Why We Exist

Food safety audits don’t care how clean something looks.

They care about:

Hidden residue

Allergen cross-contact

Biofilm

Dust, grease, and buildup above, behind, and inside equipment

Traditional cleaning methods:

Spread contamination

Introduce moisture

Damage equipment

Leave no defensible documentation

We exist to remove those risks — without shutting down your operation.

What Makes Us Different

We Clean for Auditors — Not Appearance

Every service we perform is designed around:

FDA expectations

Third-party audit criteria

QA documentation requirements

Risk reduction, not cosmetics

Our work stands up to inspection because it’s measured, repeatable, and documented.

Chemical-Free, Moisture-Free Process

We use industrial dry ice blasting to remove contaminants by:

Thermal shock

Kinetic energy

Sublimation (dry ice converts directly to gas)

This means:

No water

No chemicals

No residue

No secondary cleanup

No corrosion risk

It’s safe for sensitive equipment and food environments when performed correctly — and most providers don’t.

Documented, Audit-Ready Results

Every job includes:

Before & after photo documentation

Controlled machine settings

Defined pass/fail criteria

Supervisor verification

Records suitable for audit review

We don’t just clean. We prove it was done correctly.

Who We Work With

We partner with:

Food & beverage manufacturers

Cold storage and freezer facilities

Processing plants with audit exposure

QA-driven operations that can’t afford downtime or findings

If audits matter to you, we belong in your facility.

If price is your only concern, we’re not the right fit.

How We Think About Our Role

We don’t see ourselves as vendors.

We act as an extension of your QA and compliance team, supporting:

Food safety programs

Preventive controls

Sanitation effectiveness

Inspection readiness

Our success is measured by:

Clean audit outcomes

Reduced contamination risk

Zero equipment damage

Long-term partnerships

Our Standard

We operate with one rule:

If it wouldn’t stand up to an FDA inspector, we don’t do it.

That’s the standard we bring to every facility, every time.

Ready to Reduce Audit Risk?

If you’re preparing for an inspection, addressing repeat findings, or upgrading your sanitation strategy, we should talk.

We don’t promise miracles.

We deliver defensible, documented results.

Schedule a Compliance Assessment

Gallery

Showcasing our innovative cleaning process.

FAQs

1. Is dry ice cleaning safe for food manufacturing environments?

Yes — when performed correctly.

Our process uses food-grade CO₂ pellets and does not introduce water, chemicals, or residue into the facility. All work is performed under documented procedures designed to align with FDA and third-party audit expectations.

Improper dry ice cleaning can damage equipment or create safety risks. That’s why we operate under controlled settings, trained crews, and strict safety protocols.

2. Will dry ice blasting damage our equipment?

No — when machine settings, nozzle selection, and surface types are properly controlled.

Before any work begins, we identify:

• Surface material

• Equipment sensitivity

• Approved blast parameters

We do not blast bearings, sensors, labels, seals, or exposed wiring unless specifically approved. Every job is performed using predefined settings and pass/fail criteria to prevent damage.

3. Can you clean equipment while we are operational?

In many cases, yes.

Because dry ice cleaning is:

• Non-conductive

• Moisture-free

• Chemical-free

It can often be performed during planned downtime, off-shifts, or targeted production windows. Final determination depends on your equipment, safety requirements, and lockout/tagout protocols.

4. How does this help us pass FDA or third-party audits?

Audits fail when inspectors find contamination in hard-to-reach, high-risk areas — not because of surface-level cleanliness.

Our service focuses on:

• Overhead structures

• Conveyors

• Motor housings

• Framework and supports

• Equipment exteriors and undersides

Every job includes photo documentation and verification records that support your sanitation and preventive control programs during audits.

5. Do you provide documentation for audits?

Yes. Documentation is a core part of our service.

Each project includes:

• Before and after photos

• Cleaning scope and locations

• Equipment settings

• Date, time, and personnel

• Supervisor verification

This documentation is designed to be audit-ready, not marketing material.

6. How is dry ice cleaning different from pressure washing or chemical cleaning?

Traditional methods:

• Introduce moisture

• Spread contamination

• Require chemicals

• Increase corrosion risk

• Often require extended downtime

Dry ice cleaning:

• Uses no water or chemicals

• Leaves no residue

• Requires minimal secondary cleanup

• Reduces downtime

• Targets contamination without spreading it

It is a precision cleaning method, not a cosmetic one.

7. What types of contaminants can you remove?

Dry ice cleaning is effective against:

• Food residue

• Grease and oils

• Dust and particulate

• Sugar buildup

• Mold on non-porous surfaces

• Allergen residue (validated by client programs)

Final suitability depends on surface type and contamination characteristics.

8. Is dry ice cleaning environmentally friendly?

Yes.

Dry ice pellets are made from reclaimed CO₂. The process:

• Uses no chemicals

• Produces no secondary waste

• Does not add CO₂ to the atmosphere

• Eliminates wastewater disposal

It’s one of the cleanest industrial cleaning methods available.

9. How often should dry ice cleaning be performed?

Frequency depends on:

• Production volume

• Product type

• Allergen risk

• Audit requirements

Most food manufacturers use dry ice cleaning as:

• A quarterly preventive service

• Pre-audit preparation

• A corrective action after findings

We help clients determine the right frequency based on risk — not guesswork.

10. Is this service more expensive than traditional cleaning?

Dry ice cleaning is not the cheapest option, and it’s not meant to be.

It is designed for:

• Risk reduction

• Equipment protection

• Audit readiness

• Reduced downtime

When compared to audit failures, product recalls, or extended shutdowns, it is often the most cost-effective option.

11. Do you replace our sanitation or janitorial team?

No.

We complement existing sanitation programs by addressing areas that traditional methods can’t safely or effectively reach. We work alongside your internal teams, not against them.

12. What industries do you specialize in?

We focus on:

• Food & beverage manufacturing

• Cold storage and freezer facilities

• Processing plants with regulatory exposure

Our systems are built specifically for regulated environments.

13. How do we get started?

We start with a scoped assessment to identify:

• High-risk areas

• Audit exposure

• Equipment sensitivity

• Cleaning priorities

From there, we recommend a documented cleaning plan aligned with your operational and compliance needs.