For those investigating freeze drying and the Harvest Right Freeze Dryer, I should point out that removing the ice mid-cycle is an exception and not the rule. I do it only when processing large batch sizes of food with very high moisture content. The object is to "help" the freeze dryer complete its cycle more quickly, as removing the ice may improve the efficiency of the freeze dryer through eliminating some of the moisture (in the form of ice) present in the freeze dryer. It also allows the super-cooled sides of the chamber to more easily and quickly accept the moisture coming from the food as it continues to be processed, as it removes it and also turns it to ice. I actually use this method more often to remove the ice at the end of a cycle, simply because I generally have more food waiting to be freeze dried, and this expedites my "turn around time", while still keeping the chamber as cold as possible.

you would think for the price of these machines they would ehter have a heating element in the sides or be able to reverse the heat pump cycle (the best option) and have the trays designed to be removable mid cycle

@harveyfilter8199

7 жыл бұрын

They do have a heating element and a "defrost" setting that activates it. However, you missed my point, which was to remove the ice quickly, without warming up the chamber, so as to continue the freeze drying process or to begin a new one. Incidentally, As mentioned in a comment below. mid-cycle removal is optional and not required. I do it only as a way of potentially shortening the freeze dry cycle time.

Question: On your F.D. I noticed in your video that you had some sort of additional foam/spacer/caulk item on the outside of the cylinder while the rubber gasket was off. Had you found that you did not get a tight seal when the door was shut, thus no vacuum was achieved and added something? If so, what is it ? I believe I need it for my brand new F.D. as it seems that today when I first got it up and running, the vacuum motor never dropped from 2500mTorr, so I don't think I ever established a good tight vacuum seal. Can you advise please

@harveyfilter8199

8 жыл бұрын

Actually, Sharon, what you see is exactly as our freeze dryer came to us. I made no additions or modifications to the seal. What you are seeing is the insulating foam that Harvest Right uses to fully enclose the freeze drying chamber.

Question... When you do this in the cycle. The the freeze dryer pick up where it left off ( a pause option) or to you have to reset it?

@harveyfilter8199

7 жыл бұрын

I can only answer for the original version of the Harvest Right Freeze Dryer, as the newer models may have a "resume" feature that I am not aware of. In any case, it is a simple thing to restart the freeze dryer once the ice is removed. Simply bypass the original freezing cycle (which is as simple as turning a knob on my model) and the process will pick up at the vacuum (moisture removal) cycle. From there, everything is automatic. If you are interested in "watching" a freeze dryer at work, this video might help: kzread.info/dash/bejne/ZHqhj6NpdZfNebw.html

Hi Harvey, is that insulation pad with the temperature gauge hand made or did you buy it somewhere?

@harveyfilter8199

6 жыл бұрын

It's what came with the freeze dryer. Btw, the temperature gauge can just as easily be placed outside the freeze dryer (see, for example: kzread.info/dash/bejne/ZHqhj6NpdZfNebw.html) which probably makes sense to do. I just put it there because it's easier.

I see when you open the door mid cycle to get rid off the ice the temp says minus 24 and you reach in and grab the trays with your bare hands. How can that be?

@harveyfilter8199

5 жыл бұрын

What can I say? I'm tough! Actually, it's not a big deal and not a problem.

If you own a Harvest Right Freeze Dryer you may also want to check out "Harvey", the oil filter for your vacuum pump oil shown in this video. A HR Freeze Dryer owner posted a video review of it here: kzread.info/dash/bejne/aKOOsrCHiZu4oNI.html. Information can be found at harveyfilter.com

So with that many eggs put into powder form, how do you figure out how much of that powder is a 3 egg omelette .

@harveyfilter8199

7 жыл бұрын

Three TBSP powder equals one egg, and you reconstitute 1 to 1 with water, so a 3 egg omelette would take 9 TBSP of powder and 9 TBSP of water. You won't know the difference from fresh. In fact, we have freeze dried eggs along with ham and cheese, which makes a great omelette "pre-mix". Delicious.

Love this idea of removing the ice by making it expand/contract by using a heat gun, with minimal heating of the chamber. To keep ice off of the tray unit, do you think it would work to attach thin strips of silicone mats, maybe by using velcro attachment, to certain problem areas of the rack unit? On another track, I remember reading about someone doing extensive tests on cast iron seasoning, to find the best method. The solution found was flaxseed oil, which under heat created a very durable, slick surface. It seems it might work well here for keeping the ice from adhering firmly, at least in some areas as we choose. Maybe the flaxseed oil could be treated with a heat gun to adhere it? -- If there's no other problem that I don't see. Here's an article on the concept, if you're interested: www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron.

@harveyfilter8199

8 жыл бұрын

Hi Robert. Good questions, but way above my pay grade! :-) I imagine there are many things that could work to coat the chamber. An interesting thought is that while it needs to work, it shouldn't work too well. The ice needs to adhere to the chamber (you wouldn't want to prevent that because the moisture from the food has to go somewhere), yet ideally release the ice without too much intervention. If you come up with something else, let us know. I'm always willing to experiment.