Blue Alpine Freeze Dryers - An Inside Look with Blue Alpine's Co-Founder

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blue Alpine freeze dryers is a new
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upcoming freeze drying manufacturer
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based in Eastern Idaho they got a really
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exciting story about how they started
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their freeze drying company and how are
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they going to position themselves
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against some of the other freeze dry
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manufacturers in the space that we all
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know so in this video you're going to
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enjoy a casual conversation with Corey
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Merritt who is the owner of blue Alpine
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and he's going to divulge a lot of
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information that you maybe didn't know
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about the company now this interview is
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part of our frozen assets podcast Series
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where we're focusing on entrepreneurs in
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the freeze drying space as well as
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manufacturers and accessories anybody
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that's in the freeze drying space we're
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focusing that on this particular Series
0:38
in this podcast and if you're not a
0:40
subscriber right now this YouTube
0:41
channel hit the Subscribe Bell or you
0:43
can also listen to this on all your
0:46
favorite podcast channels including
0:48
apple and Spotify if you're interested
0:50
in starting a freeze drying business and
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you need to see what the ROI could be
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based on your product and what you're
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trying to sell it for I've got a
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spreadsheet that can help you calculate
1:02
your Roi as well as your profit margin
1:04
and it's a very easy spreadsheet to use
1:07
I created it on Google spreadsheet so
1:09
it's very accessible go to the video
1:10
description right now you'll see a link
1:12
for Freez dried bus.com spreadsheet
1:16
Freeze Drive bus.com is the website
1:18
connected to this Channel and the
1:20
spreadsheet is completely free to you
1:23
and I'll send that to you if you join my
1:25
email list so go ahead and put your
1:26
email in there once you get to that
1:28
landing page and then I will will send
1:30
you a free spreadsheet for you to use
1:32
for your freeze driving business this is
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the fulllength interview that I had with
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Corey so if you can't stick around for
1:37
the entire thing I've got timestamps
1:39
Below in the video description now let's
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get to the interview and I'll introduce
1:42
you to Cory hey welcome back to another
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episode of the frozen assets podcast
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Series where we're interviewing
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entrepreneurs in the freeze drying space
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from people who are producing products
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to also manufacturers a different
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equipment accessories just everything
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entrepreneurship in the freeze drying
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space and fortunately we actually have
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an entrepreneur in the freeze dryer
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manufacturer space a new type of freeze
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dryer is being developed and we're
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welcoming Corey who is one of the
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co-founders and owners of blue Alpine
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freeze dryers Corey thank you for coming
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on the podcast tell us a little bit
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about yourself who you are where you're
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located and about your company yeah yeah
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definitely thanks for having me by the
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way yeah so we so we'll go with location
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first that's easy so we are in just
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southeast Idaho we're kind of right by
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Yellowstone so if anyone's ever passing
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through going to Yellowstone for the
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summer we'd love to have you you know
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visit us but yeah so we so my brother
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and I we started blue Alpine about four
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or five years ago we I had originally
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bought a harvest right and my brother
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and I were entrepreneurs through and
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through so we looked at the market and
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we said hey this is a great opportunity
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to get into on the ground floor because
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there was only Harvest r at the time
