The oxidizer packets are a one-time use, although the mylar bags could possibly be cut down and reused. Cost of vacuum pump oil starts at $20 a gallon, although that oil can be filtered and reused. An oil-less pump is also an option but will be an upfront cost of
. 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.
It’s always best to buy directly from the manufacturer, and many companies list their products online to view, although not all list prices online.
Its patented technology and large capacity set it apart, offering reliable and consistent freeze-drying results that maintain the highest quality standards.
One thing to understand concerning commercial ranges is that they are manufactured in gas or electric models. Both types have their own benefits and disadvantages.
Walk-in coolers make it much easier to stash away food, as well as to easily grab out what you need. As with a commercial freezer, these commercial appliances have to be specially fitted for your kitchen space.
These enormous freezers are mandatory for any food service operating at a very high volume. Commercial kitchens require plenty of room to store frozen food and this is why a walk-in is needed.
Because the freezing is fast, relatively few cell walls are ruptured which means it can be rehydrated with much less loss of quality.
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.
Karla Abreu says: 2 years ago I just think pressure canning is the easiest way to preserve food and know it is totally sterile. And it is relatively easy
Steam cooking is healthy for you, and also fast and efficient. It also presents a ideal way of keeping cooked food warm without drying out.
We have to face one hard fact when shopping for home freeze dryers. That fact is, unlike many other purchases, freeze dryers aren't cheap. However, unlike many other purchases, a freeze dryer can provide a lifetime of cost savings that ultimately pay for itself.
Before you know it, you’ll be storing food and experiencing the many joys that cooking has to offer.
Forgive me for the extremely Home Small Pro Freeze Dryer Canada long post but I thought other southerners may also face this problem and could use this information.