How to Use a Dry Ice Pack for Shipping Food (2025)

Updated: August 19, 2025
You want a dry ice pack for shipping food that keeps products safe, متوافق, and cost‑effective. بعبارات بسيطة: use dry ice when you need ultracold, use hydrated “ice sheets” or PCM (phase‑change) panels for chilled or −20 °C lanes, and right‑size the coolant by time and insulation. Real dry ice requires venting and UN1845 labels; hydrated/PCM packs do not.

What a dry ice pack for shipping food really is (and when “dry ice sheets” aren’t CO₂)
How many dry ice packs for shipping food you need using fast rules and a calculator
How to pack a dry ice pack for shipping food step‑by‑step for 24–72 hours
What 2025 shipping rules require for labels, airline limits, and postal guidance
When gel or PCM beats a dry ice pack for shipping food in real lanes

What is a dry ice pack for shipping food—and when is it not real dry ice?

Short answer: Many “dry ice sheets” are hydrated polymer ice blankets or PCM panels you freeze and reuse; they are not CO₂ الصلبة. Real dry ice is carbon dioxide at −78.5 °C (−109.3 °F) that sublimates to gas, so packages must vent and carry UN1845 markings. Use hydrated/PCM for chilled or −20 °C holds; use real dry ice for ultracold or long frozen runs.

Why it matters to you: Hydrated sheets and PCM are non‑hazmat and simplify training; real dry ice adds labeling, venting, and booking details. For food safety, hold refrigerated items at ≤40 °F through delivery; use 0 °F for freezer targets.

Dry ice sheets vs. gel vs. PCM vs. real dry ice (which should you choose?)

Hydrated “dry ice sheets” wrap products, freeze flat, and shine for 33–40 °F holds. Gel packs are simple and reusable for chilled lanes. PCM panels (على سبيل المثال, ~5 °F or −20 °C) act like a “thermal battery,” bridging chilled↔frozen without hazmat. Real dry ice wins when “arrives rock‑solid frozen” is non‑negotiable or transit is 48–72 h+.

Refrigerant	Typical Temp/Hold	Hazmat?	What it means for you
Hydrated “ice sheets”	~10–32 °F for 24–48 h	لا	Flexible wrap for meal kits and short parcel.
Gel packs	~20–32 °F for 24–48 h	لا	Low cost, easy handling for 2–8 °C lanes.
PCM panels (≈5 °F/−20 °C)	Flat plateau at setpoint	لا	Frozen‑assist or −20 °C holds without DG.
Real dry ice (CO₂)	−109.3 °F / −78.5 °C	Yes	Best for ultracold/long frozen; vent & label UN1845.

Practical tips you can apply today

Meal kits (48 h): Line walls and top with hydrated sheets; add one 5 °F PCM brick against proteins for colder stability.
Frozen desserts: Place dry ice on top (cold air sinks) and add a thin sheet/PCM layer to protect surfaces; vent the box.
Hot routes: يضيف 25–50% more sheet/gel mass or upgrade insulation (على سبيل المثال, VIP liners).

Real case: A bakery replaced all‑dry‑ice loads with two PCM bricks + three hydrated sheets for chilled SKUs and held 34–38 °F over 36 h, eliminating DG surcharges. Frozen SKUs kept a small dry‑ice topper for “rock‑solid” arrivals.

How many dry ice packs for shipping food do you need per day?

Fast rules that work:

الجليد الجاف (real CO₂): plan ~5–10 lb per 24 h per insulated box; increase for larger coolers, thin walls, or heat.
Hydrated sheets/gel (chilled): عن 1 lb per cubic foot per 24 h to hold 33–40 °F; add 25–50% for hot lanes.
PCM panels: size by coverage and setpoint (على سبيل المثال, −20 °C); fully precondition per vendor guidance.

Starting points you can copy:

25‑qt shipper: ~10 lb dry ice for 24 h, أو 2–3 sheets + 1 PCM brick for chilled.
45‑qt shipper: 15–20 lb dry ice for 24 h, أو 4–5 sheets + 2 PCM bricks for chilled.

How to pack a dry ice pack for shipping food, step by step?

Do this: hydrate or precondition → freeze solid → wrap → top‑load cold mass → seal (vent if using CO₂). Keep products pre‑chilled to ≤40 °F or pre‑frozen to 0 °F to prevent early temperature spikes.

