Abstract: Cleaning systems for food-related equipment and surfaces, such as, but not limited to, a steel belt baking surface, has a translatable and pivotable arm to position a discharge manifold over a surface to be cleaned. The arm has supply and return lines for a salt composition that includes one or more of sodium carbonate, sodium bicarbonate and calcium phosphate and does not include a liquid component. The salt impinges the surface and kinetically and chemically cleans it. Discharged salt is collected by drawing the salt through the return line and to a filter unit. The translatable and pivotable arm can be composed of telescoping sections forming a telescoping conduit for the return line or can be composed of non-telescoping sections that form the return line. The cleaning system operates in an open loop mode.