In any case, maybe it will help some newbie HR Freeze Dryer owners to answer some of the questions I once had.

The grill is often the focus of a commercial kitchen. This is where most of the hot food is cooked, and it is important that your restaurant’s grill performs to your needs.

I’d recommend that anyone stick with buying any freeze-dryer or heavy equipment directly from the manufacturer. And if you’re ready to shop for a Harvest Right, you can use this link to shop current sales.

The best place to buy a freeze dryer is directly from the manufacturer’s website. That way, a warranty will be included, there’s a guarantee the machine wasn’t tampered with by anyone (even by accident), and buyers can get additional information from customer service.

There are three things that cause organic material to lose its freshness and begin to degrade – Water, Heat, and Oxygen. Harvest Right has a solution to these problems.

Oil Changes: This new Premier Pump rarely needs to have the oil changed or filtered. The pump has a gas ballast feature that makes it so water does not stay in the oil. Because of this, the oil in the pump will be pristine and clear, even after 30 or more batches.

Freeze drying is also simple to do – much easier than canning or dehydrating. If you care about having an emergency food supply, a Harvest Right Freeze Dryer is the best and most affordable way to do it.

This item is currently unavailable or out of stock, but new inventory is due by the EDA (estimated date of arrival) and your order will be shipped from the next incoming inventory.

This method of shopping is usually considered a bit outdated, but you can still get all the necessary information about freeze dryers on the phone by talking to a company salesman.

Are we trying to rip people off? On the contrary, our beef cubes are actually an exceptional value considering the four-pack offers 48 adult servings with 24 grams of protein each.

Is it flash freezing and dehydrating at the same time? Do the items need to be kept frozen, or stored at room temp?

I want to suggest to Teppy that you get a bunch of 8 quart hard plastic foodsaver containers to keep your products in under vacuum, being so low in moisture they attract water and soften rather easily. E-bay is a good source.

Presumably you have one of the medium sized units that is used for dried flowers, taxidermy etc - those are most common on the market. Lab supply places have very small ones for scientific samples. Food oriented freeze dryers tend to be factory sized.

Without an pump isolation valve I would expect some air to flow back into the chamber through the pump resulting in the steady rise you witnessed. I saw the same phenomenon more info before I installed an isolation valve on my pump.