Dry ice production

How to get the most out of dry ice production? Relatively recently, mankind got acquainted with the technology for the production of this product. But there are people who still have no idea how and where to use it. And most importantly, how to make money on its manufacture.

This type of activity differs from many others in the following: seasonal demand for raw materials, relatively large start-up investments and a long payback period.

Dry ice applications in the food industry

Dry ice is produced at a temperature of -78 degrees Celsius, it is actively used for quick and convenient cooling of products in the food industry. After all, when it melts, there is no liquid on the surface - it is absolutely dry. Before starting the production of dry ice, you should study the demand for it and possible implementation options:

  • Restaurants, bars, cafes and all kinds of drinking establishments.
  • Drinking points (seasonal).
  • Large stores and supermarkets that need this material to decorate display refrigerators.
  • Catering companies.

Dry ice is absolutely non-toxic, just like soda, because the production of these two products is based on purified CO2. Moreover, if you throw a piece of dry ice into the drink, you can not only quickly cool it, but also instantly carbonate it.

Selecting a production facility

In the manufacture of frozen dry, ice cubes, a huge workshop is not needed. Professional equipment is small-sized. It is desirable to locate a technical office not far from promising points of sale. This production feature should be used. This will save on the following aspects:

  • work personnel;
  • transport for transportation;
  • fuel;
  • depreciation of the use of trucks;
  • delivery time.

Dry Ice Making Equipment

There are various branches in business that are relevant only for a certain season. However, during this period of time, the sale of a particular product can bring a good profit. These, for example, include the manufacture of dry ice.

Dry ice is a completely different, new product, although visually it is no different from the usual. In essence, it is solid carbon dioxide, which, under normal conditions (that is, at room temperature and atmospheric pressure), goes into a gaseous state, bypassing the liquid phase.

The production technology of this product is relatively new to humans, but at the same time simple. And, despite the relatively large financial investments at the start, a long payback period, many young entrepreneurs choose this particular business idea for a number of reasons: in Russia this area remains virtually free, while the demand for the product is quite large.

In this article, we will analyze in more detail all the nuances of production technology and all processes.

Production area

It is possible to equip a mini-workshop for the production of ice in absolutely any room with electricity. Even a garage can be a good option for production, in particular if it is not very far from the city center. This arrangement will significantly reduce some costs. For example, transportation and shipping costs, labor and fuel for vehicles.

Production technology

So, production requires liquid carbon dioxide, which under the influence of some physical, mechanical and chemical reactions turns into a solid. The required amount of carbon dioxide is always formed by the recipe. To determine the exact composition of the mixture, it is best to hire a competent technologist.

Manufacturing process

One of the most important points that should never be overlooked is safety precautions, as interaction with carbon monoxide is a hazard to workers. Each worker must be given a special protective uniform, gloves and goggles. However, today almost every production machine is equipped with a special protective automatics that can prevent various injuries and accidents.


The process of making dry ice itself takes place with the help of specialized equipment, of which there are a great many on the market today. In addition to the fully automated ones, there are also manual ice-making machines. Now they are among the most popular because they do not take up much space. With the help of them, anyone can make dry ice with their own hands.

A complete production line consists of the following elements:

Company N plans to sell sweet ice in addition to soft drinks and frozen fruit juices.

Sweet ice is a new type of dessert that has eclipsed even frozen yogurt in popularity. Experts from the Ice Cream Makers Association argue that the demand for this dessert is growing rapidly and there are no signs of decline.

Sweet ice was invented in Asia and then appeared in Hawaii, USA, Europe and Russia. Its feature is very simple production. For this reason, the technology for creating sweet ice could not remain a secret for long.

Sweet ice differs from other types of ice cream in that it requires only a very small installation to create the effect of snow. This snow can be mixed with drinks or covered with fruit. It has a very soft consistency and does not crunch on the teeth. Since the syrup is part of the sweet ice, it can be eaten as a straw.

