We have some really great 'techy' type guys here who are, as they have been exploring the FD mechanics and sharing that in their posts, writing what is turning out to be a 'troubleshooting manual' for us less capable folks.
In truth, I was also really worried my son would be cross contaminated and end up being sick for a week. The hostess was insistent on making something he could eat and I finally relented. Needless to say, he ended up being very sick from the food.
Suitable placement of food around the freeze drying trays is much more than simply an aesthetic option—it’s a science. Making sure an excellent distribution, without the need of overpacking, is essential for reaching a dependable freeze drying end result.
This new Industrial Pump rarely needs to have the oil changed or filtered. The pump has a gas ballast feature that makes it so water does not stay in the oil. Because of this, the oil in the pump will be pristine and clear, even after 30 or more batches.
seis. Warranties and Support: Look for models that come with warranties and reliable customer support options.
I did a couple of batches (peas and carrots, and another load of precooked chicken meatballs cut in half) and it all worked perfectly. Looking forward to trying out some new things and sharing the results.
They can last for decades, with regular maintenance of course. It’s like any other major appliance, it has running parts and Know More will need to be maintained or repaired as needed.
3) Inside the front panel I installed a plastic shield over the display card and a water deflector just below the hole to route the exterior condensation to an 11x17 pan beneath the FDer.
We're passionate about helping Canadians experience the incredible benefits of freeze drying with Harvest Right. Our team is dedicated to providing you with a world-class experience from start to finish.
Are we trying to rip people off? On the contrary, our beef cubes are actually an exceptional value considering the four-pack offers 48 adult servings with 24 grams of protein each.
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 only way I know to filter the water vapor out would be a cold trap. They usually use liquid nitrogen or dry ice to keep the temperature low enough that all the water condenses out. Obviously you would need a supply of the liquid nitrogen or dry ice that would probably not be cost effective for most of us. The other option to get that cold would be to use a cryocooler and build a cold trap around it. It could be done, but would be pretty expensive. I've been watching some electronics on ebay that have cryocoolers in them, but the cheapest I've seen is around $600. Still not a cheap option, but you wouldn't need dry ice or liquid nitrogen to feed it.
Back from our trip I turned the unit on and to my dismay found that the display was missing the middle two lines.
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.