DRYICE CORPORATION OF
from DryIce Corporation of America, 50 East 42nd Street, New York,
copyrighted and printed in 1927:
Description of Product:
DryIce is frozen
carbon dioxide-the gas that is in all carbonated beverages. It is
similar to a white water ice in physical characteristics, only very
Its temperature is about 114 degrees below zero, Fahrenheit (-80 C.) but
because it evaporates to a gas it can be readily insulated with various
thicknesses of insulation to cool its surroundings to any desired
temperature above this point.
DryIce melts to a
dry gas, heavier than air, and is mildly sterilizing in effect. The
rate of melting is remarkably slow.
It Is Dry:
There is no drip; the evaporation is a
dry, harmless gas. This permits shipment of perishables by mail of express
in non-returnable paper boxes. There is no water or moisture to damage the
article being shipped.
Its dryness eliminates the expensive
pick-up of "empties" and permits a much greater proportion of the load
capacity to consist of the material to be refrigerated.
If you have a refrigeration problem look
into DryIce. It may save you a capitol investment.
1. What is it?
Solid carbon dioxide (CO2
- the same harmless gas used to charge all carbonated beverages.
2. Why is it
Because it evaporates to a dry harmless gas. There is no moisture or
How cold is
it? 114° below zero or 146°
colder than water ice.
4. What does it look like?
A block of white marble.
long does it last?
In an approved storage box, it will lose about 10% of its weight
each 24 hours. A forty-pound piece placed uncovered in a store
window in midsummer will last about 28 hours; in an approved storage
box, from one to two weeks.
6. How is DryIce kept?
In a balsa-wood storage box. A balsa box having a DryIce capacity of
200 pounds costs approximately $25.00.
7. Why is a Balsa-wood box used?
Because balsa wood insulates as well as cork board, is considerably
lighter, and requires no metal lining.
8. How is it shipped?
In solid blocks 10" x 10" x 10", weighing approximately 40 pounds
each. These blocks are shipped in a balsa-wood box, containing 200
pounds. The weight of the box is about 100 pounds. The cost is
$30.00 to $45.00. The ice is removed from the shipping box, placed
in a storage box, and the shipping box returned by express.
Shipments for points outside New York are made by express;
deliveries in New York City by trucks.
9. What does DryIce save?
(a) Weight An equal amount
of ice cream packed by the DryIce method weighs only 1/4 as much as if
packed the old fashioned way. This cuts shipping and delivery costs to
(b) Corrosion When DryIce is used corrosion is eliminated.
This of course is due to the lack of moisture. Because of this
important feature, the repair bills on truck bodies or refrigerator
cars are greatly reduced.
(c) Dampness and Damage A wet and sloppy condition
necessarily exists whenever ice and salt are used. Brine leakage
causes untold damage particularly in connection with express
shipments. Caterer's customers and apartment dwellers object to sloppy
ice pails and welcome DryIce packing.
(d) Delivery Expense Light dry "one-time" or "throw-away"
packages eliminate loss, upkeep, and the expense of picking up empty
There are no power bills no water bills, no service charges nor
breakdowns no fire nor explosion hazard, as in mechanical
(f) Investment Initial cost reduced to a minimum. The DryIce
box is inexpensive. Depreciation no greater than any other store
fixture. Installation as simple as placing a desk. Can be set
How is it being used at the present? For the
refrigeration of perishables in transit. For instance, ice cream is
being successfully packed with DryIce to keep firm for any period from
2 hours to 6 days, depending on the type of container and the amount
of ice used.
kind of container is used for delivering ice cream packed with DryIce?
(a) Corrugated cartons of approved types are recommended. The use of
the carton eliminates the necessity of ice, salt and tub.
(b) Other containers; shipping jackets, bags, and insulated shipping
How is DryIce applied to these packages?
Pints Your regular carton is placed inside an approved
corrugated container. One-half pound of DryIce in a paper bag is
placed on top inside box and the package sealed securely with gummed
tape. This will hold the cream firm for 6 to 8 hours.
Quarts Follow the same procedure except 3/4 of a pound of
DryIce is required to keep cream firm for 6 to 8 hours.
4 Quarts Follow the same procedure except 2 pounds of DryIce
is required to keep cream firm for 6 to 8 hours. If cream is to be
kept for 12 hours place 1 pound of DryIce on bottom of carton in
addition to the 2 pounds on top.
Place 1 1/2pounds of DryIce in bottom of corrugated carton, the box
of cream on top of this, and put 2 1/2 pounds of DryIce in a bag on
top of cream. Carefully seal the carton. This will hold contents for
3 and 5 Gallon bulk shipments
We have developed a "one-time" or "throw-away" ice cream can for
these shipments, which when used in conjunction with DryIce and
corrugated cartons of approved type, eliminates the expense and
annoyance of handling tubs and cans which must be collected.
In packing 3 gallon shipmen, place 2 3/4 pounds of DryIce on top and 1
3/4 pounds of DryIce on bottom.
In packing 5 gallon shipments, place 3 pounds of DryIce on bottom and
4 pounds of DryIce on top. Wrap ice in 3 thicknesses of ordinary
wrapping paper, can and ice bag.
Jackets or Bags
3 to 4 pounds of DryIce placed in paper bag and put on top of ice
cream 5-gallon can, will insure firm ice cream for about 18 hours.
