Slightly sub-cooled, flake ice is also a dry ice. The ice only feature means that the latent heat, the principle source of the cooling energy, is 100% available. The dry flake-ice at -5 C therefore works far more effectively than wet ice.
The flakes are thin (from 1.5 to 3 mm), in relation to their large surface area the flake-ice provides more efficient thermal exchange and ensures faster product cooling.

At sea, for example, fish must be cooled as soon as it is caught. Cooled immediately down to 0 C and with no subsequent break in the cold chain, its shelf life is considerably extended.
Flake-ice is free-flowing, its flakes do not stick together and form blocks. They are light and cushion the product to reduce risk of crushing or deterioration. Flake-ice is easy to store and handle. As it does not contain water, it can be kept in a negative temperature storage.