We sold a grainmill also, hyped by a friend who had several. Used it some also. Nothing happened and other things incl food was donated or tossed. Now retired, who has time or money to throw away again? not me.

Hence, the Premier Pump is especially not affected by warm, ambient conditions. When temperatures rise, it will pull a vacuum far better than the Standard Pump. The Premier Pump is just not affected by outside heat. It pulls the same deep vacuum even when it is in a warm environment.

The current and emerging food crisis in the United States has millions of Americans very concerned about the future. From supply chain shenanigans to food processing plants “inexplicably” being compromised to bird flu decimating the poultry industry, it’s no wonder there has been a sharp rise in the “prepper” food industry.

Commercial freeze dryers are much easier to find than industrial or laboratory freeze dryers as they’re made for the service industry and some manufacturing sectors.

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Tray lids– Though freeze drying is underway, you would possibly end up prepping for the next batch. Tray lids are vital in these conditions, preserving your prepped food from contaminants, odors, or unintended spills with your freezer.

Whichever freeze dryer model you choose, be sure you’re getting it from a trustworthy source. The only place where you’re guaranteed complete satisfaction is the manufacturer’s store or their website, so that’s where I’d buy if it were up to me.

Now that you understand the conditions, you can better understand what happened when we finally turned off our FDer after an extended use in these conditions.

With its user-friendly interface and optimal temperature control, this freeze dryer maximizes convenience and maintains the potency and efficacy of critical compounds. Embrace a new level of efficiency and long-lasting preservation in your pharmaceutical endeavors with this indispensable appliance. Maximize Your Growing Potential Today!

Door seal appears good against the plexiglass side, Know More 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!

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.

Dehydrators take the water off the surface first, then water eqilibrates with the surface, more water is drawn off the surface. You are left with a shrunken item, with some residual water. Makes gorgeous leather.

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)

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.