How to Use Dry Ice Packs Safely (2025 Guide)
If you’re learning how to use dry ice packs, start with type, preconditioning, layering, tight packing, and temperature checks. Use gel/PCM “dry ice packs” for chill or light frozen holds, and real CO₂ dry ice for deep‑freeze lanes. Follow airline and shipping rules, and keep food at or below 40°F (4°C) for safety. You’ll find everything you need here—simple, tested, and ready to use. Choosing refrigerants: When gel/PCM beats CO₂, and where each shines for long‑distance cold chain. Sizing and runtime: A quick estimator to right‑size packs for route time and load mass. How to pack: Step‑by‑step “layer and separate” method to avoid cold damage and extend hold time. Rules and safety: 2025 TSA gel‑pack screening and FAA dry ice limits explained in plain English. Real‑world playbooks: Cooler, parcel, and flight scenarios you can copy today. How to use dry ice packs vs. gel/PCM—what’s the difference? Short answer: Most “dry ice packs” you buy are sealed gel or PCM packs,...