NETTOYAGE CRYOGÉNIQUE LATEX : PINCES

Découvrez dans cet article et cette vidéo l'opération de nettoyage cryogénique latex sur pinces servant à la fabrication du film étirable alimentaire. The equipment used is the ATX25-E. This article and video are taken from the section applications du nettoyage cryogénique.

Dry ice blasting on food stretch film manufacturing process

  • Industry : packaging manufacturing
  • Treatment purpose : Latex residue on clamps
  • Equipment used : ATX25-E

Using dry ice blasting to restore the food stretch film manufacturing process offers numerous advantages, including:

- A respectful of the treated surfaces of treated surfaces. Dry ice has the hardness of chalk and is therefore not abrasive.

- A dry process : dry ice is actually carbon dioxide in solid form

- Furthermore, since dry ice is of food-grade quality food, le nettoyage cryogénique sur latex ne présente pas de danger pour la santé.

Comment fonctionne le procédé de nettoyage cryogénique pour le retrait des résidus de latex ?

The dry ice is introduced into the Cryoblaster ATX2-E model in this video. This dry ice comes in the form of pellets or mini-cylinders with a diameter of 3 mm.

After connecting the ATX25-E to the power outlet (220 V), and to the compressed air network (6 bars), the dry ice is then projected onto the surfaces to be cleaned at very high speed through a blast hose, spray nozzle and gun, in the manner of sandblasting, without its drawbacks.

The effectiveness of the process relies on the interaction of 3 phenomena:

- Thekinetic energy which the dry ice pellets carry, creates micro-fissuring of the dirt upon impact: this is called mechanical shock.

- Since the temperature of dry ice is –78.4°C, this creates a thermal shock or a temperature differential between the substrate and the dirt. The dirt then shrinks and detaches from the surface.

- Finally, the transition of dry ice from solid to gaseous state instantly removes the dirt. This is called sublimation.

Discover the equipment used in this video by clicking on the link below.

frFrançaisdeDeutschenEnglishesEspañolptPortuguês