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Blue Alpine Freeze Dryers - An Inside Look with Blue Alpine's Co-Founder
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May 15, 2025
In this podcast episode, we sit down with one of the co-founders of Blue Alpine Freeze Dryers, a pioneering freeze-drying company based in Saint Anthony, Idaho. Founded by three brothers, Blue Alpine is dedicated to revolutionizing the freeze-drying industry with innovative solutions and a strong sense of community. Join me as I delve into the journey of Blue Alpine, exploring the inspiration behind the company, the challenges faced, and the milestones achieved. Cory Marriott shares invaluable insights into the freeze-drying process, practical tips, the future outlook for the industry. Whether you're a seasoned freeze-drying enthusiast or just curious about this fascinating technology, this episode promises to be both informative and inspiring. The Frozen Assets Podcast series is all about exploring the world of the freeze-drying industry and hopefully inspiring you to achieve more in your business by looking at current entrepreneurs and companies in this growing industry. TimeStamps: 3:42 - Why Create a Freeze Dryer? 4:56 - What Comes with a Blue Alpine? 7:31 - Blue Alpine Technology 11:41 - Vacuum Pump 13:07 - Bluetooth & Wireless Monitoring? 14:34 - Freeze Dryer Sizes & Future Sizes 16:15 - Blue Alpine Food & Candy Trays 17:37 - Should You Buy A Blue Alpine? 18:44 - Warranty and Customer Service 21:00 - Odd Applications for Freeze Drying 24:37 - Best Advice I’ve Heard About Starting a Freeze Drying Business Check out the Blue Alpine Freeze Dryer and Learn More about Their Company https://bluealpinefreezedryers.com/thefreezedriedbusiness
View Video Transcript
0:00
blue Alpine freeze dryers is a new
0:01
upcoming freeze drying manufacturer
0:03
based in Eastern Idaho they got a really
0:06
exciting story about how they started
0:08
their freeze drying company and how are
0:10
they going to position themselves
0:11
against some of the other freeze dry
0:13
manufacturers in the space that we all
0:15
know so in this video you're going to
0:16
enjoy a casual conversation with Corey
0:19
Merritt who is the owner of blue Alpine
0:21
and he's going to divulge a lot of
0:23
information that you maybe didn't know
0:25
about the company now this interview is
0:26
part of our frozen assets podcast Series
0:28
where we're focusing on entrepreneurs in
0:30
the freeze drying space as well as
0:32
manufacturers and accessories anybody
0:34
that's in the freeze drying space we're
0:36
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
0:52
you need to see what the ROI could be
0:55
based on your product and what you're
0:57
trying to sell it for I've got a
1:00
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
1:34
the fulllength interview that I had with
1:35
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
1:40
get to the interview and I'll introduce
1:42
you to Cory hey welcome back to another
1:44
episode of the frozen assets podcast
1:46
Series where we're interviewing
1:47
entrepreneurs in the freeze drying space
1:49
from people who are producing products
1:51
to also manufacturers a different
1:54
equipment accessories just everything
1:57
entrepreneurship in the freeze drying
1:59
space and fortunately we actually have
2:01
an entrepreneur in the freeze dryer
2:03
manufacturer space a new type of freeze
2:07
dryer is being developed and we're
2:08
welcoming Corey who is one of the
2:10
co-founders and owners of blue Alpine
2:13
freeze dryers Corey thank you for coming
2:15
on the podcast tell us a little bit
2:17
about yourself who you are where you're
2:19
located and about your company yeah yeah
2:21
definitely thanks for having me by the
2:22
way yeah so we so we'll go with location
2:26
first that's easy so we are in just
2:28
southeast Idaho we're kind of right by
2:30
Yellowstone so if anyone's ever passing
2:32
through going to Yellowstone for the
2:33
summer we'd love to have you you know
2:35
visit us but yeah so we so my brother
2:38
and I we started blue Alpine about four
2:40
or five years ago we I had originally
2:43
bought a harvest right and my brother
2:46
and I were entrepreneurs through and
2:47
