I have pelo adverse vacuum performance change with the catch can in place. It just catches any oil. I still smell oil vapor when the pump first starts up, but not nearly as much. I've only emptied the can once or twice since I've had it installed. I slightly over filled the pump and it blew out into the can, then ran it with the FDer valve open for a few minutes. Nothing got past the can. I used the outside port as IN and the middle one as out. I did take the port off and the longer one should be the inlet port. It's not a great deal longer. Tony Edited January 22, 2016 by TonyC updated (log)
I've also added an oil catch can that does a wonderful job of trapping oil vapor exiting the exhaust of the pump. Now instead of coating the area in a fine oil mist, the oil settles into the can. The clear tube on the side of the can lets you know how full the can is.
Long ago. and B. I don't have the test equipment I did then. I guess what I'm saying is don't be afraid to get too technical with me in your answers. What I wouldn't give for a helium leak detector right now...
Finding used freeze dryers isn't easy. That's because most people who get them consider them a long-term investment. As such, they hold on to them for years. However, a used freeze dryer or two sometimes makes its way onto the market.
One oil free pump. The oil free vacuum pump can be used with any size freeze dryer. They are quiet, fast, and easy to use. The Harvest Right oil free vacuum pumps do not require oil changes and do not require regular user maintenance.
On that point, I was first introduced to home freeze dryers while overseeing the guard force at the Embassy in more info Baghdad.
Freezing is a simple, quick way to preserve foods. Fruits freeze well and retain their distinct fruit flavor. Texture is usually softened somewhat by freezing, but serving partially frozen fruit with ice crystals will compensate for texture changes.
You get all the same when you buy a freeze dryer in person, but buying it online takes less effort (and it’s more comfortable since you’re sitting on a couch).
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 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 Completa 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 it cools down pretty quickly. If you have yours in a warm room it would probably take a little longer.
This does not address the food quality after that time, only the food safety. However, pelo real data exists on the shelf-life of home freeze-dried products, because the company that invented and manufactured the first home freeze-dryer began sales in 2013.
This type of website can’t hurt when buying something minor, like a piece of clothing, but it’d be smart to steer clear from them when buying expensive equipment.
One idea I that I had was to freeze-dry sorbet. Sort of a twist on astronaut ice cream. I've had freeze dried strawberries, and those have a nice crunchy texture.
Upon turning off the pump (pelo isolation valve on the pump - standard setup), the chamber pressure rose quite rapidly going to 2000 mTorr and continuing up in a couple of minutes or so.
Forgive me for the extremely long post but I thought other southerners may also face this problem and could use this information.