The Large Pharmaceutical Pro Freeze Dryer is a cutting-edge solution designed specifically for pharmaceutical professionals and research institutions. This compact powerhouse delivers precise and efficient freeze-drying, ensuring the preservation of delicate pharmaceutical products and valuable research samples.

The entire process is automated using highly intelligent built-in sensors that know exactly when the food is properly freeze dried. Just press start and the freeze dryer will beep when finished.

So they have been sitting in my freezer awaiting a time when I was prepared to deal with them - I've told him several times that he isn't going to get usable raspberries out of this - just raspberry powder. I don't think he believes me!

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!

The pros and cons are easy to understand. In fact, there really is only one pro and it’s a huge one. Those who are willing to spend the time and money to freeze dry their own food should do so as long as they’re going to be committed.

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. 1

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.

.. Hence the vapor barrier. But once I opened it up I figured I may as well insulate the bare ports as well, and insure that the water was diverted away from the electrics of the system. Once I sealed up the insides I noticed that the condensation on the front panel increased dramatically as the air was trapped between the plastic vapor barrier and the back of the front panel. That was when the drip rail was installed on the front of the unit.

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 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.

5 Posted September 16, 2015 (edited) Gypsyman: Proof again that "great minds think alike". In my initial pondering, I thought using an oil filter base would be a logical approach -- but I didn't have one handy and figured my car might miss it. Besides, one of my goals was to keep this affordable, and they tend to be a little pricey.

After buying our freeze dryer I was naturally curious as to how it "knew" when something was done, since batch times varied so much depending on what was being processed. Watching the cycle times didn't seem to tell me anything at first -- get more info especially without a thermometer to tell me what was happening inside -- until I finally caught on that applying heat to the frozen food affected the vacuum, which provided the measure of how dry the food had become.

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.

Upon turning off the pump (pelo isolation valve on the pump - standard setup), the chamber pressure rose quite rapidly going to 2000 mTorr and continuing up in a couple of minutes or so.

As long as the food is dried to a low residual moisture, vacuum packaging is safe. Remember, vacuum packaging is not a food safety process itself. In fact, removing oxygen from a package may make it more of a concern for the botulism bacteria to grow and produce toxin if there is a moist environment.