Wet vs. Dry Cleaning; What's Best for Your Facility

In food manufacturing, cleanliness isn't just a priority; it's a requirement. Your sanitation strategy directly impacts food safety, audit results, and overall plant efficiency. One of the most important decisions your team makes is whether to clean using wet or dry methods.

At EIDS Cleaning & Consulting, we work with food processors of all sizes to help them choose the best-fit cleaning approach based on their products, equipment, and risk levels. Here's what you should know about both methods and when to use them.

Wet Cleaning

Wet cleaning uses water, detergents, and sanitizers to remove soil and kill bacteria. It's common in facilities that process moist, sticky, or perishable products such as meat, dairy, sauces, or ready-to-eat items. In these environments, dry cleaning simply isn't enough to break down residue or eliminate microbial threats.

Benefits of wet cleaning:

• Effective at removing fats, proteins, and sugar-based residues
• Allows for a full sanitation cycle, including rinsing, washing, and sanitizing
• Essential for allergen and microbial control
• Ideal for Clean-In-Place (CIP) systems and stainless steel equipment

That said, wet cleaning also requires careful management. Moisture left behind can lead to microbial growth, and the process uses more water and chemicals, which can increase costs. Facilities also need to allow for drying time before production can safely resume.

Dry Cleaning

Dry cleaning is the removal of soils and product residue without using water. It's often done using brushes, scrapers, vacuums, compressed air, or alcohol-based wipes. This method is best suited for facilities that process dry products like flour, powders, cereal, or spices, where moisture can cause clumping, spoilage, or mold.

Why facilities choose dry cleaning:

• Eliminates the risk of introducing unwanted moisture
• Reduces downtime (no drying period needed)
• Ideal for water-sensitive equipment or areas prone to corrosion
• Helps extend the lifespan of production equipment

However, dry cleaning has limitations. It may not fully remove allergens or microbial contamination on its own, especially in hard-to-reach areas. That's why it's important that dry-clean-only facilities have clearly defined Standard Operating Procedures (SOPs) and perform regular visual inspections and environmental swabs to ensure effectiveness.

When to Use Each Method

There's no one-size-fits-all solution. Many facilities use a hybrid approach, where dry cleaning is performed daily or between shifts to keep surfaces clean, while wet cleaning is scheduled weekly or monthly for deeper sanitation.

Factors that should guide your choice include:

• Product type and sensitivity to moisture
• Soil load and residue type
• Risk of microbial growth or allergen cross-contact
• Equipment design and material
• Compliance requirements and audit frequency

How EIDS Cleaning And Consulting Can Help

Choosing between wet and dry cleaning is about more than routine; it's about risk control, efficiency, and audit readiness. At EIDS Cleaning & Consulting, we take a hands-on approach to evaluating your sanitation needs. Whether you need help updating your sanitation SOPs, training staff, or passing a third-party audit, we're here to guide you.

Need help determining which cleaning strategy is best for your plant?

Contact EIDS for a custom consultation, and let's build a sanitation program that works for your operation: clean, safe, and compliant.