H1 lubricants for the food sector: what they are and when to use them<\/title>\n\n <link rel=\"preconnect\" href=\"https:\/\/fonts.googleapis.com\">\n <link rel=\"preconnect\" href=\"https:\/\/fonts.gstatic.com\" crossorigin=\"\">\n <link href=\"https:\/\/fonts.googleapis.com\/css2?family=Inter:wght@400;500;600;700&display=swap\" rel=\"stylesheet\">\n\n <style>\n *, *::before, *::after { box-sizing: border-box; margin: 0; padding: 0; }\n\n :root {\n --green: #1a6b3c;\n --green-dark: #0f4a28;\n --green-mid: #2d8a55;\n --green-light: #e8f4ed;\n --green-xlight: #f2faf5;\n --amber: #b45309;\n --amber-light: #fef3c7;\n\n --bg: #ffffff;\n --bg-soft: #f8f9fa;\n --bg-muted: #f1f3f5;\n --border: #e5e7eb;\n --border-mid: #d1d5db;\n\n --text-primary: #111827;\n --text-secondary: #4b5563;\n --text-muted: #9ca3af;\n\n --radius-sm: 6px;\n --radius-md: 8px;\n --radius-lg: 12px;\n --shadow-sm: 0 1px 3px rgba(0,0,0,.06), 0 1px 2px rgba(0,0,0,.04);\n --shadow-md: 0 4px 12px rgba(0,0,0,.08), 0 2px 4px rgba(0,0,0,.04);\n }\n\n body { min-height: 100vh; 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}\n .infobox--grey .infobox__text { color: var(--text-secondary); }\n\n .warnbox {\n background: var(--amber-light);\n border-left: 3px solid var(--amber);\n border-radius: 0 var(--radius-md) var(--radius-md) 0;\n padding: 12px 16px;\n margin: 16px 0;\n }\n\n .warnbox__title {\n display: flex;\n align-items: center;\n gap: 6px;\n font-size: 13px;\n font-weight: 600;\n color: #92400e;\n margin-bottom: 5px;\n }\n\n .warnbox__text {\n font-size: 13.5px;\n color: var(--amber);\n line-height: 1.65;\n }\n\n \/* ============================================================\n IMAGE\n ============================================================ *\/\n .article__figure {\n margin: 20px 0;\n text-align: center;\n }\n\n .article__figure img {\n max-width: 100%;\n }\n\n .article__figure figcaption {\n font-size: 13px;\n color: var(--text-muted);\n margin-top: 8px;\n }\n\n \/* ============================================================\n TABLE\n ============================================================ *\/\n .article__table-wrap {\n overflow-x: auto;\n margin: 16px 0;\n border-radius: var(--radius-md);\n border: 1px solid var(--border);\n }\n\n .article__table {\n width: 100%;\n border-collapse: collapse;\n font-size: 14px;\n }\n\n .article__table thead {\n background: var(--green);\n }\n\n .article__table th {\n text-align: left;\n font-weight: 600;\n color: #ffffff;\n padding: 10px 14px;\n border-bottom: 1px solid var(--border);\n white-space: nowrap;\n }\n\n .article__table td {\n padding: 10px 14px;\n color: var(--text-secondary);\n border-bottom: 1px solid var(--border);\n line-height: 1.6;\n vertical-align: top;\n }\n\n .article__table tr:last-child td { border-bottom: none; }\n\n .badge {\n display: inline-block;\n font-size: 12px;\n font-weight: 600;\n padding: 2px 8px;\n border-radius: 20px;\n background: var(--green-light);\n color: var(--green-dark);\n }\n\n \/* ============================================================\n RESPONSIVE\n ============================================================ *\/\n @media (max-width: 900px) {\n .article-body { flex-direction: column; padding: 20px 20px 48px; }\n }\n \n \/* Glossary tooltips *\/\n .glossary-term {\n border-bottom: 1px dotted var(--green);\n color: var(--green);\n font-style: italic;\n cursor: help;\n }\n .glossary-tooltip {\n position: fixed;\n z-index: 9999;\n background: #fff;\n border: 1px solid var(--border-mid);\n border-radius: var(--radius-md);\n box-shadow: var(--shadow-md);\n padding: 10px 14px;\n max-width: 300px;\n font-family: 'Inter', sans-serif;\n font-size: 13px;\n }\n .glossary-tooltip__title {\n font-weight: 600;\n color: var(--text-primary);\n margin-bottom: 4px;\n }\n .glossary-tooltip__def {\n font-size: 12.5px;\n color: var(--text-secondary);\n line-height: 1.6;\n }\n .glossary-tooltip__tag {\n display: inline-block;\n margin-top: 6px;\n font-size: 9px;\n font-weight: 600;\n padding: 2px 7px;\n border-radius: 20px;\n background: var(--green-light);\n color: var(--green-dark);\n text-transform: uppercase;\n letter-spacing: 0.04em;\n }\n\n <\/style>\n<\/head>\n<body>\n\n<div id=\"tt-poliketone-pk\" class=\"glossary-tooltip\" hidden=\"\">\n <div class=\"glossary-tooltip__title\">Polyketone (PK)<\/div>\n <div class=\"glossary-tooltip__def\">Semi-crystalline technopolymer with a very low friction coefficient and high chemical resistance. An alternative to POM in environments involving aggressive lubricants or fuels.