Der Versand von Tiefkühlkost ist nicht so einfach, wie etwas Eis in einen Karton zu werfen. Um Qualität und Sicherheit zu gewährleisten, Sie benötigen die richtige Kühlmethode. A Trockeneisbeutel Für den Versand frozen goods keeps products at temperatures below −10 °C by sublimating from solid carbon dioxide to gas. This guide helps you choose and use dry ice packs effectively, drawing on 2025 regulations and the latest innovations. Am Ende, you’ll know how to size packs, pack boxes correctly and follow carrier rules.
How dry ice packs work and why they’re better than gel packs for frozen goods.
How much dry ice you need for different box sizes and routes.
Step by step instructions for packing and handling dry ice safely.
Differences between dry ice, gel packs and phase change materials and when to use each.
2025 trends in dry ice packs, including greener insulation and smart sensors.
How Do Dry Ice Packs Keep Frozen Goods Safe During Transit?
Antwort: Dry ice packs consist of solid carbon dioxide stored in heavy duty plastic or non woven coverings. When exposed to warmer air, the solid CO₂ sublimates (turns directly into gas) at around −78.5 °C. This process absorbs heat from the surrounding products, keeping them below freezing. A vented insulated shipper allows the CO₂ gas to escape while the insulation slows heat gain. Because dry ice never melts, there’s no messy water, making it ideal for frozen meat, Meeresfrüchte, ice cream and lab specimens.
Frozen E commerce Lanes: Trockeneis vs. Gel and PCM
The table below summarises which cooling method works best for different temperature ranges and typical use cases. Dry ice delivers the lowest temperatures and outperforms gel packs on hold time per litre, especially during hot afternoon delays. Gel packs are safer for chilled goods that shouldn’t freeze, while phase change materials (PCMs) maintain specific ranges and are often reusable.
| Kühlmethode | Temperaturbereich | Gefahrenklassifizierung | Wiederverwendbarkeit | Typische Anwendungsfälle |
| Trockeneisbeutel | < −70 °C | Gefährlich (Und 1845), erfordert eine Kennzeichnung | Einmalgebrauch; Kann mit Gelpackungen kombiniert werden | Tiefgefrorene Biologika, Eiscreme, gefrorenes Fleisch |
| Gelpackung | 0 ° C bis 8 °C | Ungefährlich | Einmaliger Gebrauch oder begrenzte Wiederverwendung | Impfstoffe, die nicht einfrieren dürfen, Schokolade, frische Produkte |
| PCM-Paket | 2 ° C bis 8 °C oder −20 °C | Ungefährlich | Wiederverwendbar | Pharmazeutika, clinical trials requiring precise control |
Praktische Tipps:
Top load first: Place dry ice packs above the product so cold air sinks naturally.
Den Deckel entlüften: Never seal CO₂; use a vented lid or crack to allow gas escape.
Shrink the void: Minimise empty space with inserts to slow warm up.
Packen Sie die Nutzlast ein: Thin wraps prevent frost and keep cartons clean.
Test your lane: Use a low cost data logger to validate recipes before scaling.
Wirklicher Fall: A specialty seafood brand switched to top loaded dry ice packs and added a 15 % buffer for weekend delays. Their summer claim rate dropped from 6.4 % Zu 1.9 % across three zones, while the unboxing experience remained consistent.
The Physics Behind Sublimation
Dry ice’s advantage lies in sublimation. Wenn CO₂ vom festen in den gasförmigen Zustand übergeht, it absorbs substantial heat—roughly 571 kJ/kg—without leaving liquid water. This absorption keeps nearby products frozen and removes humidity, Hemmung des Bakterienwachstums. The extremely low temperature (−78,5 °C) allows hold times of 24–96 hours when combined with high R value insulation. For e commerce, the high heat sink per litre ensures goods stay frozen even during carrier reroutes or hub congestion.
| Besonderheit | Funktion | Nutzen |
| Ultra kalter Kern (−78,5 °C) | Hält die Nutzlast unter dem Gefrierpunkt | Längere Konservierungszeiten; suitable for vaccines, Biologika und Tiefkühlkost |
| Sublimation (Keine Flüssigkeit) | Festes CO₂ wird zu Gas, Wärme absorbieren | Reduziert Verunreinigungen und Verpackungsschäden |
| Strapazierfähige Außenschichten | Mehrschichtige Materialien widerstehen Durchstichen und regulieren die Gasfreisetzung | Prevents leaks and lowers risk of product damage |
| Leichtes Design | Geringere Dichte als Wassereis | Spart Platz und Frachtkosten; more goods per shipment |
| Customisable shapes | Blöcke, pellets or sheets fit various containers | Flexibilität für Pakete, Paletten und klinische Kits |
Benutzertipps und Vorschläge
Kurze lokale Lieferungen: Use locally sourced dry ice packs for same day deliveries; they sublimate more slowly and reduce transport emissions.
