Using the correct oils and lubricants on your bakery equipment is just as important as using the correct hardware parts. Whether it’s hydraulic oil, gearbox oil, chain lubricants or grease, they are all essential to keeping your equipment up to standard.

Oils and lubricants reduce friction, minimise wear, and protect against corrosion, ultimately extending the life of your machinery. Using the wrong type or poor-quality lubricants can lead to increased wear and tear, higher maintenance costs, and even equipment failure.

Talking temperature

One critical factor to consider when selecting oils and lubricants is their suitability for different operating temperatures. Bakery equipment operates under a wide range of temperatures, and using a lubricant that isn’t designed for these conditions can result in decreased performance or even damage.

•      High-Temperature Conditions: For equipment that operates in high-temperature environments (such as oven chains), it’s important to use oils that maintain their viscosity and lubricating properties even at elevated temperatures, resisting thermal breakdown and ensuring consistent protection and performance.
•      Low-Temperature Conditions: Conversely, for equipment that must perform in colder environments (such as freezer chains), these lubricants are designed to flow easily at low temperatures (with a low ‘pour point’), ensuring that all moving parts are adequately lubricated during start-up and operation.

With bakeries often having large throughput and requiring regular washdowns, it’s important that regular checks are carried out to ensure sufficient oil/lubricant is in place.

All our manufacturers recommend products that are certified as food safe and appropriate for their applications. Most manuals will provide correct information for lubricants, but if in doubt, always ask EPP Aftersales for advice.