Do you have any vacuum gauges at all to test the pump? ( Though I doubt that is the problem based upon your tests )
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.
Not only does this save time and money, it saves the headache of trying to throw together a last minute meal if we are in a hurry. And again, it cuts down on food waste.
Over night the FDer warmed up and the next morning we had a massive puddle under it - running off the counter onto the floor. I cleaned up the mess, but the next day the puddle was even bigger. On the 3rd day it was back again just as large even though I left a large towel under the FDer.
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.
Upon turning off the pump (no 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.
The differing vacuum levels during the system tests would be consistent with either a door seal leak or an drain valve leak.
Agree entirely on the fittings! After many emails and phone calls to HR, some advice that didn't pan out, and some parts replacement, the unit is back in business! Turns out it was the wire passthrough for the heater wires.
1. Capacity Needs: Assess how much food you plan to freeze dry at once. Smaller models are suitable for individual use, while larger models are better for families or community storage.
Freeze drying definitely saves my family money. We have a lot less food waste because leftover food can be freeze dried for later use.
Freeze dried salsa One of our favorite things to freeze dried is our homemade salsa. It tastes much more like fresh than it does when canned. It reconstitutes very quickly and is delicious to eat as a dip or added to spaghetti sauce. We also like to sprinkle it on popcorn.
Another best practice is to set up a station. This will take space. Having a freeze dryer, freezer, prep table, and processing more info area all together has been a good decision. It can all be done in a large kitchen, but the machines are noisy and a freeze-drying project can take up a lot of space.
Purchasing a freeze dryer can be an excellent investment for those interested in food preservation, emergency preparedness, or simply enjoying homemade snacks that last longer without losing their quality.
Of course, if someone used a larger can, say a #10, that is bigger than the top of the container that surrounds the filter and captures the oil, then the "disk" wouldn't be needed at all. In that case, an AN8 fitting might work -- or maybe there are longer ones out there somewhere.