Layered hybrid: Für die Nebensaison, combine 70–85 % dry ice with a small −10 °C PCM to prevent over freezing.
Sendungen überwachen: Add a temperature logger or sensor to track conditions in real time.
Tatsächlicher Fall: A catering business delivering frozen appetisers across town used fresh local dry ice packs with insulated bags. Filling void space with crumpled paper and adding ~5 kg of dry ice maintained quality and avoided soggy packaging.
How Much Dry Ice Do You Need for Shipping Frozen Goods?
Antwort: The quantity of dry ice depends on internal box volume, ambient temperatures and transit time. For warm routes (20–30 °C), planen 1.1–1.5 kg of dry ice per 10 Liter of internal volume per 24 Std.. Verwenden 0.8–1.0 kg für milde Strecken (10–20 °C) Und 1.5–1,9 kg für heiße Strecken (30–40 °C). Add a 10–20 % buffer to account for delays.
Step by Step Method for Estimating Dry Ice
Innenvolumen messen: Calculate length × width × height of the insulated space in litres.
Select route band: Identify whether your shipment travels through mild (10–20 °C), warm (20–30 °C) oder heiß (30–40 °C) Bedingungen.
Use the rate table: Multiply the chosen kg/10 L/24 h rate by the box volume and number of days.
Fügen Sie einen Puffer hinzu: Increase by 10–20 % to cover unexpected delays.
Document the weight: Round up and record the net kilograms of dry ice on the label.
| Route Band | Umgebungsprofil | kg pro 10 L für 24 H | What It Means for You |
| Leicht | 10–20 °C | 0.8–1.0 kg | Lower heat load; langsamere Sublimation |
| Warm | 20–30 °C | 1.1–1,5 kg | Typical e commerce routes and afternoon peaks |
| Heiß | 30–40 °C | 1.5–1,9 kg | Lange verweilen, sun exposed delivery and heat waves |
Beispiel: A 24 L shipper on a warm route for 48 hours needs approximately 7.1 kg aus Trockeneis. Beginnen Sie mit 1.3 kg × (24 L ÷ 10) × 2 Tage = 6.2 kg; Dann fügen Sie a hinzu 15 % buffer to reach 7.1 kg.
Quantity Reference Table
Dry ice quantity also relates to payload weight. The table below provides an easy reference for a 10 lb (≈4.5 kg) Nutzlast:
| Versanddauer | Empfohlenes Trockeneis | Beispiel (10 lb Nutzlast) | What It Means for You |
| 24 Std. (über Nacht) | 0.5 × Nutzlastgewicht | ~5 Pfund Trockeneis | Ideal für lokale Lieferungen oder den Kurierdienst am nächsten Tag |
| 48 Std. | 1 × Nutzlastgewicht | ~10 Pfund Trockeneis | Geeignet für regionale oder grenzüberschreitende Sendungen |
| 72 Stunden+ | 1.5 × Nutzlastgewicht | ~15 Pfund Trockeneis | Erforderlich für Fernversand oder internationalen Versand |
Fine Tuning Without Complex Maths
Edge protection: If edges thaw before the core, add narrow strips of dry ice along the sides.
Reduce direct contact: Place a thin corrugated shelf between dry ice and the payload to avoid brittle cartons.
Hybridrezept: In der Nebensaison, use 70–85 % dry ice plus a PCM tile at −10 °C to smooth out temperature spikes.
Beispiel aus der Praxis: A seafood distributor replaced gel packs with heavy duty dry ice packs for 48 hour cross country deliveries. Using equal weight of dry ice and payload reduced spoilage from 12 % Zu 1 % und überspart $50,000 jährlich.
How to Pack and Handle Dry Ice Packs Safely for Frozen Shipments
Antwort: Safe packing and handling minimise hazards such as pressure build up, oxygen displacement and frostbite. A structured SOP ensures repeatability across your team and compliance with regulations.
Step by Step Packing SOP
Bereiten Sie die Box vor: Place a bottom pad and corner inserts to reduce air circulation.
Prepare the wrapped core: Wickeln Sie die Produkte in eine dünne Schutzschicht und entfernen Sie überschüssige Luft.