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there wasn't any other competitors so we
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spent about you know like three or four
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years developing that and then you know
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we've only been selling for about a year
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at this point so you know we started
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selling what that be you know
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2023 you know we started selling and
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then now you know being 2024 forever you
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know for however old this this video is
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when you're watching it but anyways but
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yeah so we've been just going gang
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busters ever since the Market's really
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liked having a new competitor and
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anyways yeah we've really enjoyed making
3:25
freeze dryers and what we've tried to do
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is we've tried to just kind of like
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improve on because freeze drying isn't
3:31
making a freeze dryer is inherently kind
3:33
of difficult I talk a lot about Harvest
3:36
Right but at the same time I have a ton
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of respect for Harvest right because I
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know how hard it is to build freeze
3:40
dryers one of the questions I had was
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you know there's a lot that goes into
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building a freeze dryer so what what
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were you trying to improve on what was
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the most important factors for building
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your blue Alpine freeze dryer so we
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always do a ton of market research
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before we get into any kind of like
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Venture so we had already done like two
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or three years before we even started of
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just market research and kind of
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listening to people what people were
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saying online so a lot of the complaints
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that we were hearing online were like
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you know vacuum leaks and you know just
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different things like that I think
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that's really where we we focused first
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was vacuum leaks so we came up with a
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few ideas we actually one of our kind of
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solves for that is actually a recipe
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that Nasa uses for like feeding wires
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into a vacuum or in a spaceship it's
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like feeding wires outside of a capsule
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into a vacuum like but anyway so just
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little things like that we just you know
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try to improve on for example the the
4:32
whole idea with Teflon tape the Teflon
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tape is just a sealant or sorry it's a
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lubricant not a sealant so that was
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another area that we tried to improve on
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early on was just like Hey how do we you
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know make these make these fittings seal
4:45
better together so what we use now is
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actually like a gasket material it goes
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on as a liquid and then it kind of
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hardens as like a hard rubber but anyway
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just little improvements like that that
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kind of go a long way what all kind of
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comes with a blue Alpine freeze dryer
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how did determine what size typee of
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freear you're going to create the tray
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size you know what type of power you're
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going to use I would say that like
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medium to medium like our like blue
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Alpine medium to the Harvest Right
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medium is actually pretty comparable
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there's not a whole lot of differences
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comes with the same package what makes
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our mediums different it's not a whole
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lot that makes it different the power
5:19
supply is going to be the same it's
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going to be a one you know 110 outlet
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with just like the regular like 15 amp
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you know 15 amp breaker it's really in
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our large unit that we start to really
