In food and beverage plants, bearing selection affects more than uptime – it influences cleanability, contamination risk, and the time teams spend re-lubricating and re-cleaning. This on-demand webinar shows how Motion and SKF connect hygienic design with practical reliability gains.
Food and beverage remains a resilient, fast-growing global segment, with demand shaped by population growth, changing dietary habits, and rising expectations for processed and high-protein foods. Motion and SKF outline what that means on the plant floor: more automation, higher throughput, and tighter hygiene requirements under closer regulatory attention.
Where bearings can create food safety risk
Standard bearing unit geometry can trap residue and washdown water, while frequent re-lubrication can create grease build-up points. This webinar shows how that combination increases cleaning effort, can spread contaminants during high-pressure washdown, and raises the risk of grease leakage into production areas – with serious consequences in hygiene-critical zones.
A maintenance-free unit for washdown
The SKF Food Line ball bearing unit (referred to throughout as the “blue” range) is introduced as a maintenance-free concept, designed to reduce routine re-lubrication, minimise grease purge, and improve cleanability.
This webinar shows the unit’s rounded external geometry, sealing approach intended to minimise gaps, and a positive-locking end cover (open and closed) designed to reduce accidental dislodgement. SKF also outlines optical detectability features and a grease package with additional certifications …
To continue reading this piece or to watch the webinar, click for Industry InMotion Edition 1.