Tight side fit: Insert side pads so the core doesn’t move.
Beladen Sie die Packungen von oben: Break large dry ice blocks into smaller pieces and place them above the core.
Entlüften und beschriften: Use a vented lid and mark “Dry Ice (Und 1845)” with the net kilograms of CO₂.
Wiegen und protokollieren: Log the gross weight, net CO₂ and packer ID.
Abschließender Schütteltest: If the contents move, add light dunnage until snug.
Compliance and Safety Guidelines
Proper naming: Label packages “Dry Ice” or “Carbon Dioxide, Solid” with the net weight and UN number (Und 1845).
Belüftung: Never seal CO₂; use vented lids or gas paths.
Material compatibility: Choose liners and adhesives that tolerate −78.5 °C.
Dokumentation: Air waybills must indicate dry ice and quantity.
PPE and training: Provide gloves and training for packers and receivers.
Vermeiden Sie versiegelte Behälter: Don’t store dry ice in airtight freezers or coolers to prevent pressure explosions.
Schutzausrüstung: Tragen Sie isolierte Handschuhe und Augenschutz; contact with dry ice can cause frostbite in under 30 Sekunden.
Safe Handling Checklist
Store CO₂ in ventilated areas—not in sealed rooms or car trunks.
Keep thermal gloves at the packing station.
Vermeiden Sie luftdichte Kühlboxen; always vent the lid.
Instruct receivers to open packages in ventilated spaces and avoid skin contact.
Provide an emergency phone number on the label for questions during delivery.
Tatsächlicher Fall: A real seafood distributor printed a “Vent Before Opening” note inside the lid and added an emergency phone number. This simple step reduced receiver complaints and improved safety compliance.
Trockeneis vs. Gel-Packs vs. Phasenwechselmaterialien: Welches ist am besten?
Different goods require different cooling strategies. Dry ice offers the coldest temperature, but gel packs and PCMs have their own strengths and are often non hazardous.
Comparative Table and Key Differences
| Kühlmethode | Temperaturregelung | Gefahr & Beschriftung | Feuchtigkeit | Umweltauswirkungen | Wiederverwendbarkeit |
| Trockeneisbeutel | Ultraniedrige Temperatur (< −70 °C) | Gefährlich (Und 1845); requires labeling and documentation | Sublimate in Gas, Verpackung trocken lassen | Durch Sublimation wird CO₂ freigesetzt; no physical waste | Einmalgebrauch; Kann mit Gelpackungen kombiniert werden |
| Gelpackung | Keeps goods chilled near 0 °C | Ungefährlich | Schmilzt in Wasser; may cause soggy packaging | Can have biodegradable exteriors; reusable options exist | Often reusable or limited reuse |
| PCM-Paket | Maintains specific ranges (Z.B., 2–8 °C oder –20 °C) | Ungefährlich | No free liquid; phase change occurs at set temperature | High reusability; some PCMs have recyclable components | Reusable and suitable for pharmaceuticals |
Empfehlungen
Gefrorene Sendungen (>72 Std.): Verwenden Sie Hochleistungs-Trockeneisbeutel. Für längere Zeiträume, combine with gel packs to slow sublimation and maintain multiple temperature zones.
Gekühlte Sendungen (0–8 ° C): Wählen Sie Gelpackungen; they’re cost effective and non hazardous.
Mäßiger Kälte- oder Mehrwegbedarf: Use PCMs for pharmaceuticals and clinical trials; they offer precise control and can be reused.
Einfrieren vermeiden: When shipping chocolates or other goods that must not freeze, Vermeiden Sie Trockeneis. Use gel packs and an insulated box to maintain 4–8 °C.
Praktischer Hinweis: For mixed shipments containing frozen and chilled items, place a barrier inside the box and position dry ice only around the frozen goods while using gel packs for the chilled compartment.
2025 Trends in Dry Ice Packs and Frozen Shipping
Trendübersicht: Die Kühlkettenlogistik entwickelt sich rasant weiter. In 2025, dry ice packs continue to serve as the frozen benchmark, but there is a shift toward lighter boxes with higher R values, curbside friendly liners and smarter packing apps. Hybrid PCM strategies are growing for shoulder seasons and networks with CO₂ restrictions. The market also sees improved tracking and greener materials.
Neueste Fortschritte auf einen Blick
Fiber reflective liners: Paper based insulation with micro reflective films narrows the performance gap with foam while improving recyclability.
Mini-Datenlogger unten $20: Affordable Bluetooth or NFC loggers help validate new shipping lanes before peak season.
