IFT 2014

Continental Carbonic freezes food contaminants with dry ice

Loading the player...

By eliminating water from the cleaning process, the company's dry-ice blasting technology avoids downtime and reduces the risk of harmful bacterial growth.

Continental Carbonic, a provider of dry ice equipment, offers technology using dry ice to blast away debris and contaminants from food processing equipment. Suited for baking operations and other food production applications, the method takes pelletized pieces of dry ice (chilled to -109 degrees F) and uses high-pressure air to accelerate the pellets into food equipment surfaces.

Steve Sullivan, director of sales for Continental Carbonic, told FoodProductionDaily the dry-ice blasting freezes the contaminants at a rate faster than the equipment or machinery they are adhered to.

"It’s like freezing bubble gum—it doesn’t get sticky anymore, and it loses its adhesive qualities," he said. "The nice thing with dry ice is when it freezes whatever the contaminant is (be it baking grease or any kind of powder, or ingredients from baking), it will fall to the floor; there’s nothing left over except what you’re trying to clean.

One key advantage to the use of dry ice to clean food equipment, Sullivan said, is the absence of water.

"Water is the enemy of any kind of plant where you’ve got food," he said. "Water promotes bacterial growth—E. coli, Salmonella, mold; with this product, it eliminates the introduction of water."

Additionally, Sullivan told FPD, dry-ice blasting can be performed on the plant floor, while the equipment is hot.

"In a lot of cleaning applications you’ve got to cool the equipment down completely, disassemble it, take it out, clean it, put it back together and heat it up," he said. "With dry ice blasting, you can keep the equipment hot and in place."

In fact, Sullivan said, the dry-ice blasting works best if the equipment is kept hot. The discrepancy in cooking or baking temperature and the sub-zero temperature of the dry ice creates a thermal shock effect that causes contaminants to break away and fall to the floor.

The dry-ice blasting technique reportedly requires little training, and only some basic personal protective equipment (safety goggles, ear plugs, etc.).

Sullivan spoke to FPD at IFT 2014, the recent conference and exposition focused on food safety, processing, ingredients, and packaging.

Related News

FVO reports findings from food contaminant audit in Romania

Lack of communication in contaminant control – FVO

Cavitus Europe

Cavitus opens an office in Switzerland

A LyoHUB technology roadmapping workshop will be held Oct. 6 - 7 at Purdue University

Consortium aims to ensure freeze-drying tech not left in the cold

Buhler Aeroglide's Ceres dryer is designed for processing coated ready-to-eat cereals.

IFT tackles food safety, speed, and efficiency

Continental Carbonic dry-ice blasting technology reportedly consumes less water and cleans faster than conventional equipment.

Dry-ice blasting stops food pathogens cold

Food traceability advancement is driven by consumers as well as regulatory changes, according to one IFT expert.

IFT: Consumers tapped into food traceability

Daimer Industries' Vapor-Flo 8410 pressure washer cleans processing equipment at high temperatures.

Washer promises lean, clean processing machines

Dow talks food trends at IFT

Submit a comment

Your comment has been saved

Post a comment

Please note that any information that you supply is protected by our Privacy and Cookie Policy. Access to all documents and request for further information are available to all users at no costs, In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information maybe shared with the owners of that document or information.