Hydrous Calcium Grease characteristics and the manufacturing basics:
Low cost water-repellent grease
The key advantages include:
- Water resistant
- Made from cheap and widely available commodity raw materials
Limitations:
- Poor high temperature performance and degrades irreversibly if melted
Manufacturing Principle:
React Hydrated Lime with fatty acids in oil to about 130°C under pressure to avoid water boiling off, then cool slowly whilst adding more oil to bring it to the right consistency (thickness). Once complete, can be filtered or de-aerated before packaging. Milling is not required.
Recommended Process Vessel(s)
- Ideal: Use pressurised autoclave for the heated half of the process and finishing kettle for the cooling half
- Cost Effective: Use a single pressure grease kettle for the whole process
Anhydrous Calcium Grease characteristics and the manufacturing basics:
Low cost water-repellent grease
The key advantages include:
- Water resistant
- Made from cheap and widely available commodity raw materials
- Can be made in food-grade form by using correct base oils
Limitations:
- Poor-ish high temperature performance
Manufacturing Principle:
React Hydrated Lime with mono-valent acid inn oil to about 140°C, then cool slowly whilst adding more oil to bring it to the right consistency (thickness). Once complete, can be filtered or de-aerated before packaging. Milling is not required.
Recommended Process Vessel(s)
- Ideal: Use pressurised autoclave for the heated half of the process and finishing kettle for the cooling half
- Cost Effective: Use a single grease kettle for the whole process
