When lubricant remains in a catch pan or collects inside an oven chamber, especially near a burner or high heat surface, it can thicken, oxidize, and collect contaminants over time. Under sustained heat, lighter components of the lubricant can cook off and leave behind a thicker paste, varnish like residue, or carbonized material.

The flash point of the original fluid is based on fresh oil under controlled test conditions. Once the lubricant has been exposed to heat, air, food residue, carbon, dust, and other process contaminants, the remaining material should not be treated the same as fresh lubricant.

For this reason, oil, residue, or paste like material should not be allowed to collect and remain inside the oven chamber, especially near a burner, open flame, or high heat surface. Any collected lubricant or process residue should be removed as part of a frequent oven housekeeping and preventive maintenance program.

Recommended steps:

• Clean the catch pan and surrounding area frequently, and do not allow residue to build up.
• Confirm the actual temperature in and around the catch pan, burner area, and any surface where oil or residue may collect, since these areas may be exposed to different heat conditions than the chain itself.
• Avoid allowing lubricant to drip, pool, or remain inside the oven chamber, especially over or near a burner or open flame area.
• Review whether the current lubrication rate is too high, since excess oil may be ending up in the pan.
• If possible, reposition, shield, or redirect the catch pan so collected oil is not continuously exposed to burner heat, or drain the collected oil to a safer location away from direct heat.

CG-FS-220-H1 is designed as a high temperature synthetic food grade chain lubricant and is suitable for oven chain applications up to approximately 600°F. That said, no lubricant or residue should be allowed to continuously collect and cook inside the oven chamber. The safest approach is to treat accumulated oil or paste like residue as combustible process waste, remove it frequently, and make this part of a standard oven housekeeping, maintenance, and safety program.

• Type of oven
• Type of chain system
• Bake Temperature
• Chain Temperature at point and time of lubrication?
• Chain Temperature during bake process?
• How is lubricant currently applied?  Manually or Automatic.