Heat buster keeps temperature-sensitive products constant offering the benefits without the problems

RAY SMUTS TEN YEARS ago, when dry ice production was about as remote a prospect as arctic walruses sunning in the Kruger Park, fellow engineers and colleagues Hendrik Strampe and Deon Roux decided to go it alone by forming Dry Ice International. Not only has it turned into a multi-million rand business but is the largest of its kind in South Africa, consuming around 5000 tons of C02 a year for a great variety of applications; from perishable exports, to ‘smoky-like’ stage presentations, tyre manufacturing, electrical and petro-chemicals; even mortuaries over short-term power disruptions. Having come to grips with what it terms ‘perfection’ of the revert gas recovery system, Dry Ice International recently launched its most exciting project to date - the Heat BusterTM. As to why the process is superior in many respects, Strampe explains it is widely used to cool various fresh and frozen products including meat, fish and high-value products such as asparagus. Whether consigned by road or air transport, temperature-sensitive products may be at risk and it is here that the Heat Buster ensures constant temperature maintenance. Asserts Strampe: “Conventional methods of transporting fresh or frozen products include the use of refrigerated units, ‘wet ice’ and dry ice. Most road freight companies have their trucks refrigerated at great capital expense and huge running costs per month.” He says most transporters of fresh fish use a combination of refrigeration and ‘wet ice’ in their trucks, thereby creating huge problems with water, possible corrosion and increased weight. “Airfreight transport tends to make use of ‘Enviro-containers’, at an added cost of between 300-500 euros, rather than non-insulated containers. The Heat Buster, used with these containers, does not create any of these problems.” The beauty of the Heat Buster, says Strampe, is that it does not only deliver a satisfactory level of cooling but slows down the rate of sublimation, thereby providing a more constant and regulated flow of coldness throughout the container. Slots in the Heat Buster ensure a regulated flow of carbon dioxide gas passing into containers and as it progresses, an even cooling spread is effected over a longer period of time.