<\/div>\n <span class=\"glossary-tooltip__tag\">Glossary<\/span>\n<\/div>\n\n <div class=\"article-page\">\n <div class=\"article-body\">\n <div class=\"article-body__main\"><script type=\"application\/ld+json\">\n{\n \"@context\": \"https:\/\/schema.org\",\n \"@graph\": [\n {\n \"@type\": \"TechArticle\",\n \"@id\": \"#article\",\n \"headline\": \"H1 lubricants for the food sector: what they are and when to use them\",\n \"description\": \"The machine goes in for maintenance, the operator grabs the lubricant at hand and greases the gears. If that machine works in a food zone, that gesture can be enough for a food non-conformity. Not because the lubricant is toxic, but because it didn't have the right registration. Understanding the H1 classification and when it applies saves you audit problems and, above all, real contamination risks.\",\n \"inLanguage\": \"en\",\n \"mentions\": [\n {\n \"@id\": \"#term-poliketone-pk\"\n }\n ]\n },\n {\n \"@type\": \"DefinedTermSet\",\n \"@id\": \"#glossario\",\n \"name\": \"Glossario - H1 lubricants for the food sector: what they are and when to use them\",\n \"hasDefinedTerm\": [\n {\n \"@type\": \"DefinedTerm\",\n \"@id\": \"#term-poliketone-pk\",\n \"name\": \"Polyketone (PK)\",\n \"description\": \"Semi-crystalline technopolymer with a very low friction coefficient and high chemical resistance. An alternative to POM in environments involving aggressive lubricants or fuels.\",\n \"inDefinedTermSet\": \"#glossario\"\n }\n ]\n }\n ]\n}\n<\/script>\n\n\n\n <h1 class=\"article__title\">H1 lubricants for the food sector: what they are and when to use them<\/h1>\n<p class=\"article__subtitle\">The machine goes in for maintenance, the operator grabs the lubricant at hand and greases the gears. If that machine works in a food zone, that gesture can be enough for a food non-conformity. Not because the lubricant is toxic, but because it didn’t have the right registration. Understanding the H1 classification and when it applies saves you audit problems and, above all, real contamination risks.<\/p>\n<h2 class=\"article__h2\" id=\"the-nsf-classifications-h1-h2-h3\">\n <span class=\"article__h2-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 22a7 7 0 0 0 7-7c0-2-1-3.9-3-5.5s-3.5-4-4-6.5c-.5 2.5-2 4.9-4 6.5C6 11.1 5 13 5 15a7 7 0 0 0 7 7z\"><\/path><\/svg><\/span>\n The NSF classifications: H1, H2, H3\n<\/h2>\n<p class=\"article__p\">The NSF (National Sanitation Foundation) classification is the internationally recognized reference for lubricants in the food field.<\/p>\n<p class=\"article__p\">The H1 category includes lubricants permitted for incidental contact with food: they are formulated with FDA-approved ingredients and you can use them where incidental contact between the lubricant and the food product is possible. The H2 category is for lubricants with no foreseen food contact, used in non-food zones of the machine. The H3 category covers water-soluble lubricants, such as edible oils, used for the temporary protection of surfaces.<\/p>\n<p class=\"article__p\">For food machines, the operating rule is simple: always use H1 in any zone of the machine that isn’t absolutely segregated from the production zone.