We have some really great 'techy' type guys here who are, as they have been exploring the FD mechanics and sharing that in their posts, writing what is turning out to be a 'troubleshooting manual' for us less capable folks.

Let's do a simple math exercise. Non Frozen food put in freeze dryer at an ambient temp of 70F needs to be at -40F before the dry cycle begins. things go linear, each hour the temps would drop the food by 12.

AI-enabled systems make the work of the freeze dryers more accurate, consume less energy, and generally improve management of the control processes.

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.

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14 Posted December 16, 2015 On 7/31/2015 at 11:12 PM, TonyC said: Here is my first pass on a Vapor Trap... it is an old whole house water filter that I modified. It failed to reduce the moisture in the oil... I'm in the process of modifying it to catch and suspend the moisture in the container long enough for desiccant beads to absorb the water. The air flow comes into the inlet, down the central pipe to the bottom of the screen and filters up through the beads and out the top. I know this was like forever ago, but I thought I would respond anyway. I haven't been on much in a while, I only run my freeze dryer in the winter. So I think you'll find it's a lot harder to remove water vapor from a vacuum than just using desiccant, as the vacuum will just pull the water out of the desiccant.

Taking the time to be sure accurate air flow, drainage angle, and positioning of accessories such as drip pan can avoid mishaps, preserving you the two time and expense In the long term. A properly-executed set up is the initial step toward productive freeze drying adventures.

The evaporator coils that touch the surface of the stainless steel vacuum chamber reach about -42 F. With food in the chamber and because the location of the thermister is on the middle shelf of the four get more info shelves, the temperature it records is going to range from -25 to -30 F in the 9 hour default freeze time. This temperature is very adequate for freeze drying the food.

Based upon your work experience you probably know more about vacuum pumps than most of us. Chasing a vacuum leak can be frustratingly difficult.

If you don’t have the time or money, or if you believe the food crisis will hit hard very soon, then it makes more sense to buy freeze-dried food instead.

Hey there, fellow self-reliant folks! If you're all about preparedness and want to take your food preservation game to the next level, you've probably considered getting yourself a freeze dryer. But let's be honest – freeze dryers aren't exactly known for being wallet-friendly.

Control of the amount of time a material is held at the ultimate freeze temperature before the drying cycle is started.

Morgan is the founder of Rogue Preparedness. She has been a prepper for over a decade. She's a wife, mother of two daughters more info and is homesteading off grid. She teaches people how to be prepared for emergencies and disasters.