Elm Ice and Oil

Plan to pick up your Dry Ice as close as possible to the time you will need it. Bring an insulated
container like an ice chest, Styrofoam container. Store your Dry Ice in the same type of container to
slow the sublimation rate. Refrain from opening and closing the insulated container as much as
possible. When you remove items from the container fill the empty space with wadded news paper or a
paper bag. Any "dead-air-space" will cause the Dry Ice to sublimate faster.

Do not store dry ice in your refrigerator freezer because the freezer has to much air space and today's
freezers blow air to defrosted them, also the extremely cold temperature will cause your thermostat to
turn off your freezer. Do not store Dry Ice in an airtight container without proper ventilation, the carbon
dioxide gas will cause any airtight container to explode.

Dry Ice will sublimate (change from a solid to a gas) at a rate of 8-10 pounds every 24-hours in a
standard insulated container. One 50 pound block is sufficient to keep food frozen in a cooler for one
week. The more Dry Ice you have stored in the container, the longer it will last. A handy chart is;

5 Pounds = 12 hours; 10 pounds = 24 hours; 15 pounds = 36 hours; 25 pounds =3 days

For keeping frozen items, select the quanity need for your time requirements. Place the dry ice in the
cooler on top of the frozen material, as cold goes down. Close the lid and do not open until necessary
to minimize loss. Dry ice will not harm your frozen foods, just wrap as you would for your home freezer.