Food processing equipment needs to be cleaned to strict sanitation standards between production runs, but water-based washdowns require lengthy dry-out periods and can promote bacterial growth if moisture is trapped in seams and bearings.

How Dry Ice Blasting Helps

• Dry ice is USDA and FDA accepted for use around food contact surfaces since it sublimates completely, leaving no residue behind.
• No water means no risk of bacterial growth in the moisture that traditional washdowns can trap in equipment seams and bearings.
• Equipment can often go back into production immediately after blasting since there's no drying time required.
• Cleans baked-on residue, grease, and product buildup from conveyors, mixers, and ovens without disassembly.

Faster changeovers between production runs mean less downtime and more throughput for food processing facilities on tight schedules.