Food Plant & Commercial Kitchen Cleaning

Food and beverage facilities run some of the tightest cleaning constraints we encounter. Water can create harborage risk in dry-clean zones. Chemical residues raise allergen and cross-contamination concerns. Abrasive media is a non-starter around food-contact surfaces. Dry ice blasting is a mechanical soil-removal step: CO₂ pellets sublimate back to gas, adding no process water and leaving no chemical residue of its own. It is not a sanitizer, and it does not replace your sanitation chemistry.

We work under your site's PPE and sanitation hierarchy, and we leave a documented record of every cleaning pass for your files. Whether dry ice blasting fits a given surface, schedule, or SSOP step is a determination your QA team and sanitarian make — we supply the mechanical clean and the documentation, not the sign-off.

For commercial kitchens, hood and oven cleaning is a recurring maintenance need. Dry ice blasting can clear hood interiors, ovens, fryers, and coil banks of baked-on residue without introducing water or handing kitchen staff a chemical degreaser — but hood/duct systems still need to meet your applicable fire-code cleaning requirements, and we coordinate with your hood-service vendor where that applies.