As the optimization potential of conventional dishwashing processes has almost been exhausted, a reduction in operating resource requirements that goes beyond the state of the art can only be achieved through a change in technology.

The aim of the research project is a blasting process for dishwashing that includes mechanical pre-cleaning by means of an air stream, dishwashing with dry ice pellets and, if necessary, subsequent UV treatment for further germ reduction. For this purpose, special jet nozzles must be developed, suitable process parameters researched and a corresponding system (functional model) designed.

Catering establishments, including communal catering facilities, which are often operated by cleaning service providers, are provided with a blasting process with dry ice pellets that allows hygienically perfect dishwashing without the use of water and cleaning chemicals.

Compared to conventional dishwashing processes, the energy and manpower requirements are also reduced. Based on the conservative assumption that only 10% of the dishes produced annually in communal catering facilities (over 3 billion place settings) are cleaned using the new blasting process, this results in savings.

As CO2 (e.g. from industrial processes) is used for dishwashing, the blasting process can make a contribution to achieving climate policy goals (“Green Deal”).

In the future, it is even conceivable that such a system could be operated in a largely climate-neutral manner: kitchen waste and food scraps removed during dishwashing can be used to produce biogas on site; the resulting CO2 can be recovered together with the CO2 produced during dishwashing (sublimation of the pellets).

Technologies for recovering small quantities of CO2 from gas streams are currently under development.