled object in the production room, the quantity delivered is not reproducible, and the surplus escapes at the point. Metered delivery during operation avoids all three — and is at the same time the proof a HACCP concept demands at this spot.
Knowledge
Further food lubrication topics:
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