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Deep Clean-In-Place: 10 Key Benefits of Dry Ice Cleaning – #10 February 4, 2020



Presco Environmental Operations Manager, Daniel, using dry ice blasting to clean in place


Dismantling your plant and getting it outside your critical hygiene zone for deep cleaning, is a right royal pain in the proverbial. Right?


Furthermore, the first few hours of off-production time is lost in waiting for the plant to be cool enough to work on.

Then any sensitive equipment has to be covered up before cleaning begins; there goes another hour or two!

You can see where we are going with this…

Wouldn’t it be great to have a method of deep cleaning that doesn’t require all this drama of dismantling your plant first.


Here are three key deep Cleaning-In-Place problems that dry ice blasting solves:


1.  No cool down required

As soon as production stops, dry ice blasting can immediately commence. The greater the temperature difference between the surface to be cleaned and the frozen CO2 gas pellets the dry ice blasting uses for cleaning, the greater the effect. Thermal shock is a key element of physics that allows dry ice blasting to be such an effective cleaning method. Soil on a hot surface, even if baked on, reacts more to the -78 degrees Celsius temperature of dry ice than soiled that has been cooled.  Plus, the cleaning effect is amazing. Soil just falls off!


2.  No protection required for sensitive equipment

Instead of spending time and resources covering up sensitive electrical componentry or seals that are easily damaged with traditional cleaning procedures (especially pressure washing), dry ice blasting allows you to commence cleaning as soon as production stops. With zero water involved, only 100-150 psi of pressure and a cleaning media with the abrasive characteristics of a snowflake, no sensitive equipment will be harmed in the cleaning of your plant.


3.  No secondary waste introduced to food contact areas

Because there is zero water, chemicals, abrasives or fibres being used in the cleaning process, you can get restart production immediately after dry ice blasting is finished. There is no foreign matter introduced. There are no cleaning residues. The food product build up that you are cleaning off simply falls to the ground where it can be vacuumed, swept up or rinsed away.


N.B. The three points above require a skilled dry ice blasting operator to achieve the results described.


If you are interested in finding out more about how dry ice blasting can reduce your production down time, contact Matthew Prestidge at Presco Environmental – matthew@presco.co.nz


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