Food Grade Cleaning with Dry Ice Blasting
Dry Ice Blasting is the method of choice in a food production environment, where cleanliness is a critical element in the overall process. Dry Ice is completely dry and by eliminating water from your cleaning you reduce the risk of salmonella and other pathogens contaminating your equipment.
Dry Ice Blasting is the most effective and ecologically sound method of cleaning Food Processing Equipment. There is no other method that comes close. But don’t take our word for it here is what the Government of Manitoba has to say:
Dry Ice Blasting is also recognized and approved for use by Canadian Food Inspection Agency (CFIA) as well as United States Department of Agriculture (USDA).
* Dry ice cleaning cleans in-situ without the need for lengthy dismantling, saving valuable production time and increasing production output.
* Dry Ice Blasting sanitizes killing listeria, e-coli and salmonella.
* Dry Ice Blasting is a dry process. Electrical equipment does not have to be dismantled or treated separately, reducing down time.
* No need to wait for equipment to cool down prior to cleaning, saving your valuable production time.
* Dry ice cleaning is chemical and residue free meaning no toxicity issues or cross contamination problems – and no need for further wash down, again saving valuable production time.
* Since dry ice sublimates on contact with the surface there is only the dislodged contaminant to dispose of reducing waste disposal and associated cost.
* Dry ice cleaning is fast and effective and gets into hard to reach places.
* Dry Ice cleaning is much quicker and more effective than cleaning by hand.
* No chemical exposure to equipment or personnel.
Dry Ice Blasting does not leave any media to clean up, is hygenic and does not intruduce water into your production line, making it an ideal solution in allowing you to get your equipment up and running fast.
Examples of equipment:
* Bake trays, slicers, food moulds
* Ovens, oven hoods
* Mixers pallets
* Storage vessels
* Electrical conduits
* Cables and electrical units
* Cold stores
* Boxing machines
* Packaging lines
* Walls, ceilings and floors
* Mixing vessels