SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Read more breaking news

 

 
IFT 2014

Continental Carbonic freezes food contaminants with dry ice

By Jenni Spinner+

10-Jul-2014
Last updated on 10-Jul-2014 at 01:51 GMT2014-07-10T01:51:00Z

By eliminating water from the cleaning process, the company's dry-ice blasting technology avoids downtime and reduces the risk of harmful bacterial growth.

Continental Carbonic, a provider of dry ice equipment, offers technology using dry ice to blast away debris and contaminants from food processing equipment. Suited for baking operations and other food production applications, the method takes pelletized pieces of dry ice (chilled to -109 degrees F) and uses high-pressure air to accelerate the pellets into food equipment surfaces.

Steve Sullivan, director of sales for Continental Carbonic, told FoodProductionDaily the dry-ice blasting freezes the contaminants at a rate faster than the equipment or machinery they are adhered to.

"It’s like freezing bubble gum—it doesn’t 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; there’s nothing left over except what you’re trying to clean.

One key advantage to the use of dry ice to clean food equipment, Sullivan said, is the absence of water.

"Water is the enemy of any kind of plant where you’ve got food," he said. "Water promotes bacterial growth—E. coli, Salmonella, mold; with this product, it eliminates the introduction of water."

Additionally, Sullivan told FPD, dry-ice blasting can be performed on the plant floor, while the equipment is hot.

"In a lot of cleaning applications you’ve got to cool the equipment down completely, disassemble it, take it out, clean it, put it back together and heat it up," he said. "With dry ice blasting, you can keep the equipment hot and in place."

In fact, Sullivan said, the dry-ice blasting works best if the equipment is kept hot. The discrepancy in cooking or baking temperature and the sub-zero temperature of the dry ice creates a thermal shock effect that causes contaminants to break away and fall to the floor.

The dry-ice blasting technique reportedly requires little training, and only some basic personal protective equipment (safety goggles, ear plugs, etc.).

Sullivan spoke to FPD at IFT 2014, the recent conference and exposition focused on food safety, processing, ingredients, and packaging.

'It's still an attractive market': How are companies overcoming political instability in Turkey?

'It's still an attractive market': How are companies overcoming political instability in Turkey?

At the crossroads of east and west, Turkey offers huge promise but given the...

Enjoy Life Foods asks how best to merchandise free-from foods

Enjoy Life Foods: Dedicated allergy-friendly sets in the natural aisle are the best way to merchandise free-from foods

With one in 13 children diagnosed with a food allergy in the US*, ‘allergy-friendly’...

Video: Snacking can be a force for good, says nutrition specialist

Video: Snacking can be a force for good, says Campden BRI nutrition specialist

Food developers, manufacturers and ingredients suppliers gathered in Birmingham, UK, last month for a...

Video: Nim's brings its fruit-drying technology to vegetable snacks

Video: Nim's brings its fruit-drying technology to vegetable snacks

Snacks supplier Nim’s Fruit Crisps unveiled its first range of vegetable crisps at the...

Video: How dakos bread caught attention of Ottolenghi and retailers

Video: How Crete's dakos bread caught attention of Ottolenghi and retailers

BakeryandSnacks readers could be forgiven for not knowing what dakos is.

i2r launches tulip muffin and greaseproof papers

i2r launches tulip muffin and greaseproof papers for the bakery industry

i2r Packaging Solutions has launched a range of tulip muffin wraps and greaseproof papers to...

Africa will be the ‘next Asia’ of confectionery packaging

Africa will be the ‘next Asia’ of the confectionery packaging industry

Africa will see a lot of investment in the confectionery industry where it will...

Flexible packaging lacks dynamism of Japan and North America

‘European flexible packaging lacks the dynamism we see in Japan and North America’

Flexible packaging will continue to grow in the confectionery industry because of the trend...

The Future of Confectionery Packaging: ISM & ProSweets 2016

‘Space-Age’ QR codes, on-pack features and edible packaging

‘Space-Age’ QR codes, more on-pack features and edible packaging were topics discussed during The...

Eat with your eyes: Making sense of multi-sensory food

Eat with your eyes: Making sense of multi-sensory food

Food should taste and smell good but what else should and can it do...

Bread hit hard by price wars

Bread is ‘price war casualty’ – FoB director

Bread is one of the biggest casualties of the supermarket price war, as retailers...

food packaging, business, women

How to be a successful woman in the packaging industry

Passion, determination and ambition: all top tips for aspiring businesswomen, say three senior Swedish...

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

Jane Barnett

Insights manager for Australia-New Zealand, south east Asia and India,...

USDA WASDE: Wheat supply up but ‘quality issue emerging’ says AHDB

Wheat supply up but ‘quality issue emerging’

Wheat supplies have hit record levels across the globe, but for France and some...

UK gluten-free businesses should storm Europe

Europe is ripe for UK gluten-free businesses

France and other European countries are prime targets for the UK’s established gluten-free (GF)...

Manufacturers are struggling with healthier food calls

Bakeries struggling with calls to cut salt, sugar and fat

Manufacturers of baked goods are reaching a point where calls to cut salts, fats...

Thins in packaged bread could spark growth, Mintel

Can ‘thins’ save a dwindling packaged bread sector?

‘Thins’ have taken off in the US and Canada with bread, bagel and even...

Bread innovation needed amid carb, additive backlash: Mintel

Additives and carb backlash stumps bread innovation, says Mintel

Stephanie Pauk and Pam Yates

Analysts, Mintel

Key Industry Events

On demand Supplier Webinars

The Path to Sustainability*: Beyond the Almond Orchard
Almond Board of California
All supplier webinars