There are several main solutions available on the market for transporting dry ice:

1. Specialized BAC containers for dry ice transportation with a horizontally opening lid.
2. Specialized ROLL containers for temperature-controlled food logistics using a dry ice or CO₂ snow container (SYBER SYSTEM).
3. Specialized single-use Styrofoam containers with thick walls and a thermal-lock design for dry ice transportation.

These three options provide minimal cooling losses while maintaining optimal costs.
Dry ice can also be transported in standard foam containers or insulated picnic coolers, but the cooling losses will be significantly higher. Transportation is even possible in a simple paper bag; however, the entire volume of dry ice will sublimate in approximately one hour.

Guidelines for Transporting Chilled and Frozen Products Using Dry Ice

To ensure efficient and safe transportation of food products with dry ice, the following guidelines are recommended:

• Use 16 mm dry ice pellets, as the larger pellet size provides easier handling and longer cooling performance.
• For transporting and storing frozen products (-18°C), place the dry ice at the bottom of the container and load the products on top.
• For transporting and storing chilled products (+2°C to +4°C), place the products at the bottom of the container first, then add a cardboard or foam separator layer, and finally place the dry ice above the products.
• To prevent dry ice from spreading throughout the container, it is recommended to place it in a bag or dedicated liner.
• Whenever possible, pre-cool or pre-freeze the products to the target transportation temperature before packing. This reduces dry ice consumption and minimizes sublimation losses.
• Always wear insulated gloves and safety goggles when handling dry ice.

Warning! Safety Information
Dry ice is 100% carbon dioxide (CO₂). During storage and transportation, it continuously sublimates from a solid into a gas. In enclosed or poorly ventilated spaces, such as vehicles, warehouses, and storage rooms, CO₂ concentrations can increase to levels that may pose serious health and safety risks. Always ensure adequate ventilation and follow all applicable safety procedures when handling and transporting dry ice.

Dry ice can be effectively used for catering services, outdoor events, banquets, and entertainment applications.

Food Cooling and Presentation

For outdoor catering and banquet service, dry ice can be used as a cooling medium to maintain the required temperature of food products. The dry ice is placed underneath food containers or serving trays, helping to keep products chilled throughout the event.

Creating a Heavy Fog Effect

Dry ice is widely used to create a dense white fog effect for food presentation, beverage service, stage performances, and special events.

For the best visual effect, use hot water or boiling water. As a general guideline, the volume of boiling water should be approximately twice the volume of dry ice. Keep in mind that dry ice has a temperature of approximately -79°C (-109°F) and rapidly cools the water, gradually reducing the amount of visible fog produced.

Use in Cocktails

ELME MESSER GAAS does not recommend placing dry ice directly into cocktails intended for consumption. There is a risk that a dry ice pellet may be accidentally swallowed with the drink, potentially causing serious cold burns and injuries.

If dry ice is used to create a visual effect in beverages:

• use drinking straws;
• ensure that no dry ice particles can be consumed;
• serve the drink only after the dry ice has completely sublimated or under staff supervision.
• Never handle dry ice with bare hands.
• Always wear protective gloves.
• Ensure adequate ventilation in enclosed areas.
• Do not store dry ice in airtight containers.
• Keep dry ice away from children unless supervised by responsible adults.