Have you ever tossed out spoiled produce or leftovers? How about those cans of food that are nearing their expiration date sitting on the shelf at the back of your food storage?
After the 3rd cycle I had hit my 20 cycle oil limit so it was time to change the oil. This time I took the time to add a flush port to my pump. When I replaced the plumbing with larger diameter brass and a cutoff valve I did not think to add the oil flush out port.
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.
In fact, my son’s friends often comment that they wish they could have his freeze dried meals rather than whatever they are eating!
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Allows for up to 10 thermal treatment steps and 12 drying steps, so you can adjust your process for each material with precision. You can control the rate of freezing, the final freeze temperature, and the duration of the freeze cycle.
Automatically adjusts settings for optimal vacuum pressure and temperature, ensuring the best preservation of your materials.
oito) The vacuum port was up next. You can see the condensation on the brass fitting. That means cold is escaping and heat is getting into the chamber. This small section was placed inside the panel.
The evaporator coils that touch the surface of the stainless steel vacuum chamber reach about -42 F. With food in the chamber and because the location of the thermister is on the middle get more info shelf of the four shelves, the temperature it records is going to range from -25 to -30 F in the 9 hour default freeze time. This temperature is very adequate for freeze drying the food.
Preydrive.ca Bought this freeze dryer for my wife for her pet food business! She is loving it! Trimleaf is also very helpful!
Posted January 21, 2016 (edited) On 12/1/2015 at 0:16 PM, Jenipher said: Tony, if you see this, I went ahead and purchased the catch can. Do you think it's okay to just purchase a reducer to go from the size of the exhaust to the size of the hose that came with the can? 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"? Thanks so much, Jen Hi Jen, Sorry to be gone so long. I did exactly as you proposed. I purchased a brass reducer and pushed the blue hose over it.
Another best practice is to set up a station. This will take space. Having a freeze dryer, freezer, prep table, and processing area all together has been a good decision. It can all be done in a large kitchen, but the machines are noisy and a freeze-drying project can take up a lot of space.
The length of time on a freeze dry cycle really depends on a few factors including what food you are drying, how much weight there is, and whether or not the food was pre-frozen.
I, too, have noticed a significant difference when I defrost mid-cycle. I do that routinely now. I carefully use a heat gun to "shock" the surface of the ice, moving back and forth across it fairly swiftly, which causes it to crack and separate somewhat from the cylinder.