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I am looking for a more defined "heuristic" curve based upon the internal temperature. I am sure that your engineers probably have tables for such things. I also know that different foods freeze at different rates, that is why I am asking for a heuristic answer.

With that said, I’m married to a woman who puts me to shame with her mechanical maintenance abilities, so after a couple of struggles with changing the oil she now has it down to an art.

The best choice I ever made when it comes to long-term storage food is getting a freeze dryer. I didn’t always think that. It was far more work than I imagined and the maintenance on the machine is annoying when it needs it.

Over night the FDer warmed up and the next morning we had a massive puddle under it - running off the counter onto the floor. I cleaned up the mess, but the next day the puddle was even bigger. On the 3rd day it was back again just as large even though I left a large towel under the FDer.

By this point, most of my son’s friends know about his dietary restrictions and it doesn’t bother them. My son takes rehydrated freeze dried meals to school banquets and to other social gatherings.

Freeze drying lets you say goodbye to food waste by extending the shelf life of your food. Every dollar you save on groceries goes back into your pocket.

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.

Agree entirely on the fittings! After many emails and phone calls to HR, some advice that didn't pan out, and some parts replacement, the unit is back in business! Turns out it was the wire passthrough for the heater wires.

Control of the amount of time a material is held at the ultimate freeze temperature before the drying cycle is started.

A funny lesson I learned is that we no longer freeze-dry many fruits or vegetables. I know this goes against what most preppers say but I’ve come to a different conclusion. We did tons of fruits and vegetables at first but considering the time it takes we found that we are better served by spending that precious freeze drying usage on more more info expensive items like meats, eggs, and complete meals.

The right drier for the job, regardless if it is for mass industrial use or small batch pharmaceutical ones, can dramatically increase productivity, minimize waste, and save money in the long run. In this article, the process and techniques of freeze drying, the necessary features when picking a freeze dryer, the use of it in pharmaceuticals and food, and the future of the industry are discussed.

So the bottom line is this: If you can afford the money, space, and time to spend on freeze-drying your own food and you believe the need for the food is many months or years away, then eventually the Harvest Right freeze dryer will pay for itself.

Depending on how you want to use freeze dried food, it doesn’t have to be reconstituted. There are some freeze dried foods I like to powder in my blender or food processor and then add to other foods. These powders can be used in smoothies, soups, and baked goods.

and this piece was placed on the vacuum hose fitting. I can still remove the panel without removing the hose to clean the coils. Simply remove the screws and slide the panel down the vacuum hose a few inches.