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My visit to the headquarters of Harvest Right Freeze Dryers in Salt Lake City, Utah. Find out why they created a freeze dryer for home and business, their technology, and the freeze-drying process put in Leaman's terms.
If you're intrigued about exploring the Harvest Right Freeze Dryer, visit their website for more details: https://affiliates.harvestright.com/1974.html
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0:00
welcome to the headquarters of the
0:01
largest frees drying manufacturer in the
0:03
entire world and I'm going to share with
0:04
you in this video why I came to visit
0:06
their facility what I learned from them
0:08
about their technology and why after
0:10
leaving this facility and talking to the
0:12
owners I continue to believe that they
0:14
are leading the charge in making home
0:16
freeze drying and freeze drying as a
0:18
business more accessible than ever
0:20
before let's get to the
0:24
video I'm standing in the showroom of
0:27
the largest freeze dryer manufacturer in
0:29
the entire world they're located in Salt
0:31
Lake City Utah in this video you're
0:33
going to learn the origins of how this
0:35
company started back in 2012 as well as
0:38
the evolutions of their freeze dryers
0:40
and where they're headed in the coming
0:42
years as well as some new products and
0:44
some things I learned overall about the
0:46
freeze drying process hey welcome to the
0:48
freeze dry business Channel my name is
0:50
David and I'm a freeze dry business
0:51
owner in Idaho this is the freeze dryer
0:53
company that I bought my freeze dryer
0:55
when I first started my company back in
0:57
2020 and I continued buying from them
1:00
for specific reasons and I'm going to
1:02
fill you in on those reasons today but
1:04
this freeze dryer is really what
1:06
revolutionized giving access to all of
1:09
us to be able to freeze dry at home as
1:11
well as start a freeze drying business
1:12
and in this year 2024 they're going to
1:15
be changing the whole commercial side of
1:17
freeze drying with a brand new machine
1:19
and that video will be released very
1:21
soon so make sure you subscribe to this
1:22
Channel and you'll be notified of when
1:24
those videos come out as well as other
1:26
videos about the Harvest Right freeze
1:28
dryer directly from my visit here at the
1:30
showroom now you're probably familiar
1:31
with Harvest right as a brand but did
1:34
you know much about the actual company
1:36
and I found that out today at the
1:37
headquarters it started with a family's
1:39
idea of making freeze drying more
1:41
accessible to everyone to preserve food
1:44
America has the leading food waste rate
1:47
in the entire Globe I think it's upwards
1:49
of 40% that we waste on food that we buy
1:52
and that's just not acceptable to a lot
1:54
of people when it comes to the amount of
1:55
food that you're wasting and the cost to
1:57
that as well as there's a lot of
1:58
starving people out there in America we
2:00
tend to eat a lot but we also tend to
2:02
waste a lot and so freeze dry can
2:04
actually help reduce that food waste
2:07
rate and also for home freeze drying it
2:09
allows you to preserve any types of
2:11
homesteading you have your own garden
2:13
you have your own chickens and you want
2:14
to preserve your eggs also if you want a
2:16
meal prep and just preserve to have food
2:18
for any case of emergency the second
2:20
part of it is now the business side and
2:23
that really took off about four or five
2:25
years ago 2018 2019 and the XL that they
2:29
came out with and 2023 really changed
2:32
the landscape because now as a freeze
2:33
dry business we can do over 40 lbs of
2:35
product in that freeze dryer whether
2:37
you're doing Candy fruit milk whatever
2:40
you're doing for your freeze drying
2:41
business now you can scale at large with
2:44
the XL freeze dryer by Harvest right now
2:46
one of the reasons I like Harvest
2:48
especially as my preferred recommended
2:50
freeze dryer for someone who's just
2:52
starting out or you're expanding into
2:54
more of a commercial run freeze dry
2:56
operation is because they have a really
2:59
wide array of different size freeze
3:01
dryers that you can have now the XL can
3:03
do up to 40 lb large can do anywhere
3:06
between 12 to even up to 20 lb they say
3:10
and the medium can do anywhere between