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kind of distinguish ourselves or like
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where we really like pull ahead so the
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the medium units and that's across the
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board whether it's a a Harvest Right a
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blue Alpine the stay fresh or the cube
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they all use like a oneir horsepower
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compressor for the refrigeration so the
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ref there's two factors when it comes to
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like how big a freeze dryer is or
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capacity to freeze drying so one factor
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is the tray space and we get we get
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asked a lot like hey how how many trays
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do you have how big are the trays things
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like that those are great questions to
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ask but if you're doing food you know
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that the trays are more more important
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when it and tray spacing is more
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important when it comes to candy making
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when you're doing food and like actually
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processing like a lot of water uh the
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more important factor is actually the
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the refrigeration capacity so again on
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the mediums across the industry they all
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use a onethird horsepower compressor
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which is pretty small like it's a
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smaller one on the large unit though
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ours uses a half horsepower compressor
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with like the largest piston that we
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could find so we we're actually moving
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twice as much refrigerant as the Harvest
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Right large so Harvest Right uses a one3
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horsepower compressor on their mediums
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and they large with ours we use one3
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horsepower on our medium and a half
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horsepower on our large so essentially
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that translates to you know if you're
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doing food you know it translates to
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like twice as much capacity in any given
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week or like any given year you're going
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to be able to do twice as much food in
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our unit because it gets done twice as
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fast it also translates like cost
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savings uh for like electricity so you
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know if it takes you 30 to 40 hours in a
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Harvest Right large to get a batch of
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food done you know it takes ours like 20
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to 24 hours you know that's that's
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easily like a you know a 2X savings as
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far as energy goes on the large unit
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it's a it is still a one10 service but
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it's going to need a 20 amp just like
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Harvest Right large it needs a 20 amp uh
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breaker and a 20 amp receptical the
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recepticles themselves are only like $
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four or5 dollar at Ace Hardware so
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anyway it's you can put in a receptacle
7:29
yourself it's you know usually not too
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bad about your software what what's
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unique about it what can it do for
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someone who's just beginning so our
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software kind of encompasses everything
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from like super basic user to Super
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Advanced user so we have essentially if
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you want to just be a super basic user
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all you do is just press the button
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press go and it'll do its thing we have
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a few recipes built in just to kind of
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like dial in so like for example like
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candy is going to be a very different
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recipe you know than like blueberries
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like something like a delicate so we've
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we got a candy recipe that's built in
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we've got delicates fruits we've got
