Dry Ice

Dry ice is the solid form of carbon dioxide (CO₂) with a temperature of approximately −78.5 °C. In the food industry and gastronomy, it is used for rapid chilling and freezing of food, transporting ice cream and sensitive ingredients, or creating a dramatic fog effect when serving dishes and drinks. During sublimation it transitions directly from solid to gas without leaving any moisture behind. It is essential to handle it carefully, always use protective gloves, as direct contact causes frostbite. In modern molecular gastronomy, dry ice is an indispensable tool for creative food presentation and theatrical serving experiences.