Laura McDonough says: 2 years ago We bought one around the Y2K crises which never happened, ended up using it some, then selling it. I will not clutter up my place with useless crap of all kinds in the future, me and friends said (been there done that).

The shelf heaters can be set to automatically control the rate of sublimation during the primary drying cycle.

Looking at the picture you can see the water drops on the insulation and where the water had flowed down the back of the front panel.

Tony, if you see this, I went ahead and purchased the catch can. Do you think it's okay to just purchase a reducer to go from the size of the exhaust to the size of the hose that came with the can?

And once you have resolved your issue I hope you will stay around and talk to us all about what you have been drying in your machine, etc.

It takes slightly extended to dry than our other picks, and it lacks a speed-dry option, but it surely gets the job accomplished and fees various hundred dollars under very similar dryers.

Question for you: I'm impressed by the shortening of cycle times. Obviously some of that is from the improvement in insulation on the lines, etc., but I'm wondering how much of it might be from "drying out" of the insulation and outer walls of the freeze drying chamber.

Ask yourself useful issues. Could you very easily approach entire meals in a single cycle? Or is it very best to system different types of foods individually? Does one know how to load the food trays?

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, website so it cools down pretty quickly. If you have yours in a warm room it would probably take a little longer.

We have two freezers in the garage as well. All of these machines generate heat and humidity. Our FDer front regularly sweats up an storm and water drips off the door and from around the entire chamber perimeter down the front of the unit. It got so bad that I taped a plastic shield above the display to route the water around it. You can see the water on the door and on the stainless steel front past the 4 screws on the unit.

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Karla Abreu says: 2 years ago I just think pressure canning is the easiest way to preserve food and know it is totally sterile. pharmaceutical freeze dryer for sale Canada And it is relatively easy

Monitoring the FDer internal temps and once I see -40F I start the dry cycle, except for high sugar content food which I give an extra hour. I'm still experimenting with Ice cream and a few fruits to determine optimal freeze time to get the best results. The cooling cycle ends up much shorter.

and this piece was placed on the vacuum hose fitting. I can still remove the panel without removing the hose to clean the coils. Simply remove the screws and slide the panel down the vacuum hose a few inches.