DRY ICE BLOCKS AND SLICES

We can produce the dry ice blocks or slices in accordance with your size specifications (within certain ranges). This is why we can meet your special requirements and desired dimensions to provide you with the appropriate product. Because of the scalable thickness of the slices you can perfectly adjust the Read more…

Dry ice in wine making

In the world of wine producers, dry ice is not used from today. ‘Cold soaking’ is a technique that delays the onset of fermentation by keeping must (crushed grapes) cool (yeast like heat). If the grapes are harvested in the early cold morning and immediately go into production the problem is not as great as for grapes harvested during the day. Temperature plays a large role in the fermentation process, so the often used method of cooling the must is to cover it with the same dry ice which releases the  initial fermentation process. As a result of the  sublimation process, carbon dioxide tends to settle at the bottom of the grape tank because it is heavier than air. This   helps prevent the growth of bacteria in grapes until a  strain of yeast is needed to start fermentation. Enotech GFK  Products based in Bielsko-Biala invites you to cooperate

Blast machine Triventek BL60 T3

Powerful and reliable for the specialist contractor. Affordable for factories that only require occasional but efficient and immediate cleaning. The BL60 is built on an extremely solid frame, suitable for hard working environments. Powerful and reliable for the specialist contractor. Affordable for factories that only require occasional but Read more…

Dry Ice 7 facts

Dry ice is combined carbon dioxide. Most people assume that just because the word ice is in a name that dry ice is just a strange form of water. In fact, the substance is a solid form of carbon dioxide with a temperature of -79 degrees Celsius. There is no Read more…