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Ice blasting (also known as wet-ice blasting, frozen-ice blasting, or water-ice blasting) is a form of non-abrasive blasting where frozen water particles are combined with compressed air and propelled towards a surface for cleaning purposes. Ice is one of several different media commonly used for blast cleaning.
A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
Another approach is with solid cleaning media (blasting) which comprises the CO 2 dry ice process: For tougher requirements, pellets are used while for more sensitive materials or components CO 2 in form of snow is applied. One drawback is the high energy consumption required to make dry ice.
Dry-ice blasting can be used to clean food processing equipment. [11] As early as 2004, the UK Food Standards Agency documented the process to effectively decontaminate surfaces of Salmonella enteritidis , E. coli , and Listeria monocytogenes such that these microorganisms are not detectable using conventional microbiological methods. [ 12 ] "
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An ice resurfacer is a vehicle or hand-pushed device for cleaning and smoothing the surface of a sheet of ice, usually in an ice rink. The first ice resurfacer was developed by American inventor and engineer Frank Zamboni in 1949 in Paramount, California. [1] As such, an ice resurfacer is often referred to as a "Zamboni" as a genericized trademark.
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Ice resurfacer: Zamboni Company: Frank J. Zamboni & Co., Inc. has taken a strong stance against its trademark dilution, the Zamboni name being used as a genericized trademark for ice resurfacers; [233] the company holds a registered trademark on the design and configuration of the Zamboni Ice Resurfacer by the U.S. Patent and Trademark Office ...
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