Condition the coolant:
- Hydrated sheets: soak mesh side, drain, و freeze flat 24 h.
- بي سي إم: freeze to labeled setpoint (على سبيل المثال, −20 °C) until fully solid.
Wrap the payload: line bottom and sides; fill all voids to stop warm air loops.
Add top layer: cold mass on top; vented lid if using real dry ice.
Close and label: add data logger, seal the shipper, apply marks if any CO₂ is used.

Do you really need gel/PCM instead of a dry ice pack for shipping food?

If your spec is 2–8 °C أو −20 °C within 24–48 h, gel or PCM often hits the target with less handling and no hazmat. For 48–72 h ultracold or “arrives rock‑solid," الثلج الجاف still rules. Many teams now run hybrids: PCM around the product plus a small dry‑ice topper for worst‑case heat.

Is a dry ice pack for shipping food allowed by 2025 carriers?

Yes, with specifics:

IATA DGR 66th (2025): mark “Dry Ice/Carbon Dioxide, solid”, UN1845, و net weight (kg); ensure vented التغليف; use the 2025 acceptance checklist when dry ice is the only DG.
Carrier notes (2025): FedEx/UPS follow IATA internationally and domestic rules; check their job aids for label sizes and same‑face placement with Class 9.
USPS (air mail): ≤5 lb per piece, vented container, UN1845 on address side; international mail with dry ice is prohibited.
Passenger flights: 2.5 kg (5.5 lb) per passenger per package, airline approval required, package vented and marked. Gel/PCM packs may fly in carry‑on if frozen solid at screening.

2025 trends for the dry ice pack for shipping food

What’s new this year: clearer IATA labeling and net‑kg booking practices, wider use of PCM at −20 °C to reduce hazmat touchpoints, and steady reminders to hold refrigerated foods at ≤40 °F. Better insulation (على سبيل المثال, VIP liners) means less coolant mass on many lanes—good for cost and claims.

Latest advances at a glance

Checklist‑driven acceptance: fewer handoff surprises when UN1845 and net‑kg are correct.
Hybrid packouts: بي سي إم + sheets for chilled, dry‑ice topper for edge cases.
Workplace CO₂ awareness: 5,000 ppm TWA / 30,000 ppm STEL—ventilate staging areas.

Market insight: Upgrading insulation often saves more than adding coolant. Validate each lane with data loggers and lock the SOP once performance is proven.

الأسئلة الشائعة: common questions about the dry ice pack for shipping food

Q1: Will a dry ice pack for shipping food keep items frozen for 2–3 days?
Often yes with real dry ice sized at 5–10 lb/24 h, great insulation, and tight packing. For −20 °C spec, PCM can replace some or all dry ice.

Q2: Are hydrated “dry ice sheets” the same as a dry ice pack for shipping food?
لا. Hydrated sheets and PCM are not CO₂; they freeze and do not vent gas. Real dry ice is CO₂ and needs venting/labels.

س 3: How much hydrated sheet or gel do I need with my dry ice pack for shipping food?
Start near 1 lb per ft³ per day for chilled holds, then adjust after a pilot with a logger.

Q4: What temperatures should I target for safety when using a dry ice pack for shipping food?
Keep refrigerated foods at ≤40 °F end‑to‑end; keep frozen items at 0 °F or below before packout.

Summary & recommendations

Key points: Choose the dry ice pack for shipping food based on target temp and duration. يستخدم hydrated/PCM for chilled or −20 °C with no hazmat; use real dry ice for ultracold or long frozen holds. Start with 1 lb/ft³/day for sheets/gel and 5–10 lb/24 h for dry ice, then validate with a logger. Label UN1845 and vent whenever CO₂ is used.

Next steps (copy this plan):

Define your lane (temp + ساعات). 2) Pick coolant (sheet/PCM vs. الثلج الجاف). 3) Use the sizing rules and run a pilot. 4) Standardize your SOP with photos and a checklist. Need a lane‑specific packout? Scroll to the CTA below.

About Tempk

We design validated cold‑chain packouts that hit your temperature‑time targets at the lowest landed cost. Our engineers benchmark hydrated sheets, هلام, بي سي إم, and dry ice combinations, then deliver clear SOPs, label templates, and training so your team ships confidently—year‑round. Talk to a Tempk specialist for a free 15‑minute packout review.