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Posted: 9/16/2014 9:35:09 AM EDT
[#1]
I would love to be able to rent one along with a #10 can sealer.
Maybe that's a business idea! |
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Posted: 9/16/2014 10:03:03 AM EDT
[#2]
Quote HistoryQuoted:
[  ]So I'm thinking of road trippin to TBS's place with a couple coolers of food that needs processed and a bottle of bourbon.
With a bit of luck I could have a bunch of stuff freeze dried before TBS finished the bottle[/ ]i can be bribed |
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Posted: 9/16/2014 3:09:40 PM EDT
[#3]
Quote HistoryQuoted:
i can be bribed Quote HistoryQuoted:
Quoted:
[ ]So I'm thinking of road trippin to TBS's place with a couple coolers of food that needs processed and a bottle of bourbon.
With a bit of luck I could have a bunch of stuff freeze dried before TBS finished the bottle[/ ]i can be bribed Imma going to the store...you like JD right 
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Posted: 9/16/2014 3:30:26 PM EDT
[#4]
Quote HistoryQuoted:
Imma going to the store...you like JD right
Quote HistoryQuoted:
Quoted:
Quoted:
[ ]So I'm thinking of road trippin to TBS's place with a couple coolers of food that needs processed and a bottle of bourbon.
With a bit of luck I could have a bunch of stuff freeze dried before TBS finished the bottle[/ ]i can be bribed Imma going to the store...you like JD right
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Posted: 9/17/2014 12:25:01 AM EDT
[#5]
tag for aar.
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Posted: 9/22/2014 5:16:13 PM EDT
[#6]
got it in today. first run is strawberries, pineapple and blueberries. if this is successful i will post more detailed pics of the process. here is the machine right after i started it up..
this will be using the default 9hr freeze 5hr dry setting. 
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Posted: 9/22/2014 5:28:26 PM EDT
[#7]
That the flux capacitor on the side??
That's pretty cool. Anxious to see how it works with a variety of foods. Thanks for the pics! -Emt1581 |
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Posted: 9/22/2014 5:32:43 PM EDT
[#8]
that the vacuum pump. it's where the magic happens.
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Posted: 9/22/2014 5:40:37 PM EDT
[#9]
Quote HistoryQuoted:
that the vacuum pump. it's where the magic happens. Honestly it looks more like the ghost containment unit the Ghostbusters used to use...remember,,,with the foot pedal. Any plans to do meat? Not realistic, but sticky buns and a pie would be interesting to see. -Emt1581 |
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Posted: 9/22/2014 5:42:08 PM EDT
[#10]
yep just want to work the bugs out of the process before i jump into meats and such. gonna try some ice cream next
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Posted: 9/22/2014 5:45:04 PM EDT
[#11]
Quote HistoryQuoted:
yep just want to work the bugs out of the process before i jump into meats and such. gonna try some ice cream next Yeah that makes sense. Have you tried eating anything you've made yet? I'm wondering if there are any weird tastes the first few batches? -Emt1581 |
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Posted: 9/22/2014 5:47:34 PM EDT
[#12]
this is the first batch. it arrived about 1300 today.
setup was a breeze. i had it up and ready to run including cleaning it all out in less than 20 min. unit is HEAVY. total ship weight was about 200lbs. taste from the samples they gave me was on par and frankly better than anything i have had from FD food packages from vendors. the nice thing is you get to control the qaulity of the food. i see no reason at all this should be any different. |
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Posted: 9/22/2014 5:53:49 PM EDT
[#13]
Quote HistoryQuoted:
this is the first batch. it arrived about 1300 today. setup was a breeze. i had it up and ready to run including cleaning it all out in less than 20 min. unit is HEAVY. total ship weight was about 200lbs. taste from the samples they gave me was on par and frankly better than anything i have had from FD food packages from vendors. the nice thing is you get to control the qaulity of the food. i see no reason at all this should be any different. Oh ok, but at the same time they probably didn't give you samples fresh from a new machine ya know? Not trying to argue, just pointing it out. To be honest I'm going to watch what you report over the next few years with this so please check in if you keep having great experiences or have any problems. Then in the future as funds allow we might be the first house on our block to get one. Thanks -Emt1581 |
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Posted: 9/22/2014 5:58:54 PM EDT
[#14]
true they were 2 years old on a first run of their prototype supposedly.
