Our facility has a Dry Ice Production Capacity of 1 ton per hour. Our Kurubuz facility is completely imported and was put into service in 2000.

Dry ice is a dry gas mass obtained as a result of pressing liquid carbon dioxide gas under 15 Bar pressure at –79 0C by compression. CO2 gas is present in the atmospheric environment.

This is a sign that the components that make up the air are at least as important and necessary as Oxygen (O2).

It is completely harmless in terms of environment and is obtained in pure form 500 m below the ground. It is a completely environmentally friendly gas and there is no waste material.

Characteristics of dry ice and its main known uses:

GENERAL FEATURES

It is colorless, odorless and does not contain moisture (water).

It occurs as a result of pressing the liquid CO2 gas at 15 Bar pressure and –79 0C.

Original Production size is 25 cm x 25 cm in the form of a Cube.

It is shaped to the desired size with special chrome ice cutting machines.

It is transported and stored in dry ice containers or styrofoam.

It can stay for 3 days in a Special Dry Ice Container or Dry Ice Styrofoam for 2 days at room temperature without evaporation.

Due to its suffocating feature, it destroys bacteria, insects and pests in the environment. It provides a hygienic environment.

Since it is 1.50 times heavier than air, it is inconvenient to inhale excessively in closed areas.

It should definitely be carried with gloves or a special carrying clamp .

Skin, eye contact or ingestion is absolutely harmful to human health.AREAS OF USAGE AND PLACES OF CONSUMPTION

Beverage and beverage industry

Food industry :

It is used in the preserved food sector (pizza, chicken, superfresh products, all kinds of vegetables and fruits for a long time without losing their properties.)

In the greenhouse environment:

Dry ice is used both in solid and gaseous form in greenhouse cultivation, since the most important substance for plants to survive is CO2 gas.

If we talk about the benefits in items,

Due to its suffocating feature, it does not contain any pests or pests in its environment.

Since it enables the plant to easily obtain the CO2 gas it needs, the yield of the plant increases 3 times.

It is the most vital ingredient of organic agriculture all over the world. Because it is the most crucial point that it removes pests with a completely natural method instead of pesticides and at the same time replaces fertilizer. Thus, it contributes both to the farmer and our economy, and also increases the yield from the tundra 3 times.

If CO2 gas, which is a natural medicine in itself, is used instead of air with the pesticide to be sprayed in open agricultural land applications, the spraying efficiency increases by 2 times.

Cooling and freezing areas:

Since 1975, all airlines, sea and railways keep food and beverages intact until the moment of service, thanks to Dry Buz.

It ensures that frozen foods are shipped without spoiling in the shipment or exportation of distant points.

Dry ice in industry It is used in industry in all kinds of metal sources. In solid form, it has replaced the sandblasting method, which is now outdated and unusable due to the waste it gives to the environment.

Dry ice particles sprayed in granular form with pressure are used on every surface and environment with zero damage.In the Pharmaceutical Industry:

Dry ice is used in many drugs in the form of gas. It is found in many drugs such as Aspirin, Sodium Carbonate, Potassium Carbonate and methanol, which are among the drugs we use most.

In the Fishing Sector:

It is very difficult to preserve and ship fresh fish, especially in summer. In this regard, Dry Buz provides the most effective and most hygienic solution, both freezing the fish and preventing bacterial growth to its destination. It is also one of the main gases used by divers in their tubes.

In the Ice Cream Industry:

One of the methods used by all ice cream companies when shipping their ice cream or preventing it from spoiling, and perhaps the most important one, is Dry Ice, since it both melts the ice cream and prevents bacterial growth in it.