Dry ice consists of solid carbon dioxide (CO2) and has a temperature of around -78.5 °C. At this temperature, it sublimates directly from a solid to a gaseous state without melting. These extremely cold properties make dry ice a versatile material in various applications.
Dry ice is often used in the food industry to keep fresh products cool during transportation. Its ability to reach temperatures well below freezing ensures that sensitive foods such as meat, fish and ice cream retain their quality and freshness. Dry ice is also popular in the catering industry to create impressive visual effects, such as cocktails presented with a fog or smoke effect.
Dry ice also plays an important role in the scientific field. It is often used in laboratories to store temperature-sensitive samples or to carry out chemical reactions under controlled conditions. The low temperatures prevent sensitive materials from spoiling or undergoing undesirable reactions.
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.
Thanks to its extremely low temperatures and versatile applications, dry ice is a fascinating material that has found its place in many areas. However, its use requires a certain degree of caution to ensure the safety of users and products.
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