Have you ever heard of dry ice? Do you know how it is done and what it is used for? Read on and learn about how to use this type of ice with Ice Tech…
Dry ice is very useful for refrigerating food. It offers multiple uses within the catering industry, but is mostly used for making ice creams and sorbets. It can also be used with hot drinks to enhance the aroma of the liquids with which it is mixed, as the inert gas for storing wine and other foods, etc. Experts believe that it has numerous benefits for food conservation and safety. They note that dry ice enhances the drinks and food original flavor, it maintains the temperature and improves the appearance.
- Food processing: the use of dry ice delays fermentation, it avoids the presence and formation of bacteria and fungi. Meat and bakery industry usually use dry ice during their products’ processing process.
- Commercial use: suitable for freezing, dry ice is placed above the material that needs to be frozen. Direct contact with food to be frozen should be avoided in order to prevent burns. You can also put dry ice in the bottom of the freezer along with regular ice and place food on top of them. There should never be contact between food and dry ice.
- Domestic use: it is very useful in case of lack of electrical current in the freezer or its failure. Dry ice keeps cold for an extended period of time.
- Industrial use: very useful for cleaning, the so called cryogenic cleaning. Using dry ice prevents the presence of water. It is more aggressive but suitable for cleaning different surfaces, wether they are more delicate or not.