Maintaining strict hygiene standards is more critical than ever in the food industry. As consumer expectations and regulatory requirements continue to rise, food manufacturers must ensure their production environments are spotless. However, cleaning certain areas—such as hardened surfaces, ovens, and furnaces along production lines—can be particularly challenging. These surfaces often accumulate food residues, grease, dirt, and other contaminants that are not only difficult to remove but can also harbour harmful bacteria if left untreated.
Effective cleaning of production equipment is essential for preventing bacterial growth, minimising the risk of contamination, and ensuring the consistent production of high-quality food. Traditional cleaning methods can be time-consuming, labour-intensive, and potentially damaging to equipment. That’s where dry ice cleaning offers a game-changing solution.
Dry ice cleaning uses solid carbon dioxide (CO₂) pellets or micro particles, which are propelled at high speeds to impact and clean the surface. Upon contact, the dry ice sublimates—transforming directly from solid to gas—causing a thermal shock that helps lift contaminants without leaving behind any moisture or residue. This non-abrasive, environmentally friendly method ensures thorough cleaning without damaging sensitive machinery or requiring disassembly, making it ideal for the food industry. It’s a fast, efficient, and highly effective way to maintain hygiene and safety standards.