Dry Ice
Orders and above only $12 per kilo.
$14 per Kilo

Orders 5kg and above only $12 per kilo.

3kg Minimum Order.

Order intructions

  • 1 Dry Ice must be pre-ordered at least one day prior to pick up
  • 2 Order online.
  • 3 Please pick up the dry ice on the day you require it as it will not keep. Pickups are available Friday and Saturday. To pick up on another day, please call us to make an appointment.

Dry Ice

Dry Ice
$14 per Kilo

Orders 5kg and above only $12 per kilo.

3kg Minimum Order.

Need a ready supply of Dry Ice?

At Balcatta Ice we can supply Dry Ice in any quantity over 3kgs. Perfect for theatrical effects, transportation, or super chilling stock.

Dry ice is perfect for products that you don’t want to get wet as it goes straight from a solid to a gas. No dripping buckets, no mess.

Orders and above only $12 per kilo.

Order intructions

  • 1 Dry Ice must be pre-ordered at least one day prior to pick up
  • 2 Order online
  • 3 Please pick up the dry ice on the day you require it as it will not keep. Pickups are available Friday and Saturday. To pick up on another day, please call us to make an appointment.

Order Online

Your dry ice will need to be transported in an esky. We can provide this for an additional $10

More Information

Dry ice is solid carbon dioxide made by reducing temperature and pressure of liquid CO2. It appears as a white solid and changes to a gas at normal temperatures.

So whether you need cool effects at your next party or some super chilling dry ice contact us today to place your order.

Perfect for:

  • “Smoke” effects
  • Parties
  • Halloween
  • Transportation
  • Catering
  • Dry Chilling products

Dry Ice when combined with hot tap water will make wild bubbling water and large amounts of flowing fog or “Dry Ice Smoke”.

For example, 2 kgs of Dry Ice in 15 to 20 litres of hot water, the greatest amount of fog will be produced the first 5 to 10 minutes. The fog level will drop over the next 5 to 10 minutes as the water cools down and the Dry Ice diminishes however this can quickly be fixed with more dry ice and or more hot water!

Hotter water will make more fog and very hot water will add its own rising steam to the fog cloud. If there is no steam the fog will flow downhill and in the direction of any air movement if there is steam the fog will often flow up.

If the water gets colder than 10°C, the Dry Ice will stops making fog so keep the water temperature up and the fog flowing.

Smaller pieces of Dry Ice produce a greater volume of fog and cool the water down much faster so if you need fog fast use the smaller pieces first.

Keep the container as full as possible but allow some room before the top as the mixture will bubble vigorously and if the container is too full the water will splash out.

The fog will also dampen the area it flows across so be careful of slippery floors after a long foggy night.

20 to 50 kilograms of Dry Ice dropped directly into a heated swimming pool will make fog for around an hour depending on the water temperature and the size of the Dry Ice pieces. Perfect for a pool party but wait till the guests arrive before starting the effects.

If the temperature of the water in a swimming pool is too the Dry Ice will bubble but produce much less fog so get the heater on the day before and ramp up the heat.

Because of the spa’s temperature, it will rapidly produce large amounts of fog. As the spa is heated it can take 20 to 50 kilograms of dry ice per hour.

It is ok to put Dry Ice into drinks as long as the dry ice is food grade so make sure you buy good quality Dry Ice. Use a ½ kilogram of Dry Ice for a large punch, jug of juice, or jug of beer.  You can use individual “plugs” or “cubes” of dry ice in single drinks but it is best to consume the beverage with a straw to avoid ingesting the dry ice.

The Dry Ice will do the cooling but must not be eaten or swallowed. Make sure your guests know before slipping them the drink. Too much Dry Ice will freeze the beverage so you’re better off continually adding small amounts.

Using a fog machine or buckets of hot water and a fan, many shows are enhanced by adding flowing fog. I have seen it most often in the dance of the snowflake fairies in the Nutcracker Suite.

A theater fog machine is generally a 120 – 200 litre water barrel with a water heater to keep the water hot.

Dry Ice is placed in a bucket with holes that allow hot water to flow through. When the bucket is lowered into the hot water fog rapidly produced. The fog is then blown by a fan and directed where needed. The fog can be stopped by pulling the bucket of Dry Ice out of the water.

Add 1 bottle of dark Grape Juice and 1 bottle Pineapple Juice. (looks great!) then add 1 to 2 kilograms of of food grade Dry Ice.

When ready pour the juice into cups without any dry ice (dry ice must not be consumed and parental guidance is recommended at all times).

If you want colder drinks add ice to the cups after serving.

Dry Ice is frozen carbon dioxide – C02. It is the gas that we exhale when breathing and the gas that plants use in photosynthesis. It’s also the same gas added to water to make soda water or carbonated drinks.

Dry Ice is particularly useful for freezing, and keeping things frozen because once frozen it has a temperature or around -60.5°C. Dry Ice is often used because it is simple to freeze and easy to handle with gloves. Dry Ice changes directly from a solid to a gas without becoming a liquid in between; this is a process called “sublimation” and is how it gets the name “dry ice.”

Dry Ice will “melt” or sublimate at a rate of two to five kilograms every 24 hours in a typical esky. As dry ice, like all ice is melting unless kept frozen it is advised you pick up Dry Ice as close to the time needed as possible. Bring an esky or some other insulated container to hold the Dry Ice and slow the “melting” rate.

