The oxidizer packets are a one-time use, although the mylar bags could possibly be cut down and reused. Cost of vacuum pump oil starts at $20 a gallon, although that oil can be filtered and reused. An oil-less pump is also an option but will be an upfront cost of
5 Posted October 24, 2015 Hi everyone - new member to the forum, and I was drawn here by this thread. I have been using my HR freeze dryer for a few months now and it's been great. Reading about all your experiences shows that I'm not alone in loving this machine!
Reattached hose and ran another full system test (results, 750 mTorr lowest steady reading - looking through the oil level window, some bubbling seen in oil even after an hour of pumpdown - some "air" noises from pump)
The best places to buy a commercial freeze dryers in person are either directly from the physical stores of the manufacturers, or in person at various appliance stores, which are usually authorized resellers of freeze dryers.
Removing the ice from between the chamber wall and the insulation (hopefully will never have to do this again)
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 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.
I'll be looking forward to hearing about the weird and wonderful items you produce. Should be an interesting learning curve.
I'm actually working now on making myself a vacuum microwave instead. Got the idea from an article in MacLeans magazine about Domenic and Cindy Duby, who use one to produce interesting flavours. Takes up less space and hopefully produces a product a bit faster. We'll see how it works out.
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.
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This type of website can’t hurt when buying something minor, like a piece of clothing, but it’d be smart to steer clear from them when buying expensive equipment.
I want to suggest to Teppy that you get a bunch of oito quart hard plastic foodsaver containers to keep your products in under vacuum, being so low in moisture they attract water and soften rather easily. E-bay is a good source.
The key is to freeze as fast as possible then dry as slow as possible. The freezing stiffens the cells so that when it is dried, it still maintains it's shape and texture.
Is it as cheap as buying at the store? get more info Pelo. But properly freeze-dried and stored meats can last ten years or more without refrigeration. The freeze-drying process can be challenging, but those who have the time and patience should consider doing it.