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some greens and then a meat recipe and a
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liquids recipe so we have six recipes
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total we're going to be adding more
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eventually but we're just not quite
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there yet we just need more space on the
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on the processor we give the the ability
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to control the pressure as well so
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there's temperature which is super
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important when it comes to freeze drying
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if you get above the TIC temperature of
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the food you'll collapse the food so
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temperature is super important you don't
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want to like especially on delicates for
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example you don't want to go too hot
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because that that delicate food will
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collapse and then it will get spongy and
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like it'll look like it's not dry even
8:36
though it is but pressure is a really
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nice thing to be able to control because
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you can dial in exactly how fast you
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want that heat to go into the food so if
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you if you want to do a really
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aggressive cycle you want it to be a
8:47
super quick cycle you know you can turn
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it all the way up to like 2500 millor
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and then it'll put all the heat into it
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that it can to bring it up to that
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pressure or if you want to go like a
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really softt cycle you know you you can
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dial it all the way down to 300 milor or
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400 milor if you've got something super
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delicate we tried to give on the
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advanced end we've tried to give a
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little bit more control over the cycle
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and controlling pressure is kind of one
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of those things that's more on the
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scientific end or like more on the
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industrial end what's the ideal in tour
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for the blue F Pine we really like about
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900 millors so the problem with going
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really high and aggressive millors again
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it gets the food done really really fast
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but you're going to end up sending more
9:26
water to your pump so there's this
9:28
trade-off between like well how fast do
9:30
I want like you know what's my what's my
9:32
time value like if if I'm just trying to
9:35
like run just Gang Busters and like of
9:37
I'm running a business and it's like hey
9:39
I want these I want to make sure these
9:41
batches are done in 24 hours so when my
9:43
employees can you know change it out
9:45
every day then it's like running a more
9:47
aggressive cycle would be at like 1,200
9:51
or or 2,000 milor you know that might be
9:53
ideal for you for the average Joe though
9:56
like not really wanting to change the
9:58
the oil all the time you know 900 milor
10:00
is about a good middle of the road where
10:02
you're still getting a pretty quick
10:04
cycle but you're not sending too much
10:05
water to the pump but if you want to you
10:07
know 100% you can go down to 6 500 600
10:10
millor and then you know you're changing
10:12
the oil every 30 Cycles like if if
10:14
changing the oil is like hey I I hate
10:16
changing the oil if that's like your big
10:18
thing because I talked to a lot of
10:19
people who are that way that's like I
10:21
just don't want to change the oil then
10:22
it's like yeah then you know run it at
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600 millor 500 millor you won't have to
10:26
change the oil very often but your Rec
10:27
Cycles are going to take a little bit
10:28
longer so again it's kind of whatever
10:31
you want out of the machine we've given
10:32
the the user that ability to kind of
10:34
control that why do you have to change
10:36
the oil in the pump all the time so the
10:38
the oil will inevitably ingest a little
10:41
bit of water or like the pump ingests a
10:42
little bit of water and that's like
10:43
across the industry kind of no matter
10:45
who's whose machine you're running as
10:46
that oil ingests water it loses some of
10:49
its lubricating properties so let's say
10:51
you didn't have any water in the system
10:53
like you were able to like keep all the
10:56
oil or all the water out of the oil that
10:58
oil still l some of his lubricating
11:00
properties just like in your car like
11:02
you know oil breaks down over time the
11:04
water just kind of speeds up that
11:06
breakdown period so that's kind of why
11:09
like you still want to be changing the
11:10
oil I kind of think of it kind of like a
11:12
car engine where I try not to ask like
11:15
hey how little can I change the oil you
11:17
know I've seen vacuum pumps last only
11:19
six months because like the oil was
11:21
never changed and then I've seen you
11:23
know vacuum pumps that lasted 10 years
11:24
cuz she was changing the oil every time
11:26
like no matter who you're buying from
11:28
the the vacuum pump is a consumable
11:31
regardless of like which brand you go
