Ice has the edge in food industry cleaning

Using water to clean machinery is dangerous due to the likelihood of it interfering with electrical elements and the risk of leftover liquid stagnating and harbouring germs. On the other hand, harsh chemicals can contaminate food products with potentially devastating consequences.

Dry ice cleaning propels dry ice pellets on to a contaminated surface at great speed. The pellets are then propelled by a compressed air gun at the contaminated surface, causing a micro-thermal shock which breaks the bond between the coating and the substrate.

The dirty layer then freezes so rapidly that it weakens and breaks away from the surface, leaving a clean finish. The dry ice immediately vaporises leaving only the coating, which can be easily swept away.

Aside from the environmental advantages and safety aspect of the dry ice cleaning method, there is no need to dismantle any machinery or equipment while the process is being undertaken, allowing businesses to be fully functional while cleaning takes place. Hence there is no negative effect on production rate and no loss of revenue.

Contact: Ice Edge

Tel: 01858 565886