nexAir Carbonic

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.