Transport of refrigerated products with Dry Ice
Using Dry Ice as a cooling method by replacing either frozen water or an alternative cooling element for transportation keeps the temperature cold (0°C) for up to 72 hours.
- Better quality of product.
- Bacteriostatic effect.
- The risk of contamination is eliminated as there is no melted frozen water.
- Increased shelf life.
- Reduced transportation costs.
- Weight and fuel consumption reduction.
- Increased throughput during peak production periods without increased equipment costs.
- Uniform quality due to even temperatures.
- The cold chain can be ensured under production and during distribution.
Lower temperature during transport of product will ensure a longer shelf life and higher quality.
The cooling and bacteriostatic properties of CO2 slow down the development of the main causes of product degradation, thus extending its shelf life from 2 to 3 days.
Dry Ice dosage
It preserves temperature better and requires less Dry Ice than frozen water.
Dry Ice has a cooling capacity equivalent to 270% of normal ice.
Therefore, in applications where the volume absorbed by ice is a critical factor, Dry Ice is the best option available.
Good for the environment. Reduced emissions, reducing CO2 footprint.
By transporting food by aircraft using Dry Ice rather than water, we reduce the CO2 footprint.
Productivity
High-potential cost saving using Dry Ice for transport.
Each Kg of water ice is replaced by 0.3-0.4 Kg of Dry Ice, considerably reducing the total weight to be transported.
Testing