<\/p>\n<h2 class=\"article__h2\" id=\"reference-regulations\">\n <span class=\"article__h2-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M2 3h6a4 4 0 0 1 4 4v14a3 3 0 0 0-3-3H2z\"><\/path><path d=\"M22 3h-6a4 4 0 0 0-4 4v14a3 3 0 0 1 3-3h7z\"><\/path><\/svg><\/span>\n Reference regulations\n<\/h2>\n<p class=\"article__p\">Besides the NSF classification, H1 lubricants for the food sector must comply with:<\/p>\n<ul class=\"article__list\">\n <li>the <strong>EU Reg. 1935\/2004<\/strong>, the European framework for materials in contact with food<\/li>\n <li>the <strong>FDA 21 CFR \u00a7178.3570<\/strong> (Lubricants with Incidental Food Contact) for the American market<\/li>\n <li>the <strong>ISO 21469 standard<\/strong> (Hygiene Requirements for the Safety of Lubricants Used in the Manufacturing of Food, Feed, Pharmaceuticals and Cosmetics), for manufacturers who want to certify the lubricant production process<\/li>\n<\/ul>\n<p class=\"article__p\">NSF H1 registration is the most practical way to demonstrate compliance and is recognized globally.<\/p>\n<h2 class=\"article__h2\" id=\"lubricant-bases-and-compatibility-with-technopolymers\">\n <span class=\"article__h2-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M17.7 7.7a2.5 2.5 0 1 1 1.8 4.3H2\"><\/path><path d=\"M9.6 4.6A2 2 0 1 1 11 8H2\"><\/path><path d=\"M12.6 19.4A2 2 0 1 0 14 16H2\"><\/path><\/svg><\/span>\n Lubricant bases and compatibility with technopolymers\n<\/h2>\n<div class=\"article__table-wrap\">\n<table class=\"article__table\">\n<thead><tr><th>Lubricant base<\/th><th>Suitable for H1?<\/th><th>Compatibility with POM-C<\/th><th>Compatibility with PA6<\/th><th>Notes<\/th><\/tr><\/thead>\n<tbody><tr><td>White mineral oil (paraffin)<\/td><td>Yes (classic H1 base)<\/td><td>Excellent<\/td><td>Excellent<\/td><td>Most economical base<\/td><\/tr>\n<tr><td>PAO synthetic oil<\/td><td>Yes (H1 premium)<\/td><td>Excellent<\/td><td>Excellent<\/td><td>Better thermal stability<\/td><\/tr>\n<tr><td>PEG synthetic oil<\/td><td>Yes (H1 formulations)<\/td><td>Good<\/td><td>Good<\/td><td>Hygroscopic, not for humid environments<\/td><\/tr>\n<tr><td>Silicone grease<\/td><td>Yes (H1)<\/td><td>Excellent<\/td><td>Excellent<\/td><td>Excellent for high temperatures and humid environments<\/td><\/tr>\n<tr><td>PTFE grease + H1 base<\/td><td>Yes<\/td><td>Excellent<\/td><td>Excellent<\/td><td>Very low friction, high durability<\/td><\/tr>\n<tr><td>Vegetable oil (olive, soy)<\/td><td>H3 (edible)<\/td><td>Good<\/td><td>Good<\/td><td>Oxidizes rapidly, not for continuous use<\/td><\/tr>\n<tr><td>MoS\u2082 or graphite lubricants<\/td><td>No (not H1)<\/td><td>Don’t use in food<\/td><td>Don’t use in food<\/td><td>Graphite and MoS\u2082 not permitted in food contact<\/td><\/tr><\/tbody>\n<\/table>\n<\/div>\n<div class=\"infobox infobox--grey\">\n <div class=\"infobox__title\">\n <svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"14\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M14.7 6.3a1 1 0 0 0 0 1.4l1.6 1.6a1 1 0 0 0 1.4 0l3.77-3.77a6 6 0 0 1-7.94 7.94l-6.91 6.91a2.12 2.12 0 0 1-3-3l6.91-6.91a6 6 0 0 1 7.94-7.94l-3.76 3.76z\"><\/path><\/svg>\n Technical note\n <\/div>\n <p class=\"infobox__text\">PAO stands for polyalphaolefins, a family of synthetic oils with high thermal stability and low volatility. PEG stands for polyethylene glycol: excellent surface wettability, but hygroscopic, that is, it absorbs moisture from the environment. In contexts with frequent washing or high humidity, evaluate alternatives.<\/p>\n<\/div>\n<div class=\"warnbox\">\n <div class=\"warnbox__title\">\n <svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"14\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M10.29 3.86L1.82 18a2 2 0 0 0 1.71 3h16.94a2 2 0 0 0 1.71-3L13.71 3.86a2 2 0 0 0-3.42 0z\"><\/path><line x1=\"12\" y1=\"9\" x2=\"12\" y2=\"13\"><\/line><line x1=\"12\" y1=\"17\" x2=\"12.01\" y2=\"17\"><\/line><\/svg>\n Warning\n <\/div>\n <p class=\"warnbox__text\">Graphite and MoS\u2082 (molybdenum disulfide) are common additives in lubricants for industrial use, but they aren’t permitted in food-contact zones. Always verify the complete composition of the lubricant, not just the classification on the packaging.<\/p>\n<\/div>\n<h2 class=\"article__h2\" id=\"dry-running-or-h1-lubrication\">\n <span class=\"article__h2-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"10\"><\/circle><\/svg><\/span>\n Dry running or H1 lubrication?