3:12
probably 10 to 16 lb and then you've got
3:15
the small that can do the less than 12
3:18
lb all these provide a wide array of
3:21
options for you whether you're in home
3:22
use or commercial I've got several of
3:24
the large freeze dryers and it's ran
3:26
great for me now the XL has been
3:28
revolutionized ing the commercial side
3:30
of freeze drying if you already have one
3:32
you know that you can run a lot of
3:34
product through that freeze dryer that
3:36
you don't have to have multiple large
3:37
machines one of the great Parts about
3:39
this particular industry in freeze
3:41
drying is you're always learning
3:42
something I thought I knew about freeze
3:44
drying the sublimation process from just
3:47
a standpoint of been able to do it for a
3:49
long time I knew that the freeze dryer
3:51
freezes food and then it also has a
3:53
vacuum so it takes the water out and
3:55
then it defrosts and dries things like
3:58
that right but during my time here here
4:00
I learned about the sublimation process
4:02
for more of the physics types of side of
4:04
things and I wanted to share with you
4:05
what that's all about normally you have
4:08
a solid state of water you have a liquid
4:10
state and you also have a gas state so
4:12
there's three different states that
4:14
water can be in right well with
4:15
sublimation you're basically skipping
4:18
the part from it going from solid to
4:19
liquid to gas instead you're going from
4:22
solid to gas and the way that's done is
4:24
through a vacuum process so this system
4:27
right here it has a vac vacuum attached
4:30
to it that's why we have that vacuum
4:31
pump when you put strawberries in here
4:34
that has water it's in that solid state
4:36
the vacuum is going down to a specific
4:39
level to where it's starting to
4:41
basically extract that water and make it
4:44
more Vapor or it's making it more of
4:46
that gas the whole technology of harvest
4:50
R of what they developed to
4:52
revolutionize this industry is they made
4:54
it so that the heaters actually know
4:57
when that process is occurring which
4:59
then kicks on the drying process as soon
5:02
as you put this in here it's going to
5:03
freeze it down to you know -30° now that
5:06
it's frozen it knows that it can kick on
5:10
the vacuum and that's why you see the
5:12
vacuum starting going down from 2,000
5:14
millors down to you know 1,500 to 12200
5:18
they aim for about 500 millors that's
5:20
the measurement of the amount of vacuum
5:23
that is in this chamber again I'm not
5:24
trying to make it more complicated it
5:26
was actually made more simple to me once
5:28
I got here at the facility and listening
5:31
to them talk about the sublimation
5:34
process so again not to be too
5:35
repetitive but once you put in a solid
5:38
state of liquid you got the strawberries
5:40
that have water in it it's going to
5:42
freeze it and then the vacuum is going
5:44
to turn on that vacuum pulls it from a
5:46
solid state to a gas State and that's
5:49
why you start seeing the ice build up
5:50
around the chamber and have that all
5:53
there and then of course once you're
5:55
done with the cycle you're going to
5:56
release the drain valve you take the
5:58
product out and then you defrost and now
6:00
it becomes that liquid and the heating
6:02
sensors in this particular unit is what
6:04
drives this whole process and the sensor
6:06
in this whole technology is built around
6:08
being able to dictate when it should
6:11
start that vacuum when it should start
6:13
that drying process as well now one of
6:15
the common questions about freeze drying
6:17
specifically freeze drying candy is
6:18
you'll notice that sometimes in these
6:20
freeze dryers the top and the bottom
6:22
freeze dryer don't pop the candy or
6:25
maybe it takes longer to get these
6:27
things dry so you have to rotate out the
6:29
tray well that's because of physics and
6:31
the reason you're seeing inconsistencies
6:33
on the top and the bottom tray is
6:35
because the sensor is on the second to
6:36
last tray and so sometimes just due to
6:39
the physics side you can have a
6:40
temperature change on the top and the
6:42
bottom shelf because the sensor is right
6:44
on the second shelf and so that's why
6:46
you might see the inconsistencies of
6:49
this tray not popping and this bottom
6:51
tray not popping in freeze drying
