You're proud of your restaurant's menu, based on ingredients you hand select from local farms and food artisans. Your kitchen staff composts all food scraps; the front of the house uses recyclable paper and take-out products. So when it's time to do your heavy cleaning, why are you still using harsh solvents? There's a green, friendly, cost effective way to clean your nastiest kitchen equipment called dry ice blasting. There are 3 ways it helps you maintain your green cred.
1. There are no harsh chemicals involved.
Most oven and hood cleaning methods rely on harsh solvents that are toxic and must be thoroughly rinsed. This create a great deal of waste, which is environmentally unsound and expensive to manage.
Dry ice blasting uses pressurized dry ice pellets to force built up grease, wax, oil and other contaminants without the use of any chemicals. No residue is left to be wiped down or rinsed. No chemicals go down the drain or must be hauled off as hazardous waste.
Because the dry ice lifts the grime off substances without destroying the substrate, your equipment lasts longer and looks better than if repeatedly exposed to solvents and acids.
2. A dry ice nozzle can outperform a person
Even when these solvents are applied, components of ovens, hoods systems and grills often must be manually scrubbed. Human and scrub brush or pad limitations make a human unable to get into all the nooks and crannies of equipment. Vigorous scrubbing will scratch stainless steel, degrading appearance and sheen. If disinfecting solutions are being used, a human may not follow steps correctly, resulting in inadequate decontamination.
A dry ice blaster will get into every little crevice of the material you are cleaning. It will instantly lift dirt off the surface of the nastiest, most blackened oven wall or grill rack.
There is no abrasive action going on, as the dry ice sublimates, or breaks up on contact with the surface it's cleaning. It leaves substrate in place and stainless steel in shiny condition.
It effectively kills Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes, as this study shows, which improves the safety of your operation.
3. Downtime is remarkably minimal.
You can use parts immediately after they're cleaned. No drying or rinsing time is required.
With the correct blasting nozzle, pellet size and blasting pressure, surfaces can be cleaned and ready for service in a fraction of the time it would take when using other methods, such as using solvents and hand scrubbing techniques.
There are a few safety considerations. Carbon dioxide does build up and must be vented out of the space where cleaning is taking place. Ear protection is necessary as the sound can be damaging to hearing. But dry ice blasting is one way to go green when you clean your restaurant. It's one more way to let your customers know you care about their health and safety and about the environment we all share.