\n<\/h2>\n<p class=\"article__p\">For technopolymer gears and components in food applications, in many cases dry running is preferable to H1 lubrication, precisely because it eliminates at the root the risk of contamination from lubricant. POM-C, PA6 and <dfn id=\"def-poliketone-pk\"><span class=\"glossary-term\" data-tooltip=\"tt-poliketone-pk\" title=\"Semi-crystalline technopolymer with a very low friction coefficient and high chemical resistance. An alternative to POM in environments involving aggressive lubricants or fuels.\">polyketone (PK)<\/span><\/dfn> in dry running are food-grade materials: their wear doesn’t produce problematic chemical contaminants.<\/p>\n<p class=\"article__p\">H1 lubrication becomes necessary when the operating PV, that is, the product of contact pressure and peripheral speed, exceeds the limits of the material running dry, when the required service life is very high, or when the operating temperatures approach the material’s limits.<\/p>\n<div class=\"infobox infobox--grey\">\n <div class=\"infobox__title\">\n <svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"14\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><line x1=\"9\" y1=\"18\" x2=\"15\" y2=\"18\"><\/line><line x1=\"10\" y1=\"22\" x2=\"14\" y2=\"22\"><\/line><path d=\"M15.09 14c.18-.98.65-1.74 1.41-2.5A4.65 4.65 0 0 0 18 8 6 6 0 0 0 6 8c0 1 .23 2.23 1.5 3.5A4.61 4.61 0 0 1 8.91 14\"><\/path><\/svg>\n From the field\n <\/div>\n <p class=\"infobox__text\">In our experience, the first question to ask isn’t “which H1 lubricant to use” but “can this component really run dry?”. In many cases the answer is yes, and it simplifies both machine management and HACCP documentation.<\/p>\n<\/div>\n<h2 class=\"article__h2\" id=\"register-of-lubricants-in-the-machine\">\n <span class=\"article__h2-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"10\"><\/circle><\/svg><\/span>\n Register of lubricants in the machine\n<\/h2>\n<p class=\"article__p\">The HACCP guidelines (Hazard Analysis and Critical Control Points, the system for analyzing and controlling food risks) and the ISO 22000 standard require documenting all the lubricants used in food-contact machines.<\/p>\n<p class=\"article__p\">Keep a register of lubricants for each machine, with these minimum data:<\/p>\n<ul class=\"article__list\">\n <li>commercial name and manufacturer<\/li>\n <li>NSF H1 registration number<\/li>\n <li>application date<\/li>\n <li>quantity applied<\/li>\n <li>responsible operator<\/li>\n<\/ul>\n<p class=\"article__p\">In case of an audit or food non-conformity, this register is the first documentation requested.<\/p>\n<h2 class=\"article__h2\" id=\"dont-confuse-h1-with-registered-nsf-h1\">\n <span class=\"article__h2-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"10\"><\/circle><\/svg><\/span>\n Don’t confuse H1 with registered NSF H1\n<\/h2>\n<p class=\"article__p\">A lubricant “formulated with H1 ingredients” isn’t equivalent to a lubricant with active NSF H1 registration. They’re two different things.<\/p>\n<p class=\"article__p\">Only products with a verifiable registration number on the NSF White Book (www.nsf.org) have valid certification. Using non-NSF-certified products in food-contact zones exposes you to legal liability in case of contamination, even if the manufacturer declares compliance.<\/p>\n<div class=\"warnbox\">\n <div class=\"warnbox__title\">\n <svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"14\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M10.29 3.86L1.82 18a2 2 0 0 0 1.71 3h16.94a2 2 0 0 0 1.71-3L13.71 3.86a2 2 0 0 0-3.42 0z\"><\/path><line x1=\"12\" y1=\"9\" x2=\"12\" y2=\"13\"><\/line><line x1=\"12\" y1=\"17\" x2=\"12.01\" y2=\"17\"><\/line><\/svg>\n Warning\n <\/div>\n <p class=\"warnbox__text\">Before using a lubricant in a food zone, look up the registration number on the NSF White Book. The manufacturer’s declaration doesn’t replace direct verification.