Well, out here in California we have a number of ice cream parlors that freeze the ice cream in front of you using LN2.  I can't send links here but you can do a quick Google on the following:

Nite Creamery- in my town but haven't been there

Creamistry- is a chain in a number of Ca cities

Vivian

Vivian Longacre 

Laboratory & Research Safety, RSO, BSO

Environmental Health & Safety

Cal Poly

San Luis Obispo, California

Direct 805.756.6628

vlongacr**At_Symbol_Here**calpoly.edu

---

From: ACS Division of Chemical Health and Safety <DCHAS-L**At_Symbol_Here**PRINCETON.EDU> on behalf of Monona Rossol <0000030664c37427-dmarc-request**At_Symbol_Here**LISTS.PRINCETON.EDU>
Sent: Friday, August 31, 2018 6:21:20 AM
To: DCHAS-L**At_Symbol_Here**PRINCETON.EDU
Subject: Re: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?

 

I'm sure some special effects idiot has used liquid nitrogen, but we routinely use CO2 and Nitrogen gases in cylinders (usually 100# cylinders) in theater, so there may be some relevance.  We have had one death and two people rendered unconscious from CO2 this year.   The problems usually are putting the gas cylinders in small rooms or basement areas where there is not enough ventilation to insure that a release can be dispersed.  So I would want to know where the liquid nitrogen is stored and applied and, figuring worst case, what could happen if there were a big spill or release in those locations.

Monona Rossol, M.S., M.F.A., Industrial Hygienist

President:  Arts, Crafts & Theater Safety, Inc.

Safety Officer: Local USA829, IATSE

181 Thompson St., #23

New York, NY 10012     212-777-0062

actsnyc**At_Symbol_Here**cs.com   www.artscraftstheatersafety.org

 

-----Original Message-----
From: Jyllian Kemsley <jyllian.kemsley**At_Symbol_Here**GMAIL.COM>
To: DCHAS-L <DCHAS-L**At_Symbol_Here**PRINCETON.EDU>
Sent: Fri, Aug 31, 2018 6:07 am
Subject: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?

Hi all,

A colleague, Kerri Jansen, is working on a video about using liquid nitrogen to make ice cream in a restaurant-type setting. Do any of you have experience with safety standards for this, or can you point us to a possible source? We want to make sure we do this well.

Some of the questions Kerri is looking to answer are:

Would safety guidelines for liquid nitrogen use in a restaurant differ from the standards set for lab use? If so, what differences would be taken into consideration?

What is the proper way to handle liquid nitrogen in a restaurant setting, from a safety standpoint? (Said differently, what can consumers look for to know the liquid nitrogen used to prepare their food is being handled safely?)

You can reply to Kerri directly at k_jansen**At_Symbol_Here**acs.org.

Thank you!
Jyllian

Jyllian Kemsley, Ph.D.

Executive Editor, policy and safety

Chemical & Engineering News

Mobile:  (+1) 925-519-6681

Skype: jyllian.kemsley

Twitter: **At_Symbol_Here**jkemsley

 

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