I was wondering why the chamber was cycling for so long...why it was taking so long to cool... Well, now I know. It got to the point where my chamber could not cool down inside with the dehumidifier on. So I took my BBQ thermometer and stuck it in the air outlet at the top of the freezer...57*F. So I unplugged the unit then I pulled all the salami and hung them on smoker poles over chairs, removed the cover over the evap coil. and found a little bit of ice on the high pressure side line where it enters the evap coil. Defrost with hair drier. Plug in and the coil is only cold near the high pressure inlet. Low coolant is my assumption...but could be compressor. Either way, I'm replacing it.
For now, I went and bought a 16# bag of ice, hung everything back in the chamber, ice on the floor of the freezer, with a small fan circulation the cool air. That will get me about half a day....and buy some time.
All my salamis have lost 24-25% weight so they are almost done. I might could hang in the house and let them finish without serious case hardening. Or at least until I get anther unit up and running...
There is a scratch and dent place in Baton Rouge...50-70% off retail, with warranty. They open @ 10am... I'm gonna call them and see what they have...see if I can get a deal....I'll report back when I know something.
For now, I went and bought a 16# bag of ice, hung everything back in the chamber, ice on the floor of the freezer, with a small fan circulation the cool air. That will get me about half a day....and buy some time.
All my salamis have lost 24-25% weight so they are almost done. I might could hang in the house and let them finish without serious case hardening. Or at least until I get anther unit up and running...
There is a scratch and dent place in Baton Rouge...50-70% off retail, with warranty. They open @ 10am... I'm gonna call them and see what they have...see if I can get a deal....I'll report back when I know something.