How long will it last?
Dry ice does not melt, it sublimates: solid straight to gas, all the time, whatever you do. Insulation slows it down. Nothing stops it. So buy it close to when you need it and plan on these losses.
Cooler, lid loose
A decent insulated cooler with the lid on but not latched. Fill the empty space with crumpled newspaper or towels and you land at the low end.
Freezer outage
To hold a full freezer frozen for about a day. A 15 cu ft chest freezer wants roughly 20 to 25 lb, on top of the food, wrapped in paper.
Shipping perishables
Per insulated box in transit. Add a day of margin. Mark the box: carriers need the UN1845 label and the weight of dry ice inside.
Fog effect
In a bucket of hot water, per bucket. Hot water makes thick low fog; warm water makes thin fog. Keep it flowing across a floor, not into a room with no way out.
What to buy, by use
| You are… | Format | Why |
|---|---|---|
| Keeping a cooler cold for a weekend | Slices, or 16 mm nuggets | Flat slices sit on top of food and last longest. Nuggets pack around awkward shapes. |
| Shipping frozen food | Slices | Slabs go above the product in the box. Ice at the top, cold sinks. |
| Riding out a power cut | Slices or blocks | Large pieces sublimate slowest. Put them on top, on a layer of cardboard. |
| Making fog for an event | 16 mm nuggets | Small pieces give up gas fast, which is exactly what you want here. |
| Running a dry ice blaster | 3 mm pellets | The size the machine meters. Ours is cut to order, so it is dense and does not clump. |
| Airline or catering cold chain | Airline cut | Uniform tiles sized for galley carts. Made to your spec. |
Handling
- Gloves, always. Thermal or thick leather. Dry ice is −78.5 °C and sticks to wet skin. Tongs or a scoop for pieces.
- Wrap it. A few layers of newspaper or a paper bag between the ice and your food. Direct contact freezes food solid and makes ice sublimate faster.
- Ice on top. Cold air sinks. Ice above the product cools everything below it; ice on the bottom cools the bottom.
- Breaking a block: a chisel or flat screwdriver and a hammer, with safety glasses. Score a line and tap. Or ask us to cut it before you leave.
Storing it
- Never in anything airtight. The gas builds pressure and a sealed cooler, jar or bottle will burst. Lid closed but not latched. Loosen screw tops.
- Not in a household freezer. It is far colder than the freezer, so it sublimates about as fast and can trip the thermostat. The only time to do it is during a power cut, freezer off.
- In a ventilated space. CO₂ gas is heavier than air and pools near the floor. A garage with the door cracked open is fine. A closed closet or a basement is not.
Driving it home
Windows open. A cooler of dry ice in a closed car gives off enough CO₂ to make you dizzy on a long drive. Put it in the trunk or the back with a window down, and do not leave it in a parked car with the windows up. Never in the cabin of a small car with the ventilation on recirculate.
When you have some left
Leave it in the cooler with the lid loose, outside or in a ventilated space, and it goes away on its own. Never down a sink, toilet or drain: −78 °C cracks porcelain and bursts pipes. Never in a garbage chute or a closed bin.
If something goes wrong
- Headache, fast breathing, dizziness: get to fresh air. If it does not pass fast, call 911.
- Cold burn: warm the area in water at 38–41 °C. Do not rub. See a doctor for anything more than a small patch.
- Swallowed: do not induce vomiting. Poison Control (BC): 1-800-567-8911, 24 hours.
The full safety guide is on its own page, and the safety data sheet is what your workplace or carrier will ask for.
Pickup at #5 730 Eaton Way, Delta, BC. Minimum order $25.