The shelf heaters can be set to automatically control the rate of sublimation during the primary drying cycle.The ideal vacuum pressure and drying temperature is maintained for each material—preserves freshness and potencyLooking at the picture you can see the water drops on the insulation and where the water had flowed down the back of the front

I am looking for a more defined "heuristic" curve based upon the internal temperature. I am sure that your engineers probably have tables for such things. I also know that different foods freeze at different rates, that is why I am asking for a heuristic answer.The ideal vacuum pressure and drying temperature is maintained for each material—prese