Dry ice sits at a surface temperature of -78.5 degrees Celcius. Because of its low temperature, dry ice inhibits bacterial growth and slows decay, which makes food crisper, fresher, and flavourful for as long as possible. Unlike regular ice, dry ice doesn’t melt into a liquid as it warms up. Instead, it converts directly back into its gaseous form in a process known as sublimation. The super-cold temperature and the sublimation feature make dry ice great for refrigeration. At The Iceman Southwest, we offer dry ice in the following forms: