FDA-Approved Food Processing Sanitation
The chemical-free solution that reduces downtime by 80% while exceeding food safety standards
Food and beverage processing facilities face unique cleaning challenges that traditional methods struggle to address. Equipment must be sanitized to the highest standards while minimizing production downtime, yet conventional cleaning requires extended shutdowns for cooldown, disassembly, chemical application, rinsing, and drying. Chemical cleaners leave residue that contaminates products and requires extensive rinsing with water that creates bacterial growth risks. Water-based cleaning introduces moisture into electrical components and creates slip hazards. Manual scrubbing is time-consuming, labor-intensive, and often misses contamination in tight spaces and inaccessible areas. Our dry ice cleaning technology is FDA, USDA, and EPA approved specifically because it eliminates these problems—providing superior sanitation without chemicals, water, or extended downtime.
The ability to clean equipment while hot revolutionizes food processing sanitation schedules. We routinely clean industrial ovens, fryers, roasters, and processing equipment at operating temperatures exceeding 300°F—eliminating the hours or days of cooldown time that traditional cleaning requires. The extreme cold of dry ice (-109°F) combined with thermal shock makes baked-on residue, carbonized buildup, and grease brittle and easy to remove. This means cleaning can happen during short production breaks rather than requiring full shutdowns. For facilities operating 24/7 or with tight production schedules, this advantage alone justifies switching to dry ice cleaning. Clients report that eliminating cooldown periods increases production capacity by 15-20% annually—the equivalent of adding weeks of additional production time without capital investment.
Food safety compliance drives significant costs in processing facilities—labor, chemicals, water, wastewater treatment, and production downtime all add up. Dry ice cleaning reduces these costs while improving sanitation effectiveness. There's no chemical purchasing, storage, or disposal. No wastewater treatment or environmental compliance concerns. No secondary waste beyond the removed contamination. Labor costs drop dramatically because cleaning happens 80% faster without disassembly or reassembly time. Equipment life extends because there's no corrosion from chemicals or water damage to electronics and motors. Many facilities report that dry ice cleaning pays for itself within the first year through reduced downtime, eliminated chemical costs, and improved equipment performance. The method also supports sustainability goals—zero chemical use, minimal water consumption, and reduced environmental impact align with corporate responsibility initiatives and consumer expectations for environmentally conscious food production.
