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.
The grill is often the focus of a commercial kitchen. This is where most of the hot food is cooked, and it is important that your restaurant’s grill performs to your needs.
I’d recommend that anyone stick with buying any freeze-dryer or heavy equipment directly from the manufacturer. And if you’re ready to shop for a Harvest Right, you can use this link to shop current sales.
Know what your personal preferences are to determine the efficacy of owning a home freeze-dryer. Trying out some commercially freeze-dried food might help in this quest.
And therein lies the cons to buying a freeze dryer. It takes time to make them cost effective. Depending on humidity in your area, a single run can take up to two days to complete.
Crispness is a hallmark of a good pickled vegetable. That crispness comes from the vegetable’s conterraneo pectin.
Whichever freeze dryer model you choose, be sure you’re getting it from a trustworthy source. The only place where you’re guaranteed complete satisfaction is the manufacturer’s store or their website, so that’s where I’d buy if it were up to me.
9) The last port to insulate required the top be removed. Before I removed the top cover I replaced the side covers. This keeps the back and front panels structurally rigid. Do not remove both the side panels and top or you will have problems reassembling as things get very loose.
14 Posted December 16, 2015 (edited) On 7/31/2015 at 11:12 PM, TonyC said: Somehow this post got posted twice so I'll edit the second one with some more useful information. I remember reading somewhere in this thread where somebody was asking how long you run the Know More freeze cycle with pre-frozen food. I have my chest freezer set to -12F, and I usually let the freeze dryer cool for an hour before I put the frozen food in. After I load the food in I wait another half hour to start the drying process. I've had a lot of cycles that the Completa time between pulling one batch out and starting the drying cycle on the next is around 2 hours. I'm running mine in a cold garage, so it cools down pretty quickly. If you have yours in a warm room it would probably take a little longer.
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Additionally, freeze dried food is very light, since all the water is removed, and can be easily transported for hiking and camping or when used during long term emergency needs.
With simple-to-use dial controls and straightforward cycles, It truly is an excellent decision for those who dislike fidgeting with buttons and configurations.
Presumably you have one of the medium sized units that is used for dried flowers, taxidermy etc - those are most common on the market. Lab supply places have very small ones for scientific samples. Food oriented freeze dryers tend to be factory sized.
I've run the system in countless tests including over filling the pump and running the pump without a load (both result in lots of oil spitting out the exhaust port of the pump). I've drained the catch can twice, once with over 5 oz of oil in it, but have not collected any oil downstream in the jar so the system is performing well.