6 Common Mistakes to Sidestep When Using Dry Ice for the First Time
6 Common Mistakes to Sidestep When Using Dry Ice for the First Time
Dry ice transforms drinks into a mesmerizing experience for customers. However, its presence should come with warning signs for bartenders and mixologists. Without proper handling, safety concerns arise for employees and patrons.
Here are six common mistakes to avoid when using dry ice for the first time.
1. Forgetting Your Protective Gear
Bartenders must have the proper protective gear before wowing customers with dry ice. They should start with cryogenic gloves because the dry ice can burn their hands. Bare hands touching the solid carbon dioxide (CO2) requires the same treatment you might get from touching fire. Cryogenic gloves provide extra protection against low temperatures.
Safety goggles are another important piece of safety equipment for handling dry ice. When dry ice turns into gas, the extreme cold can damage eyes. Specifically, the substance can attack the cornea and its delicate tissues, causing carbonic acid to form in the eyes. Other necessary gear includes closed-toed shoes, sleeved shirts and pants.
2. Neglecting Ventilation
Dry ice doesn’t melt like regular cubes — it moves straight from solid to gas, even in freezing temperatures. The compressed substance releases CO2, so you must have excellent ventilation in the bar. CO2 can easily displace oxygen due to its weight, making your bar less safe. Reduced oxygen could cause shortness of breath and headaches, so ventilation is crucial.
When you’re in a bar, your most accessible ventilation option may be the ceiling fans. Ensure your fans rotate clockwise as they pull air toward the ceiling and enhance circulation. For best results, do the presentation outside with more room ventilation. If that’s not an option, locate the largest room in the bar or restaurant.
3. Improper Storage
Dry ice requires extreme temperatures to remain solid, so it is much colder than typical ice. A block of CO2 rests at 109.3°F below zero before it sublimates, becoming a gas. Therefore, you need special accommodations for everyone’s safety. Keep the dry ice in a well-insulated container that can withstand the temperatures. Otherwise, the block won’t last as long as you need it.
Some bartenders may use a closed container to keep the dry ice intact. However, this strategy is counterintuitive because of the pressure building up inside. Your storage capsule shouldn’t have a tight lid because the buildup could cause it to burst and cause damage. Consider styrofoam over glass to heighten safety in your bar or restaurant.
4. Ordering Too Far Ahead
Dry ice’s shelf life depends on how you store it. Unless you have a cryogenic chamber at the bar, the CO2 block won’t last forever. Some professionals slip up by ordering their dry ice too far in advance. Time the shipping to correspond with your special event. Then, you can make the dry ice hold out until the presentation and fulfill the customer’s wishes.
How long does dry ice last? Experts say it sublimates 5-10 pounds every 24 hours in a standard storage cooler. Dry ice lasts longer in blocks than individual pellets because of the surface area exposed to outside air. Upon receiving the solid CO2, ask someone with experience to handle it. Bartenders and mixologists should teach their colleagues the safest dry ice practices.
5. Overuse in the Presentation
Some bartenders mistakenly use too much dry ice when presenting cocktails. To create the desired smoky effect, you only need a tiny pellet. When distributing the CO2 block, cut it into small pieces and transfer them to a separate, easily accessible container. Then, use those miniature segments inside the beverage without overwhelming it.
Imagine your customer ordering a Manhattan or Tom Collins for a classic cocktail. Once a dry ice piece enters the glass, it provides a few minutes of showtime. After a few minutes of taking videos and observing, the patron likely wants to enjoy their beverage. However, larger dry ice chunks may take longer to evaporate completely. Warn your customers about drinking before the dry ice is gone.
6. Incorrectly Discarding It
Once your bartenders are done with the dry ice, it’s time to discard it. However, this process isn’t as simple as throwing it in the sink. Dry ice's extreme conditions can significantly damage pipes through undue stress and risk bursts. Bartenders and mixologists should also refrain from putting dry ice in enclosed trash cans because of the pressure buildup.
Instead, take the dry ice outside and leave it in the well-insulated container you found it. Letting it sublimate outside accelerates the process and keeps your bar safer. If outside isn’t an option, find the most well-ventilated area of your building and let it evaporate. Sublimation can take a few hours, depending on the amount of dry ice. Therefore, some patience may be necessary.
Ensuring Safe Presentations With Dry Ice
Dry ice adds dramatic effects to your bar’s signature cocktails. Customers can’t help but sit in awe as they see the CO2 pellets transform into a gas. While the presentation is inspiring, dry ice needs to be handled with care. From protective gear to discarding, every step matters to enhance safety.
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