Greases & Gels
Our greases extend from conventional mineral oil based lithium, calcium and barium greases through to synthetic oil based greases including polyurea, silicone and fluorinated greases for use in extreme environments.
We also produce a full range of greases with additives including EP (extreme pressure), anti-wear, anti-corrosion, anti-oxidant, non-melting thickeners.
Food greases (NSF H1, NSF 3H) are also an important part of our offering. We specialise in supplying non-toxic food approved greases for use wherever there is risk of incidental and direct contact with food products, drinks, pharmaceuticals and food packaging.
We supply an extensive portfolio of environmentally friendly biodegradable greases.
High temperatures will degrade some lubricants very rapidly however using the latest synthetic technology enables us to increase the durability of the grease, machinery and components massively, even at the highest temperatures.
Low temperatures are another consideration when selecting a grease. Many lubricants will simply solidify at very low temperatures. However we can provide greases based upon special synthetic oils which will perform down to -90°C.
We also supply gels and pastes for specific lubrication applications including assembly aids, thread compounds and electrical components.
Greases & Gels
Greases & Gels
The word 'grease' originates from the Greek word 'crassus' meaning 'fat'. Animal fats were the first examples of lubricants and were used to lubricate the wheels of Chariots by the Egyptians 3500 years ago.
Nowadays a grease is made up of three main types of ingredient, a fluid or oil, thickener and additives.
Why use a grease?
Greases are generally used where oil systems are not appropriate or practical for example in a wheel bearing on a car. In some applications the grease can be sealed in the bearing and will provide lifetime lubrication, in others it is neccesary to rejuvenate the grease by adding some more periodically and purging the old grease.
What are the different types of grease?
Greases are generally divided by the type of thickener however also the base oil type and properties must be considered as well as the additives included within the grease. The properties of the greases vary according to their make up.
Thickeners such as Lithium, Calcium, Sodium, Barium, Aluminium and other metallic soaps are used along with non soap thickeners such as Bentone, Silica and Polyurea.
The type of base oils used include, mineral oils, vegetable oils, synthetic fluids, esters, silicones, polyglycols & fluorocarbons to name a few.
Additives are included top enhance the properties of the grease such as anti-oxidants, anti-wear, extreme pressure, anti-rust & solid lubricants (Molybdenum di-sulphide, Graphite, PTFE etc).
Greases are also classified according to their consistency which indicates the hardness or softness of the grease. This is measured by a penetrometer which consists of a cone of specific weight and size dropped into the grease for 5 seconds, the penetration is then measured and the grease classified. The system generally used is the ISO system or NLGI (National Lubricating Grease Institution) standard.The following table shows the NLGI classification and compares each grade with household products of similar consistency.
| NLGI number | ASTM worked (60 strokes) penetration at 25 °C tenths of a millimetre | Appearance | Consistency food analogy |
|---|---|---|---|
| 000 | 445-475 | fluid | cooking oil |
| 00 | 400-430 | semi-fluid | applesauce |
| 0 | 355-385 | very soft | brown mustard |
| 1 | 310-340 | soft | tomato paste |
| 2 | 265-295 | "normal" grease | peanut butter |
| 3 | 220-250 | firm | vegetable shortening |
| 4 | 175-205 | very firm | frozen yogurt |
| 5 | 130-160 | hard | smooth pate |
| 6 | 85-115 | very hard | cheddar cheese |
Greases & Gels
