Friday, March 25, 2011

Synthetic Food grade aluminum complex grease

Totally insoluble in water; Total inertia with joints and elastomers; Resistance to cleaning detergents and high-pressure
ArChine Foodrance OAC 2
Synthetic Lubricant Appropriated for Fortuitous Contact with Foodstuff

NSF Registration

No
.: being processing H1 category

Color

Whitish
Dropping point
°C
above 230
NLGI grade

2
Worked Penetration
0.1mm
265-295
Viscosity of base oil at 40°C
cSt
350
Four-ball test wearing
mm
below 0.6
Wash out
%
5
Spray off
%
21
DSC
°C
230
Temperature of use
°C
-40 to 170

PROPERTIES
·
ArChine Foodrance OAC 2
is an entirely synthetic grease supporting very high temperature changes, which allows it to have a very good stability at work (shearing)
·Totally insoluble in water and vapour, it has very good performance under water pressure and high temperatures.
·Very high resistance to ordinary cleaning detergents.
·Very good pumpability at low temperatures.
·High protection against oxidation, corrosion and wearing.
·Resistance to high-pressure.
·Total inertia with joints and elastomers.
USES
·Loaded bearings of conveyors.
·Sleeve bearings subject to high temperatures.
·General greasing in cold rooms or any other strict applications at low temperatures.
·Hot water or vapour environment.
·Bearings, varied articulations where it is recommended to use grease in strict and very strict working conditions.
·Setting machines.
·Fan bearings.

ArChine Foodrance OAC 1 and OAC 2
are mainly recommended in all food-processing industries:
·Canning factories.
·Bread and pastry industries.
·Dairy industries.
·Slaughter houses.
·Pet food.
·Food for cattle.
ArChine Foodrance OAC 0, OAC 00 and OAC 000
are mainly recommended in:
·High temperature conveyor chains.
·Sterilizer chains in environment of hot water, steam or water splashes.
·Centrifuge (resistant to centrifugation).
·Belt conveyor.
·Cams, tracks, slides, setting machines which need NLGI 0 in hard conditions (big temperature variations, very humid environment).

No comments:

Post a Comment