Dry Ice Cleaning Food Industry
Dry ice cleaning food industry operations benefit from a non-abrasive, residue-free method that kills surface contaminants without introducing moisture or chemicals. For food manufacturers, sterility, speed and uptime are non-negotiable — and dry ice cleaning delivers on all three. It removes baked-on residues, oils and microbiological films safely from conveyors, ovens and processing heads while meeting strict hygiene regimes.
Case study — Weetabix
At a Weetabix production line we were tasked with removing compacted cereal residue from a slicing and packaging machine. Traditional manual cleaning required three operatives working 8 hours (24 man-hours) and the line remained offline for two shifts. Using targeted dry ice cleaning, our team completed the task in 4 hours with just 2 people. The machine was back online within 6 hours of shutdown, a dramatic reduction in downtime.
Why this matters
Less downtime equals more production. On a line producing thousands of units per hour, restoring a machine within 6 hours instead of 16–18 hours can translate into tens of thousands of extra units per shift. This directly improves revenue. Dry ice cleaning food industry clients see savings from reduced labour, lower waste, and fewer lost orders. There is also a secondary saving from reduced wear: the non-abrasive action preserves stainless steel surfaces and calibration, lowering maintenance costs.
Practical benefits
Dry ice cleaning is quick to deploy, requires minimal disassembly, and leaves no secondary waste streams. It integrates into planned maintenance or emergency turnarounds, making it an ideal choice where hygiene standards and production targets must coexist.
For food factories seeking measurable gains in throughput and hygiene, dry ice cleaning food industry practices are a measured, cost-saving solution. Contact Optimum Dry Ice Blasting to schedule a trial and let us show you how quick the process can be.