We sold a grainmill also, hyped by a friend who had several. Used it some also. Nothing happened and other things incl food was donated or tossed. Now retired, who has time or money to throw away again? not me.

The alternative was to simpIy cut a small section from the guard at the lowest point and allow the water to run down the front of the panel in a single stream. I am not crazy about the look, but it is absolutely necessary to protect my investment and the electronics. If you look carefully you can see the hole in the gutter beneath the center screw.

Commercial grills come in all shapes and models, and it’s important to purchase the one that is best suited to anything you are cooking in your restaurant.

There are many different commercial appliances available, all of which are especially designed for your specific needs. Here are a handful of the various subcategories of commercial appliances that you can get.

To pay using one of the above: Select on the checkout screen after clicking add to cart - Payment Schedule:

Walk-in coolers make it much easier to stash away food, as well as to easily grab out what you need. As with a commercial freezer, these commercial appliances have to be specially fitted for your kitchen space.

Oil Mist Filter: Both pumps come with an oil mist filter. However, the Premier Pump’s oil mist filter allows for pelo oil spray at all and it will last much longer.

A bit of background on me - I used to work in a sold state fabrication lab (university research lab) and had a lot of hands-on work with ultra-high vacuum equipment. The pumping we do for freeze drying was what was required to just start

Pharmaceutical freeze dryers are more advanced than everyday commercial freeze dryers, which is why they’re more expensive. Additionally, they’re more difficult to find as they’re aimed at a smaller market and there’s likely liability insurance built into the pricing models.

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.

After buying our freeze dryer I was naturally curious as to how it "knew" when something was done, since batch times varied so much depending on what was being processed. Watching the cycle times didn't seem to tell me anything at first -- especially without a thermometer to tell me what was happening inside -- until I finally caught on that applying heat to the frozen food affected the vacuum, which provided the measure of how dry the food had become.

We have to face one hard fact when shopping for home freeze dryers. That fact is, unlike many other purchases, freeze dryers aren't cheap. However, unlike many other purchases, a freeze dryer can provide a lifetime of cost savings that ultimately pay for itself.

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 more info heuristic answer.

3) Inside the front panel I installed a plastic shield over the display card and a water deflector just below the hole to route the exterior condensation to an 11x17 pan beneath the FDer.