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The Truth About Harvest Right Freeze Dryers #harvestright #freezedrying
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May 15, 2025
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 I use Koala AI to help me with ad copy for my email marketing campaigns, blog outlines, research on topics, and much more. If you're interested in using AI or exploring what Koala has to offer, use my affiliate link: https://koala.sh/?via=david-leaman Other ways to connect: 🌐 Website: https://freezedriedbusiness.com 📬 Newsletter: https://freezedriedbusiness.aweb.page/p/e8e06679-2d61-4f8e-99fd-5aa90078f327 If you want to learn more about freeze-drying or starting a business, you need to watch this video first: https://youtu.be/wESLvn2GyIM DISCLAIMER: This video description contains affiliate links, meaning I'll receive a small commission if you click on one of the product links. This helps support my channel and allows me to continue making videos. Thank you for the support!
View Video Transcript
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
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that as well as there's a lot of
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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
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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
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to preserve your eggs also if you want a
2:16
meal prep and just preserve to have food
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for any case of emergency the second
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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
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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
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more of a commercial run freeze dry
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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
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do up to 40 lb large can do anywhere
3:06
between 12 to even up to 20 lb they say
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and the medium can do anywhere between
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probably 10 to 16 lb and then you've got
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the small that can do the less than 12
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lb all these provide a wide array of
3:21
options for you whether you're in home
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use or commercial I've got several of
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the large freeze dryers and it's ran
3:26
great for me now the XL has been
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revolutionized ing the commercial side
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of freeze drying if you already have one
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you know that you can run a lot of
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product through that freeze dryer that
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you don't have to have multiple large
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machines one of the great Parts about
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this particular industry in freeze
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drying is you're always learning
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something I thought I knew about freeze
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drying the sublimation process from just
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a standpoint of been able to do it for a
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long time I knew that the freeze dryer
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freezes food and then it also has a
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vacuum so it takes the water out and
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then it defrosts and dries things like
3:58
that right but during my time here here
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I learned about the sublimation process
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for more of the physics types of side of
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things and I wanted to share with you
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what that's all about normally you have
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a solid state of water you have a liquid
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state and you also have a gas state so
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there's three different states that
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water can be in right well with
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sublimation you're basically skipping
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the part from it going from solid to
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liquid to gas instead you're going from
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solid to gas and the way that's done is
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through a vacuum process so this system
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right here it has a vac vacuum attached
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to it that's why we have that vacuum
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pump when you put strawberries in here
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that has water it's in that solid state
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the vacuum is going down to a specific
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level to where it's starting to
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basically extract that water and make it
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more Vapor or it's making it more of
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that gas the whole technology of harvest
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R of what they developed to
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revolutionize this industry is they made
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it so that the heaters actually know
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when that process is occurring which
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then kicks on the drying process as soon
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as you put this in here it's going to
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freeze it down to you know -30° now that
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it's frozen it knows that it can kick on
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the vacuum and that's why you see the
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vacuum starting going down from 2,000
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millors down to you know 1,500 to 12200
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they aim for about 500 millors that's
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the measurement of the amount of vacuum
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that is in this chamber again I'm not
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trying to make it more complicated it
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was actually made more simple to me once
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I got here at the facility and listening
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to them talk about the sublimation
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process so again not to be too
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repetitive but once you put in a solid
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state of liquid you got the strawberries
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that have water in it it's going to
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freeze it and then the vacuum is going
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to turn on that vacuum pulls it from a
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solid state to a gas State and that's
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why you start seeing the ice build up
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around the chamber and have that all
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there and then of course once you're
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done with the cycle you're going to
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release the drain valve you take the
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product out and then you defrost and now
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it becomes that liquid and the heating
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sensors in this particular unit is what
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drives this whole process and the sensor
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in this whole technology is built around
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being able to dictate when it should
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start that vacuum when it should start
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that drying process as well now one of
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the common questions about freeze drying
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specifically freeze drying candy is
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you'll notice that sometimes in these
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freeze dryers the top and the bottom
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freeze dryer don't pop the candy or
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maybe it takes longer to get these
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things dry so you have to rotate out the
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tray well that's because of physics and
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the reason you're seeing inconsistencies
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on the top and the bottom tray is
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because the sensor is on the second to
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last tray and so sometimes just due to
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the physics side you can have a
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temperature change on the top and the
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bottom shelf because the sensor is right
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on the second shelf and so that's why
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you might see the inconsistencies of
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this tray not popping and this bottom
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tray not popping in freeze drying
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there's going to be throwaway rate
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that's common across the large freeze
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dryer people who you see freeze dry INF
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for tra Joe's and for Target things like
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that there's going to be throwaway rates
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so don't get frustrated by the fact that
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the top and bottom don't pop as much
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just accept the fact that sometimes
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you're going to see inconsistencies on
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those top and bottom trays and then you
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can always take out the ones that did
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actually work I really had some
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preconceived notions about Harvest right
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I thought that they were only focused on
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home freeze drying that they didn't
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really see the commercial side of
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running a business but that has changed
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quite a bit in terms of the size and the
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new machines that they're going to be
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coming out with I didn't really know
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that they were revolutionizing the
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freeze drying industry and the fact that
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they've made this technology as easy as
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just pressing start on the screen that's
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really crazy because think of all the
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science that goes behind the sublimation
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process and making sure every single
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mechanism is working the right way like
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I describ you have to have the right
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sensor you have to have the right
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sensors to be able to kick on a pump
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that's going to provide a lot of
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pressure so that it can extract all that
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water and you recall the final dry
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process that's actually a safety
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mechanism to make sure things are dry
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that they put in there they told me that
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really you don't have to have that final
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drive process of heating it up to 120
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125° one of the questions that I had was
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why is the temperature when I look at it
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43° 55° 86° then back down to 40 why is
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that always fluctuating shouldn't it be
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125° like I see when I have the final
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dry process or when I selected at the
8:30
beginning and the explanation was
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awesome because he explained that during
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this sublimation process and the
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technology that they have in these trays
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is because that sensor is sensing the
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solid state of all the water in the
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product so when you look at that
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strawberry and they need to extract more
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of that solid state of liquid and let's
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say you're getting to the final piece
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that lot little tiny minute molecules or
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getting to more the thickest part of
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whatever is on your tray
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that's what's causing it to go up in
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temperature and go down as it's
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constantly fluctuating to figure out how
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much more of the sublimation process it
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needs to do and once it's done then you
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would see that it would just complete
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the process one other thing that I
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learned about this freeze drying process
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and the technology that Harvest Right
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has I was wondering why we actually get
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a in product that actually looks like
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what we put in there for example like
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the blueberries the strawberries
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pineapple yes it's lighter and yes it
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maybe shrinks a little bit but it still
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looks like a strawberry why doesn't it
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look like a dehydrated strawberry or
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something like that and he said that's
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all based on the technology of their
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freeze dryers the reason it fluctuates
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in temperature during the drying process
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is because the slower you have the
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process going the more it's able to say
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hey we're going to keep that strawberry
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intact I'm talking about the freeze ster
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technology right we're able to keep that
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strawberry intact but then extract some
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water then come back to to a smaller
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milor vacuum pressure and then extract
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some more and then come back so that way
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you don't just kick on that high dry
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temperature immediately in the high
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vacuum pressure and then it would just
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like shrink down to more of that state
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that we know from dehydration so I
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thought that was fascinating because now
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I understand why we're seeing the in
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product of fruit and vegetables and
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things like that still look the way it
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did when we put it in there so just
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fascinating to
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know
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[Music]
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