<\/p>\n<\/div>\n<div class=\"infobox\">\n <div class=\"infobox__title\">\n <svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"14\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 4h16c1.1 0 2 .9 2 2v12c0 1.1-.9 2-2 2H4c-1.1 0-2-.9-2-2V6c0-1.1.9-2 2-2z\"><\/path><polyline points=\"22,6 12,13 2,6\"><\/polyline><\/svg>\n Ask us\n <\/div>\n <p class=\"infobox__text\">If you’re configuring a food machine with technopolymer gears and have doubts about dry running or H1 lubrication under your operating conditions, <a href=\"https:\/\/shop.stagnoligears.com\/en\/contacts\/\" target=\"_blank\" rel=\"noopener\" class=\"cta-link\">contact<\/a> the technical office: we assess the most suitable solution together.<\/p>\n<\/div>\n\n <\/div>\n <\/div>\n <\/div>\n\n\n<script>\n (function () {\n var hideTimers = {};\n function 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fluids approved for accidental contact in food line maintenance plans.<\/p>\n","protected":false},"parent":0,"template":"","meta":{"_acf_changed":false},"campo-applicazione":[5460],"categoria-ct":[5450],"class_list":["post-25629","centro-tecnico","type-centro-tecnico","status-publish","hentry","campo-applicazione-standards-regulations","categoria-ct-food-grade-compliance-and-regulations"],"acf":[],"yoast_head":"\n<title>H1 Lubricants for the Food Sector | Stagnoli Gears Shop<\/title>\n<meta name=\"description\" content=\"Learn what H1 lubricants are, when to use them in food machinery and how to choose lubricants compatible with technopolymer gears.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shop.stagnoligears.com\/en\/technical-hub\/h1-lubricants-for-the-food-sector-what-they-are-and-when-to-use-them\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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{"id":25629,"date":"2026-06-30T14:49:23","date_gmt":"2026-06-30T12:49:23","guid":{"rendered":"https:\/\/shop.stagnoligears.com\/?post_type=centro-tecnico&p=25629"},"modified":"2026-07-10T13:50:50","modified_gmt":"2026-07-10T11:50:50","slug":"h1-lubricants-for-the-food-sector-what-they-are-and-when-to-use-them","status":"publish","type":"centro-tecnico","link":"https:\/\/shop.stagnoligears.com\/en\/technical-hub\/h1-lubricants-for-the-food-sector-what-they-are-and-when-to-use-them\/","title":{"rendered":"H1 lubricants for the food sector: what they are and when to use them"},"content":{"rendered":"\n\n \n \n \n H1 lubricants for the food sector: what they are and when to use them<\/title>\n\n <link rel=\"preconnect\" href=\"https:\/\/fonts.googleapis.com\">\n <link rel=\"preconnect\" href=\"https:\/\/fonts.gstatic.com\" crossorigin=\"\">\n <link href=\"https:\/\/fonts.googleapis.com\/css2?family=Inter:wght@400;500;600;700&display=swap\" rel=\"stylesheet\">\n\n <style>\n *, *::before, *::after { box-sizing: border-box; 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}\n\n .badge {\n display: inline-block;\n font-size: 12px;\n font-weight: 600;\n padding: 2px 8px;\n border-radius: 20px;\n background: var(--green-light);\n color: var(--green-dark);\n }\n\n \/* ============================================================\n RESPONSIVE\n ============================================================ *\/\n @media (max-width: 900px) {\n .article-body { flex-direction: column; padding: 20px 20px 48px; }\n }\n \n \/* Glossary tooltips *\/\n .glossary-term {\n border-bottom: 1px dotted var(--green);\n color: var(--green);\n font-style: italic;\n cursor: help;\n }\n .glossary-tooltip {\n position: fixed;\n z-index: 9999;\n background: #fff;\n border: 1px solid var(--border-mid);\n border-radius: var(--radius-md);\n box-shadow: var(--shadow-md);\n padding: 10px 14px;\n max-width: 300px;\n font-family: 'Inter', sans-serif;\n font-size: 13px;\n }\n .glossary-tooltip__title {\n font-weight: 600;\n color: var(--text-primary);\n margin-bottom: 4px;\n }\n .glossary-tooltip__def {\n font-size: 12.5px;\n color: var(--text-secondary);\n line-height: 1.6;\n }\n .glossary-tooltip__tag {\n display: inline-block;\n margin-top: 6px;\n font-size: 9px;\n font-weight: 600;\n padding: 2px 7px;\n border-radius: 20px;\n background: var(--green-light);\n color: var(--green-dark);\n text-transform: uppercase;\n letter-spacing: 0.04em;\n }\n\n <\/style>\n<\/head>\n<body>\n\n<div id=\"tt-poliketone-pk\" class=\"glossary-tooltip\" hidden=\"\">\n <div class=\"glossary-tooltip__title\">Polyketone (PK)<\/div>\n <div class=\"glossary-tooltip__def\">Semi-crystalline technopolymer with a very low friction coefficient and high chemical resistance. An alternative to POM in environments involving aggressive lubricants or fuels.