Food Processing

Cleaning process equipment with water and chemicals can be time consuming and a potential risk for both the operator and the company. Exposure to harmful chemicals and bacterial growth can cause severe health issues.

With dry ice cleaning these concerns can be eliminated. Dry Ice blasting offers many other benefits such as:

  • No damage to the equipment – The kinetic and thermal benefits of dry ice will remove deposits without scratching
  • Sensitive cleaning of sensors and electrical control boxes – Dry ice contains no water and will leave the surface clean and dry.
  • Preventing growth of bacteria – No water is used and dry ice will leave the surface clean and dry.
  • Environmentally friendly process.
  • No wastewater – Reduced recycling or wastewater disposal.
  • Non conductive – Machines and parts can be cleaned while in operation (even hot).
  • Dry ice is in principle recycled CO2 (Carbon dioxide) and has a widespread use in the food industry. Either for cooling (meat etc.) or for producing the bubbles in Soda water and beer.

INTELblast equipment offers dry ice blasting technology for both industrial cleaning where a machine that can operate 24/7 is needed and smaller machines that only use a minimum of compressed air and which is small enough to easily store.

The solution for many food processing companies is the IBLmini or IBL2500 as there is no need for a large compressor as it easily can work with the compressed air which is found in many factories. The consumption of dry ice is exceptionally low (average only 15-20 kg/hour), which makes the dry ice blasting affordable.

The IBLmini or IBL2500 is often used in connection with the normal scheduled cleaning. Deposits that are removed from equipment will fall to the floor and are then removed with the general sweeping or washing of the floor.


What Can be Cleaned

  • Baking Ovens.
  • Electrical Motors
  • Mixers
  • Food Conveyors & Chains
  • Cooling Tunnels
  • Packaging Equipment

What can be removed?

  • Grease & Grime
  • Bio-films
  • Ice Build-up in Freezers
  • Glue
  • Food Allergen
  • Baked on or Left-Over Food