Superior temperature control for foods

  • Packing and transportation
  • Temperature-controlled distribution
  • Meat and poultry processing

Critical medical and life sciences applications

  • Temperature-dependent lab testing
  • Tissue and sample preservation
  • Organ and blood transportation

Get the facts about dry ice

  • The ice in your freezer becomes solid at or below 32°F (0°C). Carbon dioxide turns into solid dry ice at -109.3°F (-78.5°C).
  • Dry ice doesn’t melt, it sublimates, transforming from its solid state directly back into carbon dioxide gas.
  • Carbon dioxide vapor is released during sublimation and can cause asphyxiation. Always use dry ice in a well-ventilated area, and never put dry ice in your mouth.

Contact nexAir Carbonic directly

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