Odds are the problem is the vacuum hose or its end connections, the drain valve, or the door gasket. Based upon my experience I'd double check the fittings while installed on the FDer.
Electric Programmable Pressure Cookers, such as the "Instant Pot, are being used for small batch pressure canning. This fact sheet explains research showing why this is a food safety hazard, with a high risk of producing home canned foods that could devel
19.7k Location:Ontario, Canada Posted March oito, 2006 Freeze drying works by quickly freezing the item (and that could include flowers or dead animals as this technology is used to preserve wedding bouquets and in taxidermy) to a very low temperature, then placing it under vacuum to remove the air and water vapour.
That means that if you find any authorized online retailer that has a lower price than us, just let us know and we'll match their price!
(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.
Gas fryers and gas stoves are typically in commercial kitchens because they generate much more power. Overall, this range of commercial range has less components and can be easier to maintain and undergo less commercial repair.
1) I installed a 3/4" wide high density closed cell foam in the gap between the front of the chamber and the back of the front panel - just what Harvest Right suggested except all the way around (the first picture shows the gap). Use your fingers to push it into place. It needs to be tight against the inside panel. I then installed a vapor barrier around the entire FDer chamber. I used 7mil plastic and clear packing tape.
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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, so it cools down pretty quickly. If you have yours in a warm room it would probably take a little longer.
Are we trying to rip people off? On the contrary, our beef cubes are actually an exceptional value considering the four-pack offers 48 adult servings with 24 grams of protein each.
Moisture and temperature are the two critical factors in optimal food storage. Moisture - the humidity in the storage environment should be low. If dried foods pick up moisture from the storage area, molds and bacteria can grow. This can lead to spoilage
I want to suggest to Teppy that you get a bunch of oito quart hard plastic foodsaver containers to keep your products in under vacuum, being so low in moisture they attract water and soften rather easily. E-bay is a good source.
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.
So the bottom line is this: If you can afford the money 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.