How you want to run your electrical is up to you, but there’s nothing worse than having your freeze dryer trip a breaker switch (especially when you’re not there). Installing or using an Em excesso dedicated 20 amp for this model and the Large Pharmaceutical unit as well is strongly suggested.
After a few years of research, I finally decided to purchase a freeze dryer. It was one of the best purchases I have ever made. The only regret I have is that I didn’t buy one sooner.
. 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.
After it’s processed, I weigh the tray again and subtract the ending weight from the beginning weight. That tells me how much water to add for reconstitution. I like to write on the mylar bag or jar lid how much water to add so I don’t have to guess when I am ready to reconstitute the food.
This includes setting as many as five different shelf temperatures, thus allowing the material to dry in phases, at different temperatures. For instance, you might have the material begin drying at 10ºF and increase the temperature in phases until the ultimate final dry temperature is 70ºF.
How does freeze drying work? To put it simply, it freezes the food then goes through a sublimation process where it dries the food.
I think a community-built troubleshooting manual is a great idea. These machines are simple in some ways, and more complex in others, and having a lot of eyes on the problem is always good.
19.7k Location:Ontario, Canada Posted January 25, 2016 So a couple of months ago (when the weather was still warm) Alleguede has his assistant drop off some raspberries that he wanted me to freeze dry for him. Since they were IQF raspberries I assumed that they would be individual - but apparently when you leave them in the trunk of your car long enough to thaw, then put them back in the freezer - then take a couple of days to get them over to me - they are pelo longer going to resemble individual raspberries.
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 9 hour default freeze time. This temperature is very adequate for freeze drying the food.
The best way to keep tabs on used options that may be available is by joining freeze-drying Facebook Groups, following them on Instagram and TikTok, or checking online self-reliance and preparedness forums.
Posted January 21, 2016 (edited) On 12/1/2015 at 0:16 PM, Jenipher said: 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 Buy Now size of the harvest right pharmaceutical freeze dryer hose that came with the can? Hopefully I said that in a way that makes sense! As well, does it matter which port is used as "in" and which as "out"? Thanks so much, Jen Hi Jen, Sorry to be gone so long. I did exactly as you proposed. I purchased a brass reducer and pushed the blue hose over it.
We can take these meals with us when we travel as well as when my son goes on Scout camp outs or activities with his friends. Buying a freeze dryer has made life a lot easier for our family.
If you don’t have the time or money, or if you believe the food crisis will hit hard very soon, then it makes more sense to buy freeze-dried food instead.
And therein lies the best piece of advice I can offer on this topic: Keep your freeze dryer running. Downtime is wasted time. Some items take a while. Others are quick. But keeping the freeze dryer going almost non-stop is the key to getting the bang for the buck.