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[BONUS] Odour-Free Cleaning: 10 Key Benefits of Dry Ice Blasting – #11 February 11, 2020

 

 

Sodium Hypochlorite creates a strong odour when cleaning
Sodium Hypochlorite creates a strong odour when cleaning

 

Phew, what’s that stink!?

 

I’ve bet you have uttered something similar when someone was next door painting with a two pot mixture or cleaning with solvents?

 

And what about that strong chlorine smell of sodium hypochlorite, really gets your nostrils twitching!

 

The non-humorous part of the statements above is that in food production, odour can be as big of a food safety risk as foreign matter, especially in the more inert products such as milk powder.

  • With heavy build ups of glues, oils, inks and greases, traditionally organic solvents are used, creating fume/odour issues.
  • With heavy build ups of proteins and fats, traditionally sodium hypochlorite (with support of alkaline cleaners) are used, creating similar fume and odour issues.
  • For sanitising food surfaces, where Quats (Quaternary Ammonium Compounds) are forbidden, traditionally Sodium hypochlorite or Isopropyl alcohol (IPA) are used, again creating similar fume and odour issues.

 

While these chemicals are effective cleaning and sanitising agents, they are create a common secondary issue of odour contamination of food products.

 

Dry ice blasting cleans and sanitises equally as well as traditional chemicals, without creating any odour issues whatsoever.

 

Dry ice blasting uses frozen food grade CO2 gas pellets as the cleaning media. CO2 is odourless, hence can be used around any sensitive food products.

 

To find out more about how odourless dry ice blasting can help your food production plant cleaning, contact Matthew Prestidge at Presco Environmental – matthew@presco.co.nz

 

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