11:32
with that's kind of why I stress a lot
11:34
of like changing the oil just that way
11:36
you know if a consumable you can extend
11:39
the life of that consumable what type
11:41
does come with the blue Alpine and why
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why did you select this pump and is is
11:47
does a pump make a big difference we
11:49
kind of just selected the oil pump it's
11:51
called the rotary vein pump the rotary
11:53
vein pump is essentially like the AK-47
11:57
of of of pumps it's like just a down and
11:59
dirty pump but it's very effective
12:02
because what's happening in oil pump or
12:04
the rotary vein pump is that oil is
12:05
actually creating the seal with a with a
12:09
a scroll pump or like an oiless pump
12:11
it's actually a metal on metal seal so
12:13
that if that metal on metal seal gets
12:14
tarnished at all then you're going to Lo
12:17
you're going to lose your uh your vacuum
12:19
and then in a scroll pump there's also a
12:21
dry seal it's called a a tip seal that
12:24
goes around the scroll so if you could
12:26
imagine like a little spiral piece of
12:28
metal there's a little piece of rubber
12:29
around it that sits on the edge that's
12:32
called a tip seal that tip seal is dry
12:34
like there's nothing lubricating it so
12:36
you know spitting around at you know
12:38
10,000 RPMs I mean it just wears out
12:41
whereas with the oil pumps or the scroll
12:42
pumps or sorry the the rotary vein pumps
12:45
they that oil itself is what's making
12:47
the seal so even if there's a little bit
12:49
of damage from like food particles or
12:51
something getting into the rotary vein
12:53
if there's any damage to the rotary vein
12:55
at all the the oil will seal that up I
12:58
mean you can get you know like pretty
13:00
good damage to the rotary vein and that
13:03
oil is going to be able to overcome some
13:05
of those in the tolerance one thing I
13:07
what I've really wanted is Bluetooth so
13:09
that I can know when a cycle is done and
13:11
I have to be present is that does that
13:14
exist within your software are you
13:15
putting that in development what can you
13:17
talk about that yeah so that is in the
13:19
works so uh currently this is our rev 2
13:22
machine so we've done so rev one was
13:24
like our first 100 125 units uh this is
13:27
Rev two we'll be doing rev 2 for uh you
13:30
know from say like seven eight months
13:33
ago all the way up until about a year
13:34
from now uh so we'll probably be you
13:36
know producing a couple thousand rev 2s
13:38
but our goal is to get to rev three and
13:41
rev three is going to be sweet so rev
13:43
three is going to have individually
13:44
controlled uh tray racks so each tray
13:47
rack will have a sensor and the computer
13:50
itself will actually be inside the
13:51
vacuum chamber so we'll be able to
13:53
individually control each one if like
13:55
one of them's not performing right then
13:57
it can dial in itself or or if there's
14:00
redundancy there where like you know if
14:02
we have a sensor go out then you know
14:05
it's not going to throw the whole
14:06
machine out of whack it'll just slave to
14:08
the next that that one will just slave
14:10
to the next one above it so anyways with
14:12
all of that that's where our Wi-Fi and
14:15
Bluetooth capability is going to be it's
14:16
going to be happening so rev three we
14:19
are adding like a Wi-Fi chip and then
14:21
we're g to be working on building an app
14:23
we're still probably like a year away on
14:25
that but that is our goal is to you know
14:27
eventually move to rev three there's a
14:29
lot of Hardware a lot of lot of R&D that
14:31
is going to have to go into it but
14:33
that's the goal tell us a little bit
14:34
about the size of freeze dryers you have
14:36
you said you have a medium but now
14:38
you're going to be launching a large is
14:39
that currently available today and
14:41
what's going to be the differences in
14:43
that type of machine the large is
14:45
currently available we were pre-selling
14:47
it before but as of the recording of
14:49
this video we are in stock on them so
14:51
we've got about like one to two we lead
14:53
time it our lead times Chang quite a bit
14:56
but yeah we're we're we are in stock at
14:58
least on the larges and then we're
15:00
currently producing the larges and the
15:01
mediums we are eventually going to be
15:04
coming out with a small and an extra
15:05
large but our medium unit as far as
15:08
sizing goes so our medium unit it has
15:10
like a one or sorry it has a 9 by3 pan
15:14
in it so it's a standard quarter sheet
15:15
pan you can pick them up at Walmart and
15:17
then our large unit is exactly double
15:19
that so our large unit is five trays
15:22
that are 18 or sorry 13 by 18 cookie
15:25
sheets so if you've got like aluminum
15:27
cookie sheets at your house like it's
15:29
the same same cookie sheet that goes
15:30
into our large so we are trying to kind
15:33
of make everything like standardized so
15:35
that way it's easier to work on you know
15:37
it's easier to find parts for you don't
15:38
have to buy trays from us you can go
15:40
down to Walmart and buy trays just
15:41
things like that so yeah the the
15:43
currently the medium and the larges are
15:45
the only two sizes that we've got do me
15:46
a favor right now and give this video a
15:48
thumbs up it' really helped the video
15:50
accelerate in the YouTube algorithm to
15:52
more more people who are interested in
15:54
freeze drying and knowing what's out
15:55
there a lot of people are searching for
15:57
what freeze dryer is best for them
15:59
whether they're starting out in home use
16:00
or as a freeze drain business and so
16:02
giving that video a thumbs up really
16:04
helps this video go out to those
16:06
searches that people are doing on
16:08
YouTube that really help out this video
16:10
all right let's get back to the
16:11
interview and talk more about blue
16:13
Alpine freeze dryers tell me a little
16:15
bit about those trays I'm just curious
16:17
does it have to certain materials that
16:19
the trays have to be kind of like that
16:20
idea that you don't have to necessarily
16:22
buy the manufacturer's trays so tell us
16:26
a little bit about what you know about
16:28
trays stainless steel is great for
16:31
cooking so if you're doing a you know a
16:33
commercial kitchen and you're doing food
16:35
you probably do need stainless steel but
16:37
again it's a standard Siz tray I mean if
16:39
you wanted to find stainless steel
16:40
quarter sheets or stainless steel half
