Production and Handling

Dry ice preparation

LCO2 tank:
Horizontal or vertical storage tank (30-60 tons) installed near the production site, but outside of the production area

Insulation lines, LCO2 filter and pressure regulators:
A copper line type "K", rated at 600 psi (40 bar) and wrapped in 2” to 4” insulation connects the storage tank to the production unit

The LCO2 is poured into chambers inside the production machines. Pressure is generated and LCO2 increases volume. About 2.3 to 2.5 pounds of liquid CO2 are used to produce 1 lb of dry ice

Production unit (pellets,press, reformer):
Then the CO2 snow is compressed, extruded or reconstructed in a specific shape (shavings, crumbs, pellet, plate or block) according to the needs of the end user

Abduction / recovery of gaseous CO2:
The escaped CO2 gas can either evaporate outdoors or be retrieved, compressed and liquefied again to LCO2

Dry ice manipulation

• Dry ice is too cold so avoid touching it with bare hands (may cause slight frostbite)
• Wear gloves or use a towel when handling dry ice to minimize skin exposure
• In Ho.Re.Ca companies it is suggested to handle dry ice with bartending scoop (scoop) or forceps

Storing dry ice

• Store dry ice in special insulated containers that we provide, to minimize sublimation.
• Do not store in spaces without ventilation. Dry ice sublimates into large amounts of CO2 gas, which displaces oxygen and increases the risk of suffocation.
• Do not store dry ice in airtight container(s). The container can explode due to sublimation and the spread of CO2
• Do not store in the freezer - the low dry ice temperature can deactivate the thermostat of the freezer


• Use dry ice in a well ventilated area to avoid the concentration of CO2 at high levels