DryIceBox Studio — Free Interactive In-Browser Studio
Interactive Local Processing Studio
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📊 Step 4 · Processed Output
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Quick Reference & Frequently Asked Questions
How much dry ice do I need for a 48-hour frozen food shipment?
In a 1.5-inch EPS cooler at 80°F with 10 lbs of -10°F meat, dry ice sublimates at ~4.5 lbs per 24 hours. Pack 10.5 to 11.5 lbs for a 48-hour lane so 2 lbs of buffer remains on arrival.
Why does ice cream require 35% more dry ice than frozen meat?
Meat stays safe up to +38°F, whereas ice cream softens and loses texture above +5°F (-15°C), requiring continuous residual dry ice until opened.
What is the IATA PI 954 2.5 kg (5.5 lb) dry ice limit?
Packages with 2.5 kg (5.5 lbs) or less of dry ice use simplified refrigerant markings; air parcels above 5.5 lbs require Class 9 UN1845 labels and $6.75 carrier hazmat fees.
Why does a 1.5-inch EPS cooler cost less to ship than a 1.0-inch liner?
A 1.0-inch liner loses heat 50% faster, requiring +4.5 lbs of extra dry ice ($3.00 ice + $3.80 carrier weight = $6.80 wasted) to save $1.40 on the box.