16:42
sheets you can go find them like they're
16:43
out there so if you're a manufacturer
16:46
stainless steel is probably what you
16:47
want just for food safety purposes but
16:50
but you and I think that uh manufactur
16:53
like food manufacturers can use aluminum
16:56
though and aluminum is actually a better
16:58
conductor of heat
16:59
so that was one thing that we we learned
17:01
a lot about when we were actually
17:02
developing our our pot or like the the
17:04
vacuum chamber itself we actually
17:06
started with luminum pots and anyways we
17:08
liked aluminum because it transfers heat
17:10
so much better than stainless steel uh
17:12
aluminum is probably like 10 times
17:15
better at transferring uh conductive
17:17
heat than stainless steel is so so if
17:20
you are looking from a food safety
17:22
standpoint stainless steel is always
17:24
going to be better but if you're looking
17:25
from looking towards like efficiency and
17:28
like you know how well that heat
17:29
transfers into the food then aluminum is
17:31
probably going to be better in that case
17:33
but yeah those are kind of the two
17:34
options that you got as far as cookie
17:36
sheets go who do you kind of Target to
17:38
and you know who should be taking a look
17:40
at a blue Alpine what who makes sense to
17:42
buy probably about 50% of our customers
17:44
are candy makers and it I mean it just
17:46
seems like every one of them is just
17:47
growing and growing like we we'll talk
17:49
to one person they'll say hey I need one
17:52
machine and then they'll call back a few
17:53
months later hey I need two machines and
17:54
it's like oh man like they're growing
17:56
really fast so I I would say you know
17:59
like that makes sense on the uh on the
18:01
commercial side and for for anyone
18:03
that's buying a commercial unit I
18:05
generally say Hey you probably want a
18:06
large if you're all about minimum viable
18:09
product where it's like hey I just want
18:10
to get into it as cheap as possible
18:12
medium is fine but I generally see that
18:14
people outgrow their mediums pretty
18:16
quick if you're cooking for like more
18:17
than like five people you probably want
18:19
to look at the large if you're cooking
18:21
for less than five people you probably
18:22
want to look at the medium but yeah I
18:24
mean I think that our units are designed
18:27
around both of those kind of customer
18:28
basis because on the commercial side you
18:31
know we've got like a candy recipe
18:32
that's kind of honed in for like you
18:35
know getting candy done really quick but
18:37
then you know there's other recipes that
18:38
are totally meant just for the home user
18:40
so we've kind of tried to Encompass both
18:43
sides of the market my next question is
18:44
going to be more about your your machine
18:46
when it's shipped out to customers yeah
18:49
you know what type of warranty does it
18:51
come out with what type of service do
18:53
you provide ongoing for and um any type
18:57
of other resource
18:59
that's one thing that we are really
19:00
trying to differentiate ourselves being
19:02
a newcomer to the market we really are
19:04
trying to have the best customer service
19:05
out there as part of it so I'm one of
19:08
the owners of the company there's three
19:09
brothers that own the company together
19:11
two of them are Engineers I'm the odd
19:13
man out I'm not an engineer I used to be
19:15
a firefighter paramedic as one of the
19:16
owners I have I've really taken it
19:18
personally as far as like making sure we
19:20
had good had good customer service and
19:22
good quality so I've been on the front
19:24
end up until this point I've been on the
19:26
front end and taking all the phone calls
19:27
taking all the emails so if there is any
19:30
c like any quality problems I can
19:32
literally take it right back to the line
19:34
and say hey like this is this is a
19:35
problem we need to fix it so you know we
19:37
get one call like a quality problem and
19:40
it's like hey that might just be a fluke
19:41
if we get two calls on the same issue
19:44
then I take it you know I I take it like
19:47
pretty seriously and it's like hey we've
19:48
got to dial this in yeah so our
19:50
philosophy is that if we can make good
19:52
quality machines then it makes the
19:54
customer service side of things so much
19:56
easier for ourselves if we start good at
19:58
to start with then it just makes that
19:59
easier as far as the warranty goes so we
20:02
do a 12 months of use warranty not just
20:05
12 month not just 12 calendar months so
20:08
if we have failed we're gonna own that
20:10
so you know if we've sent out a bad
20:12
machine we're gonna own that machine
20:13
we're gonna say hey like you know if
20:15
it's down heaven forbid for a month or
20:17
something then it's like that doesn't
20:18
count against the warranty so you know
20:21
that month that is down adds the back
20:23
end of the warranty so the on any
20:25
component uh it's 12 months of use and
20:28
then on the Refrigeration it's three
20:29
years of use so the refrigeration really
20:33
shouldn't go really shouldn't go bad I
20:35
mean it should be like a 15 20 year
20:36
system so if the refrigeration fails in
20:39
the first three years it's like hey
20:40
that's on us like we got to fix that so
20:42
that's kind of the difference between
20:43
the two but the pumps for example I mean
20:46
if you if you abuse a pump like it could
20:48
fail in six months so you know so that's
20:51
why you know the the complete warranty
20:53
is only for a year just because the
20:55
pumps are an expected failure they're
20:57
you know consumable buy them you know
20:59
you you've been developing these freeze
21:01
dryers what has surprised you the most
21:04
about applications with freeze drying as
21:07
you started experimenting with different
21:09
things maybe you're aware of different
21:11
entrepreneurs and people trying
21:12
different things but what's kind of
21:13
surprised you now that you've got space
21:16
for several years two really weird
21:18
applications that come to mind that are
21:20
like from the business standpoint is uh
21:23
freeze-dried breast milk so uh my wife
21:25
is pregnant currently so we've dabbled
21:27
in that a little bit but uh there's
21:29
actually a niku doctor that uh bought
21:31
one of our units and uh being a niku
21:34
doctor he is kind of on the front lines
21:36
of like you know taking care of babies
21:38
obviously so niku babies they need a
21:41
higher density like calorie to volume so
21:45
