The polyolester-based lubricant, named Baking Chain Oil 150, has been designed to reduce link and sprocket wear as well as reduce carbon residue build-up in a range of baking equipment including spiral ovens, tunnel ovens, proofers and conveyor systems.
"Anderol's Baking Chain Oil 150 is specifically designed to overcome the high temperature challenges of the baking process to provide competitive advantages for customers," said Joesph Trexler, Anderol's food and beverage industry manager.
Trexler added that the oil contained a natural detergent to reduce unwanted deposits on chains, "thereby reducing or eliminating the costly cleaning procedures and equipment required by current oils in service".
US-based Anderol unveiled its new lubricant at the recent Food Processing Machinery exhibition in Chicago, and company spokesperson Alison Foster said that "from people I talked to in the bakery industry, they don't have an oil specifically designed for baking equipment".
But the company may have a hard time convincing everyone of the oil's benefits. Tim Tinker, of the manufacturing department at UK firm British Bakeries, said Anderol's oil would probably not save the company much time.
Tinker said British Bakeries' automatic lubrication system already kept production fairly smooth and so he would not expect a significant increase in production from using Anderol's oil. Tinker added that any cost saving was therefore likely to be minimal, dependent purely upon the price of the lubricant together with the quantity needed.
Anderol says its Baking Chain Oil 150 will be on the market very soon. The lubricant is fully compatible with mineral oil and ester based lubricants but not polyalkalene glycol-based fluids, and any company wishing to convert to its lubricant should consult an Anderol technical representative.