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Main Qualities of Grease
Qualities that are measured & rated:
- Consistency
- Viscosity
- Heat Resistance
Consistency
The measure of consistency is called penetration. This grease classification is assigned by the National Lubricating Grease Institute (NLGI) and measured with a tool called a penetrometer instrument.
Heat Resistance
Heat resistance identifies at what temperature the performance of grease is compromised. This measurement process and the quality control benchmarks are developed by the American Society for Testing Materials (ASTM) and is called the Dropping Point.
The Dropping Point identifies the maximum temperature when grease transforms from a semi solid to a liquid and loses its protective qualities. This measurement is determined using a thermometer and aluminum block oven.
Thickening agents are minerals or synthetic materials that are added to liquid lubricants (base oil) in order to transform the compound into a semi-solid grease form. Different thickening agents create different consistencies of grease.
Lithium Complex with Molybdenum Disulfide
Comprehensive line of greases that are available with molybdenum disulfide. These greases are designed for plain and anti-friction bearing applications operating under high stress/high load conditions, coupled with high ambient temperatures typically found in heavy duty off-road applications.
Calcium Sulfonate Complex
Calcium sulfonate complex greases offer superior attributes in most product performance attributes. They provide outstanding oxidation and thermal stability at higher operating temperatures, as well as water resistance and load carrying properties.
| NLGI Number | ASTM worked (60 strokes) penetration at 25 °C tenths of a millimetre |
Appearance | Food Consistency Analogy |
|---|---|---|---|
| 000 | 445-475 | Fluid | Cooking Oil |
| 00 | 400-430 | Semi-Fluid | Apple Sauce |
| 0 | 355-385 | Very Soft | Brown Mustard |
| 1 | 310-340 | Soft | Tomato Paste |
| 2 | 265-295 | “Normal” Grease | Peanut Butter |
| 3 | 220-250 | Firm | Vegetable Shortening |
| 4 | 175-205 | Very Firm | Frozen Yogurt |
| 5 | 130-160 | Hard | Smooth Pâté |
| 6 | 85-115 | Very Hard | Cheddar Cheese |
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