With simple-to-use dial controls and straightforward cycles, It truly is an excellent decision for those who dislike fidgeting with buttons and configurations.

Let's do a simple math exercise. Non Frozen food put in freeze dryer at an ambient temp of 70F needs to be at -40F before the dry cycle begins. things go linear, each hour the temps would drop the food by 12.

It makes the processing time faster, which means less wear on the machine. If I am preparing fruit, I typically slice it and put it on a baking sheet.

Theoretically, you could use the machine for both gluten and gluten-free foods. However, we choose to put only gluten-free items in our freeze dryer to avoid any potential cross contamination.

Obviously things like ice cream and marshmallows you would want to let the freeze cycle run longer. When I'm ready to start the drying cycle, I open the door, remove the insulator, and check the temperature of the food on the trays with an infrared thermometer. As long as it's below -10F I start the dry cycle. A side note for TonyC, have you ever thought about attaching a mirror to each side of the tray rack to reflect the radiant heat back in to the trays? I've looked at some mirror finish stainless on ebay, and it looks like you could do it for about $40. Not sure if it's worth a try or not. I would think it would let you get more water out in a cycle because the radiant heat wouldn't be warming the ice on the chamber walls. Just a thought.... Edited December 16, 2015 by Pipsqueak duplicate post (log)

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Let’s be clear: there is pelo 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.

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 -- 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.

Colin Arnason Albert was very responsive and answered any questions or concerns I had. Great product and I’m enjoying using it.

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 before I installed an Shop Now isolation valve on my pump.

Then I just have to take rolls and a gluten-free pie for my son. It’s much less stressful on everyone, and my son doesn’t feel that he’s being deprived of having traditional holiday foods.

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

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