First of all, you should know that dry ice must be kept in its original container for as long as possible, preferably until the moment of use. Keep in mind, however, that it sublimates (evaporates) in approximately 5 days, so it should be purchased as close to the time of use as possible. Additionally, it must be stored in a cool, dry place, away from moisture and heat sources.

To handle dry ice, you must use either special tongs or thermal insulated gloves. Direct contact with dry ice can cause severe frostbite. Additionally, when using dry ice pellets for champagne, ensure the liquid in the glass is already chilled; otherwise, it will cause rapid effervescence (bubbling), and the drink will overflow.

It doesn’t matter the type of drink. It can be both spirits and non-alcoholic drinks. In both cases, the effects will be equally spectacular.

Dry ice can be ordered either online, from our online shop, or by phone/WhatsApp at 0764.99.88.77. We also have several payment methods that will surely suit your needs.

Parties – dry ice is very often used at various special events because it provides a unique physical phenomenon, the so-called “heavy smoke”. This is the result of the ice contacting the surrounding environment. The very large difference in temperature leads to the formation of a real blanket of heavy smoke.

Food industry – dry ice can be used very effectively in the process of preserving food of any type. It has been proven to be the best method of preserving meat, as it does not alter its taste and properties at all.

Sandblasting – this chemical compound is also used to clean hard surfaces of any kind, from metal to glass, being considered the most ecologically efficient method of doing such a technological process.

Transport and storage of biological samples – dry ice can be used very effectively by medical laboratories or testing centers to transport biological samples or any other compounds that need to be kept at extremely low temperatures.

Ice loss is around 15% per day, which is about 2 to 3 kilograms of ice lost daily for a standard 18 kilogram box. This indicates that over the course of a day, a significant amount of ice evaporates, thus influencing the total amount available for use. It’s important to note that this percentage can vary depending on ambient conditions, such as outside temperature and sun exposure, as well as the time it takes for the ice to be delivered.

Under no circumstances should any part of the body come into direct contact with the dry ice. That is why it is very important that it is handled with special tools (tongs, isothermal gloves).

Dry ice (or carbonic snow) is a chemical compound, known as the solid form of carbon dioxide. It is a colorless and odorless compound, presenting risk of ignition or toxiinfection, as food being totally harmless. At the time of carbon sublimation, the temperature of dry ice is -78.5° C. It leaves no trace in glasses or in containers in which it is stored.