Description

PREMIUM CERAMIC MOLECULAR CREATIVE DRY ICE PATTREN (HOTEL USE)

• Dry Ice: The core element is dry ice, which is solid carbon dioxide.
• Sublimation: When warm water is added to the dry ice, it rapidly sublimates (turns directly into gas) and creates a dense, white fog that billows across the plate.
• Specialized Plates: Restaurants often use ceramic plates with a separate compartment for the dry ice, like the one pictured, to prevent direct contact with the food and ensure safety. 

• Handle with care: Dry ice is extremely cold (-78.5 °C or -109.3 °F) and should always be handled with insulated gloves or tongs to prevent frostbite or burns.
• Proper ventilation: The process releases carbon dioxide gas, so it should be used in a well-ventilated area to avoid potential suffocation if a large amount is used in an enclosed space.
• Never ingest: Dry ice should never be swallowed, as it can cause severe internal burns and injuries.
• Wait for sublimation: The food should only be consumed once the dry ice has fully sublimated and the smoke effect has ceased.