Dry ice is used at gatherings to keep food and beverages cold, at events in the form of beautiful sculptures, and in emergency situations to preserve the life of perishable goods. In New York, dry ice can be purchased through one of the city’s ice service providers.
While regular ice is frozen water and consists of the standard two parts hydrogen to one part oxygen, dry ice is frozen carbon dioxide. The chemical makeup of dry ice is one part carbon to two parts oxygen. The molecular structure of this compound freezes to a much lower temperature than regular ice, and melts directly from a solid to a gas, eliminating excess moisture. The properties of dry ice make it the perfect candidate for fast freezing of time sensitive material, and anything that must remain cold for a longer period of time than regular ice can withstand.
The lower temperatures and extended life of dry ice are often utilized at gatherings to prolong the life of buffets. When placed beneath an ice luge in NY”, it increases the life of the cold storage and allows for a safer presentation with less risk of food born illnesses. Furthermore, it keeps the presentation more aesthetically appealing by preventing drips from the table.
The flexibility of the product makes it utilized across more than just the food industry. Hospitals and emergency personnel also use it to preserve organs during operative procedures and transports. The ice allows for the best chance of preservation by almost immediately freezing vital parts to a temperature below one hundred degrees Fahrenheit.
Special precautions should be taken when handling dry ice. The subzero temperatures of it could quickly lead to frost burns or injury if not treated as a potentially dangerous substance. Gloves and eye protection will ensure that handling is done safely. It should also be taken into consideration that dry ice expands as it melts, so it should be stored in a well ventilated container with ample room around it.
dry ice” stays colder than regular ice, and for a longer period of time. It is a good substitute for any project in which the limitations of regular ice leave a questionable outcome for the product being frozen or cooled. Finally, it can be used in conjunction with regular ice to extend the duration of time that a product can be kept cold.
