Following the infamous worldwide economic slowdown back almost a decade ago, the knock-on effect within the dry ice sector signalled the time for a shift and reflection of essential economic approaches and applications.
Many companies took the initiative to develop and re-evaluate ideas and came up with ever more ingenious ways of how to develop, use, and inevitably sell updated dry ice application technology to the masses.
Dry ice has long been used in the food and beverages industry, playing a substantial role in the airline catering industry, while techniques like dry ice in cleaning applications are starting to push parameters and rise through the ranks. Suddenly and seemingly instantaneously, the idea of total cost ownership (TCO) evolved and became a fundamental element in dry ice production replacing the previous fashion of big, centralised industrial production units.
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