Pass Every Inspection.
Zero Chemicals
Left Behind.

Yes. Dry ice blasting is FDA and USDA approved for use in food processing and food service environments. The CO₂ sublimates completely — there is absolutely no residue left on food-contact surfaces. It's actually more food-safe than chemical degreasers, which leave chemical film that must be thoroughly rinsed before use.

Dry ice blasting removes the grease, carbon, and buildup that chemical cleaning leaves behind — including inside hoods, behind fryer baffles, and in areas an inspector checks that your crew can't reach. Many of our clients schedule pre-inspection deep cleans. The results speak for themselves: bare metal, not just "visually clean."

Yes. We offer monthly, quarterly, and custom-frequency maintenance programs. Recurring clients receive priority scheduling, consistent pricing, and the peace of mind that their kitchen stays inspection-ready year-round. Dutch Bros, Krispy Kreme, and Raley's subsidiaries are recurring clients for exactly this reason.

A hood and ventilation system clean typically takes 2–3 hours. A full kitchen deep clean (hood, fryers, ovens, conveyor, walk-ins) ranges from 4–8 hours depending on kitchen size and buildup level. We schedule overnight to be completely clear before your morning opening.

No. Dry ice sublimates — it disappears entirely. There's no chemical odor, no residue, and no cleanup for your crew. The kitchen is ready for immediate use when you open. This is one of the key advantages over chemical degreasing, which often leaves a detergent smell that dissipates slowly.

Hood and ventilation system cleans typically range from $800–$2,500. Full kitchen deep cleans (hood, fryers, ovens, conveyor, walk-ins) range from $2,000–$8,000 depending on kitchen size and buildup level. Pre-inspection cleans and recurring monthly programs are available at preferential rates. We schedule overnight so there's zero impact on your operations. Call or submit the form for a custom quote — typically provided same day.

No. Dry ice rates 1.5–2 on the Mohs hardness scale (out of 10) — far softer than stainless steel, aluminum, or cast iron. The cleaning action is driven by thermal shock and rapid sublimation, not abrasion. It removes baked-on grease and carbon without scratching surfaces, stripping coatings, or voiding equipment warranties.

Dry ice is solid carbon dioxide (CO₂) formed into small pellets approximately 3mm in diameter. The CO₂ used is reclaimed and recycled food-grade gas — the same type of CO₂ used in carbonated beverages. On contact with a surface, it sublimates directly from solid to gas, expanding 800x in volume. No liquid phase. No residue. Nothing left on your food-contact surfaces.

Minimal. Dry ice sublimates completely — it disappears as CO₂ gas. What remains is only the dislodged grease, carbon, and food residue that was removed. We collect and dispose of all debris as part of the service. Your kitchen is ready for use when we leave — no chemical film to rinse, no moisture to dry, no odor to air out.