i really don;t see why a first run should have any flavor differences. the entire machine is stainless and the process takes place at -50f. unless you don't wash the trays there shouldn;t be anything to contaminate the process. i should know in the morning |
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Posted: 9/22/2014 6:08:15 PM EDT
[#15]
Quote HistoryQuoted:
true they were 2 years old on a first run of their prototype supposedly. i really don;t see why a first run should have any flavor differences. the entire machine is stainless and the process takes place at -50f. unless you don't wash the trays there shouldn;t be anything to contaminate the process. i should know in the morning That makes sense. That'd be gross not to wash the trays. You'd get steaks/beef that taste like blue berries... 
-Emt1581 |
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Posted: 9/22/2014 6:11:41 PM EDT
[#16]
they told me about the only thing that shouldnt be done with other foods is onions and garlic. you "might" get some added flavor but even then it was iffy. all the moisture and oils tend to vaporize and get pulled into the vacuum supposedly. i don't really know, it's still mostly voodoo to me.
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Posted: 9/22/2014 6:30:48 PM EDT
[#17]
Quote HistoryQuoted:
they told me about the only thing that shouldnt be done with other foods is onions and garlic. you "might" get some added flavor but even then it was iffy. all the moisture and oils tend to vaporize and get pulled into the vacuum supposedly. i don't really know, it's still mostly voodoo to me. Anything volatile will partially/fully evaporate and be mostly condensed in the cold trap. When you melt the ice it will smell like whatever you freeze dried. Take good care of your vacuum pump as it is the heart of the freeze dryer. |
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Posted: 9/22/2014 6:41:27 PM EDT
[#18]
Okay I will start the list.
1. Anchovies 2. Cooked Bacon 3. Raw Bacon 4. Slice of pizza 5. Vanilla Pudding 6. Smoked trout. |
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Posted: 9/22/2014 7:02:15 PM EDT
[#19]
Still tagged!! I.e. still very much interested.
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Posted: 9/22/2014 7:02:40 PM EDT
[#20]
Quote HistoryQuoted:
Anything volatile will partially/fully evaporate and be mostly condensed in the cold trap. When you melt the ice it will smell like whatever you freeze dried. Take good care of your vacuum pump as it is the heart of the freeze dryer. Quote HistoryQuoted:
Quoted:
they told me about the only thing that shouldnt be done with other foods is onions and garlic. you "might" get some added flavor but even then it was iffy. all the moisture and oils tend to vaporize and get pulled into the vacuum supposedly. i don't really know, it's still mostly voodoo to me. Anything volatile will partially/fully evaporate and be mostly condensed in the cold trap. When you melt the ice it will smell like whatever you freeze dried. Take good care of your vacuum pump as it is the heart of the freeze dryer. any suggestions on a moisture trap for the pump. they say that is what kills the oil and this pump oil ain't cheap. i was thinking of putting something inline to trap as much of the water vapor as possible in the hopes of extending the oil life. |
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Posted: 9/22/2014 7:45:16 PM EDT
[#21]
Quote HistoryQuoted:
any suggestions on a moisture trap for the pump. they say that is what kills the oil and this pump oil ain't cheap. i was thinking of putting something inline to trap as much of the water vapor as possible in the hopes of extending the oil life. The cold trap in the freeze dryer should catch most of the water. If you want added protection place an inline cold trap just ahead of the vacuum pump. Something like this is placed in a thermos with dry ice/acetone*, it will condense anything that gets past the internal cold trap. Before you worry about the pump see how the system works as is. It may be just fine without a second trap. We only use a secondary trap if there are organic solvents or volatile acids in the samples, hopefully your food won't have this problem. If the oil is clear, not cloudy it is running OK. Usually the pump runs hot enough that any residual water vapor is not condensed into the oil. *You need to get the trap very cold for it to be effective, plain ice will not work. |
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Posted: 9/22/2014 7:57:03 PM EDT
[#22]
they say on regular runs, 2-3 a week, the oil will need replacement weekly unless you let the pump cool and drain the water and top off every run. this is out of my realm of expertise right now. i did order 4 gallons of the oil the recommended off amazon for about 75.00. at regular changes that should last me about 18 weeks or so of constant running.
