Phil as always a great video. I'm running a 3 yr old machine with v5.2.25d. Never thought about rotating trays front to back but I have noticed the ice build up is closer to the front of the machine. What I have noticed about 1/2 to 3/4 way through dry time I place the bottom tray, coolest, to the third tray position. Most times the orange dry bar will retreat, maybe 1/4 to 3/8". It appears the machine is looking at that third tray temp. I too a minimum of 12 hrs extra dry time no matter what it is drying, in fact I program it to the max 24 hrs. Thank you for doing these videos!
Yes, for my machine, the recover time is about 4-5 minutes to get back down to less than 500 mtorr. You can see on the graph a spike in vacuum (although it's cut off). If you rotate 4 times then you're losing around 20 minutes. If you have a pump that's slow to react, rotating could cost you time. Good question.
You would need to check under the heating pad. I believe the newer machines should have a thermistor under each heating pad (looks like a worm). An older machine has a single thermistor under the second heater pad.
So I just watched your video on rotating the trays, my question is, after the food is an extra dry time and I start weighing my food every 3 to 4 hours or more just so I can see if the Grams of water or moisture is dropping off, I rotate my A’s at that point, so do I rotate them when I’m checking for dryness or do I just add more extra dry time and let it run longer than three or four hours each time, I end up rotating them three or four times because I’m checking for drynessevery four hours or so into the extra dry time process, or do I just leave them in the same position when I’m checking for dryness
@@Philat4800feetGood Morning Phil. So when you set your over dry to 12 hours, do you let it go the entire time period or do you shut it off sooner once you get home from work or get up in the morning?
I'll open it up and do a quick check for any cold spots. If everything checks out, I'll run down the time, shut down the machine, open the oil drain plug (drain the oil), and bag the food.
A shame we cannot 'Convection Oven' the problem with a fan. Savings of 1.5hrs in electricity isn't usually worth it.
Phil as always a great video. I'm running a 3 yr old machine with v5.2.25d. Never thought about rotating trays front to back but I have noticed the ice build up is closer to the front of the machine. What I have noticed about 1/2 to 3/4 way through dry time I place the bottom tray, coolest, to the third tray position. Most times the orange dry bar will retreat, maybe 1/4 to 3/8". It appears the machine is looking at that third tray temp. I too a minimum of 12 hrs extra dry time no matter what it is drying, in fact I program it to the max 24 hrs. Thank you for doing these videos!
👍👍👍👍👍
Is the time for the machine to catch up after stopping and rotating in that final time?
Yes, for my machine, the recover time is about 4-5 minutes to get back down to less than 500 mtorr. You can see on the graph a spike in vacuum (although it's cut off). If you rotate 4 times then you're losing around 20 minutes. If you have a pump that's slow to react, rotating could cost you time. Good question.
Do you know which models HR is considering as newer machines? I bought mine Dec 2023 and wondering if it's a "newer" machine
You would need to check under the heating pad. I believe the newer machines should have a thermistor under each heating pad (looks like a worm). An older machine has a single thermistor under the second heater pad.
Thanks. I was wondering myself.
I've done this often but never had the data to claim it was faster. Thank you!
So I just watched your video on rotating the trays, my question is, after the food is an extra dry time and I start weighing my food every 3 to 4 hours or more just so I can see if the Grams of water or moisture is dropping off, I rotate my A’s at that point, so do I rotate them when I’m checking for dryness or do I just add more extra dry time and let it run longer than three or four hours each time, I end up rotating them three or four times because I’m checking for drynessevery four hours or so into the extra dry time process, or do I just leave them in the same position when I’m checking for dryness
I do the same , weighing the trays when it says it’s done, record that, rotate and more dry time. Then repeat till no weight is lost.
You can't over dry, That's why I keep mine at 12 hours.
@@Philat4800feetGood Morning Phil. So when you set your over dry to 12 hours, do you let it go the entire time period or do you shut it off sooner once you get home from work or get up in the morning?
Please disregard this comment Phil, I got my answer from your other video "How I Freeze Dry- Start to Finish-Part 2". ;-)
I'll open it up and do a quick check for any cold spots. If everything checks out, I'll run down the time, shut down the machine, open the oil drain plug (drain the oil), and bag the food.