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2700 Blue Bird Baking Company
 

Lubrication Engineers of Canada Limited
2200 Bristol Circle, Oakville, Ontario, L6H 5R3
1-800-GO-LUBES (465-8237)
Email Us!

2700 ALMASOL® OVEN CHAIN LUBRICANT
BLUE BIRD BAKING COMPANY, DETROIT, MI
Wilco Tunnel Ovens
5149 Groceries and Related Products

CUSTOMER PROFILE

Blue Bird Baking Company is located in Detroit, MI. They produce a wide variety of baked goods, including hot dog and hamburger buns, sandwich rolls, etc. Dan Vernocke is the Plant Engineer.

APPLICATION

Wilco tunnel ovens are very crucial to their business.

AREA OF INTEREST

A specialty grade oven chain lubricant had previously been used on their Wilco tunnel ovens. Heavy carbon build-up would occur on the chains. The carbon deposits would cause the chains to become brittle and shorten their life. In addition, the carbon deposits were also responsible for contamination of some bakery products on the production line.

LE SOLUTION

In April 1989, LE Representative Dave Barta recommended LE's 2700 ALMASOL Oven Chain Lubricant, which penetrates completely into the pins and bushings of the chains and has the ability to withstand heat without oxidizing. LE's 2700 also contains ALMASOL®, LE's exclusive wear-reducing additive, which acts as a friction-reducer and increases the life of the chains.

CUSTOMER COST SAVINGS

Since changing to LE's 2700 ALMASOL Oven Chain Lubricant, amperage readings have indicated a reduction of power consumption from 4.60 amps with the previous product to 3.40 amps with LE's 2700—a 26% reduction! Their ovens operate 12 hours a day, five days a week, at an electrical rate of $0.1054.

This 1.2 amp reduction will yield over $288 in annual energy savings on one Wilco oven. LE's 2700 cleaned up the deposits from the chains so they are now flexible and, product contamination has been eliminated. There is no lubricant buildup, and with 2700's wear-reducing ability, they expect that the chain life will be at least double or triple.

We wish to thank Dan Vernocke, Plant Engineer and LE Representative Dave Barta for providing the information to prepare this report.


     

 

 

 

 

 

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