factsDry Ice Production Identification – Carbon dioxide – Synonym Carbonic  Anhydride Chemical Formula CO2 Chemical Family – inorganic

Dry Ice Temperature is -109.3 Fahrenheit which requires special handling and care – must wear glove at all times.

Dry ice makes Carbon Dioxide as it sublimates.

Dry ice is created by using extreme pressure that converts CO2 gas into a frozen solid then is processed and cut to specified units for use.

Storage of dry ice is as follows:

  • Wrapped in a towel/cloth/paper and kept stored in a Styrofoam or other type cooler/container keep containers ventilated if using a plastic cooler, leave lid cracked open and or open the drain spicket. Do not place in working refrigerator or freezer.

Disposal of dry ice

  • Sublimation takes place when the solid turns into vapor naturally. We suggest leaving any unused portion in a container and leave outside so that dissipation will occur into the atmosphere.  As a precaution, we recommend staying in ventilated areas and again always use gloves for hand/skin protection.  Any exposure to skin at -109 Fahrenheit will burn any exposed skin.

Dry Ice Shelf Life: With proper containment and coverage

5 – 7 Pounds                                     18 – 24 hours

8 – 12 Pounds                                   24 – 28 hours

13 – 20 Pounds                                 48 – 60 hours

Suggested Quantities for Common Uses:

Use Amount Elapsed Time 
Standard Cooler 5-7 Pounds per Day 18-24 hours
Beverages 2 x 2 inch cubes – 1 per drink (needs to sublimate)
Fun Effects – Fog 5-10 Pounds (4–8 gallons hot water) 30-45 minutes
Shipping 5-7 Pounds 2 Pounds of Perishables for 24 hours
Emergency/Power Outage 10 Pounds per square foot of refrigerator space 12 hours