Teresa said on August 8, 2019 at 12:40 am How big is a medium freeze dryer and if I buy one what do I have to buy to make it work like I see u have to have oil and buy a pump along with the freeze dryer doesn’t it all comes with everything to make it work
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.
Be wary of buying freeze-dryers that come from locations where the unit could have been tampered with or damaged, even by accident.
I sent Harvest Right a note with a picture and they immediately shipped me a new display. Great Service again from the support team there! I think water had dripped down the front and the back of the unit and onto the display card shorting it out.
Harvest Right understands that this amazing technology will feel like an investment for some families, so we offer a way for customers to finance a freeze dryer for 0% interest.
The bottom line regarding freeze-dried food is that hoe freeze dryers are an investment! An investment that pays you back and makes you more resilient in the process.
These enormous freezers are mandatory for any food service operating at a very high volume. Commercial kitchens require plenty of room to store frozen food and this is why a walk-in is needed.
I have one of those hand held heat guns (inexpensive from HF), but I was afraid of accidently burning the insulation. My gun gets very hot! I do the same technique with a fan, shock the ice and listen for the cracks as it separates from the chamber wall.
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 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 Perfeito 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 Shop Now a little longer.
It is fun to experiment with innovative preservation methods, but carefully consider the consumer purchasing points above: Know before you go.
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.
Run full system test with pelo food in chamber (results, 630 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 food options we had there were extremely limited and full of preservatives. To counter that, my buddy Lance went in with family members on the purchase of a freeze dryer for home use.
Not all of us are technical experts (the 'not' category includes me) but I hope someone who can help you will come along soon.