On that point, I was first introduced to home freeze dryers while overseeing the guard force at the Embassy in Baghdad.
Mylar bags keep food fresh for years The enemies to freeze dried food are moisture, oxygen, and light. Ideally, the food should be stored in a mylar bag with an oxygen absorber. The bag should be heat sealed to keep air from getting in. For best results, use a mylar bag 7 millimeters thick.
You can freeze dry things with fat and oils in it. The point isn’t to completely get rid of all the fat, but to reduce it. The reason being is for the storage process.
I routed the exhaust from the catch can to a home made catch can that consisted of a jar with two ports with steel wool inside. I wanted to see just how much oil would escape the newly install catch can and collect in the jar.
The pros and cons are easy to understand. In fact, there really is only one pro and it’s a huge one. Those who are willing to spend the time and money to freeze dry their own food should do so as long as they’re going to be committed.
22F, achieved by dividing nove hours by 110F (the difference in food temps). We both know that the FDer doesn't do linear as the temps fall faster early on and slowly peak to max low temps, but the food freeze time might be a tad more linear than the FDer as food is denser and must be frozen throughout.
They can last for decades, with regular maintenance of course. It’s like any other major appliance, it has running parts and will need to be maintained or repaired as needed.
Hence, the Industrial Pump is especially not affected by warm, ambient conditions. When temperatures rise, it will pull a vacuum far better than the Standard Pump. The Industrial Pump is just not affected by outside heat. It pulls the same deep vacuum even when it is in a warm environment.
In any case, maybe it will help some newbie HR Freeze Dryer owners to answer some of the questions I once had.
Based upon your work experience you probably Buy Now know more about vacuum pumps than most of us. Chasing a vacuum leak can be frustratingly difficult.
It appears that the ice build up inside the chamber sublimates as well as the ice in the food. Eliminate the ice and the process is faster, and less water ends up in your oil.
The system’s shelf heaters and adjustable vacuum pressure ensure controlled sublimation during the primary drying cycle, preserving your materials at peak quality.
The set up booklet was easy to follow and the initial bread run went smoothly. I do find the touch screen very sensitive and have made a couple taps in error. An error correct button might be helpful. Now the learning curve begins as the food is processed.
and this piece was placed on the vacuum hose fitting. I can still remove the panel without removing the hose to clean the coils. Simply remove the screws and slide the panel down the vacuum hose a few inches.