If you don’t have the time or money, or if you believe the food crisis will hit hard very soon, then it makes more sense to buy freeze-dried food instead.
Hopefully I said that in a way that makes sense! As well, does it matter which port is used as "in" and which as "out"?
I would prefer those fittings to have internal O rings and knurled thread on ports (similar to R134a vacuum gauge sets) that do not require high torque compression fittings. Finger tight and you are good to go. You spot a leak, change the Este ring and you're back in business.
Its patented technology and large capacity set it apart, offering reliable and consistent freeze-drying results that maintain the highest quality standards.
We have two freezers in the garage as well. All of these machines generate heat and humidity. Our FDer front regularly sweats up an storm and water drips off the door and from around the entire chamber perimeter down the front of the unit. It got so bad that I taped a plastic shield above the display to route the water around it. You can see the water on the door and on the stainless steel front past the 4 screws on the unit.
On that point, I was first introduced to home freeze dryers while overseeing the guard force at the Embassy in Baghdad.
Granted, most of that time is the freeze dryer doing all the work, but the process is not without effort. Once the food is ready it must be put into appropriate containers with oxygen absorbers and sealed properly so they can last.
Some special food items cannot be prepared with regular appliances – especially if you need them prepared at a high volume. This is where specialized cooking equipment are helpful.
Oil Mist Filter: Both pumps come with an oil mist filter. However, the Premier Pump’s oil mist filter allows for pelo oil spray at all and it will last much longer.
Canned foods can either be purchased commercially or home canned. Home canned foods should be canned using research-tested recipes and processes like those found in the USDA Complete Guide to Canning or in Extension publications.
To protect packaged foods and organic compounds against spoiling, mold growth, color change, and loss of nutrition, use oxygen absorbers to get the residual oxygen inside the packaging to below 0.
Ask yourself useful issues. Could you very easily approach entire meals in a single cycle? Or is it very best to system different types of foods individually? Does one know how to load the food trays?
Obviously things like ice cream and marshmallows you would want to let the freeze cycle run longer. When I'm ready to start the drying cycle, I open the door, remove the insulator, and check the temperature of the food on the trays with an infrared thermometer. As long as it's below -10F I start the dry cycle. A side note for TonyC, have you ever thought about attaching a mirror to each side of the tray rack to reflect the radiant heat back in to the trays? I've looked at some mirror finish stainless on ebay, and it looks like you could do it for about $40. Not sure if it's worth a try or not. I would think it would let you get more water out in a cycle because the radiant heat wouldn't be warming the ice on the chamber walls. Just a thought.... Edited December 16, 2015 by Pipsqueak duplicate post (log)
19.7k Location:Ontario, Canada Posted January 25, 2016 So a couple of months ago (when the weather was still warm) Alleguede has his assistant drop off some raspberries that he wanted me to freeze dry for him. Since they were IQF raspberries I assumed that they would be individual - but apparently when you leave them in the trunk of your car long enough to thaw, then put them back in the freezer - then take a couple of days to get them over to me - they are pelo Shop Now longer going to resemble individual raspberries.