About Dry Ice
Dry ice has been around for over a century and has started to become increasingly popular recently. It can be used for traditional cooling, however there are so many other possibilities for dry ice including creating a dining sensation for restaurant guests or adding flair to events, theatre productions or even the classroom!
What is it?
Dry ice is solid carbon dioxide (CO²). In solid form it is extremely cold (-78.5°C) and changes from a solid matter to gas without becoming liquid, hence why it is called ‘dry’ ice. The process of transforming from solid straight to gas is called ‘sublimation’ and is particularly advantageous as it doesn’t leave behind any liquid.
Dry ice is colourless, tasteless, odourless and bacteriostatic and is made using non-toxic, food grade CO². This product is not poisonous or toxic in any way, but due to the surface of the solid being extremely cold, it should always be handled with gloves.
What do you use it for?
Historically, dry ice has been seen to only have a limited purpose, but today is used across almost all industries. Dry ice can be much cheaper than the conventional alternatives, making it worth investigating whether it can be used every day by changing processes slightly to save money. From storing and transporting items that need to be kept cold or frozen (ie food or medical supplies/samples) to creating visual effects with smoke and giving that ‘wow’ factor - the options for how to use dry ice are endless!
