For frozen foods, the maintaining of the cold chain is essential. Of course once defrosted, food no longer any value. That is why it is important for maintenance work on or in the event of a power failure of the refrigerating equipment to have sufficient emergency cooling available.
Decompressed liquid CO2, to a pressure less than 5 bar, converts to dry ice and gaseous CO2. The cooling capacity is mainly in the sublimation-heat of the dry ice (approximately 600 kJ per kg dry ice). By extracting this energy from the stored products, they retain their cold and they can be kept in good condition.
For a lossless storage of liquid CO2, IJsfabriek Strombeek can make cylinders with dip tube available (or for larger installations batteries with dip tube). This cooling technique ensures that you as a customer have always the necessary cooling. Our team of engineers is ready to give you technical advice at installation.
After every use, the cylinders or framework must of course also be exchanged to ensure that at the next failure or maintenance work there is sufficient cooling-capacities.
Dry ice is CO2 in solid form and can also be used as emergency cooling.
If possible, the dry ice is placed at the bottom of the freezer counter with a sheet of cardboard on the top (to avoid direct contact with the extreme cold) and the frozen food on top.
This method allows you to do maintenance or replacement work to the freezer without jeopardising the quality of the stored products.
IJsfabriek Strombeek has always sufficient dry ice in stock to make a rapid intervention possible.
These advantages apply for both cooling techniques:
IJsfabriek Strombeek can supply liquid CO2 in various formats, both in separate cylinders as well as in batteries.You can also contact us for dry ice in polystyrene boxes (10 and 30 kg), in insulated boxes (250 and 400 kg) or plastic bags (10 kg).