Anyone running spiral mixers on double shifts — what food‑grade grease are you using for the main bearings and how often are you re‑lubing? I’ve been spec’ing NSF H1 NLGI 2 (Mobil FM 222) every about 500 hours at a plant in Dayton; stretching it blew a head seal and we caught grease mist on the bowl… Also seeing flour dust foul the guard interlock — please don’t bypass those — I’m swapping the microswitches about quarterly to keep E‑stops dependable.
‘500 hours’ was too long; we regrease at 300 and vacuum the interlock weekly.
I totally get it! The first time I aged a ribeye, I used a small fridge dedicated just for that — kept the temp around 34°F. Just make sure there’s good air circulation; it really makes a difference in flavor.
Aging meat is definitely a game changer! I once forgot about a steak in the fridge for a week, and it turned out surprisingly tender and flavorful — kind of like a 7-day vacation for meat. Just make sure you don’t go too long; past a certain point, it turns into a science experiment — @meatlover has some great tips on timing.