About Dry Ice

Dry ice is the trademark name for solid carbon dioxide.

To produce dry ice the gaseous carbon dioxide is liquefied through compression and turned into a solid form through expansion. It becomes a white, cryogenic carbon dioxide-snow, which is compressed in hydraulic presses resulting in blocs, slabs and pellets. Dry ice is colourless, odourless and tasteless.

The low temperature and direct sublimation to gas makes dry ice a very effective coolant, since it is colder than ice and leaves no moisture as it changes state.

Dry ice has a cooling capacity of 576 KJ/Kg and 159.4 W/Kg. It is an important refrigerant for keeping foods cold and preventing bacterial-growth during transportation. 

Hence, food remains preserved for many days and does not get spoiled during shipment.


Carbon Dioxide

  • is a natural cooling agent
  • is carbon dioxide (CO2) in solid form
  • is cryogenic (78,9° C)
  • is bacteriostatic and suppresses the atmospheric oxygen
  • has a high refrigerating capacity
  • is economic because no investment costs
  • is antibacterial, tasteless and odourless