This case shares how Pieter, a cheese production manager from the Netherlands, solved tough dairy residue buildup on his production line. Facing extended cleaning hours, production downtime, and upcoming GMP+ and HACCP audits, traditional caustic soda cleaning failed to remove stubborn casein, fat and mineral scale. After researching alternatives, he chose the YG-A625i dry ice blasting machine. The water-free, chemical-free cleaning method quickly stripped baked-on deposits without damaging stainless steel. Cleaning time was cut by 55%, extra production hours were recovered, and the factory smoothly passed its audit.
Wednesday, 3:00 AM
The Cheese Production Line Broke Down
Pieter, a cheese production manager in the Netherlands, received an urgent call from his shift supervisor. The main conveyor belt and mixing tank were covered in months of baked-on dairy residue, including casein, fat deposits, and mineral scale. The factory’s usual hot-water and caustic-soda cleaning process was no longer effective. Cleaning had increased from two hours to four hours every night, causing at least three hours of production delays per shift. With GMP+ and HACCP audits approaching in six weeks, Pieter knew the factory needed a better cleaning solution.
The Following Weekend
Discovering Dry Ice Blasting
Pieter initially considered using more chemicals, hotter water, or replacing conveyor sections, but these options would require costly downtime. That weekend, his wife introduced him to dry ice blasting, a cleaning method that uses frozen carbon dioxide without water or chemical cleaning agents. He began researching a portable dry ice cleaning machine and watched videos showing how dry ice could remove grease, residue, and coatings from industrial equipment. He eventually found YG Machinery and identified the YG-A625i as a possible solution for food processing equipment.
The Following Monday–Wednesday
YG Recommended the YG-A625i
Pieter contacted YG Machinery on Monday, and by Wednesday, he was discussing the factory’s needs with the technical team. He explained that the conveyor had about 40 meters of surface covered in dairy fat and protein deposits, while the 2,000-liter stainless steel mixing tank had mineral scale and casein buildup. The factory could not afford more than four hours of cleaning downtime. Based on these conditions, YG recommended the YG-A625i, which features adjustable ice delivery, a 25 kg hopper, standard 220V power, and a compact design suitable for moving between production areas.
Two Weeks Later
The First Cleaning Test
The YG-A625i arrived two weeks after the order. Pieter’s maintenance technician, Joost, connected it to the factory’s existing compressed-air supply and began testing it on the conveyor. The machine removed baked-on dairy residue from the stainless steel surface, and the entire 40-meter conveyor was cleaned in under 90 minutes. The team then cleaned the mixing tank, removing mineral scale and casein buildup without damaging the stainless steel finish. The complete cleaning operation took approximately 2.5 hours, compared with more than five hours previously.
Four Weeks After Use
Improved Cleaning Efficiency
After using the portable dry ice blaster weekly for four weeks, Pieter compared the results with the previous cleaning process. Cleaning time fell by approximately 55%, from more than five hours to around 2.5 hours. Production gained about three hours of operating time per shift, while chemical use on the conveyor and open equipment surfaces dropped significantly. Six weeks after the initial problem, the factory’s GMP+ auditors also noted improved equipment cleanliness. The cleaning crew reported a more comfortable working environment, with less exposure to hot chemicals and wet surfaces.
YGA625i Portable Dry Ice Blasting Machine Parameters
| Machine Technical Parameter | |
| Model | YGA625i |
| Motor power | 750W |
| Voltage | AC220V, 50-60HZ |
| Air consumption | 106-283CFM (3-8m3/min)(adjustable) |
| Air supply pressure | 0-1.6Mpa |
| Ice delivery speed | 0-7.9 Ibs/min (0-3.6Kg/min)(adjustable) |
| Hopper capacity | 25kg |
| Degree of protection | IP54 |
| Machine weight | 65kg |
| Dry ice state | 2.5-3mm, granular |
| Drive mode | Direct link |
| Machine size | 440x680x780mm |
Netherlands Customer Advice to Other Food Processing Facilities
If you’re running a food production line and struggling with cleaning downtime, here’s what I’ve learned in the past six months of daily dry ice cleaning:
- Start with your worst problem area. For us, it was the conveyor and mixing tank. Find the surface that takes the longest to clean and produces the worst results. Show your team what dry ice can do there first. Once they see it, they’ll find the other applications themselves.
- Adjust the settings for each surface. The YG-A625i lets you control ice delivery rate and air pressure. For stainless steel conveyors with heavy fat buildup, we run it at full settings. For plastic guide rails and rubber seals, we reduce the pressure and ice flow. The adjustability is what makes it work across our entire line.
- Train your cleaning team on nozzle technique. Distance and angle matter. Joost figured out within the first week that holding the nozzle about 10-15 centimeters from the surface at a 45-degree angle gives the best result. Too close and you waste ice. Too far, and the impact loses effectiveness.
- Dry ice supply is available in the Netherlands. We source 3mm pellets from a local supplier who delivers twice a week. A 25 kg hopper load lasts us about 12-15 minutes at our typical settings. For a full cleaning night, we go through about 30-40 kg of dry ice total.
- Document the before-and-after for your auditors. The GMP+ and HACCP inspectors love data. We took photos of the conveyor before and after every cleaning for the first month. Then we showed them our ATP swab trends over three months. The improvement is visible and measurable.