What I presume was happening was that condensation was building up on the cooling coils between the insulation and the chamber and freezing. When I finally turned the FDer off it took 3 days for the ice buildup to melt and slowly soak through the insulation and drip onto the counter.These ad

- Anything with too high a fat content may give some problems because the oils or fat will not evaporate, only the water will.The entire process is automated using highly intelligent built-in sensors that know exactly when the food is properly freeze dried. Just press start and the freeze dr

01%, effectively preserve these packaged foods without the need for preservatives or additives and without the need for vacuum sealing.However, manufacturers usually sell their products online or through resellers, so a manufacturer having a physical store is rare.Ideal vacuum pressu

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 insu

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