Read the full story in Food Manufacturing.
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. But those methods proved laborious and time-consuming, and produced too many negative side effects, including secondary wastewater. The bakery decided to implement a dry ice cleaning system into its plant, and the new 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 now be allocated to other cleaning and maintenance projects.
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