We have some really great 'techy' type guys here who are, as they have been exploring the FD mechanics and sharing that in their posts, writing what is turning out to be a 'troubleshooting manual' for us less capable folks.

The grill is often the focus of a commercial kitchen. This is where most of the hot food is cooked, and it is important that your restaurant’s grill performs to your needs.

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the "real" vacuum pumps on those machines, with ultimate vacuum levels a few more demial places over. I've chased many a leak in my time,but it was: A.

Removing the ice from between the chamber wall and the insulation (hopefully will never have to do this again)

Oil Changes: This new Premier Pump rarely needs to have the oil changed or filtered. The pump has a gas ballast feature that makes it so water does not stay in the oil. Because of this, the oil in the pump will be pristine and clear, even after 30 or more batches.

1) I installed a 3/4" wide high density closed cell foam in the gap between the front of the chamber and the back of the front panel - just what Harvest Right suggested except all the way around (the first picture shows the gap). Use your fingers to push it into place. It needs to be tight against the inside panel. I then installed a vapor barrier around the entire FDer chamber. I used 7mil plastic and clear packing tape.

You get all the same when you buy a freeze dryer in person, but buying it online takes less effort (and it’s more comfortable since you’re sitting on a couch).

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So the bottom line is this: If you can afford the money, space, and time to spend on freeze-drying your own food and you believe the need for the food is many months or years away, then eventually the Harvest Right freeze dryer will pay for itself.

Looking at the picture you can see the water drops on the insulation and where the Shop Now water had flowed down the back of the front panel.

One idea I that I had was to freeze-dry sorbet. Sort of a twist on astronaut ice cream. I've had freeze dried strawberries, and those have a nice crunchy texture.

Place the product on the trays and push the button to start the machine. Freeze-drying can preserve foods other preservation methods cannot, such as most dairy or egg products.

I've run the system in countless tests including over filling the pump and running the pump without a load (both result in lots of oil spitting out the exhaust port of the pump). I've drained the catch can twice, once with over 5 oz of oil in it, but have not collected any oil downstream in the jar so the system is performing well.