Home Small Pro Freeze Dryer Secrets
Home Small Pro Freeze Dryer Secrets
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Although the machine itself is a bit pricey, I am saving money by buying in bulk or on clearance, and I am able to store food for when we need it later.
Let's do a simple math exercise. Non Frozen food put in freeze dryer at an ambient temp of 70F needs to be at -40F before the dry cycle begins. things go linear, each hour the temps would drop the food by 12.
Not only does this save time and money, it saves the headache of trying to throw together a last minute meal if we are in a hurry. And again, it cuts down on food waste.
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?
Freeze dried food is easy to ship Absolutely! That’s one of the benefits of freeze dried food–it’s lightweight so it’s easy and inexpensive to ship!
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1) I installed a 3/4" wide high density closed cell foam in the gap between the front of the chamber and the back of the front panel - just what Harvest Right suggested except all the way around (the first Know More picture shows the gap). Use your fingers to push it into place. It needs to be tight against the inside panel. I then installed a vapor barrier around the entire FDer chamber. I used 7mil plastic and clear packing tape.
7) Next up the drain line. This not only deminishes condensation but also eliminates an unnecessary hot spot into the chamber.
Another reason to buy a freeze dryer instead of already freeze dried food is that you can choose to freeze dry whatever you want.
Furthermore, the modern freeze dryer systems have vacuum pumps and refrigerators which enhances the drying cycles and saves energy.
Not all of us are technical experts (the 'not' category includes me) but I hope someone who can help you will come along soon.
6) The first place was the cold return line into the compressor. It had insulation, but a second layer get more info helped stop the constant drips. I used black electrical tape to secure the foam.
Monitoring the FDer internal temps and once I see -40F I start the dry cycle, except for high sugar content food which I give an extra hour. I'm still experimenting with Ice cream and a few fruits to determine optimal freeze time to get the best results. The cooling cycle ends up much shorter.
How often should I change the oil? You can filter the oil using the included oil filter to remove impurities, but it’s best to change the oil every 20-25 batches or when it appears cloudy.