Rumores Buzz em Scientific Pro Freeze Dryer for sale Canada

I also love finding clearance deals on produce and other items. My family is no longer surprised when I bring home piles of produce, meat, cheese, or whatever else I find a deal on.

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.

What type of oil does the vacuum pump use? Harvest Right freeze dryers use food-grade vacuum pump oil, which is available for purchase. One gallon typically lasts several months with proper filtering and maintenance.

Obviously things like ice cream and marshmallows you would want to let the freeze cycle run longer. When I'm ready to start the drying cycle, I open the door, remove the insulator, and check the temperature of the food on the trays with an infrared thermometer. As long as it's below -10F I start the dry cycle. A side note for TonyC, have you ever thought about attaching a mirror to each side of the tray rack to reflect the radiant heat back in to the trays? I've looked at some mirror finish stainless on ebay, and it looks like you could do it for about $40. Not sure if it's worth a try or not. I would think it would let you get more water out in a cycle because the radiant heat wouldn't be warming the ice on the harvest right freeze dryer chamber walls. Just a thought.... Edited December 16, 2015 by Pipsqueak duplicate post (log)

With various options available in terms of size and capacity, it's crucial to assess your needs before making a decision.

Other companies sell “beef crumbles” or other versions of scrap beef that have nearly as much fat as protein, and they often sell for more than we do.

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.

This is why so many people are buying their own freeze dryers to use at home. The market is essentially cornered by Harvest Right, which isn’t a bad thing since their quality and customer service are both superb.

Preydrive.ca Bought this freeze dryer for my wife for her pet food business! She is loving it! Trimleaf is also very helpful!

Thirdly, I like to know what is in my food. When I process my own food, I know what is going in it. Also, I like to grow my own produce so when I freeze dry that, I know exactly Know More where my food came from and how it was grown. Some commercially freeze dried foods contain preservatives.

Karla Abreu says: 2 years ago I just think pressure canning is the easiest way to preserve food and know it is totally sterile. And it is relatively easy

Regular maintenance includes cleaning the vacuum pump and ensuring proper drainage after each use; refer to the manufacturer's guidelines for specific maintenance tips.

Of course, if someone used a larger can, say a #10, that is bigger than the top of the container that surrounds the filter and captures the oil, then the "disk" wouldn't be needed at all. In that case, an AN8 fitting might work -- or maybe there are longer ones out there somewhere.