anyway so what he does is he freeze
21:47
dries the breast milk and then
21:48
concentrates it like uber concentrates
21:50
the breast milk for the niku babies so
21:52
every drink that they get is like way
21:54
more calorie dense so that was a really
21:56
weird application from for for a
21:59
business that I hadn't even thought of
22:00
it's like oh that's amazing and another
22:02
really weird but kind of cool like
22:04
business that we heard of was Taxidermy
22:07
so apparently freeze drying with
22:08
Taxidermy is totally a thing kind of on
22:10
the same end but like you know it's like
22:12
Floral Design there's like you know
22:14
freeze drying for floral design so that
22:17
was kind of another interesting one that
22:19
I hadn't heard of currently we're
22:20
actually working with a guy in Singapore
22:22
that's going to be doing breast mil
22:23
breast milk as well he's not a doctor
22:25
but the doctor was was down in La doing
22:28
it here but anyways we've had two or
22:30
three customers that are doing the
22:31
breast milk I really think that what
22:34
sets you apart that I've heard so far in
22:36
this conversation is you know your
22:39
pre-loaded recipes on your machine
22:41
because there's been so much guessing
22:44
across Facebook pages and and even
22:47
comments from viewers that are watching
22:49
my videos and even myself in 2020 when I
22:52
started freeze drying you know it's like
22:54
there's been a lot of guessing and so
22:56
you know the machines that we currently
22:58
have today have now introduced more of a
23:01
candy mode which it seems like everyone
23:03
has but now that you've got different
23:05
recipe settings it's more easy for
23:08
someone who is a beginner or a novice to
23:10
just go in and say yeah I'm going to
23:12
freeze dry dog you know dog treats and
23:15
freeze dry these these livers and things
23:18
like that and you've already got a prese
23:19
setting for meat so that I think that's
23:21
really great Corey yeah and rev 3 the
23:23
processor is going to be way bigger this
23:25
one on rev two we're a little limited on
23:27
space on the processor so we've only got
23:29
those six recipes but on rev 3 we're
23:32
hoping to have like a really big process
23:34
essentially like a mini computer and we
23:36
want a lot of recipes and the ability to
23:38
plug in your own recipes so anyways yeah
23:40
I think rev 3 we're going to send it out
23:42
with at least like 18 different recipes
23:44
to really dial it in with like hey
23:46
here's a blueberry recipe here's a
23:48
banana recipe like here's a watermelon
23:50
or like a melon recipe like anyway and
23:52
then you know dog food or may like
23:54
anyways we really want to dial in like
23:56
on rev 3 like there there's a lot of
23:58
really cool functionality that we've got
23:59
planned for that one where can people
24:01
buy the blue Alpine is it available only
24:03
on your website do you have dealers out
24:06
there how do you distribute your freeze
24:08
dryers we've been approached by a few
24:10
big stores like name brand stores that
24:12
you would recognize but they essentially
24:14
said like hey that's cute come back to
24:16
us when you're bigger like currently
24:18
we're only selling on our website but
24:19
that is the goal is to eventually get
24:21
into Distributors uh get into retail
24:23
stores and stuff like that but currently
24:24
it's just on our website so just blue
24:26
Aline Freez dryer.com if you're
24:28
interested in a blue Alpine you know
24:30
check out my video description of this
24:31
interview and and you can go direct to
24:33
the blue Alpine and check out all of
24:36
their things what advice do you have for
24:38
someone who is taking a look at maybe a
24:41
current product there's competition just
24:43
like you and your brothers kind of
24:45
looked at with other freeze dryer Brands
24:47
entrepreneurs who want to do something
24:50
in an industry that currently has a a
24:53
big leader but but wants to get into it
24:55
so like if if you can I think alexos
24:58
says this but if you can you know delay
25:01
gratification like delay seeing any
25:03
results from your work for like 6 months
25:05
you can change yourself you know think
25:07
of like gy going to the gym like you
25:09
know you work out for six months like
25:10
you'll change yourself if you can delay
25:12
gratification for like two three four
25:14
years you can change your company if you
25:16
can do it for 10 years you can change
25:18
your industry if you can do it for a
25:20
lifetime you can change the world so you
25:21
think about like Elon Musk on the other
25:23
end of that Spectrum so going to the gym
25:25
if you can delay seeing those results
25:27
for six months you can change yourself
25:29
whereas Elon Musk on the other hand he's
25:31
delaying his gratification like he may
25:33
not see the results of some of his work
25:35
for his entire lifetime like he may be
25:37
dead before you see some of the results
25:39
but Elon Musk is changing the world so
25:42
the longer time frame you can put out
25:45
from seeing results like literally just
25:46
coming in just grinding every day the
25:49
bigger your your payout will be so for
25:51
us for example you know we spent three
25:53
months developing the just the feed
25:55
through just the wiring harness took us
25:57
three months we came in every came in
25:59
work every day 8 to 5 I mean me and BR
26:02
me and Tim sorry we don't take breaks
26:04
like we don't take vacations we spent
26:06
thousands and thousands of dollars on
26:08
this one part and and it was that it was
26:10
like that for years before we like had
26:13
enough product had enough like
26:14
experience before we launched so you
26:17
know that would be that would be my
26:18
advice is just pick an industry or
26:20
something that you love enough to work
26:23
on it every single day for years and
26:25
years and then you know eventually that
26:27
will pay off the longer the longer time
26:29
frame you can do that the bigger that
26:30
payout is going to be yeah thanks a lot
26:32
Corey for for joining me on this channel
26:35
and just telling us about blue Alpine
26:38
you know I think it it's really great
26:39
that there's more and more options out
26:42
there for freeze drying because it makes
26:44
everyone else be better but also there's
26:47
different options for you to choose and
26:49
I think we've already shown and you've
26:51
talked about what that different so
26:52
thanks a lot for joining me today
26:58
[Music]

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