280 H1 FOOD MACHINERY GREASE

SPEC'99 - 280, IS A FDA APPROVED MULTI - PURPOSE SYNTHETIC FOOD MACHINERY GREASE, SPECIALLY DEVELOPED FOR FOOD AND BEVERAGE PROCESSING EQUIPMENTS.

 

FEATURES:

SPEC'99 - 280 , is made from synthetic refined base oil, a food grade colorless and odorless multi - used greases that provide:

* Excellent for low temperature down to -40 ° F (-40 ° C)

* Excellent high heat resistance, non - melt

* Superior water “wash - out” protection

* High acid resistance

* Non - toxic content

* Superb rust and corrosion protection

* Virtually no oil separation

* Adhesive tacky that stay in place

PRODUCT INFORMATION

SPEC'99 - 280 is a USDA “H1” grease which can be used where a chance of incidental contact with foodstuffs exists, complies with Food and Drug Administration (FDA) Federal Regulation: 178, 3620.

EXCELLENT LOW TEMPERATURE PERFORMANCE: SPEC'99 -280 can performance well even down to -40 º F(-40 º C), will not thicken nor does the gelling agent harden.

EXTREMELY HIGH HEAT RESISTANCE: SPEC'99 -280 contains a non - melt synthetic gelling agent that will not bleeding during the high temperature operation.

EXCELLENT WATER “WASH - OUT” RESISTANCE: SPEC'99 - 280 is an unique water “ wash - out ” resistance grease than before and maintains its consistency in the present of large amounts of water.

ACIDIC PROOF: There is always a high acidic condition in food industry, especially in the citrus fruit industry, SPEC'99 - 280 is highly resistant to acids and corrosion.

ADHESIVENESS “STAY IN PLACE”: SPEC'99 - 280 has an exceptional characteristic of adhesiveness from others food machinery grease, it make the grease “ stay in place ” wherever there is an extreme high shock loading conditions.

TYPICAL SPECIFICATION:

NLGI CONSISTENCY………………………………

2

PENETRATION, @ 77 ° F ASTM Worked………..

270-290

DROPPING POINT, ASTM, ° F…………………….

NONE - MELT

COLOUR………………………………………………

CLEAR

APPEARANCE……………………………………….

TACKY

BASE OIL DATA:

VISCOSITY

cST @ 40 ° C………………………………………..

66

cST @ 100 ° C………………………………………..

9.8