How ColdBlast supports Markus & Markus Stroopwafels with dry ice blasting
Markus & Markus is a Dutch family bakery producing artisanal stroopwafels. Baked-on sugar residues, hardened syrup and dough on baking plates and cooking molds are a daily challenge; traditional cleaning with water or chemistry either violates HACCP protocols or slows down the line. ColdBlast supplies Cold Jet dry ice blasting equipment configured for this exact production type, along with the operator training and service contract that go with it.
The challenge in stroopwafel production
In stroopwafel bakeries we consistently see three cleaning challenges. First; baking plates and cooking molds accumulate baked-on sugar and dough that hardens during a production day. Second; conveyor belts between baking line and cooling need regular removal of syrup residue without halting production. Third; oven walls and upper frames need periodic deeper cleaning where water and steam are not options (moisture in a gas oven is a safety risk).
Manual cleaning with scrapers and cloths takes long and damages surfaces. Water-based cleaning adds drying time and microbiological risk. Chemistry is not welcome in a food environment.
How ColdBlast solves this
ColdBlast deploys the Cold Jet i³ MicroClean or i³ MicroClean 2 in this type of bakery. Our engineers calibrate particle size and pressure to the specific fouling; baked sugar requires different settings than hardened syrup crusts. We then train your operators on the between-batch cleaning routine.
Result in practice: baking plates clean between recipes within minutes instead of an hour, conveyors cleaned without opening the line, oven walls de-fouled without moisture in the installation.
What ColdBlast delivers in this type of case
- ✓Cold Jet i³ MicroClean or i³ MicroClean 2 (selected by us based on your line)
- ✓Operator training by our factory-trained engineers
- ✓Annual NEN 3140 inspection by our service team
- ✓Periodic maintenance (filters, seals) included in the service contract
- ✓First-line support within four business hours
- ✓Direct escalation to Cold Jet USA in case of factory-level issues
Working in bakery and want ColdBlast on site for a demonstration on your line? Schedule a conversation.
Schedule a demo →Frequently asked questions
How does Cold Jet dry ice blasting fit a stroopwafel bakery?
Dry ice blasting removes baked-on sugar residue, dough and syrup from baking plates, conveyors and oven walls without water or chemistry. The dry ice sublimates directly from solid to gas, so no moisture remains; that means no HACCP violation and no microbiological risk. Cleaning happens between baking cycles without dismantling the equipment.
Which Cold Jet machine does ColdBlast deploy at artisanal bakeries?
For stroopwafel-style production we typically deploy the Cold Jet i³ MicroClean or i³ MicroClean 2. Both operate with dry ice blocks shaved on site into fine particles; that gives the precision needed for delicate baking plates and baked-on sugar layers.
Is dry ice blasting food-safe in our facility?
Yes. Dry ice is CO₂ (E290 grade), food-safe. ColdBlast configures the cleaning process so only the released contamination is captured and removed; the dry ice itself sublimates immediately on contact. No water means no cross-contamination through moisture residues.
How much production downtime does dry ice blasting prevent?
Switchover time between recipes or baking cycles typically shrinks by a factor of two to three because equipment doesn’t need to be dismantled or dried. Exact gains depend on your line and cleaning regime; ColdBlast measures this during a demonstration on your actual equipment.