Dry Ice

A common name for carbon dioxide in solid form. It can be used for cold transportation of foods, pharmaceuticals and other temperature-sensitive products.

Dry ice as block, pellets and snow
Dry ice is available as blocks, pellets or snow

What is dry ice?

Depending on the temperature and pressure, carbon dioxide (CO2) exists in three states  – as a gas, liquid or solid. Dry ice is solid-state CO2

It is made by reducing the pressure and temperature of liquid CO2 until it converts into a clean, white snow. This snow can then be compressed under high pressure to form blocks, slices and pellets.

Because dry ice has no taste or smell, is non-poisonous and non-flammable, it is an ideal and highly effective cooling and freezing agent for food. It is particularly convenient for in-transit cooling, where power supply can be an issue.

Properties of dry ice

  • Flavourless and odourless 
  • No residue - when dry ice melts it returns to a gas rather than liquid state
  • Germ and bacteria-free
  • Non-poisonous
  • Non-flammable
  • Easy to control because it is heavier than air
  • Does not require a power supply to release/maintain cooling power
  • More than three times colder than water ice.
Safety Data Sheet: Dry ice
BCGA: Guidelines for the safe transportation, storage, use and disposal of solid carbon dioxide (dry ice)

Uses for dry ice

Food transportation: Ideal for cooling dairy, meat, frozen and other perishable food products during transportation

Food processing: Invaluable in food processing, e.g. to cool heat-sensitive materials during grinding, to shrink-fit foods and to vacuum-pack cold traps

Storage and transportation of medical, pharmaceutical, research and other temperature-sensitive materials

Process cooling in chemicals, research and pharmaceutical industries

Special effects and fog-making machines – ideal for the film and theatre industry as well as in clubs, parties and other venues.

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