I would prefer those fittings to have internal O rings and knurled thread on ports (similar to R134a vacuum gauge sets) that do not require high torque compression fittings. Finger tight and you are good to go. You spot a leak, change the Este ring and you're back in business.
Furthermore, the development of vacuum drying and the control of temperature rise have increased the efficiency of the freeze-drying systems which leads to reduced cycle times and lower costs. The development of the industry gives a lot of hope for the future of freeze drying in both the pharmaceutical and food industry.
I have no adverse vacuum performance change with the catch can in place. It just catches any oil. I still smell oil vapor when the pump first starts up, but not nearly as much. I've only emptied the can once or twice since I've had it installed. I slightly over filled the pump and it blew out into the can, then ran it with the FDer valve open for a few minutes. Nothing got past the can. I used the outside port as IN and the middle one as out. I did take the port off and the longer one should be the inlet port. It's not a great deal longer. Tony Edited January 22, 2016 by TonyC updated (log)
When isolated, the pump seems to behave well. Short of putting a meter on the pump, my impression is that it is operating properly. I'm considering investing in a good meter to verify that it is reaching a good ultimate vacuum.
Now that you understand the conditions, you can better understand Buy Scientific Pro Freeze Dryer Canada what happened when we finally turned off our FDer after an extended use in these conditions.
Freeze drying lets you say goodbye to food waste by extending the shelf life of your food. Every dollar you save on groceries goes back into your pocket.
Vic says: 2 years ago Going on a second year with the freeze dryer. Considering getting another one. It really takes commitment, but it is very rewarding. The freezer is good also, but it needs constant source of electricity, and the storage is limited to the size of the freezer.
The characteristic timeless design is as popular today as in the 50's. It was first developed by civil engineer Alvar Lennin.
I freeze dry right now so I can have as much preserved food as possible. For me, it’s a lot cheaper in the long run, even with the initial investment and run time.
Without an pump isolation valve I would expect some air to flow back into the chamber through the pump resulting in the steady rise you witnessed. I saw the same phenomenon before I installed an isolation valve on my pump.
Then I just have to take rolls and a gluten-free pie for my son. It’s much less stressful on everyone, and my son doesn’t feel that he’s being deprived of having traditional holiday foods.
Run full system more info test with pelo food in chamber (results, 630 mTorr lowest steady reading - looking through the oil level window, some bubbling seen in oil even after an hour of pumpdown - some "air" noises from pump)
Control of the amount of time a material is held at the ultimate freeze temperature before the drying cycle is started.
I started by removing the 3 grocery bags that were holding the 2 thick bags that had at one time held the berries. Struck by how much it looked like a placenta - bag and all!