Rethink Your Sanitation Program: Dry Ice Blasting for Food and Beverage Processors
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Summary
This webinar is built for food and beverage processors who want a better cleaning solution. Dry ice blasting removes carbonized food particles, proteins, fats, biofilms, and other contaminants from processing equipment and food contact surfaces faster and more effectively than traditional methods, without water, chemicals, or secondary waste. This webinar shows you how it works and what it takes to implement it at your facility.
What You'll Learn:
- How eliminating water, detergents, and solvents reduces containment setup, waste disposal costs, and environmental impact
- How cleaning equipment in-place, even while hot and running, dramatically reduces downtime and labor
- How dry ice cleaning helps achieve log reductions in bacteria counts and removes biofilms without chemicals
- Why FDA-approved food grade dry ice never compromises taste, product quality, or regulatory compliance
- Why dry ice is non-abrasive and non-conductive, making it safe for stainless steel, seals, gaskets, electronics, and motors
- What equipment you need to get started and where dry ice blasting delivers the fastest ROI
Speaker
Steve Wilson
Corporate Ambassador
Cold Jet
Steve Wilson is the Corporate Ambassador for Cold Jet, bringing deep expertise across the full spectrum of dry ice blasting applications and industries. With over 45 years of hands-on manufacturing experience, Steve brings a practitioner's perspective to solving complex industrial cleaning challenges. He began his career at Milacron's plastics machinery division, where he held roles across manufacturing, product line management, and sales and marketing. A published author and frequent industry speaker, Steve holds a degree in Industrial Management from Cedarville University and an MBA from Xavier University.
Moderator
Dave Fusaro
Editor in Chief
Food Processing
Dave has been editor in chief of Food Processing since 2003. Before that, he was editor in chief of Dairy Foods and managing editor of Prepared Foods, so he’s been covering the food and beverage industry for 30 years and has visited dozens, maybe 100 or more, food and beverage plants.
