The following Introduction and Store-room sections come from a paper by DES-Case with the same title as the headline. Down load the full paper here: http://goo.gl/IRV2OE
Most new oils are not very clean, containing up to 8 to 16 times the levels of particle contamination and twice the moisture content recommended for critical applications. For this reason, best practice is to pass the oil through particle and water removing filter elements 5 to 7 times prior to transferring to critical equipment.
Introduction
The consumption and enjoyment of beers from around the world has changed in recent years. It is not about guzzling any old beer any more. Beer drinkers are enjoying more flavorful beers, whether craft beers from local markets or beers brewed around the world that can now be quickly transported to their local store and enjoyed while still fresh. Careful production, packaging, shipment and serving impact the enjoyment of a beer. Small things can affect the satisfaction of your brew. For example, in Belgium every beer comes in a uniquely shaped bottle and is served at the perfect temperature in its own specially designed glass, contoured to enhance the flavor, aroma and overall drinking “experience”. Serving beer is an art form! Serving beer is a lot like “serving-up” oil to a machine. Just like the condition of the beer and by inference the enjoyment of the consumer can be affected by how it’s served, the condition of a lubricant and how it’s “served” to the machine can also have a profound effect on the “happiness” of the machine. Let’s take that comparison one stage further and compare what it takes to serve a good beer and the key aspects of providing clean, dry oil to a machine.
The store room
Depending on style (pilsner vs stout, pale ale vs lager) beer should be stored at different temperatures. And while purists differ in their opinions of what’s ideal, all agree that a constant low temperature in the 45 to 60°F range is preferred. For oil the story is much the same. While temperatures should ideally be a little higher (60 to 75°F) to avoid additive stratification (settling), oil should be stored at a constant temperature to prevent barrels and pails from breathing. For open barrels, the addition of a desiccant breather is recommended so that any air that enters the barrel is protected from airborne humidity and particle ingression. Likewise, most beers have what one large American beer manufacturer refers to as a “born on date”. For oil, knowing the date of manufacture and receipt allows for inventory rotation to be maintained while insuring that the oil is “consumed” within 12 months. This is particularly important for more heavily additized oils such as gear oils and engine oils where additives can come out of solutions or degrade over time.
Filed Under: Lubricants, News
