There are 3 ports on the chamber that I made slits in the plastic to get around and taped them up once around them. Do not tape to the insulation. Tape only to the vapor barrier plastic. It doesn't take long, just be careful. After the plastic is in place and secure around the chamber I sealed the plastic to the back of the front and back panels using the packing tape. All the way around the front and back of the chamber to completely seal the chamber from outside air and humidity.
Removing the ice from between the chamber wall and the insulation (hopefully will never have to do this again)
You can freeze dry things with fat and oils in it. The point isn’t to completely get rid of all the fat, but to reduce it. The reason being is for the storage process.
After it’s processed, I weigh the tray again and subtract the ending weight from the beginning weight. That tells me how much water to add for reconstitution. I like to write on the mylar bag or jar lid how much water to add so I don’t have to guess when I am ready to reconstitute the food.
Nor is it affordable for all of our extended family to eat gluten-free for the holiday meals. This challenge has been easily remedied with my freeze dryer.
•The shelf heaters can be set to automatically control the rate of sublimation during the primary drying cycle. Through this process, the unit has control of the attendant vacuum pressure.
Let’s be clear: there is no right or wrong answer. In the end, the decision to buy a freeze dryer is ultimately yours. Some people feel it’s best to buy freeze dried food and that’s good enough for them, while others find it an absolute necessity for their household.
We’ve bought six so far with two more on the way. But families and individuals considering getting their own can and should as long as they go in with their eyes open.
14 Posted December 16, 2015 (edited) On 7/31/2015 at 11:12 PM, TonyC said: Somehow this post got posted twice so I'll edit the second one with some more useful information. I remember reading somewhere in this thread where somebody was asking how long you run the freeze cycle with pre-frozen food. I have Buy Now my chest freezer set to -12F, and I usually let the freeze dryer cool for an hour before I put the frozen food in. After I load the food in I wait another half hour to start the drying process. I've had a lot of cycles that the total time between pulling one batch out and starting the drying cycle on the next is around 2 hours. I'm running mine in a cold garage, so Know More it cools down pretty quickly. If you have yours in a warm room it would probably take a little longer.
This is the case with meats as well. The trick with meats is to cook out as much fat as possible, then run it under water to remove even more fat. However, you can also freeze dry raw meat as well.
But Electrolux provides a so-so status for customer service. Electrolux aid is basically alright. If you live beyond An important metropolitan space, finding someone who can restore your device may be harder.
4. Noise Level: Some models can be noisy due to their vacuum pumps; consider where you will place the unit.
As I mentioned before, freeze dryers are an investment. They're an investment because of all the benefits they bring to you and your self-reliance.
Making food in your own freeze dryer is less expensive than purchasing it commercially. You can purchase food in bulk and freeze dry it for later. With the current high food prices (which could easily continue to skyrocket), it’s nice to buy in bulk or on clearance to save money.