Dry ice is commonly used in organization of parties and events. It allows to create a unique visual setting both for premises and for the menu. Check our offer.

Dry ice is a completely natural product. The property of dry ice is sublimation, that is the phase change directly from solid to gas, without going through a liquid phase. Dry ice creates bacteriostatic environment which enhances the quality of chilled products, preventing their oxidation. Dry ice does not leave sediments or moisture, has no flavour or odour, is inflammable and non-toxic, so it is approved for contact with food products.

We offer the granulate with Ø16, that is 16 mm diameter, which is mostly used in refrigeration, laboratories, catering- mainly for the transport of food products, biological material, blood samples, tissues and various types of products in order to chill them or maintain their low temperature; it is also a good choice for event, weddings or shows, creating the effect of smoke-filling or decorating beverages and meals.

Dry ice can be stored in the thermally insulated containers, without possibility of additional chilling e.g. in vacuum flasks or polystyrene packaging. It should be kept in a ventilated place. Losses of dry ice kept in vacuum flasks amount to 4% per 24 hours, in case of storage in polystyrene packaging this loss amounts up to 35% per 24 hours. We have ~12kg packages in our offer. Thickness of polystyrene wall: 35 mm We also have possibility to adjust our offer to individual needs of our customers.

Price for dry ice: PLN 5,00 net per kg
CPrice per packet:   PLN 20,00 net per item

Fundamentals of safety in dry ice:

– Dry ice cannot be stored in tight containers, bottles or cans as the gas generated in the process of sublimation causes the increase of pressure inside the container, and -as a consequence- uncontrolled rupture.

– it must be remembered that you cannot touch dry ice with your bare hands A person in contact with dry ice must be equipped with protective goggles and protective gloves.

– time of opening the container with dry ice and- at the same time- the time of keeping dry ice in a container must be limited to the minimum