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Posted: 9/22/2014 8:08:37 PM EDT
[#23]
Quote HistoryQuoted:
they say on regular runs, 2-3 a week, the oil will need replacement weekly unless you let the pump cool and drain the water and top off every run. this is out of my realm of expertise right now. i did order 4 gallons of the oil the recommended off amazon for about 75.00. at regular changes that should last me about 18 weeks or so of constant running. We would change the oil monthly with almost daily use. I never remember seeing water condense in the pump unless we grossly overloaded the trap or the samples melted and caused too much water vapor for the condenser to freeze. Assuming the unit has a cold trap designed correctly you should not see any water in the pump oil. Keep an eye on the oil, if you see no water I would change it monthly with regular use. If the oil has some water run the pump overnight with a very small air bleed into the vacuum line. This will allow the water to be vented as the pump oil remains warm from pumping. |
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Posted: 9/22/2014 8:13:23 PM EDT
[#24]
awesome. thanks for the tip
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Posted: 9/23/2014 5:18:21 AM EDT
[#25]
update #1... i fail
the hot tub kicked on sometime during the night and tripped the breaker. food was about 90% still frozen so i unplugged the tub and kicked off the system again. should be done when i get home from work around 4pm. |
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Posted: 9/23/2014 8:07:27 AM EDT
[#26]
Quote HistoryQuoted:
update #1... i fail the hot tub kicked on sometime during the night and tripped the breaker. food was about 90% still frozen so i unplugged the tub and kicked off the system again. should be done when i get home from work around 4pm. Life is truly a Seinfeld episode 
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Posted: 9/23/2014 4:57:53 PM EDT
[#27]
ok good run today but i had a small vac leak so that will extend my drying time by a few hours. have that fixed and running again. be interesting to see how bad this batch is fubared after the power and vac issues. had i been home to monitir this today that would have been no issue.
first runs are always a learning curve 
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Posted: 9/24/2014 7:37:13 AM EDT
[#28]
ok, first run is finished...
there is a small learning curve here as with anything. you MUST line the trays with something or the food sticks like hell. <not mentioned in the directions> i have some nylon/teflon cooking mats i am using on this next run. even with power outage and then the vacuum leak the end result was pretty good. <all of those issues were user issues not the machine> blueberries not so good. several exploded leaving goo in the trays and side walls. i am thinking they needs to be stabbed to break the skin. still worked ok just need to change the process for those. strawberries turned out perfect. the pineapple we used was canned and in the juice with sugar added. the fruit dried properly but ended up with a dried syrup like coating. next run will be fresh just didn't have any on hand, flavor on everything was great. the pineapple almost tastes like candy it's so sweet. started a new run this morning. Cooked chicken chunks, fresh pineapple slices, strawberries and the wife wanted try pomegranates so we tossed some in as well. i will be out of town this weekend, when i get back monday i will get some serious pics and info put up. hopefully by then i will know what i am doing. even with the few issues i had the machine still worked well. food wasn't spoiled just needed more drying time. i don't think your going to do 10lbs at run as advertised.. maybe with pre-cooked weights for meats but i think that is pushing the limits of the machine. Overall impression.... the machine works and appears to work very well. it is VERY well made with top shelf components. i can't fins anywhere on the machine where they went "cheap" on parts. even the drain valve for the defrost is heavy duty metal. My only complaint would be the drain hose is too short but that is an easy fix. currently have about 4000.00 worth of snacks that would have cost me around 10 bucks at the store
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Posted: 9/24/2014 7:49:52 AM EDT
[#29]
Those look tasty, I'll be keeping an eye on this thread. I'll be interested in how it handles lean cuts of beef and pork.