<\/div>\n <span class=\"glossary-tooltip__tag\">Glossary<\/span>\n<\/div>\n\n <div class=\"article-page\">\n <div class=\"article-body\">\n <div class=\"article-body__main\"><script type=\"application\/ld+json\">\n{\n \"@context\": \"https:\/\/schema.org\",\n \"@graph\": [\n {\n \"@type\": \"TechArticle\",\n \"@id\": \"#article\",\n \"headline\": \"H1 lubricants for the food sector: what they are and when to use them\",\n \"description\": \"The machine goes in for maintenance, the operator grabs the lubricant at hand and greases the gears. If that machine works in a food zone, that gesture can be enough for a food non-conformity. Not because the lubricant is toxic, but because it didn't have the right registration. 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An alternative to POM in environments involving aggressive lubricants or fuels.\",\n \"inDefinedTermSet\": \"#glossario\"\n }\n ]\n }\n ]\n}\n<\/script>\n\n\n\n <h1 class=\"article__title\">H1 lubricants for the food sector: what they are and when to use them<\/h1>\n<p class=\"article__subtitle\">The machine goes in for maintenance, the operator grabs the lubricant at hand and greases the gears. If that machine works in a food zone, that gesture can be enough for a food non-conformity. Not because the lubricant is toxic, but because it didn’t have the right registration. Understanding the H1 classification and when it applies saves you audit problems and, above all, real contamination risks.<\/p>\n<h2 class=\"article__h2\" id=\"the-nsf-classifications-h1-h2-h3\">\n <span class=\"article__h2-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 22a7 7 0 0 0 7-7c0-2-1-3.9-3-5.5s-3.5-4-4-6.5c-.5 2.5-2 4.9-4 6.5C6 11.1 5 13 5 15a7 7 0 0 0 7 7z\"><\/path><\/svg><\/span>\n The NSF classifications: H1, H2, H3\n<\/h2>\n<p class=\"article__p\">The NSF (National Sanitation Foundation) classification is the internationally recognized reference for lubricants in the food field.<\/p>\n<p class=\"article__p\">The H1 category includes lubricants permitted for incidental contact with food: they are formulated with FDA-approved ingredients and you can use them where incidental contact between the lubricant and the food product is possible. The H2 category is for lubricants with no foreseen food contact, used in non-food zones of the machine. The H3 category covers water-soluble lubricants, such as edible oils, used for the temporary protection of surfaces.<\/p>\n<p class=\"article__p\">For food machines, the operating rule is simple: always use H1 in any zone of the machine that isn’t absolutely segregated from the production zone.<\/p>\n<h2 class=\"article__h2\" id=\"reference-regulations\">\n <span class=\"article__h2-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M2 3h6a4 4 0 0 1 4 4v14a3 3 0 0 0-3-3H2z\"><\/path><path d=\"M22 3h-6a4 4 0 0 0-4 4v14a3 3 0 0 1 3-3h7z\"><\/path><\/svg><\/span>\n Reference regulations\n<\/h2>\n<p class=\"article__p\">Besides the NSF classification, H1 lubricants for the food sector must comply with:<\/p>\n<ul class=\"article__list\">\n <li>the <strong>EU Reg. 1935\/2004<\/strong>, the European framework for materials in contact with food<\/li>\n <li>the <strong>FDA 21 CFR \u00a7178.3570<\/strong> (Lubricants with Incidental Food Contact) for the American market<\/li>\n <li>the <strong>ISO 21469 standard<\/strong> (Hygiene Requirements for the Safety of Lubricants Used in the Manufacturing of Food, Feed, Pharmaceuticals and Cosmetics), for manufacturers who want to certify the lubricant production process<\/li>\n<\/ul>\n<p class=\"article__p\">NSF H1 registration is the most practical way to demonstrate compliance and is recognized globally.