Dry ice, the frozen carbon dioxide, is popular in the catering industry and at various events, mainly due to its ability to create impressive fog effects. However, it is extremely important to note that dry ice is not suitable for consumption. The reason for this is the extremely low temperature of around -78.5 degrees Celsius. This cold can cause severe frostbite in the mouth and digestive tract, which can lead to serious health problems.
When dry ice comes into contact with water, it sublimates and immediately turns from solid to gas, creating a dense fog. This effect often creates a fascinating atmosphere at parties or performances. Many people associate dry ice with special occasions, for which it is often used to chill drinks or as part of decorative elements.
Useful information about dry ice, dry ice blasting machines, dry ice blasting systems and dry ice cleaning is conveniently available in our quarterly “Dry Ice News”. Please add your e-mail address to register without obligation. You can revoke your consent at any time with effect for the future. For information on the processing of your data, including for the improvement of our services, please refer to our data protection information.
Although dry ice should not be eaten in the catering industry, there are specific applications where it can be used in the kitchen, for example to make ice cream or for creative presentations, but care must always be taken to remove it completely before serving. In general, it is important to be aware of the risks and to handle dry ice safely. In any case, dry ice should never be consumed directly to avoid health risks.
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