What we do
Contract Cleaning
Dry-ice blasting on a fixed schedule for hotels, kitchens, food production, and industrial facilities. Annual contracts with priority response, so cleanliness is handled before it becomes a problem.
Dry-Ice Supply
Food-grade dry-ice pellets delivered on demand to F&B operators, logistics partners, and event organizers across the Kingdom.
Specialist Projects
One-off deep cleans for automotive restoration, electronics, residential, and complex industrial jobs. The work that's too delicate or too stubborn for conventional cleaning.
Pellets in · Contamination out
Compressed air fires solid CO₂ pellets at the contaminated surface. On impact, each pellet sublimates into rapidly expanding gas, creating a mini explosion that lifts contamination off the surface. What's left is dry and clean, with no chemicals or residue.
Six reasons clients switch and never go back
Water-Free
Not a drop of moisture touches your equipment. No corrosion, no electrical risk, and none of the damp that lets mold, E. coli, and salmonella take hold in food environments.
Chemical-Free
No detergents, no solvents, nothing harsh. Nothing to rinse, nothing to validate, nothing that can taint product or put your staff near fumes.
Residue-Free
The dry ice sublimates straight to gas on impact. It lifts the contaminant and leaves no secondary waste, unlike sand, soda, or water-based blasting.
Food-Safe
Meets FDA, USDA, and EPA standards and supports HACCP compliance on direct food-contact surfaces. The CO₂ is food-grade: non-toxic, odorless, tasteless.
Non-Abrasive
Gentle enough for circuit boards, fuse boxes, and turbine blades. Peer-reviewed research confirms it doesn't wear the surface underneath or shorten equipment life, so machines last longer instead of wearing down.
Zero Downtime
Equipment is cleaned in place, hot, and fully assembled. No teardown, no cooldown. We work overnight so your line never stops for us.
The math behind cleanliness
Figures from regulator-commissioned research, peer-reviewed studies, and industry benchmarks.
In Salmonella, E. coli, and Listeria monocytogenes populations on stainless steel, ceramic, and food-grade plastic surfaces, to the point of non-detection by standard microbiological methods.
UK Food Standards Agency contractor report, Millar 2004
Dry ice is an approved cleaning medium under all three. Non-abrasive, non-conductive, non-toxic, and HACCP-compatible. Fits existing food-safety audits without rewriting them.
EPA/FDA/USDA approval, industry referenceLess cleaning time vs. manual or chemical methods. Equipment stays assembled, hot, and in place. No teardown, no cooldown, no rebuild.
Cold Jet & Interstate CarbonicWater consumed, chemicals used, or secondary waste generated. CO₂ sublimates straight back into the air. Nothing to drain, dispose of, or audit.
Krapf et al., Food Control (peer-reviewed)Projected growth of the global dry ice cleaning market. 4.7B (2023) to 6.75B (2028), driven by food, pharma, and tightening compliance regimes.
MarketsandMarkets(The cleaning downtime hiding in your books)
F&B manufacturing plants commonly report over 800 hours annually of unplanned stoppages, with maintenance and cleaning among the biggest scheduled contributors. Every hour we trim is capacity that goes back into production.
Aberdeen Strategy & ResearchOf productive capacity lost to poor maintenance strategies. The equivalent of one full shift per week disappearing from your output. Dry ice blasting cuts cleaning time, eliminates disassembly, and lets equipment stay in service.
Deloitte, Predictive Maintenance and the Smart FactoryWeetabix (UK)
A clean that used to tie up three operatives for a full 8-hour shift each was finished by two technicians in 4 hours. The line was back in production in 6 hours instead of 16 to 18, a full working day recovered, every cleaning cycle.
Optimum Dry Ice Blasting case studyFord Motor Company
Nightly dry ice cleaning of alternator-line ovens, run during third shift for over two years, built directly into routine maintenance with no production impact.
Precision IceblastSources: UK Food Standards Agency (Millar 2004), EPA/FDA/USDA, Aberdeen Strategy & Research / Deloitte, Cold Jet, Krapf et al. (Food Control), MarketsandMarkets, Optimum Dry Ice Blasting, Precision Iceblast.
Built for your industry
Our specialty is food-grade environments, but dry-ice cleans far more.
F&B Outlets
Ovens, hoods, conveyors, and exhaust systems, cleaned overnight to HACCP and food-grade standards with no water or chemicals. The grease buildup inspectors flag is gone, along with the fire risk that comes with it, and service is never interrupted. Your kitchen is ready to pass inspection and ready to cook.
F&B Manufacturing
Production lines, fillers, packagers, freezers, and bakery equipment cleaned in place, with no dismantling, water, or chemicals. That means faster turnarounds and fewer line shutdowns eating into output. Every clean comes with full compliance documentation, so the paper trail is ready before auditors arrive.
With industry-leading equipment
How we work
Assessment
We visit your facility, inspect the equipment up close, and profile exactly what needs removing before we quote anything.
Proposal
A clear scope, a fixed timeline, and pricing with no surprises, built around your operating hours.
Execution
We clean your equipment in place, on your schedule, and often overnight, so your line keeps running.
Verification
We walk the finished result with you and hand over inspection and compliance documentation, ready for any auditor.
Why Thalji was founded
I am the founder and operator of Thalji, Saudi Arabia's top-quality choice for dry-ice blasting. I own the business, and I do the work. In the van, on-site, on the trigger.
I graduated from the Swiss Hotel Management School in International Hospitality and Events Management. My work has run from restaurants in Saudi Arabia, to audio-visual and large-event production (the G20 Summit Opening Dinner, the GCC Summit and the PGA European Tour), to operations across departments at The Ritz-Carlton, Abama, and at Hotel Arts, Barcelona.
Rotating through hotel departments gave me a direct view of how luxury properties really function behind the scenes: the inefficiencies and operational blind spots that turn into daily pressure points. Real standards are what separate a disciplined operation from a cosmetic one. I started Thalji because I saw firsthand how much better these places run when cleanliness, maintenance and operational efficiency are treated as one system, not separate tasks.
Yousef Hani Alhalwani
Founder & Operator
Get in touch now
Tell us about your facility. We respond within 24 hours.
Book a free quote
Book a free, no-obligation quote with Thalji. Pick a time that works for you, tell us a bit about your project, and we'll come prepared to discuss your needs and pricing.
* The free quote covers sites within Jeddah. Locations outside Jeddah may carry a transportation fee.