Dry Ice Maker & Frosting Machines
Dry Ice, or frozen Carbon Dioxide [CO2] can express itself as a solid, liquid and gas, making it extremely popular in both Molecular Gastronomy and Molecular Mixology. As Dry Ice is heated, it evaporates into a colourless gas with a ‘zesty’ odour. This gas can be used in conjunction with warm infusions such as essential oils or other ingredients to create aromatic vapors that tease the senses. Dry Ice can also be used to add a mild fizz to drinks and a foggy effect, adding a lot of theatre to your presentation.