If you want to keep produce at chilled temperatures, then use smaller amounts of dry ice in the container and don’t place it directly on the food or drink, but rather in a side compartment or with some kind of buffer or packing between the dry ice and the food.

Gel packs are ideal if you only want to keep food and drink chilled without any risk of freezing. Soak Gel packs in water and then place in your freezer to prepare them. You can then distribute them evenly throughout your cooler.

If you want to keep your produce frozen then use dry ice. Dry Ice slices are ideal as they are individually wrapped and easy to distribute across your cooler or storage carton. 10kgs of dry ice would be suitable for 48 hours of storage.

Remember, the better insulated the container the longer the dry ice will last. Fill any remaining airspace in the container with newspaper or some kind of packaging. This helps to reduce the rate at which the dry ice sublimates (turns from a solid to a gas form).

Recommended Product: Dry Ice Slices

Dry ice is sometimes used in the presentation of food in restaurants. Dry Ice pellets work best as you can add small amounts to serving trays to produce a fog effect around the food dishes. Add the dry ice pellets to warm water to produce the desired fog vapour.

Recommended Product: Dry Ice Pellets

Add Dry ice to cocktails and other drinks to produce a fun and unique fog effect. ChilliSticks are specially developed to hold dry ice pellets safely in a glass without risk of the dry ice being swallowed. You can preload them with dry ice pellets and then submerge the ChilliSticks in the remaining dry ice ready for use. Never add Dry Ice loose into drinks – the extremely low temperature of the dry ice (-78oC) could results in internal injuries if swallowed.

Recommended Product: Dry Ice Pellets and ChilliSticks