5 elementos essenciais para harvest right home freeze dryer
5 elementos essenciais para harvest right home freeze dryer
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You’ll have to decide whether the pros outweigh the cons. For me personally, non-e of the cons outweighed the pros. The high price tag is an investment in my ability to preserve food for long periods of time for me and my family without relying on others. The noise doesn’t bother any of us and it’s like white noise.
The ideal vacuum pressure and drying temperature is maintained for each material—preserves freshness and potency
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.
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.
3. Poor Quality of Dried Food: Ensure that your food is prepared correctly; avoid using overly ripe or damaged produce as they may not yield good results after drying.
I've also added an oil catch can that does a wonderful job of trapping oil vapor exiting the exhaust of the pump. Now instead of coating the area in a fine oil mist, the oil settles into the can. The clear tube on the side of the can lets you know how full the can is.
The one "gotcha" I encountered in making this is that a typical car oil filter attaches with a 3/4x16tpi threaded pipe. I could find pelo such pipe anywhere. My solution was to use instead website a 3/4x16tpi bolt, and then drill a hole through it.
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 Completa 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 a little longer.
Reinstalled the vacuum hose and capped far end of website hose to do a hose test. (same results as pump alone)
So, while it might be tempting to stuff just as much as you may onto a tray, an arranged tactic making use of these applications will produce the best freeze dried foods, batch immediately after batch.
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)
Back from our trip I turned the unit on and to my dismay found that the display was missing the middle two lines.
Dehydrating simply removes the moisture by using heat to evaporate the moisture to dry it. Freeze drying retains more nutrition than dehydrating in general.