JAX Halo-Guard FG-2 Grease (Case - 12 Cans)
This product is acceptable as a lubricant with incidental food contact (H1) for use in and around food processing areas. High-performance grease for plant-wide applications. NLGI #2. H-1. Enhanced food-grade grease with calcium sulfonate complex, high-temperature thickener. Excellent EP capabilities, water resistance, and corrosion control.
This series of revolutionary food-grade grease is manufactured with an advanced, proprietary calcium sulfonate complex thickener. This newly enhanced thickener technology provides exceptional mechanical stability, very high load-carrying (E.P.) ability and remarkable rust and corrosion control. In addition, JAX Halo-Guard FG has excellent water resistance and outstanding high-temperature performance abilities. This technology is combined with a new high viscosity, partial synthetic food-grade base fluid to make JAX Halo-Guard FG the best high-performance, food-grade grease for heavily-loaded applications. This is a true high-performance, plant-wide food-grade grease.
The outstanding performance characteristics of JAX Halo-Guard FG can benefit numerous food- and beverage-plant applications. It is primarily formulated for highly loaded gear sets and bearings, and all food- or beverage-equipment subject to water and corrosive wash-down. As a ‘Heavy-Duty’ food-grade grease, JAX Halo-Guard FG can extend food-grade integrity to shop and plant equipment including pellet mills, fork trucks, conveyors, material handling equipment, presses, grain presses and packaging machines.
Such compounds may be used on food processing equipment as a protective anti-rust film, as a release agent on gaskets or seals of tank closures, and as a lubricant for machine parts and equipment in locations in which there is a potential exposure of the lubricated part to food. The amount used should be the minimum required to accomplish the desired technical effect on the equipment. If used as an anti-rust film, the compound must be removed from the equipment surface by washing or wiping, as required to leave the surface effectively free of any substance which could be transferred to food being processed.