NORD Drivesystems B1000 - Manual (Page 39)

www.nord.com A37 G1000 – Subject to Change Without Notice
INTRODUCTION
Lubrication
Synthetic Hydrocarbon/Polyalphaolefi n
(SHC/PAO) Oil (DIN 51517, Type CLP-HC)
Synthetic Hydrocarbons (SHC) or Polyalphaolefi n
(PAO) synthetic base oils offer good miscibility with
mineral base oils and are very readily available. SHC/
PAO oils are classifi ed as API Group IV oils. The can
be formulated with or without anti-wear (AW) or
extreme pressure (EP) additives. They can also be
formulated for acceptance in food-grade applica-
tions.
Advantages:
• Higher viscosity index and therefore greater high-
temperature stability than mineral oil.
• Better low-temperature stability and lower pour
point than mineral type gear oils
• High surface tension and lower tendency to foam
compared to mineral oil, and water-soluble
polyglycol gear oils.
• Compatible (miscible) with mineral oil.
• Better water seperability demulsibility than PG oils.
Polyalkylene Glycol or Polyglycol Synthetic Oil
(DIN 51517, Type CLP-PG)
Polyalkylene glycol or polyglycol (PAG or PG) syn-
thetic gear oils are made readily available through
many lubrication suppliers. PG oils are classifi ed as
API Group V gear oils. They can also be formulated
for acceptance in food-grade applications.
PG gear oils possess extremely low traction coeffi -
cients and a viscosity index higher than any of the
other synthetics (often greater than 220 VI), resulting
in excellent heat resistant, shear stability, and natural
anti-wear properties.
Typical PG gear oils are formulated with a 1:1 or high-
er ratio of ethylene oxide to propylene oxide (50:50
or 60:40 is common); this makes PG gear oils water
soluble, providing them with very good corrosion re-
sistance even when water is present in concentrations
that are higher then what is normally allowed.
Advantages:
• PG oils offer the highest viscosity index of any other
synthetic resulting in excellent heat resistant, shear
stability, and superior natural anti-wear properties
without requiring EP-additives.
• PG gears oils minimize internal friction and often
result in improved gear effi ciency.
• PG oils have signifi cantly higher fi lm strength than
mineral and SHC/PAO oils and out perform these
oils at higher operating oil temperatures
(approaching 80°C or higher).
CAUTIONS
Polyglycol (PG) oils are not miscible with other oil types
and should never be mixed with mineral oil, hydrosynthe-
sized synthetic or PAO synthetic oils.
Food-Grade Lubricants
Food-grade lubricants should be manufactured in
compliance with FDA 212 CFR 178.3570 and should ei-
ther satisfy the former 1998 USDA Guidelines as an H1
lubricant or currently qualify as a NSF-H1 lubricant.
Please consult with lubrication manufacture for more
information or visit www.nsf.org
H1 food grade oil can only contain additives which
appear on the FDA “approved list” for food safe com-
pounds. H1 oils are generally absent of common zinc-
based AW additives, and sulfur-phosphorus based, EP
chemistries, commonly found in many industrial gear
oils.
Food manufactures control risk and liability by fol-
lowing detailed guidelines outlined by the HACCP
(Hazard Analysis and Critical Control Point) program,
which includes food-grade H1 lubricants.
Food grade H1 lubricants may be formulated as high-
ly refi ned mineral oils (white oils), SHC/PAO synthetic
oils or PG synthetic oils.
The highly refi ned nature of good-quality food-grade
white-oils provides good long-term oxidative stability
and in most cases adequate lubrication under high-
load (boundary) conditions. So long as food-grade
white oils meet the minimum anti-wear requirements
of the normally specifi ed non-food grade oil, they are
often acceptable.
Both food-grade white oils and PAO’s have an inher-
ent “purity” and absence of polar compounds, mak-
ing them better than the average mineral oil or even
PG oil in terms of demulsibility (water seperability).
Compared to food-grade white-oils, food-grade
synthetic PAO or PG oils typically provide:
• Better wear and oxidation resistance.
• Improved high-temperature characteristics.
• Better cold-temperature behavior.