Dry Ice," the trademark name for solid carbon dioxide, reaches its solid state when cooled liquid carbon dioxide is put under pressure.
Dry ice is solidified carbon dioxide (CO2). Distinct from regular ice, which exists at temperatures of 32°F (0°C) and below, dry ice is extremely cold, -109°F (-79°C).
Dry ice advantages include lower temperature than that of water ice and not leaving any residue (other than incidental frost from moisture in the atmosphere). It is useful for preserving frozen foods, ice cream, etc.,
One of the largest mechanical uses of dry ice is blast cleaning. Dry ice pellets are shot out of a nozzle with compressed air. This can remove residues from industrial equipment.