More excited for next season!

TorontoJoe said:
Did you get the seal and ice build up thing sorted out?

I hope you didn't lose the ice cream bar :)
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Currently it is still going, 22 hours so far.
I can already see though, at least 2 of the ice cream sandwiches slightly exploded.
I did the Fatboy brand, it was rated 2nd in flavour :) behind Klondike.
But they didn't have Klondike.
So.....I guess fat ice cream sandwiches might be a no no. lol
I will see the extent of the explosion once it's done.
I have chili in the slow cooker, I will be putting some of that in soon, along with some milk and eggs.

https://fatboyicecream.com/ice-cream-sandwiches/
 
Here the oil recirc setup. It's a game changer. So much easier. Same oil for months now. You can dump the water out of the oil filter and keep on going. I need to mount it better but for now it's good enough. Eventually I'll put it on an aluminum panel and mount it to the pump chassis.

When a cycle first kicks the pump, it is hazy but after 10 minutes or so it clears up. Depending on the moisture of what you're drying, it will fill up with water faster. It also makes a difference if you are around and open the 'breather' valve (there is a thumbscrew on the pump) when it first starts. It will vent into the air instead of dumping all that initial water vapor into the oil.
 

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ktrain said:
Have to go back to the thin ones, these obviously have too much air in them.
I'm not even going to try the Klondike now.
Good grief 😔 😤
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We're here to support you through this challenging experience... I have to revise the emoji's as there isn't one to express this adequately
 
hambones said:
Here the oil recirc setup. It's a game changer. So much easier. Same oil for months now. You can dump the water out of the oil filter and keep on going. I need to mount it better but for now it's good enough. Eventually I'll put it on an aluminum panel and mount it to the pump chassis.

When a cycle first kicks the pump, it is hazy but after 10 minutes or so it clears up. Depending on the moisture of what you're drying, it will fill up with water faster. It also makes a difference if you are around and open the 'breather' valve (there is a thumbscrew on the pump) when it first starts. It will vent into the air instead of dumping all that initial water vapor into the oil.
Click to expand...
Wow that's quite a setup, thanks for posting pics.
I have one of their premium pumps...not sure if that makes any difference.
I'll look into this as I start to use the machine more and more.
I have a week off soon...I imagine this will not shut off the whole time. :)
 
hambones said:
Here the oil recirc setup. It's a game changer. So much easier. Same oil for months now. You can dump the water out of the oil filter and keep on going. I need to mount it better but for now it's good enough. Eventually I'll put it on an aluminum panel and mount it to the pump chassis.

When a cycle first kicks the pump, it is hazy but after 10 minutes or so it clears up. Depending on the moisture of what you're drying, it will fill up with water faster. It also makes a difference if you are around and open the 'breather' valve (there is a thumbscrew on the pump) when it first starts. It will vent into the air instead of dumping all that initial water vapor into the oil.
Click to expand...
Love this set up. You did a great job.
It deserves a 5 star rating.🌟🌟🌟🌟🌟
 
ktrain said:
Wow that's quite a setup, thanks for posting pics.
I have one of their premium pumps...not sure if that makes any difference.
I'll look into this as I start to use the machine more and more.
I have a week off soon...I imagine this will not shut off the whole time. :)
Click to expand...
I found a couple of youtube videos with variants of this setup, but they were lacking on specific details. You seem handy enough to figure out how to do it and more importantly, if you need to. I think the premium pump gets you a bit more time between changes but still needs them eventually.

Do check out the videos on vacuum sealing using the chamber, much easier than doing bags or jars one at a time.

Another cool use I found is infusing liquor. Fill a mason jar <half way and add your 'special ingredients', put the lid on but only put the threaded rim on half way (enough to keep the lid from jumping off but still vented). Run the vacuum pump for a minute or so and voila. Magically hot pepper infused tequila... Or whatever you can imagine. Its such a great machine.
 
hambones said:
I found a couple of youtube videos with variants of this setup, but they were lacking on specific details. You seem handy enough to figure out how to do it and more importantly, if you need to. I think the premium pump gets you a bit more time between changes but still needs them eventually.

Do check out the videos on vacuum sealing using the chamber, much easier than doing bags or jars one at a time.

Another cool use I found is infusing liquor. Fill a mason jar <half way and add your 'special ingredients', put the lid on but only put the threaded rim on half way (enough to keep the lid from jumping off but still vented). Run the vacuum pump for a minute or so and voila. Magically hot pepper infused tequila... Or whatever you can imagine. Its such a great machine.
Click to expand...
I have been watching so many videos...still going.
I imagine I will be for some time to come.
This one come with a brita type filter, but that means emptying the oil about every 4 or 5 uses and running it through the filter...then back in.
Not an issue...but a set up like yours may allow for way more run time.
This thing is really an amazing machine, limited by your mind...you can make so many things, combos of things.
And figs!!!
I really want to try some dried figs...I imagine it's like candy. lol
 
That's pretty cool. Using it as a vacuum infuser. I can't picture how you'd use it as a vacuum sealer. I have a turbovac chamber vacuum packing machine but would you not need a heat seal bar inside?
 
TorontoJoe said:
That's pretty cool. Using it as a vacuum infuser. I can't picture how you'd use it as a vacuum sealer. I have a turbovac chamber vacuum packing machine but would you not need a heat seal bar inside?
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Definitely need a sealer (all of these come with an impulse sealer) but with an oxygen absorbing pack you can get most of the air out just pulling a vacuum for a minute on a bunch of bags, then venting the chamber, and hitting them with the sealer. It's not as good of a seal as a proper vacuum sealer but you can do a bunch at once and the impulse sealer is fast. Jars seal themselves with a lid resting on top after you vent the chamber.
 
hambones said:
Definitely need a sealer (all of these come with an impulse sealer) but with an oxygen absorbing pack you can get most of the air out just pulling a vacuum for a minute on a bunch of bags, then venting the chamber, and hitting them with the sealer. It's not as good of a seal as a proper vacuum sealer but you can do a bunch at once and the impulse sealer is fast. Jars seal themselves with a lid resting on top after you vent the chamber.
Click to expand...

You probably know I come from a culture of meat curing. Short of having vat's of oil and lard in the basement, a very good quality vacuum sealer is the best option. Like freeze dryers, a good vacuum pack comes from a good quality pump. Don't settle for knock-off trash. It will cost you more money. Go for made in Europe or North America. Most of the good pumps are from Germany. Busch vac pumps are well made and very forgiving.

I know they aren't cheap... but machines like this will be used by your great grandchildren.... Like most equipment of this sort, i'd rather have a 25 year old Hobart slicer made in Ohio than a brand new one made, "elsewhere".
 
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