Dry ice in the food industry – direct cooling

Dry ice characteristic:

  • Natural, harmless coolant with a high cooling performance;
  • Odourless and tasteless;
  • Does not contain pathologic germs;
  • Replaces air oxygen, acts bacteriostatically;
  • Does not melt; as it does not leave wet traces, it does neither damage products nor its packaging.


Dry ice utilization in the food industry:

  • Storage and transportation of chilled and frozen food;
  • Cooling of food and beverages at plane boards and in trains;
  • Dough cooling by kneading;
  • Meat cooling by grinding , mixing, or separation;
  • Grape and pomace cooling;
  • Production equipment cleaning – dry ice pellets blasting 

Dough cooling by kneading

 

Benefits of dough cooling during kneading by the dry ice usage:

  • Optimum dough temperature achievement during kneading;
  • Optimum dough structure achievement;
  • No more water enters the dough;
  • Simple operation.

Minced meat cooling in mixer by dry ice

Containers with refreshment by dry ice slices

Sample of Ice cream transporting