Food Safety Magazine

Webinar | ON DEMAND

Increased Productivity with Environmentally Sustainable, Nondestructive Cleaning

ON DEMAND

Dry ice cleaning is a dry, nonabrasive, nonconductive and environmentally sustainable cleaning method for the food processing and packaging industry. Particles of dry ice are accelerated with compressed air to impinge on surfaces and clean them without damage. The dry ice particles also sublimate on impact, leaving behind a clean and dry surface. Time-consuming disassembly is reduced or often eliminated, as equipment is effectively cleaned in place, even while running, and is ready to be sanitized. Cleaning with dry ice reduces cleaning downtime, reduces or eliminates the use of water and harmful chemicals and produces cleaner surfaces, which will help you meet sanitation standards more easily and solve difficult cleaning problems.

  • This presentation serves as an introduction to the dry ice cleaning process and its benefits to the food processing industry.
  • Participants will determine how to position their companies for increased profitability while reducing the costs associated with cleaning.
  • Participants will learn how production and quality can be improved, and how the methodology addresses environmental issues and advances sustainable development.

Tyson H. Marlowe is currently the director of global business development and training services for Cold Jet, LLC. Cold Jet produces and distributes dry ice cleaning and production equipment worldwide. Tyson joined Cold Jet as the U.S. West Coast and Mexico regional sales manager when Cold Jet acquired his previous company, CAE Alpheus. For the past 14 years, he has been involved in researching, testing and implementing dry ice cleaning in many different industries and has continued to be involved in product development and improvement, as well as in global business development. Additionally, Tyson has also had the opportunity to present the many applications of dry ice cleaning to various audiences and has spoken to and trained operators and distributors in many venues around the world. He holds an M.A. in Economics and Business from Claremont Graduate University.

Moderated by: Barbara Van Renterghem, Editorial Director, Food Safety Magazine

Sponsored by:


 



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