Odds are the problem is the vacuum hose or its end connections, the drain valve, or the door gasket. Based upon my experience I'd double check the fittings while installed on the FDer.
Never allowing the unit to heat up to ambient temps - Quickly removing the ice from the chamber and starting the next cycle while the chamber unit is still very cold.
The best way to keep tabs on used options that may be available is by joining freeze-drying Facebook Groups, following them on Instagram and TikTok, or checking online self-reliance and preparedness forums.
Drying things out played a roll as well as the added insulation. We had 3.5 weeks of constant rain here in central NC with humidity over 95% and temps near 95F in the beginning and tapering down to 80F by the end of the rain. The condensation on the front panel around the seal had water running down the front of the Freeze Dryer constantly during the entire cycle, not just the freeze cycle. I initially went into the FDer to simply stop the humdity from reaching the outer chamber shell and freezing.
Reinstalled the vacuum hose and capped far end of hose to do a hose test. (same results as pump alone)
Question for you: I'm impressed by the shortening of cycle times. Obviously some of that is from the improvement in insulation on the lines, etc., but I'm wondering how much of it might be from "drying out" of the insulation and outer walls of the freeze drying chamber.
oito) The vacuum port was up next. You can see the condensation on the brass fitting. That means cold is escaping and heat is getting into the chamber. This small section was placed inside the panel.
What tastes best? Some foods may taste better to you using traditional preservation methods, others may taste better to you preserved by freeze-drying.
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.
I, too, have noticed a significant difference when I defrost mid-cycle. I do that routinely now. I carefully use a heat gun to "shock" the surface of the ice, moving back and forth across it fairly swiftly, which causes it to crack and separate somewhat from the cylinder.
When buying from resellers, those terms may change as they’re affected by the relationship between the manufacturer and the reseller.
A walk-in freezer isn’t an appliance that you would find in a domestic kitchen! But, they’re very common in restaurants.
In that case, think about buying online – it’s easier than buying in person. If you Buy Now insist on buying in person, get all the information about the warranty before paying for anything.
Additionally, laboratory and commercial freeze dryers typically have more sophisticated software programs that significantly increase the price. However, these are all options for consumers who want to thoroughly search the market.