Thanks to the ability to mix ice with different syrups, it can be flavored with a wide variety of fruits. Thanks to this, sweet ice is in demand among children and adults of all ages and nationalities.

Project Objectives

The company has set the following goals for the next three years.

  • Build a building to house the production.
  • By the end of the third year, bring the level of net profit to 1.250 million rubles.
  • Expand the range of syrups to 20 varieties.
  • Do not reduce the production and sale of soft drinks and frozen fruit and berry juices.

Key Success Factors

Production technology

The production of sweet ice and frozen fruit and berry juices is based on the use of deep freezers. The company purchases all equipment from the Moroz company, which provides a 100% guarantee for three years.

Brief description of the market

According to the marketing firm Market, residents of Ensk last year spent about 100 million rubles on the purchase of soft drinks and ice cream. A favorable factor for the business of the Snegovik company is the territorial proximity to the national highway and the city center, as well as the location of retail outlets in the main recreation centers.

Sales options

To understand how promising such a business is, one should outline possible markets for ice sales. These include:

  • Cafes, bars and restaurants for preparing various drinks.
  • Seasonal points of sale of chilled drinks.
  • Stores and supermarkets that use ice to decorate refrigerated display cases.
  • Catering companies.

Production area

Ice making requires a pair of special machines. They are small in size, that is, they require a little space for installation. Business should be organized close to possible points of sale of the goods in order to simplify and reduce logistics costs. In this case, you can save on:

  • staff ;
  • special equipment for transportation;
  • fuel for transport;
  • depreciation of transport;
  • delivery time.

The room must be equipped with sewerage and water supply systems. Depending on the place and area, renting a room can cost $ 10-100 per square meter per month. For a start, 50 sq. m, but you need to be able to expand it. The area should be divided into a production area and a staff area.


First of all, the business will require the purchase of special equipment - an icemaker. Depending on the type of cooling system, they are divided into air and water. The productivity of water is 60 kg per day, therefore they are referred to as household ice makers. Professional can produce over 500 kg of ice. But at the start of a business, household appliances are quite suitable.

You will also need a freezer to store the goods. It costs about $ 500-700. It is important to pay attention to whether it is equipped with a special tray for storing ice.

Selling dry ice is a seasonal business that brings 70% of the profit in the summer. However, the rest of the time, such an enterprise does not lose its relevance, because ice is always in demand in the catering and entertainment industry. The organization of production is relatively simple: a garage or a small warehouse can be used as a room, the line consists of several devices, and one person is enough to service. Given the stable demand for products, this business idea is one of the most attractive for aspiring entrepreneurs.

Features and benefits of dry ice as a product

The main feature of dry ice and its advantage over ordinary ice is its chemical composition, due to which the product does not turn into water during thawing, but immediately evaporates. Also the advantages of this product are:

  • Due to the lack of oxygen in the atmosphere of a sealed container in dry ice, the product is disinfected and decay processes are excluded.
  • All bacteria in the ice container are killed.
  • Granules of dry ice hold the temperature several times longer, respectively, they retain their solid state longer and give more cold when used as a cooler.

How is dry ice made?

The production of dry ice pellets is based on one key component: carbon dioxide, or carbon dioxide. This substance is non-toxic, tasteless and odorless and is FDA and EPA approved. Thus, it is quite acceptable to use dry ice in the food industry and in public catering, which creates the main sales markets for business.

The technology for producing dry ice is quite simple, and its speed and quality directly depends on the equipment. The main apparatus for making dry ice is called a pelletizer, and it is in it that the process of converting carbon dioxide into ice pellets takes place.

Dry Ice Making Equipment

A complete production line consists of the following elements:

  • Carbon dioxide cylinder;
  • Dry ice generator;
  • Thermal container for storage and transportation of finished products.

Sometimes a recuperator is added to the chain, which helps to reduce the consumption of carbon dioxide, redirecting the residual resources back to the container with carbon dioxide.

Mobile dry ice plant

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