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Posted: 9/24/2014 8:03:41 AM EDT
[#30]
Quote HistoryQuoted:
started a new run this morning. Cooked chicken chunks, fresh pineapple slices, strawberries and the wife wanted try pomegranates so we tossed some in as well. i will be out of town this weekend, when i get back monday i will get some serious pics and info put up. hopefully by then i will know what i am doing. currently have about 4000.00 worth of snacks that would have cost me around 10 bucks at the store I'm going to guess those pomegranates will be similar to the blueberries unless you punctured the skin... On the $4,000.00 worth of snacks:
You may have to "rent this out" to recover some of the cost... |
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Posted: 9/24/2014 8:04:05 AM EDT
[#31]
i will start on meats once i really get the hang of it. i don't want to ruin 50.00 worth of meat
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Posted: 9/24/2014 8:20:24 AM EDT
[#32]
Quote HistoryQuoted: i will start on meats once i really get the hang of it. i don't want to ruin 50.00 worth of meat  |
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Posted: 9/24/2014 3:49:46 PM EDT
[#33]
"i don't think your going to do 10lbs at run as advertised.. maybe with pre-cooked weights for meats but i think that is pushing the limits of the machine."
The refrigeration service vacuum pump is likely the limiting factor. A much larger vacuum pump got tossed away w/ lot of stuff 2 years ago from our vacuum furnace [with a diffusion pump, we used it to heat treat Carpenter 49 nickel iron alloy for YIG oscillators, to 2200F, and then a 19 hour annealing cycle]. I considered making a freeze drying system with it, but never pursued it. We also occassionally ran a medium size 2 stage vacuum pump to hold sheets of material to the table of a CNC mill, and flooded the sheet with a soluble oil coolant. I tried to get the oil changed in that pump twice a year. Something that is commonly used in high vac systems is a large roughing pump to pull the vacuum down initially, then a smaller 'holding' pump that is capable of pumping smaller volumes of gas. Excellent used vacuum pumps are all over eBay and that is the first enhancement, I'd likely make to your freeze-dry system. Another would be adding a surplus MKS Baratron type vac gauge that is relatively insensitive to various gasses and can give an absolute and accurate measurement of chamber preessure. Monitoring the temperature and pressure of your system is critical, and fortunately, everything to do it accurately is available on eBay, at low prices. I tried all sorts of ways to sell the pumps and no one was interested. 
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Posted: 9/24/2014 6:32:56 PM EDT
[#34]
it's really more the size of the trays than anything. your limited to roughly 3/4 -1/2" thickness per the directions.
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Posted: 9/24/2014 9:45:54 PM EDT
[#35]
Awesome thread TBS.
I was taking a vacation from the Survival Forum because it was costing me too much cash when I saw things I wanted. So I pop back in and immediately land on a thread that costs 4k to play! 
I'll be following your thread closely, while trying to figure out how to pitch the wife on this. 
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Posted: 9/25/2014 7:38:13 AM EDT
[#36]
Variable556, you better stay out of jeep and BOV threads.
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Posted: 9/25/2014 7:59:43 AM EDT
[#37]
ok this run is at the 25hr mark and should be close to being finished. Wife is at home today so she can watch it.
be interesting to see how the chicken turned out. the hardest part of this process is just letting the machine run. it takes time. i will be out of touch this weekend but when we get back i will get detailed pics of the process and machine posted |
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Posted: 9/25/2014 9:23:46 AM EDT
[#38]
Quote HistoryQuoted:
Variable556, you better stay out of jeep and BOV threads. I have been looking at them a little. I think I'll start a choice thread on that subject next year. If I watch this thread much longer my timeline might suffer more though....
Maybe I should tell the wife I could get a freezedryer instead of a truck, and then turn around and get a truck later anyway.
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Posted: 9/25/2014 12:46:08 PM EDT
[#39]
wife just called and said this batch came out perfect.
total run time was about 30 hours. pineapple slices <canned> cut in half 1 full bag of frozen strawberries 2 sliced nectarines 1 sliced chicken breast. |
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Posted: 9/25/2014 12:47:34 PM EDT
[#40]
nice!
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Posted: 9/25/2014 5:44:51 PM EDT
[#41]
ok here are pics of the machine after i got home.
end results: 
the empty bag was the chicken... holy hell that is good stuff! |
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Posted: 9/25/2014 5:45:43 PM EDT
[#42]
You'll have to send us all some samples so we can evaluate your work.
