Why should food manufacturers change from conventional mineral oils to food grade lubricants?
There are two basic reasons – safety and improved performance. In our experience, it is virtually impossible to guarantee that lubricants used in food manufacturing plants don’t come into contact with the food products. By switching to non-toxic, food grade Shell Cassida, food manufacturers can have peace of mind should the worst occur. This protects the manufacturer’s hard won reputation and can even result in lower public liability insurance premiums. Secondly, high-grade synthetic lubricants such as Shell Cassida have superior performance to conventional mineral oils, resulting in improved protection and lower overall plant maintenance costs.
