In any sector – whether biotech, food production, or pharma – adopting high-capacity freeze dryers helps improve efficiency and business sustainability while meeting regulatory obligations.
With that said, I’m married to a woman who puts me to shame with her mechanical maintenance abilities, so after a couple of struggles with changing the oil she now has it down to an art.
Racquel Ruetz Albert was quick to respond to my inquiry about the delivery of our harvest right freeze dryer.
One of the reasons I like the small freeze dryer is the size. At the same time, my large freeze dryer takes up space equivalent to a clothes dryer—the small one doesn't.
This includes setting as many as five different shelf temperatures, thus allowing the material to dry in phases, at different temperatures. For instance, you might have the material begin drying at 10ºF and increase the temperature in phases until the ultimate final dry temperature is 70ºF.
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•Operation allows for recipe customization (up to 10 Thermal Treatment and 12 Drying steps). Control of the rate of freeze. This means that the rate of freeze can be speeded up or slowed down.
They replied with some good information, but didn't really directly answer the question. I know that there is no one answer website for all foods, but a rule of thumb is certainly within reason.
And therein lies the cons to buying a freeze dryer. It takes time to make them cost effective. Depending on humidity in your area, a single run can take up to two days to complete.
We had a sponsored post come over on my other sites that asked the question, “Should you buy a freeze dryer?
Remove all ice every 8 hours of drying time. It is amazing how much faster the drying time drops doing this. A side benefit is water vapor does not contaminate the oil as fast. I've gotten up to 20 cycle per oil change by carefully monitoring the oil and water.
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
Monitoring the FDer internal temps and once I see -40F I start the dry cycle, except for high sugar content food which I give an Em excesso hour. I'm still experimenting with Ice cream and a few fruits to determine optimal freeze time to get the best results. The cooling cycle ends up much shorter.
Unfortunately, freeze-dried food can often be very expensive. We’ve seen this first hand as the only company that sells both frozen beef boxes to store in the freezer for up to a year as well as freeze-dried beef cubes to store in the closet for over a decade.