Dry ice History
Afshin momenipour
Portable Dry Ice Making Machine Manufacturer |sales | Marketing | Human resources | network | startup| food
In the early 1930's, the manufacture of solid phase carbon dioxide (CO2) became possible. During this time, the creation of "dry ice" was nothing more than a laboratory experiment. As the procedure for making dry ice became readily available, applications for this innovative substance grew. Obviously, the first use was in refrigeration, and dry ice is still widely used in the Food Industry for packaging and protecting perishable foods today.
1945 saw stories of the U.S. Navy experimenting with dry ice as a blast media for various degreasing applications. In May 1963, Reginald Lindall received a patent for a "method of removing meat from bone" using "jetted" Carbon dioxide particles. In November 1972, Edwin Rice received a patent for his "method for the removal of unwanted portions of an article by spraying with high-velocity dry ice particles". Similarly, in August 1977, Calvin Fong received a patent on "Sandblasting with pellets of material capable of sublimation".
The work and success of these early pioneers led to the formation of several companies in the early 1980's that pursued the development of dry ice blasting technology. In 1986, Cold Jet?, Inc. was founded in the State of Ohio by Mr. Newell Crane.
Dry ice pelletizers and dry ice blasting machines entered the industrial markets in the late 1980's. At that time the blasting machines were physically large, expensive, and they required high air pressure for operation (pressures greater than 200 psi or 13.8 bar). As the CO2 / dry ice blasting technology advanced, the dry ice blasting machines' size and cost dropped, and today, the latest nozzle technology has made blasting effective at shop air pressures (80 psi or 5.5 bar).