// Contact / Denver Metro
Let's Blast.
Talk Soon.
Tell us about your kitchen. We'll respond within one business day with a free on-site walk-through and a clear, no-surprises estimate.
Free Estimates
24-Hr Response
No Hidden Fees
Locally Owned
Request a Quote.
Free, on-site, no obligation. We'll walk your space, talk through your equipment, and put a number to it.
✓
Request Received.
Thanks — we'll be in touch within one business day to schedule your on-site walk-through.
// Questions
Common
Questions.
Quick answers to what most kitchen owners ask before booking. If yours isn't here, just call us.
Is dry ice blasting actually safe around food?+
Yes — we use food-grade CO₂ pellets, which are FDA, EPA, and USDA approved for use around food contact surfaces. There's no chemical residue and no solvent to wipe down afterwards.
Do I have to shut down my kitchen during cleaning?+
No teardown, no shutdown for most equipment. We clean in place. We can even clean walk-in coolers and freezers while they're running — the dry ice is colder than the unit itself.
How long does a typical service take?+
Most single-line jobs (one oven + one hood) take 3–6 hours. A full food truck interior runs 2–4 hours. We schedule outside service hours so you don't lose revenue.
What does it cost?+
Pricing depends on equipment count, condition, and access. That's why every quote starts with a free on-site walk-through — we look, then quote. No hidden fees, no surprise upcharges.
Will the blast damage my equipment?+
Dry ice is soft media — it sublimates on impact and won't pit, scratch, or warp stainless steel, plastic, gaskets, or finishes. It's safer on substrates than wire brushes and degreasers.
Do you provide documentation for health inspectors?+
Every service ends with a signed report and before/after photos of each piece of equipment we cleaned. Hand them straight to your inspector or fire marshal.
// Ready to Reset
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