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.

• 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.

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.