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:
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Minced meat cooling in mixer by dry ice
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Containers with refreshment by dry ice slices
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Sample of Ice cream transporting
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