Based in Cornwall
Dry Ice Blasting for Food Production
Non-abrasive hygiene cleaning for production lines, conveyors and processing equipment across food and beverage manufacturing.
Food production
The line keeps running while the contamination goes
Protein residue, fat, carbon and airborne contamination accumulate continuously across conveyors, drive mechanisms, cutting equipment and the structure around them. In a hygienic environment that build-up is not an appearance problem. It is a hygiene risk, a fire risk, and an audit finding waiting to be written.
Conventional cleaning trades one problem for another. Water and chemicals mean strip-down, drainage, drying time and a waste stream to account for. Production stops. Surfaces stay wet. Residue remains exactly where access is hardest.
Dry ice blasting removes the trade-off. Solid CO₂ pellets are accelerated at the surface; on impact each pellet sublimes, lifting soiling away and returning to atmosphere. No water. No chemicals. No secondary waste.
Our equipment
Industrial-grade air, precisely controlled
Most dry ice work is done with hobby-grade units and undersized compressors. Pressure drops as the shift goes on, moisture enters the air stream, and the clean at the end of the day bears no relation to the clean at the start.
We built Sublime around steadier kit. Kaeser and Boge compressors hold constant airflow at constant pressure. Tundra air dryers keep the supply dry. M-class extraction and containment screening manage dislodged contamination at source, which is what makes working alongside live production viable.
Every job is assessed before it is quoted: substrate, contamination type, hygiene zone and operational context. Pellet size, flow rate and pressure are then set to the surface in front of us. The kit is the foundation. The judgement is what makes it work.
Services
Every service, one method
Every service on this page uses the same dry ice CO₂ process. No abrasives. No moisture. No chemicals. Scope is set against your hygiene zones, your production plan and your audit requirements.
Production equipment
Conveyors & belting
Belts, rollers, side frames, transfer points and return runs. Protein and fat deposits removed from the areas that build up fastest and are reached least, without disassembly and without moisture.
Slicers, dicers & saws
Blade housings, guides, guards and drive assemblies. Bonded residue lifted from close-tolerance components with no abrasive contact and no risk to bearings or seals.
Fillers & packing lines
Filling heads, formers, sealing jaws and cartoning equipment. Product residue, adhesive and film debris removed in place, with cycle time preserved.
Motors, drives & gearboxes
Casings, cooling fins, guards and drive chains. Removing the insulating layer of soiling restores airflow and thermal efficiency, which is asset life as much as hygiene.
Ovens & bake residue
Carbonised deposits on oven interiors, bands, chains and extraction paths. Thermal shock fractures baked-on residue from the substrate without scraping or chemical soak.
Structure & environment
Ceilings, beams & steelwork
High-level steel, cable trays, services and roof structure. Dust, grease film and mould growth removed dry, with no run-off onto equipment or product contact surfaces below.
Wall & floor junctions
Coving, plinths, drain surrounds and the junctions inspectors reach for first. Cleaned without flooding the area or driving moisture into joints.
Extraction & ducting
Ductwork, fan housings, filter frames and grease-laden extract paths. Combustible residue removed from the routes most likely to carry a fire.
Chill & cold store surfaces
Panels, evaporators, rails and door surrounds. A dry process is a considerable advantage in a space that is difficult to dry and expensive to bring back to temperature.
Mould remediation
Surface mould removed from steel, timber, panelling and ceiling voids without introducing the moisture that caused it. Substrate left dry and ready for inspection.
How we programme it
Pre-audit deep clean
A targeted programme ahead of a BRC, SALSA or customer audit, focused on the areas that generate findings: high level, behind guards, inside drives and under conveyors.
Planned shutdown clean
Work packaged into your existing downtime window. No drying time at the end of it, so the line is available the moment we finish rather than hours later.
Clean-in-place, live production
Equipment cleaned in position, in operation, without disassembly. Containment and M-class extraction manage the working area so the line either keeps running or stops briefly.
Allergen changeover support
Cleaning between product runs where a dry, residue-free result matters and a wet clean would extend the changeover beyond its window.
Recurring maintenance clean
A scheduled interval agreed against your cleaning schedule, so contamination never returns to the level that made the first clean necessary.
What it delivers
Four reasons food producers call us back
Hygiene is the reason the first job gets booked. It is rarely the reason the second one does.
Dry, residue-free surfaces
Contact and non-contact surfaces cleaned with no water, no chemical residue and no secondary waste to account for.
Combustible residue removed
Grease and dust build-up around motors, drives and extraction is a leading cause of industrial fire. Removing it is risk management.
Little or no downtime
Cleaning in place and in operation removes strip-down, drying time and the lost production that comes with both.
Evidence you can show
A cleaning standard that holds up in front of BRC, SALSA and customer auditors, in the areas they examine most closely.
It is not maintenance. It is risk management. Hygiene, fire risk, thermal efficiency and audit position all move in the same direction, from a single process.
Coverage
Nationwide, fully mobile
Compressor, dry ice blasters, M-class extraction and containment screening all travel with us. There is no fixed geography. A producer in Yorkshire gets the same process as one in Devon.
In shutdown
Programmed into your downtime
Work scheduled into a planned shutdown or weekend window. Because nothing is wet at the end of it, the line is ready to run as soon as we are clear of it.
In production
Cleaned live, in place
Where the process allows, equipment is cleaned in position and in operation. Containment and extraction manage the working area, and production continues around us.
Where water cannot go
The places a wash-down was never going to reach
Every food plant has areas that are cleaned thoroughly and areas that are cleaned carefully around. Motor housings, control panels, sensors, junction boxes, drive assemblies, the inside of guards, high-level steel above a live line. Water is not an option there, so those surfaces accumulate.
Dry ice is non-conductive and introduces no moisture, so electrical components do not need masking and sensors do not need protecting. We work straight across the equipment, into the crevices a cloth cannot follow, and the surface is clean and dry when we stop.
That is usually the moment the conversation changes. Not because the equipment looks better, but because a set of surfaces that had been quietly deteriorating for years is now visible, inspectable and dry.
Scope, hygiene zoning and access are agreed in writing before any work is booked.
Assets we clean
What we clean in food production
Meat, poultry, dairy, bakery, ready meals, brewing and beverage. If the surface is difficult to reach, difficult to dry, or difficult to defend in an audit, it is the kind of work we do.
Get in touch
Request a process assessment
Tell us what you run, where the build-up is and what your downtime looks like. We will assess the work and come back with a scope and a price.
- Assessment from a site visit or your photographs
- A written scope and quotation
- No obligation
Prefer to speak to a specialist? Call 01736 804118