How Your Restaurant Can Benefit From Dry Ice Cleaning

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Hello! My name is Roland and this is my cookery blog. For a very long time, I didn't really think about cooking. At home, my wife did all of the food preparation and at work, I would often buy pre-prepared food from a local shop. All that changed when my friend invited me to an evening cookery class for beginners. i thought i would hate it but, the true is, I loved every minute of it. I learnt so much cool stuff that I decided to start a blog to explore all of the new skills and knowledge I have picked up.


How Your Restaurant Can Benefit From Dry Ice Cleaning

7 June 2021
 Categories: , Blog

What's the easiest way to deep clean the kitchen in your restaurant or cafe? Clearly, paying a professional to do the work is the easiest way, and there are many cleaning companies that offer this service. For maximum efficiency and hygiene, you should consider looking for a company that offers dry ice blasting, even if this is only an occasional addition to your cleaning schedule. But what's the point of using dry ice to clean your kitchen?

Professional Kitchens

In terms of deep cleaning premises where food is prepared, dry ice blasting isn't especially commonplace. However, in terms of professional kitchens, it's as though this method is customised for maximum efficiency. 

Non-Toxic and Pure

Dry ice blasting is efficient for professional kitchens because the cleaning agent is pure (it's nothing more than dry ice), and doesn't involve detergents or solvents. This means it's non-toxic. The target areas are predetermined (food preparation surfaces and equipment, along with ovens and food storage areas), and the gas is then released in a pressurised stream. There are no chemical residues or byproducts, which is extremely beneficial for a business where food is prepared.

Maximum Hygiene

This method of cleaning is advantageous for professional kitchens because it also disinfects and can remove mould spores, while also reducing instances of some strains of salmonella and listeria. As long as a target area can be accessed, it's not necessary to disassemble equipment for cleaning either. Your kitchen and its equipment don't need to be wiped down afterwards, and exposure to the pressurised carbon dioxide stream is all that's needed to achieve results. Once the cleaning has been completed, your food preparation areas and equipment are ready for immediate use. 

Dry Ice Blasting and Safety

Even though it's one of the least invasive forms of deep cleaning, you will need to properly schedule dry ice blasting for your restaurant. As it's a carbon dioxide gas, inhaling it can lead to oxygen deprivation. This means the blasting will need to occur on a day when your restaurant is closed for business so that staff and customers will not be present. The gas will dissipate quickly and harmlessly, although the cleaning team may need to ventilate your premises once they've finished.

While dry ice blasting won't eliminate the need for other forms of deep cleaning, it should be explored as a supplemental form of deep cleaning, to be scheduled as needed. Talk to a cleaning company, such as Dry Ice WA, to schedule dry ice blasting.