The purpose of freeze drying is to remove water from the food. In turn, we ask that customers take the time to research and experiment with different candies in order to figure out what works best for them in their unique circumstances. Unfortunately, we do not have all the answers as to specific settings, or preparation tricks, for each and every type of candy, however, we will always do our best to help in any way that we can. Many times there is nothing functionally wrong with the freeze dryer, or any of its parts, and yet a certain type or brand of candy does not dry or puff up as desired. Similarly, there are candies that do not freeze dry well due to the structure and ingredients of the candy and the difficulty of removing water from different substances and structures. There are certain foods that do not freeze dry well, such as chocolate and foods that are high in oil or fats.

The freeze drying process was designed to remove water from food. Activating that program on our latest software version is outlined step-by-step in the video linked in the previous paragraph ( ). Harvest Right has done its best to create a software program that would help assist candy makers in getting better candy results and shorter run times. Over the last few years, freeze dried candy has become very popular among customers and consumers alike. The Harvest Right freeze dryer was originally designed for food storage and preservation. For more information about candy mode- watch this video: If you’re finding that a certain type of food is requiring additional freeze time, you may want to consider adding additional freeze time to this type of batch beforehand the next time. The next time you freeze dry that food, you may want to go into your settings and add additional dry time beforehand. If you find that a certain type of food is not finished at the end of the process, you can add extra dry time at the end of the cycle. For pharmaceutical products it’s usually best to set the shelf temperature down to around 45 degrees Fahrenheit, although experimentation is likely required to get the temperature just right for the desired results for each specific pharmaceutical product. For candy, we recommend setting the tray or shelf temperature limit to 150 degrees Fahrenheit. For proper draining, be sure the freeze dryer is set up on a horizontal surface at least 3 feet above the ground, with the drain hose dropping vertically from the freeze dryer (not resting horizontally on the same surface as the freeze dryer).įor foods, the factory settings on the Home Freeze Dryer are all set and ready to go and should not need any adjustment (although you are welcome to experiment). The water cannot drain properly if the freeze dryer is on the ground. The freeze dryer needs to be able to drain the water removed from your food at the end of the batch. The freeze dryer should not be boxed into a corner or cabinet, but should have room to breathe, so to speak, on each side, to prevent overheating of the pump, electronics, and refrigeration components. A little hotter and colder is not a big deal, those are just the ideal temperatures.

The ideal operating room temperatures for the freeze dryer are between 50 and 75 degrees Fahrenheit. The freeze dryer should be set up in an area that has good ventilation and isn’t too hot or too cold.

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