Harvest Right Home Small Pro Freeze Dryer - Uma visão geral

Long ago. and B. I don't have the test equipment I did then. I guess what I'm saying is don't be afraid to get too technical with me in your answers. What I wouldn't give for a helium leak detector right now...

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.

I have no adverse vacuum performance change with the catch can in place. It just catches any oil. I still smell oil vapor when the pump first starts up, but not nearly as much. I've only emptied the can once or twice since I've had it installed. I slightly over filled the pump and it blew out into the can, then ran it with the FDer valve open for a few minutes. Nothing got past the can. I used the outside port as IN and the middle one as out. I did take the port off and the longer one should be the inlet port. It's not a great deal longer. Tony Edited January 22, 2016 by TonyC updated (log)

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.

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

Ice is then turned into vapor by applying heat while simultaneously lowering the surrounding pressure during sublimation. During the remaining phase, moisture that is loosely bound is removed in order to bring about sufficient stability for the product to be stored for longer periods of time.  

I think a community-built troubleshooting manual is a great idea. These machines are simple in some ways, and more complex in others, and having a lot of eyes on the problem is always good.

The characteristic timeless design is as popular today as in the 50's. It was first developed by civil engineer Alvar Lennin.

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 Buy Now and customer service are both superb.

Based upon your work experience you probably know more about vacuum pumps than most of us. Chasing a vacuum leak can be frustratingly difficult.

- Nutritional Preservation: This method retains about 97% of the original nutrients in food, making it superior to other preservation methods like canning or dehydrating.

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.

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•Control of the shelf temperature during the dry cycle. This includes setting as many as five different shelf temperatures, thus allowing the material to dry in phases, at different temperatures.