6:53
there's going to be throwaway rate
6:54
that's common across the large freeze
6:56
dryer people who you see freeze dry INF
6:59
for tra Joe's and for Target things like
7:01
that there's going to be throwaway rates
7:02
so don't get frustrated by the fact that
7:05
the top and bottom don't pop as much
7:07
just accept the fact that sometimes
7:09
you're going to see inconsistencies on
7:10
those top and bottom trays and then you
7:12
can always take out the ones that did
7:14
actually work I really had some
7:15
preconceived notions about Harvest right
7:17
I thought that they were only focused on
7:19
home freeze drying that they didn't
7:20
really see the commercial side of
7:22
running a business but that has changed
7:24
quite a bit in terms of the size and the
7:26
new machines that they're going to be
7:27
coming out with I didn't really know
7:29
that they were revolutionizing the
7:31
freeze drying industry and the fact that
7:33
they've made this technology as easy as
7:35
just pressing start on the screen that's
7:37
really crazy because think of all the
7:39
science that goes behind the sublimation
7:42
process and making sure every single
7:44
mechanism is working the right way like
7:47
I describ you have to have the right
7:49
sensor you have to have the right
7:50
sensors to be able to kick on a pump
7:53
that's going to provide a lot of
7:54
pressure so that it can extract all that
7:56
water and you recall the final dry
7:58
process that's actually a safety
8:01
mechanism to make sure things are dry
8:03
that they put in there they told me that
8:05
really you don't have to have that final
8:07
drive process of heating it up to 120
8:11
125° one of the questions that I had was
8:13
why is the temperature when I look at it
8:17
43° 55° 86° then back down to 40 why is
8:23
that always fluctuating shouldn't it be
8:25
125° like I see when I have the final
8:27
dry process or when I selected at the
8:30
beginning and the explanation was
8:31
awesome because he explained that during
8:34
this sublimation process and the
8:36
technology that they have in these trays
8:38
is because that sensor is sensing the
8:40
solid state of all the water in the
8:42
product so when you look at that
8:44
strawberry and they need to extract more
8:47
of that solid state of liquid and let's
8:50
say you're getting to the final piece
8:52
that lot little tiny minute molecules or
8:55
getting to more the thickest part of
8:57
whatever is on your tray
8:59
that's what's causing it to go up in
9:02
temperature and go down as it's
9:03
constantly fluctuating to figure out how
9:05
much more of the sublimation process it
9:08
needs to do and once it's done then you
9:10
would see that it would just complete
9:12
the process one other thing that I
9:13
learned about this freeze drying process
9:15
and the technology that Harvest Right
9:17
has I was wondering why we actually get
9:20
a in product that actually looks like
9:23
what we put in there for example like
9:25
the blueberries the strawberries
9:27
pineapple yes it's lighter and yes it
9:30
maybe shrinks a little bit but it still
9:32
looks like a strawberry why doesn't it
9:34
look like a dehydrated strawberry or
9:36
something like that and he said that's
9:38
all based on the technology of their
9:39
freeze dryers the reason it fluctuates
9:41
in temperature during the drying process
9:43
is because the slower you have the
9:46
process going the more it's able to say
9:49
hey we're going to keep that strawberry
9:51
intact I'm talking about the freeze ster
9:53
technology right we're able to keep that
9:55
strawberry intact but then extract some
9:57
water then come back to to a smaller
9:59
milor vacuum pressure and then extract
10:02
some more and then come back so that way
10:04
you don't just kick on that high dry
10:06
temperature immediately in the high
10:08
vacuum pressure and then it would just
10:10
like shrink down to more of that state
10:13
that we know from dehydration so I
10:15
thought that was fascinating because now
10:16
I understand why we're seeing the in
10:19
product of fruit and vegetables and
10:21
things like that still look the way it
10:23
did when we put it in there so just
10:25
fascinating to
10:26
[Music]
10:28
know
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[Music]
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