Dry ice blasting, another option for grease and carbon removal. Safe on electronics. Common in USDA inspected foor plants.
by TORR_Ice_Blasting
21 Comments
Ozzy_chef
I swear I was flaccid when I started looking through these pics 🥵
brightfff
My god, that’s incredibly satisfying.
Mother_Weakness_268
There’s no way they’re paying you enough~
beerob81
Funny. I have a dry ice blaster (restaurant owner) I just haven’t committed to taking the time to do it. Unit has been in my garage for a year now. The results look as expected. Can I DM you some questions?
Loki4Maj0r
What is dry ice blasting?
Chrisf06
Unreal…. What’s your setup cost?
Keokuk37
carbon older than the dinosaurs
patricksaurus
I’m sort of surprised it doesn’t fuck up small wiring.
Champagne_of_piss
How much does it cost
MillyMichaelson77
Do you have any tips for keeping fryers clean, especially the electronics area. I’ve never had to do it before, and the last place I worked at the entire place was spotless except this area. Drove me nuts
IamRocko
Blast me.
_kalron_
I call this work “Executive Dishwasher”…with love of course 😉
Seriously, as a former dishwasher, this is the real work right here. Tedious but worth every second. Plus, that equipment deserves love too 🙂
magicsqueezle
Master blaster.
Fake-Podcast-Ad
“There’s life after there the line after all kids…so anyway I started blasting…”
Vegeta-the-vegetable
Hey man im a service tech, I’d love to be able to recommend this type of service to my customers…what is the process and is there like just companies out there that do just this?
yurinator71
That looks great. Very therapeutic way to resolve those years in the trenches.
eslafylraelcyrev
Holy shit. I didn’t know this existed. Shame the machines seem to start at like 2-3k. Maybe some day for me.
Illustrious_Hair_502
What’s the best way to get grease buildup off of inside of fryers. IE inside the door on the burner tubes etc. the place I’m working now the fryers in the inside is bad. Lots of previous spillage from the oil jugs. We’ve switched to RTI for oil and there is significantly less spillage. Would like to get them clean clean inside. A at
PeepShow305
How the fuck wasnt this place shut down before?
Ephixaftw
How do I get into this field as a chef
sasha-laroux
I reached out for a local consultation based on seeing your posts. The kitchen I work in is older than I am and elbow grease just isn’t cutting it when it comes to removing years of carbon and grease
21 Comments
I swear I was flaccid when I started looking through these pics 🥵
My god, that’s incredibly satisfying.
There’s no way they’re paying you enough~
Funny. I have a dry ice blaster (restaurant owner) I just haven’t committed to taking the time to do it. Unit has been in my garage for a year now. The results look as expected. Can I DM you some questions?
What is dry ice blasting?
Unreal…. What’s your setup cost?
carbon older than the dinosaurs
I’m sort of surprised it doesn’t fuck up small wiring.
How much does it cost
Do you have any tips for keeping fryers clean, especially the electronics area. I’ve never had to do it before, and the last place I worked at the entire place was spotless except this area. Drove me nuts
Blast me.
I call this work “Executive Dishwasher”…with love of course 😉
Seriously, as a former dishwasher, this is the real work right here. Tedious but worth every second. Plus, that equipment deserves love too 🙂
Master blaster.
“There’s life after there the line after all kids…so anyway I started blasting…”
Hey man im a service tech, I’d love to be able to recommend this type of service to my customers…what is the process and is there like just companies out there that do just this?
That looks great. Very therapeutic way to resolve those years in the trenches.
Holy shit. I didn’t know this existed. Shame the machines seem to start at like 2-3k. Maybe some day for me.
What’s the best way to get grease buildup off of inside of fryers. IE inside the door on the burner tubes etc. the place I’m working now the fryers in the inside is bad. Lots of previous spillage from the oil jugs. We’ve switched to RTI for oil and there is significantly less spillage. Would like to get them clean clean inside. A at
How the fuck wasnt this place shut down before?
How do I get into this field as a chef
I reached out for a local consultation based on seeing your posts. The kitchen I work in is older than I am and elbow grease just isn’t cutting it when it comes to removing years of carbon and grease