The breadth of the food processing business, as well as its uses, demonstrates the breadth of dry ice blasting technology.
When it comes to cleaning, food processing and manufacturing facilities face a number of particular obstacles. Some areas are difficult to clean, and using water may promote bacterial development or create electrical equipment difficulties. In certain locations, dry ice blast cleaning has shown to be quite effective. Because the particles are formed of food-grade CO2, no harmful substances come into touch with the equipment’s substrates.
Dry ice blasting can really destroy colony forming units of bacteria and other growths to below permissible industrial standards in some situations due to the severe cold of the dry ice, -109 degrees Fahrenheit. Because it is a dry technique, this technology excels at cleaning on and around electrical equipment. The blasting medium does not have a liquid state; instead, the CO2 pellets change from a solid to a gaseous state upon impact, preventing “wet” cleaning of electrical components. This advantage is self-evident.
It eliminates the risk of putting a wet motor or other wet electrical equipment back into operation before it has dried properly, which might result in costly damage to the motor and much more costly downtime.
Baked-on residues in ovens, as well as uncooked product from mixing equipment, are successfully removed by dry ice blasting. It cleans food packing equipment of paper dust as well as glue from glue heads. It is used to clean waffle and cereal moulds, and because the CO2 particles are non-abrasive, the surface integrity of these moulds is preserved. It works on both plastic and metal substrates, as well as hot and cold surfaces. It is safe to use in close proximity to electrical devices.