I am looking for a more defined "heuristic" curve based upon the internal temperature. I am sure that your engineers probably have tables for such things. I also know that different foods freeze at different rates, that is why I am asking for a heuristic answer.
Knowing what I know now after using freeze dryers for my company, I can say buying a freeze dryer is a sound investment for anyone who commits to stocking up food over time.
I found out the hard way about the anti-drainback seal when I first tried the filter and got... nothing. I did do some research afterward and learned, as you point out, that there are some filters than don't use the seal but by then I was committed. Fortunately, it wasn't all that hard to remove it, but definitely better not to have to.
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.
I removed the side covers and found the water dripping from the chamber insulation. I called up HarvestRight to ask for ideas on how to avoid this in the future.
With various options available in terms of size and capacity, it's crucial to assess your needs before making a decision.
Meats can be processed either raw or cooked. Thick cuts will take a long time to process, so consider thinner cuts or cutting the meats thin yourself. Just be aware that raw and cooked meats will come out of the machine looking the same so be sure to label your packages.
The initial cost can be high, they require adequate space and power supply; also, they can be noisy during operation.
AN8 male fittings are 3/4 X 16tpi. Should be able to get one that will work in this application. Also, there filters that use metric threads, might be easier to deal with.
Reinstalled the vacuum hose and capped far end of hose to do a hose test. (same results as pump alone)
Never allowing the unit to heat up to ambient temps - Quickly removing the ice from the chamber and starting the next cycle while the chamber unit is still very cold.
5 Posted September 16, 2015 Thanks dsheidt. I was afraid that the AN8 fittings I could find might not be long enough to provide the space needed so that the oil could flow over the top of the filter, especially given my website "disk" method of holding up the can.
Why? Because many of the meals we cook are intended to be eaten now AND freeze-dried to store away for the long haul. We don’t do it for chicken finger night but by golly we do it whenever she makes her freeze-dryer-appropriate meals like beef stroganoff.
Considering that they don’t blow heated air away from a hole in get more info your property, warmth-pump dryers use about half the Electricity of the vented dryer per cycle.