date:Jul 13, 2015
contaminants at a rate faster than the equipment or machinery they are adhered to.
Its like freezing bubble gumit doesnt 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; theres nothing left over except what youre trying to clean.
One key advantage to the use of dry ice to clean food equipment, Sullivan sai