Ice cream may be kept for days in insulated shipping boxes. New York
ice cream manufacturers are shipping their products anywhere East of
the Mississippi by rail and regularly to Cuba and similar points by
Can DryIce be used for ice cream dispensing cabinets? Most
certainly! DryIce ice cream cabinets eliminate all plumbing
connections, drains, etc. There are no repair bills, no machinery, no
moisture to cause corrosion. This is the cleanest, lightest, and
smallest ice cream box ever designed. The operating expense on these
cabinets compares favorably with that of methods now in use.
14. What is
the DryIce counter box? A clean, light, dry box that takes up a
minimum of counter space and can be attractively decorated for
advertising purposes. For the first time in history of the ice cream
industry it is possible to display boxes of ice cream on the dealer's
counter in full view of his customers.
15. What is
the best way to cut DryIce to desired sizes? The most convenient
method of cutting is with a power band saw. (sic. still used today)
However, in many cases where the amount of ice cream packing would not
warrant the installation of the power saw, a rough toothed hand saw is
To make small blocks of DryIce place a sharp blow with hammer. (sic.
using goggles) Since the weight of DryIce is uniform (.038 lbs. per
cubic inch) the operator very soon learns to estimate the proper
amount of ice for the desired result. The more it is broken up the
greater the evaporation.
For your information:
||7x7x 1 3/4
||7x7x 1 1/4
Who is using DryIce now?
Space does not permit listing all of our customers. A few, however, are:
Abbotts Alderney Dairies, Inc.
Breyers Ice Cream Company
Crane Ice Cream Co.
Colonial Ice Cream Co.
Horton Ice Cream Co.
New York Eskimo Pie
Maresi Mazzetti Corp.
Reid Ice Cream Co.
Louis Sherry, Inc.
John Wanamaker, etc.
17. How are
caterers using DryIce? For home delivery of ice
cream and fancy forms. To deliver fancy forms, place the form in a
carton, which with DryIce on top is placed in a corrugated shipping box.
The amount of DryIce used for this purpose varies from 2 to 5 pounds
depending on the time which will elapse between
putting up the package and unpacking.
18. What uses
other than those described above?
Refrigerating Union News train baskets and boxes.
Serving ice cream in ball parks outdoor gatherings and factories.
Ice cream trucks.
Meat and fish shipments.
Meat and fish trucks.
Carload shipments of perishables.
Low temperature laboratory tests.
The potential uses of DryIce are too numerous to mention. Our
laboratories are constantly working out new applications for this
19. Is DryIce
practical for household refrigeration? One of the outstanding
possibilities is the domestic refrigerator, upon which we have done
much work. We are not yet ready to put the DryIce household
refrigerator on the market. The construction of the present household
refrigerator makes it impractical and uneconomical as a container for
The DryIce Corporation controls basic patents covering methods of
refrigeration with DryIce (solid carbon dioxide) as well as patents
issued and applied for on commercial methods of manufacturing of
DryIce. The methods and packages as described in this booklet are
covered by specific patents issued and pending in addition to the
major patents mentioned above.
DRYICE CORPORATION OF AMERICA
50 East 42d
Street, New York, N. Y.
Fashionable Use of Dry Ice
Not all the history about dry ice shows a good
scientific understanding - especially about the dangers of dry ice in
freezing the skin as a healthful benefit. This article printed from the
Modern Mechanix website below and its comments show that beauty and fad have
always been a part of our civilization.
Im going to guess that freckle used to be synonymous with mole.
Otherwise, this could take a while. Also, I love the assumption that
readers are all white.
Freckles Frozen Off With Dry Ice
FREEZING off freckles by means of pencils of compressed carbon dioxide
snow, often called dry ice, is a new method of getting rid of these
skin blemishes devised by an Italian physician, Dr. M. Matarasso. The
dry ice, which will freeze all human tissues solid after contact of
more than a few moments, is compressed into a small stick or pencil,
sharp-pointed like a lead pencil. The point of this pencil of
concentrated cold then is pressed against each freckle in turn for
three seconds. After the colored skin of the freckle drops off in
about a week, the new skin thus disclosed is white and unmarked.
I wish to thank
Dry Ice Investigations for their introduction to the beginning
history of dry ice in the early 1800's.
I wish also to thank Joseph
Marchiony who wrote:
"My father was in the ice cream
manufacturing business starting in the 1920's. He may have been the
first or one of the first to use dry ice when it came out to send spumoni
all over the country. I have been sorting through some family
"history" things and came across a rather long article about dry ice as a
NEW product and what it could be used for. I was about to throw it out and
thought to see if there was any organization that might be interested in
having it. It dates probably to the late 20's or early 30's."
is clearly identified from DryIce Corporation of America, and printed in
1927 and is transcribed completely above.
The second is pages 73 through 82 from a
larger magazine or book the size of "Life" Magazine. The article is titled "109
Degrees Below Zero" and covers 8 pages. Because it gives the total
production of dry ice in America for 1932, I believe it was written in 1933.
Neither the article nor the final part of another article about Bull fighting in
Madrid have any Authors Name! There are two full page advertisements, one on
page 79 from J. Walter Thompson Company and the other on page 81 from Young
& Rubicam, Inc. There isn't anywhere on any page a name of the book or
magazine! You may read the whole article from this PDF file: