Packs de glace sèche pour expédier des aliments surgelés: 2025 Guide

If you need rock‑solid frozen delivery, dry ice packs for shipping frozen food are your most dependable tool. Commencer par 5–10 lb of dry ice per 24 heures et ajouter une journée de tampon pour les retards. Label UN1845 with a Class 9 diamant (100 mm), and mind USPS/IATA limits. This guide shows you how much to use, Comment l'emballer, and how to pass checks the first time.

• How much dry ice per 24–72 hours? A quick, field‑tested sizing method with buffers.

• How to pack and vent safely? A 15‑minute packout you can standardize.

• What labels and documents are required? UN1845, Classe 9, USPS/IATA essentials.

• Dry ice vs gel packs vs PCM? When to mix coolants to cut weight and cost.

• Quoi de neuf 2025? Proposed FSMA 204 extension and monitoring options.

How much dry ice packs for shipping frozen food Avez-vous besoin?

Réponse courte: Use 5–10 lb per 24 heures of transit for most insulated parcels, then add an extra 24 heures as a delay buffer. Insulation quality, chaleur ambiante, and box volume drive the final number. Start with the range; validate with pilots.

Why it works for you: You control risk with a simple rule that matches carrier guidance. A small overage is cheaper than a reship. For summer routes or 1.5″ PSE, plan the high end; for 2″ EPS/VIP or mild weather, the low end usually holds.

Quick estimator (copie de copie)

Exemple: 48 h, 1.5″ PSE, hot lane → 0.35 × 48 × 1.2 ≈ 20 kg, plus buffer if needed.

Practical tips that change the math

• Place dry ice on top and around the product (cold sinks downward). Fill voids to limit convection.

• SIMPLE DE SIMPLE to reduce sublimation and dimensional weight.

• Pré-récevoir la charge utile (≤0°F) et pre‑cool the shipper to slow the first‑hour heat spike.

Vraie cas: A D2C steak brand increased summer 2‑day dry ice from 8 lb to 12 lb in 1.5″ EPS and cut warm‑arrival complaints by 62% during July–August.

Comment emballer dry ice packs for shipping frozen food sans risque (15 minutes)

Étapes de base:
Congette, line EPS, load payload, place dry ice on top in a ventable wrap, loosely close liner, seal shipper, et étiqueter. Keep a vent path—never airtight. This setup is fast, repeatable, and passes acceptance checks.

Étiquetage & documents: UN1845, Classe 9, USPS/IATA must‑knows

Air (Voici pi 954):

• Marque UN1845 et «Dioxyde de carbone, solide" / «Glace sèche», montrer net dry ice weight (kg).

• Appliquer Classe 9 étiquette de danger, 100 mm × 100 mm; assurer ventilation.

• Max 200 kg/package (well above parcel needs).

• When cooling marchandises non dangereuses (Par exemple, aliments surgelés), un Déclaration de l'expéditeur is often not required; include details on the AWB (UN1845, nom propre, package count, Kg net).

Air domestique USPS: ≤5 lb dry ice per mailpiece, no international mail with dry ice. Use Packaging Instruction 9UN; mark and vent correctly.

Safety basics: Portez des gants isolés, ventilate work areas, and never seal dry ice in airtight containers. ~1 lb → ~250 L of CO₂ gas; avoid confined spaces.

Compliance quick table

Field‑tested packing advice

• Double‑bag melt‑prone foods; keep dry ice physically separated from unpackaged food.

• Use 1.5″–2″ PSE or validated shippers for frozen lanes; thicker walls reduce ice load.

• Warn recipients a box contains dry ice; ask them to open in a ventilated area.

Actual scenario: UN 23 L validated shipper held below –4°F for 96+ hours under a standard thermal profile when loaded correctly—proof that process beats guesswork.

Dry ice packs for shipping frozen food vs gel packs vs PCM—what should you choose?

Fin de compte:

• Choisir glace carbonique pour profond (≤0°F) and “solid on arrival.”

• Choisir packs de gel pour réfrigéré (34–50°F) voies.

• Choisir PCM (Par exemple, –21°C) for repeatable set points or to mix with dry ice to smooth temps and cut mass.

Mixing strategies that save weight

Pair –21°C PCM under the payload with dry ice on top to reduce total dry ice and soften temperature swings—especially on 48–72 h routes. Validate before scaling.

2025 developments and trends in dry ice packs for shipping frozen food

What changed: Dans Août 2025, FDA proposed extending FSMA 204 traceability compliance to July 20, 2028 (comments due Septembre 8, 2025). Plan tech roadmaps and data capture accordingly.

Real‑time monitoring: Affordable IoT devices (Par exemple, SenseAware) now provide temperature/location alerts for high‑risk lanes—use them during pilots and peak weeks to tune packouts.

Dernier progrès en un coup d'œil

• Regulatory clarity: Voici 2025 dry‑ice acceptance checklist re‑emphasizes UN1845 marks, 100 mm Class 9, and venting—clean, auditable steps.

• Carrier guidance: FedEx reiterates 5–10 lb/24 h and suggests a +24 h buffer for delays—simple rule, Moins de surprises.

• USPS caps: Air domestique ≤5 lb de glace sèche par pièce; international interdit—route heavy frozen via express carriers.

Perspicacité du marché: Expect more VIP shippers and hybrid PCM+dry‑ice designs to cut weight and waste while preserving hold time on 2–4 day lanes. Use validation runs, Pas de supposition, to lock recipes by season and lane.

FAQ

Q1: How many dry ice packs for shipping frozen food do I need for 48 heures?
Commencer à proximité 14–20 lb for a typical 1.5″ EPS shipper in mild weather; go higher for hot routes or loose packouts. Validate with a logger.

Q2: Do I need a Shipper’s Declaration for frozen food cooled only by dry ice?
Souvent Non. When dry ice cools non‑dangerous goods, mark the box and list UN1845/proper name/net kg on the AWB; follow PI 954. Check your carrier SOP.

Q3: Is dry ice allowed with USPS?
Oui, domestic air up to 5 lb/mailpiece with Packaging Instruction 9A; not allowed internationally.

Q4: Where should I place the dry ice—top or bottom?
Top and around the product, with voids filled to limit warm air movement.

Q5: Any safety caveats I should never forget?
Use gloves, ventilate, et jamais seal dry ice in airtight containers. ~1 lb → ~250 L CO₂ can displace oxygen.

Conseils exploitables & mini‑tools

• Estimateur: If your lane often slips a day, multiply your result by 1.25 before adding the buffer.

• Self‑check (60 secondes): Can you point to UN1845, le Classe 9 (100 mm) étiquette, et Kg net on your last outbound photo? If not, fix labels before peak week.

• Decision tool:

  1. Transit: 24 h / 48 h / 72 h

  2. Ambiant: mild (≤77°F) / chaud (78–95°F)

  3. Isolation: 1.5″ PSE / 2″ PSE / VIP
     → Pick baseline from the table, alors +20% pour les voies chaudes; –15% with VIP; ajouter +24 h buffer.

Exemple de terrain: A steak bundle in 1.5″ EPS with 12 kg dry ice held 2‑day summer lanes with “hard‑frozen” arrivals and cut reships by 28%.

Résumé & recommandations

Points clés: Utiliser dry ice packs for shipping frozen food à 5–10 lb/24 h avec un +24 h buffer; pack tight with dry ice en haut, vent the liner, et Étiquette un1845 + Classe 9 (100 mm). For long or hot lanes, move to 2″ EPS/VIP or hybrid –21°C PCM + glace carbonique—then validate on your lanes.

Étapes suivantes (simple plan):

1. Pilote deux emballages (1.5″ vs 2″ PSE) on your hottest lanes.

2. Logger + arrival photos; weigh remaining dry ice.

3. Lock the winner into an SOP with a Liste de contrôle de l'étiquette.

4. Add a monitoring option (Par exemple, SenseAware) for launches and peak season. Talk to Tempk for a free packout review.

À propos du tempk

We design validated cold‑chain packouts and turn results into simple SOPs your team can follow. Typical engagements cut reships 20–40% while reducing coolant weight—without risking product. We also help implement compliant labels, entraînement, and logger plans for audit‑ready operations.

CTA: Ready to standardize dry ice packs for shipping frozen food before peak season? Get a free packout review today.