A Texas bakery was seeking a solution to its cleaning problem. It previously was utilizing the traditional cleaning method of pressure washing and manual hand washing. These methods proved laborious, time consuming and produced too many negative side effects, including secondary wastewater. The bakery implemented a dry ice cleaning system into their plant. The system dramatically reduced the amount of people and time required to clean the equipment by hand. The bakery was able to recoup 24-30 hours per person, which can be allocated to other cleaning and maintenance projects.
In the company’s 125,000 square foot baking facility, there are many things for its quality assurance (QA) manager to worry about; from general maintenance and equipment repair to shelf life and product contamination.