Ovens, proofers, and spiral freezers
Carbonized product and grease removed hot and in place, including chain, rail, and belt surfaces that wet washing barely touches.
Dry ice blasting for food & beverage plants
Food and beverage sanitation lives or dies on the drying step. Every gallon of rinse water introduced to a wet-clean cycle is time the line cannot run and moisture a microbiologist has to account for. Dry ice blasting removes baked-on product, carbon, grease, and biofilm precursors with food-grade CO2 that sublimates to gas — nothing to rinse, nothing to squeegee, nothing left behind.
Talk through your facilityRinse water used
Zero
Typical teardown
None
Dry-down required
None
Why it matters
Plants that convert part of their sanitation cycle to CO2 blasting typically recover the largest gains on ovens, spiral freezers, and packaging equipment, where wet cleaning drives long dry-down and corrosion exposure on carbon steel and bearings.
Where it gets used
Conveyors and packaging lines
Adhesive, ink, sugar, and product residue lifted from belts, guides, and formers without disassembly or grit contamination.
Mixers, tanks, and hoppers
Dried product and scale removed from vessel interiors with ventilation and CO2 monitoring appropriate to a partially enclosed space.
Cold storage and refrigerated space
Cleaning at temperature — no defrost cycle, no condensation event, no ice-load risk from added water.
Utility and mechanical rooms
Motors, panels, and drives cleaned dry and non-conductively so the electrical side of sanitation stops being a workaround.
How we run the work
- Food-grade CO2 media, no secondary waste stream to reconcile
- Supports HACCP and sanitation SOP steps — cleaning, not a validated sanitizer substitute
- CO2 monitoring at 5,000 ppm TWA / 30,000 ppm STEL with forced ventilation in enclosed areas
- Work sequenced inside your LOTO program and allergen changeover schedule
Carolina context
The Carolinas carry a dense food and beverage base — poultry and protein processing across the Piedmont and Pee Dee, bakery and snack production around Charlotte and the Triad, craft brewing and beverage in Asheville and the Upstate, and cold storage tied to the Port of Charleston. Humidity across both states makes the dry-down penalty of wet sanitation worse here than in most of the country.
Questions we get
Is the CO2 media food safe?
We use food-grade CO2 pellets. The media sublimates to gas on impact, so nothing remains on the surface to rinse away or reconcile in a sanitation record.
Does this replace our sanitizer?
No. It replaces or shortens the soil-removal step. Your validated sanitizer application still follows your SOP.
Can you work during production?
Usually during changeover or a scheduled sanitation window. Areas needing containment or ventilation are coordinated with your sanitation lead in advance.