Why dry ice works for food
Dry ice is solid carbon dioxide at about −109.3°F (−78.5°C). Because it sublimates directly into gas instead of melting into water, it keeps frozen food deep-frozen without the soggy mess of melting ice. That makes it ideal for ice cream, frozen meals, seafood, meat and other products that must stay solidly frozen in transit or during a storage gap.
When to reach for dry ice vs. gel packs
- Frozen food that must stay frozen — dry ice, which holds far colder than gel packs.
- Chilled (not frozen) food on a short trip — gel packs are often enough and simpler.
- Longer transit or hot weather — dry ice, sized for the trip, gives more margin.
- A short last-mile hop for already-cold product — gel packs may suffice.
Packing food with dry ice
- Use an insulated box (foam/EPS or an insulated liner) sized to your cooling duration.
- Place dry ice above the product — cold air sinks, so dry ice on top cools the whole box more evenly (slices layered top and bottom work well).
- Leave room for the gas to vent; never pack dry ice in an airtight container.
- Fill air gaps so the cold does not pool away from the food.
- Label the package clearly, including the dry-ice markings the carrier requires.
Storing food with dry ice
Dry ice can bridge a freezer outage or a temporary storage gap — placed in a well-insulated cooler or chest in a ventilated space, it keeps food frozen for the time the quantity allows. Because it sublimates continuously, it is a stopgap measured in hours to a couple of days, not a permanent storage method. Size the quantity to the time you need and keep the space ventilated.
RS Group: dry ice and cold-chain freight together
For shipping, dry ice rarely stands alone — it works best paired with the right insulated packaging and, on longer lanes, refrigerated (reefer) transport. RS Group handles the dry ice, the compliant Class 9 packaging, and the cold-chain freight as one coordinated move, so your frozen product arrives the way it left.