through so we looked at the market and
2:50
we said hey this is a great opportunity
2:52
to get into on the ground floor because
2:54
there was only Harvest r at the time
2:55
there wasn't any other competitors so we
2:58
spent about you know like three or four
3:00
years developing that and then you know
3:02
we've only been selling for about a year
3:04
at this point so you know we started
3:05
selling what that be you know
3:07
2023 you know we started selling and
3:10
then now you know being 2024 forever you
3:13
know for however old this this video is
3:15
when you're watching it but anyways but
3:17
yeah so we've been just going gang
3:18
busters ever since the Market's really
3:20
liked having a new competitor and
3:23
anyways yeah we've really enjoyed making
3:25
freeze dryers and what we've tried to do
3:27
is we've tried to just kind of like
3:28
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
3:37
of respect for Harvest right because I
3:39
know how hard it is to build freeze
3:40
dryers one of the questions I had was
3:43
you know there's a lot that goes into
3:44
building a freeze dryer so what what
3:47
were you trying to improve on what was
3:50
the most important factors for building
3:52
your blue Alpine freeze dryer so we
3:54
always do a ton of market research
3:55
before we get into any kind of like
3:57
Venture so we had already done like two
4:00
or three years before we even started of
4:02
just market research and kind of
4:03
listening to people what people were
4:04
saying online so a lot of the complaints
4:07
that we were hearing online were like
4:08
you know vacuum leaks and you know just
4:10
different things like that I think
4:11
that's really where we we focused first
4:13
was vacuum leaks so we came up with a
4:15
few ideas we actually one of our kind of
4:17
solves for that is actually a recipe
4:19
that Nasa uses for like feeding wires
4:21
into a vacuum or in a spaceship it's
4:24
like feeding wires outside of a capsule
4:26
into a vacuum like but anyway so just
4:28
little things like that we just you know
4:30
try to improve on for example the the
4:32
whole idea with Teflon tape the Teflon
4:35
tape is just a sealant or sorry it's a
4:36
lubricant not a sealant so that was
4:38
another area that we tried to improve on
4:40
early on was just like Hey how do we you
4:43
know make these make these fittings seal
4:45
better together so what we use now is
4:47
actually like a gasket material it goes
4:49
on as a liquid and then it kind of
4:51
hardens as like a hard rubber but anyway
4:53
just little improvements like that that
4:54
kind of go a long way what all kind of
4:57
comes with a blue Alpine freeze dryer
4:59
how did determine what size typee of
5:01
freear you're going to create the tray
5:03
size you know what type of power you're
5:05
going to use I would say that like
5:07
medium to medium like our like blue
5:09
Alpine medium to the Harvest Right
5:11
medium is actually pretty comparable
5:13
there's not a whole lot of differences
5:14
comes with the same package what makes
5:16
our mediums different it's not a whole
5:18
lot that makes it different the power
5:19
supply is going to be the same it's
5:20
going to be a one you know 110 outlet
5:22
with just like the regular like 15 amp
5:24
you know 15 amp breaker it's really in
5:27
our large unit that we start to really
5:29
kind of distinguish ourselves or like
5:31
where we really like pull ahead so the
5:33
the medium units and that's across the
5:35
board whether it's a a Harvest Right a
5:37
blue Alpine the stay fresh or the cube
5:41
they all use like a oneir horsepower
5:43
compressor for the refrigeration so the
5:46
ref there's two factors when it comes to
5:49
like how big a freeze dryer is or
5:51
capacity to freeze drying so one factor
5:54
is the tray space and we get we get
5:55
asked a lot like hey how how many trays
5:58
do you have how big are the trays things
5:59
like that those are great questions to
6:01
ask but if you're doing food you know
6:04
that the trays are more more important
6:06
when it and tray spacing is more
6:07
important when it comes to candy making
6:09
when you're doing food and like actually
6:11
processing like a lot of water uh the
6:13
more important factor is actually the
