Dry Ice Blasting
Dry ice blasting is ideal for use in directed cleaning of areas where wet cleaning may be problematic such as in bakeries to remove carbon from racks and pans, as well as refrigeration equipment, ovens and stubborn, caked-on food splash from walls, floors and appurtenances. Dry ice blasting is a process in which solid carbon dioxide is accelerated in a pressurized dry air stream. The portable dry ice blasting equipment uses solid CO2 pellets that can be easily manufactured on site or supplied by a vendor; both are produced from recycled gas. The pellets themselves are nonconductive, chemically inert, nontoxic and nonflammable, and the process leaves no residue. They can clean almost any surface without damage because they are nonabrasive. The cleaning process has two phases; the first is through kinetic energy when the pellets impact upon a soiled surface. The second is when the dry ice further loosens any soiling through sublimation. Sublimation is where the CO2 changes instantly from a solid to a gas with a 400-fold increase in volume, thereby creating mini-explosions upon impact.
Initially, this technology had its drawbacks: the delivery nozzle would freeze over and the application wand would become encrusted with ice. However, the newer models have corrected this by providing dried air as a pressurized accelerant, and redesigning and effectively insulating cold-exposed parts to prevent ice buildup.
http://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2014/chemical-free-cleaning-revisited/
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