In any sector – whether biotech, food production, or pharma – adopting high-capacity freeze dryers helps improve efficiency and business sustainability while meeting regulatory obligations.
Removing the ice from between the chamber wall and the insulation (hopefully will never have to do this again)
(had to replace the whole galvanized T piece with new wires in it) Seems they are epoxied in there, and in my experience passthroughs are a problem spot, so it's not at all surprizing that there was a slight leak there. In any case, I thanks the folks at HR for sending parts and sticking with me throughout.
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.
Another option that can work well is teaming up with like-minded friends or family members to purchase a freeze dryer together.
Upon turning off the pump (no isolation valve on the pump - standard setup), the chamber pressure rose quite rapidly going to 2000 mTorr and continuing up in a couple of minutes or so.
Automatically adjusts settings for optimal vacuum pressure and temperature, ensuring the best preservation of your materials.
Isolated pump by capping the stack (pelo meter to measure pressure, but pelo bubbling after a very short pumpdown - pump sounded normal for a high vacuum situation)
Drying things out played a roll as well as the added insulation. We had 3.5 weeks of constant rain here in central NC with humidity over 95% and temps near 95F in the beginning and tapering down to 80F by the end of the rain. The condensation on the front panel Buy Now around the seal had water running down the front of the Freeze Dryer constantly during the entire cycle, not just the freeze cycle. I initially went into the FDer to simply stop the humdity from reaching the outer chamber shell and freezing.
Foods with lots of seeds can be freeze dried but usually take longer. That’s because the seeds hold moisture. If you’re processing strawberries, raspberries, blackberries, tomatoes, and kiwis you’ll need to add Em excesso time. I like to add at least 12 hours when processing these foods.
As a bonus, freeze-dried products are lightweight making them desirable for outdoor activities, emergency kits, and even space missions. Food manufacturers looking to broaden their offerings find freeze-drying prepackaged food as an enticing option because of the increased safety of food and reduced waste.
The current and emerging food crises in the United States have 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 pelo wonder there has been a sharp rise in the “prepper” food industry.
As I mentioned before, freeze dryers are an investment. They're an investment because of all the benefits they bring to you and your self-reliance.
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