Dry ice heats water to make it smoke. Because dry ice is solid carbon dioxide, put hot water and dry ice together, carbon dioxide begins to sublimate, and dry ice directly changes from solid to gas. The temperature of carbon dioxide is about 80 degrees below zero. Carbon dioxide will vaporize quickly when it meets an object with a higher temperature, so dry ice will smoke when it meets hot water.

food service industry

1. Add dry ice to wine, cocktail or drink, it will be cool and delicious when drinking, and the cup will be filled with smoke, which is very pleasant.

2. Add dry ice when making ice cream, and the ice cream will not melt easily. Dry ice is especially suitable for cold storage and transportation of takeaway ice cream.

3. Adding dry ice to seafood dishes in star-rated hotels and restaurants can create a white smoke landscape and improve the level of banquets, such as making lobster sashimi.

4, lobster, crab, shark fin and other seafood frozen and refrigerated. Dry ice will not change water, and it is cleaner than water-cooled storage. Widely used in Europe, America, Japan and other countries.