DRY ICE BLASTING OF BURNT INDUSTRIAL GREASE
Another video from the section dry ice blasting in food processing. Discover in this video the dry ice blasting of burnt industrial grease (food processing) and more specifically, the cleaning of heating elements covered with years of burnt sunflower oil.
Dry ice blasting of an industrial fryer (food processing) covered with burnt grease
- Industry : food processing (chip manufacturing)
- Treatment purpose : industrial fryer heating elements
- Equipment used : ATX25-E V2
Dry ice blasting of burnt grease in the food processing sector.
La Carbon dioxide ice is a solvent natural from the grease.
Here the treatment consists of removing fatty residue from an industrial fryer (heating elements)
Le treatment mixed fast and especially compatible with the sector food industry (food-grade dry ice).
Set your Cryoblaster to "HARD" mode: use nozzle B.105 or BPL027.
Anti-static blasted grease ends up on the floor, then eliminated by a water jet or suction (if dry).
Every corner and crevice is cleaned, eliminating the need for scrapers and detergents that could damage treated surfaces.
La hardness of Carbon dioxide ice is identical to that of the chalk : the surfaces are thus respected !
Dry Ice Cleaning: The Ideal Solution for Hygiene and Maintenance in Food Processing
Le cryogenic blasting is a particularly effective solution for cleaning and maintaining equipment in the food processing industry: including industrial fryers subjected to extreme operating conditions.
In addition to removing burnt grease,, carbonized ou polymerizedresidues, this technique deeply inhibits bacterial growth on surfaces thanks to the thermal shock generated by dry ice. This bacteriostatic and fungicidal action is crucial for meeting the strict hygiene standards of the food processing sector.
Moreover, the absence of water and chemical products during dry ice cleaning preserves the integrity of electrical and mechanical installations, thus reducing downtime for maintenance.
This method is ideal for cleaning all types of food residue: whether fresh or aged, on materials such as stainless steel, steel, or other sensitive surfaces.

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