Denver & the Front Range · Commercial Kitchens
Dry ice blasting takes carbonized grease off ovens, lines, and stainless — no caustic fumes, no rinse cycle, no water anywhere near the electrics. We work after close. The line is prep-ready by morning.
The problem
The standard playbook is caustics, water, or closing the doors. Each one costs you something a kitchen can't spare.
Degreasers strong enough for carbonized buildup come with fumes your crew breathes, residue that has to be rinsed off anything food comes near, and a chemical storage shelf the health inspector asks about. The paperwork alone is a job.
Pressure washing and rinse cycles push water where it doesn't belong — into motors, panels, outlets, and the grout under the equipment. Water and electrics don't mix, and behind the line is all electrics.
Every service you skip for a deep clean costs more than the cleaning bill. If the method needs dwell time, rinse time, and dry time, you're not paying for a clean — you're paying for a dark dining room.
The scope
Frozen CO₂ pellets embrittle the buildup and lift it off; the pellet flashes to gas. Nothing added, nothing to rinse, nothing left behind.
Overnight scheduling
We load in when your crew loads out. Containment goes up where it's needed, CO₂ monitoring runs from setup to cleanup, and your equipment doesn't have to be cold for us to start.
Carbonized grease comes off ovens, surrounds, stainless, tile, and racks — no caustic dwell time, no rinse cycle, no residue to wipe down before food touches anything. What we remove leaves sealed on our truck, not in your dumpster.
No drying time, no re-entry wait, no chemical smell in the morning's first bake. Before/after photos land in your inbox for the inspection file — proof of the clean, dated and yours to keep.
NFPA 96 hood-and-duct cleaning is its own certified trade, with its own inspections and its own paper trail — and we're not going to pretend otherwise. Where certified hood work is required, we coordinate with a certified hood cleaner rather than fake the credential. What we own is everything the hood contractor doesn't touch: the equipment, the surrounds, the stainless, the walls, the floors, and the buildup they walk past on the way to the duct. Between the two trades, the whole kitchen gets done right.
Most assessments happen within the week. Photos of the line speed everything up.