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Posted: 9/25/2014 7:41:44 PM EDT
[#43]
That is majorly cool, and I got to admit, I'm a bit jealous.
I would really like to have one of those. The price is the only thing holding me back from leaping on one right now. I realize one worth having won't be cheap, I just wish someone made one like that for 2k instead of 4....
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Posted: 9/25/2014 8:03:31 PM EDT
[#44]
i suspect in a few years they will be. this machine has only been out for a couple of years. like anything else if this takes off prices will come down.
i have been exploring a few ideas to help pay for it. doing a few runs of food for other folks etc. based on time i am looking at around 3-4.00 per pound of food <pre dry weight>. a few runs a month will cover about 1/2 the remaining payments. it was 2500.00 down and the rest int free for 12 months. worked out to around 116 per month. i spend that on range junk every month. figuring in the money i will save on prepped foods i should recover the cost in 12 months pretty easily and will be able to put back a metric shitload of foods for storage. when you figure the costs over a couple of years it's not that bad |
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Posted: 9/25/2014 9:01:55 PM EDT
[#45]
By chance did you take any before and after weights? I'd be curious as to how much water gets pulled off.
Wish my honey do list wasn't so expensive. |
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Posted: 9/25/2014 9:06:57 PM EDT
[#46]
no, but it's completely dry. the chicken literally can be ground into a sand like consistency. a tasty well marinated chicken tasting sand.
the weight of the fruit is much more dramatic. |
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Posted: 9/25/2014 9:29:16 PM EDT
[#47]
Quote HistoryQuoted:
i suspect in a few years they will be. this machine has only been out for a couple of years. like anything else if this takes off prices will come down. i have been exploring a few ideas to help pay for it. doing a few runs of food for other folks etc. based on time i am looking at around 3-4.00 per pound of food <pre dry weight>. a few runs a month will cover about 1/2 the remaining payments. it was 2500.00 down and the rest int free for 12 months. worked out to around 116 per month. i spend that on range junk every month. figuring in the money i will save on prepped foods i should recover the cost in 12 months pretty easily and will be able to put back a metric shitload of foods for storage. when you figure the costs over a couple of years it's not that bad All very true. I'm perched on the fence watching. Hopefully a price drop will knock me off on the purchase side. I had thought about going halves with someone local on one, but going halves on something that expenxsive and worrying about them dinking it up doesn't seem wise. Maybe I can co-opt a family member, and then retain physical possession in exchange for indentured drying services.... I just hate being on the hook to anyone for anything. Come on price drop, daddy needs a freeze dryer!
I'm also somewhat irked at myself, because I've pissed away more than enough money to buy one of those with cash wasted in the past. 
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Posted: 9/26/2014 11:07:20 AM EDT
[#48]
Quote HistoryQuoted:
I have been looking at them a little. I think I'll start a choice thread on that subject next year. If I watch this thread much longer my timeline might suffer more though....
Maybe I should tell the wife I could get a freezedryer instead of a truck, and then turn around and get a truck later anyway. Quote HistoryQuoted:
Quoted:
Variable556, you better stay out of jeep and BOV threads. I have been looking at them a little. I think I'll start a choice thread on that subject next year. If I watch this thread much longer my timeline might suffer more though....
Maybe I should tell the wife I could get a freezedryer instead of a truck, and then turn around and get a truck later anyway. If you get a freeze drier...you do know that you greatly increase the chance that I may show up at your door with a cooler of food to process, a bottle of bourbon for a bribe, and a lost puppy look on my face. I'd do it for the LOLZ |
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Posted: 9/26/2014 11:13:13 AM EDT
[#49]
TBS that looks like a boat load of fun
And you are already down to about $2k a run Just to reflect on what another poster mentioned. Have you tried networking with some local florist to preserve arrangements as a revenue stream to recover your cost? |
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Posted: 9/26/2014 8:46:21 PM EDT
[#50]
i am going to look at the florist thing soo, my problem currently is how to get the flowers into the machine. and how to keep them from rehydrating to return them. if you look at the picks the shelf frame will be an issue with that
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