Routenbewusstes Kitting: Packing apps automatically choose mild, warm or hot recipes at the station based on weather forecasts.
Hybride Strategien: Combining dry ice with PCMs reduces overshoot and CO₂ usage.
Nachhaltigkeitsfokus: Suppliers capture industrial CO₂ to make dry ice and offer biodegradable gel pack exteriors. PCMs are reusable and reduce waste.
Markteinsichten
Marken, die die Qualität ihrer Tiefkühlprodukte beibehalten, verzeichnen höhere Wiederholungskaufraten. A one point drop in claims can finance stronger dry ice recipes for the entire summer. By right sizing packaging and adjusting recipes seasonally, companies can reduce dry ice mass by 10–15 %. Hybrid solutions can cut CO₂ usage by ~10 % und glättet gleichzeitig Temperaturspitzen. As competition intensifies in 2025, investing in better insulation and data logging pays dividends through fewer refunds and higher customer loyalty.
Häufig gestellte Fragen
Q1: How long will dry ice keep my shipment frozen?
A: For warm routes, plan 1.1–1.5 kg of dry ice per 10 L für 24 Std.; hot routes need 1.5–1.9 kg. Vent the lid and top load to avoid early warm ups.
Q2: Is air shipping allowed with dry ice?
A: Ja. Mark the package “Dry Ice (Und 1845)” with net kilograms and follow airline and IATA rules. Air waybills must indicate the quantity, and carriers may require a contact number.
Q3: How many packs should I use in a 15 L box for 48 Std.?
A: On a warm route, target about 3.5–4.2 kg total, split across smaller packs for even sublimation.
Q4: Kann ich Trockeneis mit Gelpackungen mischen??
A: Ja. A hybrid can reduce overshoot and stabilise fringe zones; place the gel below or beside the payload and keep dry ice on top.
Q5: What’s the safest way to dispose of leftover dry ice?
A: Let remaining CO₂ sublimate in a ventilated area; keep away from children and pets. Never trap it in sealed containers or drains.
Q6: Are there limits on the amount of dry ice?
A: Regulations limit dry ice to 200 kg per package for aircraft, with exemptions for packages under 2.5 kg (5.5 lb). Check your carrier’s rules for specific limits.
Q7: Benötige ich eine spezielle Schulung für den Versand von Trockeneis??
A: Ja. Shippers must be trained and certified to prepare, package and document dry ice shipments. Protective packaging and documentation are required.
Zusammenfassung und Empfehlungen
Keeping frozen goods intact during shipping requires the right coolant, careful sizing and adherence to safety rules. Trockeneisbeutel provide ultra cold temperatures that outlast gel packs and PCMs. To estimate quantity, use 0.8–1.9 kg per 10 L für 24 hours depending on route temperature and add a 10–20 % Puffer. Pack boxes following the SOP: Produkte einwickeln, Leerraum minimieren, top load dry ice and vent the lid. Label packages properly and ensure your team uses gloves and safety training. Consider hybrid strategies or PCMs when goods must not freeze or when sustainability is a priority.
Umsetzbare nächste Schritte
Überprüfen Sie Ihre Verpackung: Measure internal volumes and record route bands for each SKU. Create recipe cards indicating how many kilograms of dry ice to use per box.
Implementieren Sie die SOP: Train staff on the step by step packing method. Place vented lids, labels and gloves at packing stations. Conduct regular shake tests.
Use a quick estimator: Develop a simple spreadsheet or calculator using the rate table to determine required dry ice. Test a few shipments with data loggers to validate hold times.
Right size and hybridise: Reduce internal void space by 10–15 %, adjust recipes seasonally and consider adding PCMs to cut CO₂ consumption.
Kommunizieren Sie mit Kunden: Include a “Vent Before Opening” note and instructions for safe handling. Provide an emergency contact number for questions during delivery.
Über Tempk
Tempk ist auf wiederverwendbare und Einweg-Kühlkettenlösungen für Lebensmittel spezialisiert, Pharmazeutika und Biotechnologie. Wir entwickeln Isolierboxen, gel packs and dry ice packs designed to meet 2025 Regulierungen und Nachhaltigkeitsziele. Unser r&D focuses on high R value liners, eco friendly materials and integrated sensors. Durch die Partnerschaft mit Tempk, you gain access to tested recipes, technical support and customised packaging that keeps products safe while reducing environmental impact.
Aufruf zum Handeln: For personalised guidance on selecting dry ice packs, Kontaktieren Sie unsere Experten. We’ll help you design a cold chain solution tailored to your product and route.
