Home Small Pro Freeze Dryer Secrets

I honestly think putting a thermometer inside the unit is an excellent idea. I sent the following note off to Harvest Right Support in an effort to gain a little better understanding of the process.

Raw eggs freeze dry very well. I like to crack them into a bowl, whisk them, and then freeze them solid before freeze drying. To reconstitute, use 2 tablespoons of egg powder and 2 tablespoons water to equal one egg. Use them in an recipe or scramble them up. They taste delicious.

AI-enabled systems make the work of the freeze dryers more accurate, consume less energy, and generally improve management of the control processes.

When isolated, the pump seems to behave well. Short of putting a meter on the pump, my impression is that it is operating properly. I'm considering investing in a good meter to verify that it is reaching a good ultimate vacuum.

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 $quarenta. 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 chamber walls. Just a thought.... Edited December 16, 2015 by Pipsqueak duplicate post (log)

It’s super simple, if you aren’t running an Oil Free pump (which we strongly suggest), you should change the vacuum pump’s oil every 20-30 runs (approximately once every more info month or two with daily use) and ensure the interior chamber as well as your trays are cleaned frequently.

Door seal appears good against the plexiglass side, even stripe of contact, nice and wide. Inside gasket groove has been checked for debris and cracks. Looks OK, but the design seems odd to me!

So they have been sitting Buy Now in my freezer awaiting a time when I was prepared to deal with them - I've told him several times that he isn't going to get usable raspberries out of this - just raspberry powder. I don't think he believes me!

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Are we trying to rip people off? On the contrary, our beef cubes are actually an exceptional value considering the four-pack offers 48 adult servings with 24 grams of protein each.

Unlike other conventional methods of drying, the original structure of the food is preserved with freeze-drying which ensures better quality for the consumers.  

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

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Making food in your own freeze dryer is less expensive than purchasing it commercially. You can purchase food in bulk and freeze dry it for later. With the current high food prices (which could easily continue to skyrocket), it’s nice to buy in bulk or on clearance to save money.