Dry ice must be stored in a specialized freezer so that it can be kept for 5-10 days. After the shelf life has passed, the dry ice will begin to form ice pellets or even vaporize, and the effectiveness of its use will be significantly reduced. Be sure to remove the remaining dry ice from the machine and place it in the freezer at the end of each use.
Do not store dry ice in tightly sealed, small containers. Dry ice is highly volatile and produces gases 1,000 times larger than the solid area, creating tremendous pressure on sealed containers.
Extended information:
p>Food and pharmaceutical industry
Successfully removes baked-on residues, gelatinous substances and oils from ovens as well as raw product mixtures before baking. Effectively clears ovens, mixing and blending equipment, conveyor belts, molded products, packaging equipment, oven racks, pans, containers, rollers, freezer interiors, cookie oven bars and other equipment.
Benefits of dry ice cleaning: excludes the use of harmful chemicals, avoiding exposure of production equipment to harmful chemicals and the generation of second waste; mimics or removes Salmonella, Listeria and other bacteria, more thorough disinfection and cleanliness; excludes the damage to electronic equipment caused by waterjet cleaning; minimizes equipment disintegration; reduces downtime.
Printing Industry
Removing ink is difficult, and ink buildup on gears and rails can lead to poor print quality. Dry ice cleaning removes a wide range of oil- and water-based inks and varnishes, cleans oil, ink and dye buildup from gears, guides and nozzles, and avoids the discharge of hazardous wastes and solutions, as well as injuries to personnel caused by hazardous solvents.
Baidu Encyclopedia-Dry Ice