6:15
the refrigeration capacity so again on
6:18
the mediums across the industry they all
6:20
use a onethird horsepower compressor
6:22
which is pretty small like it's a
6:23
smaller one on the large unit though
6:26
ours uses a half horsepower compressor
6:28
with like the largest piston that we
6:29
could find so we we're actually moving
6:32
twice as much refrigerant as the Harvest
6:34
Right large so Harvest Right uses a one3
6:36
horsepower compressor on their mediums
6:38
and they large with ours we use one3
6:40
horsepower on our medium and a half
6:42
horsepower on our large so essentially
6:45
that translates to you know if you're
6:46
doing food you know it translates to
6:49
like twice as much capacity in any given
6:51
week or like any given year you're going
6:53
to be able to do twice as much food in
6:54
our unit because it gets done twice as
6:56
fast it also translates like cost
6:58
savings uh for like electricity so you
7:00
know if it takes you 30 to 40 hours in a
7:02
Harvest Right large to get a batch of
7:04
food done you know it takes ours like 20
7:06
to 24 hours you know that's that's
7:08
easily like a you know a 2X savings as
7:11
far as energy goes on the large unit
7:13
it's a it is still a one10 service but
7:17
it's going to need a 20 amp just like
7:18
Harvest Right large it needs a 20 amp uh
7:21
breaker and a 20 amp receptical the
7:23
recepticles themselves are only like $
7:25
four or5 dollar at Ace Hardware so
7:27
anyway it's you can put in a receptacle
7:29
yourself it's you know usually not too
7:30
bad about your software what what's
7:33
unique about it what can it do for
7:34
someone who's just beginning so our
7:36
software kind of encompasses everything
7:38
from like super basic user to Super
7:41
Advanced user so we have essentially if
7:44
you want to just be a super basic user
7:46
all you do is just press the button
7:47
press go and it'll do its thing we have
7:49
a few recipes built in just to kind of
7:52
like dial in so like for example like
7:53
candy is going to be a very different
7:55
recipe you know than like blueberries
7:57
like something like a delicate so we've
7:59
we got a candy recipe that's built in
8:01
we've got delicates fruits we've got
8:03
some greens and then a meat recipe and a
8:06
liquids recipe so we have six recipes
8:08
total we're going to be adding more
8:09
eventually but we're just not quite
8:11
there yet we just need more space on the
8:13
on the processor we give the the ability
8:15
to control the pressure as well so
8:18
there's temperature which is super
8:19
important when it comes to freeze drying
8:21
if you get above the TIC temperature of
8:23
the food you'll collapse the food so
8:25
temperature is super important you don't
8:26
want to like especially on delicates for
8:28
example you don't want to go too hot
8:30
because that that delicate food will
8:31
collapse and then it will get spongy and
8:34
like it'll look like it's not dry even
8:36
though it is but pressure is a really
8:37
nice thing to be able to control because
8:39
you can dial in exactly how fast you
8:41
want that heat to go into the food so if
8:44
you if you want to do a really
8:45
aggressive cycle you want it to be a
8:47
super quick cycle you know you can turn
8:49
it all the way up to like 2500 millor
8:51
and then it'll put all the heat into it
8:53
that it can to bring it up to that
8:55
pressure or if you want to go like a
8:57
really softt cycle you know you you can
8:59
dial it all the way down to 300 milor or
9:01
400 milor if you've got something super
9:04
delicate we tried to give on the
9:05
advanced end we've tried to give a
9:07
little bit more control over the cycle
9:09
and controlling pressure is kind of one
9:10
of those things that's more on the
9:12
scientific end or like more on the
9:13
industrial end what's the ideal in tour
9:15
for the blue F Pine we really like about
9:18
900 millors so the problem with going
9:21
really high and aggressive millors again
9:23
it gets the food done really really fast
9:25
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
10:23
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
11:43
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]
#Business & Industrial