Don’t store dry ice in your freezer as the extreme cold will shut off the thermostat however if the freezer is broken or the power is out, dry ice is a perfect way to save your frozen food.

Dry ice provides over twice the cooling capacity per kilo of weight and three times the cooling capacity by volume than regular ice.

Dry Ice extremely cold at around -60°C. Always take care when handling Dry Ice and wear leather gloves whenever touching it. If you don’t have any gloves an oven mitt or towel will work.

You can touch dry ice for short periods of time however prolonged contact with the skin will freeze cells and cause injury similar to a burn. More importantly it hurts like hell and should be avoided at all costs.

Do not store Dry Ice in a completely airtight container. The sublimation or “melting” of Dry Ice to Carbon Dioxide gas will cause any airtight container to expand until a hole opens or it explodes. It’s a really quick way to ruin your day or burst an eardrum.

You should however store Dry Ice in an insulated container. The thicker the insulation, the slower it will melt, the slower it melts the longer it lasts.

Keep proper air ventilation when storing Dry Ice stored. Do not store Dry Ice in unventilated rooms, cars with the windows closed or sealed boat holds. The sublimated Carbon Dioxide gas will sink to low areas and replace oxygenated air, air without oxygen is to say the least, in hospitable.

Aka This could cause suffocation if breathed exclusively.

If the level of carbon dioxide in the air rises above 0.5%, carbon dioxide can become dangerous. Smaller amounts can cause quicker breathing and headaches but is otherwise not harmful.

If Dry Ice has been in a closed area, for more than 10 minutes, open doors and allow ventilation before entering. Leave any area containing Dry Ice if you start to pant, breathe quickly, develop a headache, or your fingernails or lips start to turn blue. Chances are you have breathed in too much CO2 and not enough oxygen.

Dry Ice CO2 is heavier than air and will pool in low spaces. Do not enter any enclosed storage locations that have stored Dry Ice before ventilating out completely.

Plan to pick up the Dry Ice as close to the time it is needed as possible. It “melts” at around 10%, or 2 to 5 kilograms every 24 hours, whichever is greater.

Always store dry ice in a well-insulated container such as an esky. If it is transported inside a vehicle for more than 10 minutes, make sure there is fresh air by leaving some windows open.

Treat Dry Ice burns in a similar way to regular heat burns. More importantly it really hurts. See a doctor if the skin blisters or comes off. Otherwise it will generally heal in time as any other burn. Apply antibiotic cream to prevent infection and if you require bandaging see a doctor to be sure.

Do not leave Dry Ice on tiled floors, solid surfaces, or benchtops as the extreme cold could crack it. Then your mum will crack it, then you’ll be in big trouble.

Unwrap and leave it at room temperature in a well-ventilated area. It will sublimate or “melt” from a solid to a gas. Alternatively stick it all in a bucket of warm water and watch the fog fly.

Caution: Keep Dry Ice away from unsupervised children dry ice can burn and be deadly if ingested.


Plan on using 5 to 10 kilos of dry ice for every 24-hour period depending upon the size of the ice chest. Dry Ice will keep everything frozen in this ice chest, including extra ice, so keep non-frozen goods to be refrigerated with regular ice in a separate ice chest. Dry Ice normally comes in 10-inch squares, 2 inches thick weighing about 10 pounds each square. Plan to put one square per each 15 inches of ice chest length. This will work out to 2 squares (20 pounds) for an average 40-quart cooler. For larger containers and longer camping or traveling times, multiply dry ice quantities by these rates. Dry Ice, at -109.0°F or -78.5°C, will freeze and keep frozen everything in its container until it is completely sublimated. These frozen items will take some extra time to thaw because they have been so cold.

If the Dry Ice is placed on top of the food (cold sinks), it will work better. However it is sometimes in the way so many people prefer to keep the Dry Ice on the bottom of the ice chest for convenience. When packing items in the container fill the empty space with wadded newspaper or other filler. Any “dead air space” will cause the Dry Ice to sublimate faster. The best storage container is a three-inch thick urethane insulated box. Lining the inside of your ice chest with sheets of Styrofoam will increase the life of Dry Ice. Dry Ice sublimation (changing from a solid to a gas) will vary depending on the temperature, air pressure and thickness of insulation. The more Dry Ice you have stored in the container, the longer it will last.

Plan to pick up the Dry Ice as close to the time it is needed as possible. If possible pack insulating items such as sleeping bags around the ice chest. This will stretch the time that the Dry Ice lasts. If it is transported inside a car or van (not in the trunk) for more than 10 minutes make sure there is fresh air. After 15 minutes with Dry Ice only in its paper bag in the passenger seat next to me, I started to breathe faster and faster as though I were running a race. I couldn’t figure out why I was so out of breath until I saw the car air system was set in the re-circulated position, not fresh outside air.

Pick up Dry Ice as close to departure time as convenient. Carry it in a well-insulated container such as an ice chest or insulated soft pack. If it is transported inside a car or van for more than 10 minutes make sure there is fresh air available. Most airlines will not let you carry more than two kilograms (4.4 pounds) of Dry Ice on the airplane without special arrangements. Because Dry Ice will sublimate continuously from the time of purchase, you can confidently declare that there is no more than two kilograms at the time you check in at the airport. Dry Ice will sublimate slightly faster due to the lower pressure that the airline maintains during flight. Make plans to refrigerate or add Dry Ice when arriving at your destination.