Foaming

18-Degree Rule

Summit Chief Technology Officer Dan Myrick talks about the 18 degree rule of pushing your oil to its outer limits.

Explaining Food Grade, NSF H1 and ISO 21469

When a product is labeled Food Grade and NSF H1 certified, it’s simply an audit of the ingredients in the product. There’s no way to know if that product and its certified ingredients are being blended in a way that would be up to the standards of “food grade.”   Well, actually, there is a way to know, but it goes beyond calling something “food grade” and “H1.” Dan Myrick, Summit’s executive vice president of operations and technology, explains in our latest Tribology Talk podcast.

Foaming

What causes foaming and what should you do when you see it? Is all foaming equally dangerous? Dan Myrick, the executive vice president of operations and technology at Summit Industrial Products, tackles this complicated issue.

Why use pump oil?

Steele Glenn, manager of pump oil sales at Summit Industrial Products, talks about the cost and production benefits of using a specific product like pump oil instead of more generic options.

Filtering Your Oil

How filtered should your oil be? Can oil be too clean? Can you filter out additives? Dan Myrick, executive vice president of operations and technology at Summit Industrial Products, dispels a few myths and explains just how filtered your oil needs to be.