In any case, maybe it will help some newbie HR Freeze Dryer owners to answer some of the questions I once had.
The entire process is automated using highly intelligent built-in sensors that know exactly when the food is properly freeze dried. Just press start and the freeze dryer will beep when finished.
The current and emerging food crisis in the United States has millions of Americans very concerned about the future. From supply chain shenanigans to food processing plants “inexplicably” being compromised to bird flu decimating the poultry industry, it’s no wonder there has been a sharp rise in the “prepper” food industry.
The best place to buy a freeze dryer is directly from the manufacturer’s website. That way, a warranty will be included, there’s a guarantee the machine wasn’t tampered with by anyone (even by accident), and buyers can get additional information from customer service.
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.
The bottom line regarding freeze-dried food is that hoe freeze dryers are an investment! An investment that pays you back and makes you more resilient in the process.
Oil Changes: This new Premier Pump rarely needs to have the oil changed or filtered. The pump has a gas ballast feature that makes it so Buy Now 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.
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 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 shelf of the four shelves, the temperature it records is going to range from -25 to -30 F in the nove hour default freeze time. This temperature is very adequate for freeze drying the food.
For example, a reseller might charge more for shipping, or they might not include a warranty in the package. Resellers may also not offer the same prices as the manufacturer.
After buying our freeze dryer I was naturally curious as to how it "knew" when something was done, since batch times varied so much depending on what was being processed. Watching the cycle times didn't seem to tell me anything at first -- especially without a thermometer to tell me what was happening inside -- until I finally caught on that applying heat to the frozen food affected the vacuum, which provided the measure of how dry the food had become.
Dehydrators take the water off the surface first, then water eqilibrates with the surface, more water is drawn off the surface. You are left with a shrunken item, with some residual water. Makes gorgeous leather.
Is it flash freezing and dehydrating at the same time? Do the items need to be kept frozen, or stored at room temp?
Have an understanding of which kind of food pretreatment is needed to use the device. To ensure the freeze-drying approach is productive, you’ll must understand how to get ready food.