Teresa said on August oito, 2019 at 12:40 am How big is a medium freeze dryer and if I buy one what do I have to buy to make it work like I see u have to have oil and buy a pump along with the freeze dryer doesn’t it all comes with everything to make it work
5 Posted October 24, 2015 Hi everyone - new member to the forum, and I was drawn here by this thread. I have been using my HR freeze dryer for a few months now and it's been great. Reading about all your experiences shows that I'm not alone in loving this machine!
Be wary of buying freeze-dryers that come from locations where the unit could have been tampered with or damaged, even by accident.
You cannot run a good commercial kitchen without plenty of food. Commercial walk-in coolers are needed for keeping a lot of food chilled. If you’re running a very large scale operation, then a standard-sized refrigerator will not be enough.
I did a couple of batches (peas and carrots, and another load of precooked chicken meatballs cut in half) and it all worked perfectly. Looking forward to trying out some new things and sharing the results.
The most popular variety is Bartlett pears available the first two weeks in September in Utah. If they are to be transported or not processed immediately, pick while slightly green and allow them to ripen in a cool, dark place.
I'll be looking forward to hearing about the weird and wonderful items you produce. Should be an interesting learning curve.
You get all the same when you buy a freeze dryer in person, but buying it online takes less effort (and it’s more comfortable since you’re sitting on a couch).
Or, if you’d rather get some more quality reading before shopping, here are some articles I wrote to help you get that research bug itch scratched.
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I didn’t know you had this feature till one day i got an email and that got me to the sitio were i started looking around. This way I can take a couple months instead of hitting my saving and paying for it at once.
One idea I that I had was to freeze-dry sorbet. Sort of a twist on astronaut ice cream. I've had freeze dried strawberries, and those have a nice crunchy texture.
I am looking for a more defined "heuristic" curve based upon the internal temperature. I am sure that your engineers probably have Know More tables for such things. I also know that different foods freeze at different rates, that is why I am asking for a heuristic answer.
Forgive me for the extremely long post but I thought other southerners may also face this problem and could use this information.