Deep cleaning for food and drink production, without water or long shutdowns
Baked-on carbon, grease and product build-up slow your lines and fail audits. Washing down means water in electrics, long drying times and chemical residue to rinse away. Dry ice blasting cleans equipment in place, dry, and the ice turns to gas on contact. The only thing left to clear up is the dirt.
What we clean
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Ovens, oven bands and proving equipment
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Conveyors, belts and spiral freezers
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Mixers, hoppers and depositors
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Slicers, formers and cutting equipment
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Packaging, filling and bottling lines
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Extraction hoods and ductwork
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Motors, control panels and wiring around production areas
Why food producers use dry ice
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No water. Nothing pooling in electrics, no drying time, and less moisture for bacteria.
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No chemicals. No residue to rinse off product-contact surfaces.
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Less stripping down. Much of the equipment can be cleaned in place, so the line is back sooner.
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Non-abrasive. It won't scratch stainless steel or wear away tolerances the way grit blasting can.
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Fits your schedule. We work during planned shutdowns, weekends or between shifts.
How it works for you
Free site visit.
We come and see your equipment, what's built up and when you can stop.
1
Trial area.
Where it helps, we clean a small section so you can see the result.
2
3
Plan and RAMS.
You get a site-specific RAMS and a clear statement of work before we start.
4
The Clean.
Our mobile rig comes to you. You get a job log with photos and notes.
Not sure if dry ice suits your line? Book a free site visit. We'll look at your equipment, talk through your shutdown windows and tell you honestly whether it's a good fit.