Dry ice cleaning can save food companies thousands of hours per year and effectively remove pathogens from their production lines. Lives are at stake in the food industry. Bakeries, dairies, meat processors and dozens of other establishments produce thousands of tonnes of food every day, all while maintaining sanitary conditions on their production lines.
It only takes a few seconds to clog machines. Dough, molasses and other raw materials can cover the production area, get into conveyor belts or packaging machines. For example, raw materials may be contaminated with nut shells and introduce undesirable allergens in food. Production residues at many plants are removed manually. Cleaning a single line may take several days - production must be shut down, production machines need to be disconnected from mains power, machines need to cool down, and sufficient qualified personnel for maintenance must be at hand. Cleaning using high-pressure water treatment creates hectolitres of liquid waste which needs to be pumped out and disposed of, creating a significant burden on the budget. Machines also need to dry before they can recommence operation, which may take a long time.
What are the benefits to you?
→ Avoid disconnecting machines and production lines from mains power or the need to dismantle machinery
→ Cleaning can begin immediately after machines are shutdown
→ Cleaned machines do not require additional disinfection
The combination of these factors means hundreds of hours saved per year - a single worker can do the same amount of cleaning with dry ice blasting equipment than an entire shift of maintenance workers with wire brushes, and several times faster.
Dry ice is also especially effective in removing fungi in locations such as breweries, bakeries and factories with conditions of high temperature and humidity.
Removal using aggressive chemistry is not compatible with hygienic principles in these operations, and other methods are simply not effective.