what is the minimum pressure this can achieve (in mm hg or bars)? considering for freeze drying experiments
362965
Don't know, exactly. But it is strong enough to remove most of the air from a bag of food. And it can run quite happily at 24V, so far as I have seen, in case you want more suction.
1805703
I use 35 upto 60 psi depending on what I'm cutting just practice with the psi on what u intend to cut most otherwise you'll be to cold or melt right thru it
464057
No it's not. Compressed air/liquid canisters are generally colder than the surrounding air and can handler cold better than extreme heat (which can cause it to explode if really hot) if this was pure water id say it can freeze but it's mixed and so both the freezing point and the evaporation point is lowered.
924505
You should use a pump with a pressure gauge. Do not exceed the maximum pressure for the 2 liter bottle (40-50 psi). At that pressure you will get a great launch.
1759198
To start I am No expert. I've used this pectin across the board as a thickening agent in many odd recipes and projects. I don't see why freezer jam would be an issue along as the prep and proper absorption is followed.
1895050
90 PSI on the compressor will work well. Anything higher than your target inflation number will be fine.
1140300
0.66 (or 20ml) using water to fill level with the top. I wouldn't recomend filling that far. When baking brownies/cakes I "fill" with 10ml. I can freeze about 15ml (1/2 OZ) of baby food or juice without making a huge mess.
1141290
FROM HM DIGITAL: There are no recommended flow rates, but there is a maximum pressure rating, which is 232 PSI (16 bar) at room temperature (25C/77F).
550019
I have not tried to freeze them. And I don't think it would work very well. If the expanding liquid didn't break them, the extreme cold would probably make them more prone to crack
1156313
About 32 Oz up to the red fill line seen in the photo. The contents only stay pressurized for 2 days.
1329932
Be sure to only fill halfway. Pump the heck out of it in the beginning. It takes a few times to get the pressure to build. It will never be as fine as an aerosol
1803129
basketball should be ok footballs need to go up to 13-14 psi, and it's possible to push down that hard, I wouldn't try it's just plastic, better suited for pressures 10psi or under
897029
According to the manufacturer - Low is around 110, Medium around 140 and High is about 175. Depending on how you load the trays there can be a big impact on the drying time. They suggest checking it every so often.
458271
High pressure is 8.7 psi (60 kPa) as noted in the manual; this has been verified by the Fissler factory in Germany, and independently verified by HipPressure. In actual use, it seems not to matter - recipe timings have been working well for me, esp. those from HipPressure website.
440595
You might get mixed answers, but I tend to freeze with mine! Thick sheet will help with that though.
1738383
I used hot water so it would be quicker. I put it in the freeze before bed around midnight and at 6am it was frozen solid. I love them!
1889864
According to the directions in the package, just a cool dry place. I think that you can also freeze it, but I have not tried it. I left mine in the original package in the cupboard for approximately two weeks and it was fine.