<\/p>\n<h2 class=\"article__h2\" id=\"lubricant-bases-and-compatibility-with-technopolymers\">\n <span class=\"article__h2-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M17.7 7.7a2.5 2.5 0 1 1 1.8 4.3H2\"><\/path><path d=\"M9.6 4.6A2 2 0 1 1 11 8H2\"><\/path><path d=\"M12.6 19.4A2 2 0 1 0 14 16H2\"><\/path><\/svg><\/span>\n Lubricant bases and compatibility with technopolymers\n<\/h2>\n<div class=\"article__table-wrap\">\n<table class=\"article__table\">\n<thead><tr><th>Lubricant base<\/th><th>Suitable for H1?<\/th><th>Compatibility with POM-C<\/th><th>Compatibility with PA6<\/th><th>Notes<\/th><\/tr><\/thead>\n<tbody><tr><td>White mineral oil (paraffin)<\/td><td>Yes (classic H1 base)<\/td><td>Excellent<\/td><td>Excellent<\/td><td>Most economical base<\/td><\/tr>\n<tr><td>PAO synthetic oil<\/td><td>Yes (H1 premium)<\/td><td>Excellent<\/td><td>Excellent<\/td><td>Better thermal stability<\/td><\/tr>\n<tr><td>PEG synthetic oil<\/td><td>Yes (H1 formulations)<\/td><td>Good<\/td><td>Good<\/td><td>Hygroscopic, not for humid environments<\/td><\/tr>\n<tr><td>Silicone grease<\/td><td>Yes (H1)<\/td><td>Excellent<\/td><td>Excellent<\/td><td>Excellent for high temperatures and humid environments<\/td><\/tr>\n<tr><td>PTFE grease + H1 base<\/td><td>Yes<\/td><td>Excellent<\/td><td>Excellent<\/td><td>Very low friction, high durability<\/td><\/tr>\n<tr><td>Vegetable oil (olive, soy)<\/td><td>H3 (edible)<\/td><td>Good<\/td><td>Good<\/td><td>Oxidizes rapidly, not for continuous use<\/td><\/tr>\n<tr><td>MoS\u2082 or graphite lubricants<\/td><td>No (not H1)<\/td><td>Don’t use in food<\/td><td>Don’t use in food<\/td><td>Graphite and MoS\u2082 not permitted in food contact<\/td><\/tr><\/tbody>\n<\/table>\n<\/div>\n<div class=\"infobox infobox--grey\">\n <div class=\"infobox__title\">\n <svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"14\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M14.7 6.3a1 1 0 0 0 0 1.4l1.6 1.6a1 1 0 0 0 1.4 0l3.77-3.77a6 6 0 0 1-7.94 7.94l-6.91 6.91a2.12 2.12 0 0 1-3-3l6.91-6.91a6 6 0 0 1 7.94-7.94l-3.76 3.76z\"><\/path><\/svg>\n Technical note\n <\/div>\n <p class=\"infobox__text\">PAO stands for polyalphaolefins, a family of synthetic oils with high thermal stability and low volatility. PEG stands for polyethylene glycol: excellent surface wettability, but hygroscopic, that is, it absorbs moisture from the environment. In contexts with frequent washing or high humidity, evaluate alternatives.<\/p>\n<\/div>\n<div class=\"warnbox\">\n <div class=\"warnbox__title\">\n <svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"14\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M10.29 3.86L1.82 18a2 2 0 0 0 1.71 3h16.94a2 2 0 0 0 1.71-3L13.71 3.86a2 2 0 0 0-3.42 0z\"><\/path><line x1=\"12\" y1=\"9\" x2=\"12\" y2=\"13\"><\/line><line x1=\"12\" y1=\"17\" x2=\"12.01\" y2=\"17\"><\/line><\/svg>\n Warning\n <\/div>\n <p class=\"warnbox__text\">Graphite and MoS\u2082 (molybdenum disulfide) are common additives in lubricants for industrial use, but they aren’t permitted in food-contact zones. Always verify the complete composition of the lubricant, not just the classification on the packaging.<\/p>\n<\/div>\n<h2 class=\"article__h2\" id=\"dry-running-or-h1-lubrication\">\n <span class=\"article__h2-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"10\"><\/circle><\/svg><\/span>\n Dry running or H1 lubrication?\n<\/h2>\n<p class=\"article__p\">For technopolymer gears and components in food applications, in many cases dry running is preferable to H1 lubrication, precisely because it eliminates at the root the risk of contamination from lubricant. POM-C, PA6 and <dfn id=\"def-poliketone-pk\"><span class=\"glossary-term\" data-tooltip=\"tt-poliketone-pk\" title=\"Semi-crystalline technopolymer with a very low friction coefficient and high chemical resistance. An alternative to POM in environments involving aggressive lubricants or fuels.\">polyketone (PK)<\/span><\/dfn> in dry running are food-grade materials: their wear doesn’t produce problematic chemical contaminants.<\/p>\n<p class=\"article__p\">H1 lubrication becomes necessary when the operating PV, that is, the product of contact pressure and peripheral speed, exceeds the limits of the material running dry, when the required service life is very high, or when the operating temperatures approach the material’s limits.<\/p>\n<div class=\"infobox infobox--grey\">\n <div class=\"infobox__title\">\n <svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"14\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><line x1=\"9\" y1=\"18\" x2=\"15\" y2=\"18\"><\/line><line x1=\"10\" y1=\"22\" x2=\"14\" y2=\"22\"><\/line><path d=\"M15.09 14c.18-.98.65-1.74 1.41-2.5A4.65 4.65 0 0 0 18 8 6 6 0 0 0 6 8c0 1 .23 2.23 1.5 3.5A4.61 4.61 0 0 1 8.91 14\"><\/path><\/svg>\n From the field\n <\/div>\n <p class=\"infobox__text\">In our experience, the first question to ask isn’t “which H1 lubricant to use” but “can this component really run dry?”. In many cases the answer is yes, and it simplifies both machine management and HACCP documentation.<\/p>\n<\/div>\n<h2 class=\"article__h2\" id=\"register-of-lubricants-in-the-machine\">\n <span class=\"article__h2-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"10\"><\/circle><\/svg><\/span>\n Register of lubricants in the machine\n<\/h2>\n<p class=\"article__p\">The HACCP guidelines (Hazard Analysis and Critical Control Points, the system for analyzing and controlling food risks) and the ISO 22000 standard require documenting all the lubricants used in food-contact machines.<\/p>\n<p class=\"article__p\">Keep a register of lubricants for each machine, with these minimum data:<\/p>\n<ul class=\"article__list\">\n <li>commercial name and manufacturer<\/li>\n <li>NSF H1 registration number<\/li>\n <li>application date<\/li>\n <li>quantity applied<\/li>\n <li>responsible operator<\/li>\n<\/ul>\n<p class=\"article__p\">In case of an audit or food non-conformity, this register is the first documentation requested.<\/p>\n<h2 class=\"article__h2\" id=\"dont-confuse-h1-with-registered-nsf-h1\">\n <span class=\"article__h2-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"10\"><\/circle><\/svg><\/span>\n Don’t confuse H1 with registered NSF H1\n<\/h2>\n<p class=\"article__p\">A lubricant “formulated with H1 ingredients” isn’t equivalent to a lubricant with active NSF H1 registration. They’re two different things.<\/p>\n<p class=\"article__p\">Only products with a verifiable registration number on the NSF White Book (www.nsf.org) have valid certification. Using non-NSF-certified products in food-contact zones exposes you to legal liability in case of contamination, even if the manufacturer declares compliance.<\/p>\n<div class=\"warnbox\">\n <div class=\"warnbox__title\">\n <svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"14\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M10.29 3.86L1.82 18a2 2 0 0 0 1.71 3h16.94a2 2 0 0 0 1.71-3L13.71 3.86a2 2 0 0 0-3.42 0z\"><\/path><line x1=\"12\" y1=\"9\" x2=\"12\" y2=\"13\"><\/line><line x1=\"12\" y1=\"17\" x2=\"12.01\" y2=\"17\"><\/line><\/svg>\n Warning\n <\/div>\n <p class=\"warnbox__text\">Before using a lubricant in a food zone, look up the registration number on the NSF White Book. The manufacturer’s declaration doesn’t replace direct verification.<\/p>\n<\/div>\n<div class=\"infobox\">\n <div class=\"infobox__title\">\n <svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"14\" height=\"14\" viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 4h16c1.1 0 2 .9 2 2v12c0 1.1-.9 2-2 2H4c-1.1 0-2-.9-2-2V6c0-1.1.9-2 2-2z\"><\/path><polyline points=\"22,6 12,13 2,6\"><\/polyline><\/svg>\n Ask us\n <\/div>\n <p class=\"infobox__text\">If you’re configuring a food machine with technopolymer gears and have doubts about dry running or H1 lubrication under your operating conditions, <a href=\"https:\/\/shop.stagnoligears.com\/en\/contacts\/\" target=\"_blank\" rel=\"noopener\" class=\"cta-link\">contact<\/a> the technical office: we assess the most suitable solution together.<\/p>\n<\/div>\n\n <\/div>\n <\/div>\n <\/div>\n\n\n<script>\n (function () {\n var hideTimers = {};\n function 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