Questions we get asked
If something here does not cover it, email us and we will answer properly rather than sending you a brochure.
Cost and minimums
Why use you instead of buying another Harvest Right?
Speed and scale. Our chambers finish a cycle in 20 to 24 hours against the 36 to 48 a countertop unit takes, so the same volume moves through in roughly half the time. You also skip the maintenance, oil changes and electricity bill that come with running a wall of machines.
What is the minimum order?
Depends how you work with us:
- One-off or overflow runs: 50 kg wet weight.
- Ongoing partner contracts: 50 lbs a week, at a lower rate.
Under 50 kg, email us anyway. If your ingredients are compatible with something already scheduled we can often add you to a shared batch.
How do you charge?
Per wet pound, meaning the weight before drying, or by the full chamber cycle. Water content varies enormously between products, so pricing on the wet weight is the only way to keep it fair. Exact rates depend on the job, so email for a quote.
Getting product to us and back
Do I prep the food myself?
Your choice. On toll processing you wash, slice and prep, and we just dry it. On full service we handle prep for a labour fee. Most makers prefer doing their own, because the size and shape of the cut is part of what makes their product look like theirs.
How do I get product to you?
Drop off at the facility on Cushman Road, fresh or frozen. Frozen in cooler bins is better — it holds quality through the handoff and goes straight into the chamber.
How long does it take?
Three to five business days as standard. Rush orders and customers on a scheduled weekly slot can often be back within 48 hours.
Can you package it?
Yes. Bulk into buckets if you want to pack it yourself later, or straight into heat-sealed Mylar for something retail ready.
Raw protein and safety
Can you handle raw meat?
It is most of what we do. Chicken hearts, feet, livers, necks and whole fish all run through here regularly, under sanitation protocols built specifically to stop cross-contamination between customers.
Will my product taste like someone else's?
No. Strong proteins like fish and tripe never share a chamber with anything else — they run on dedicated cycles, and machines are cleaned down between every run. Your chicken hearts come back tasting like chicken hearts.
Do you test water activity?
Every batch, on an industrial aW meter, before anything leaves the building. It is the only way to know a product is dried through rather than dried on the outside.
What we will not run
Do you freeze dry fruit, vegetables or candy?
No. The facility runs raw protein and pet treats only, and that separation is deliberate — it is what lets us promise no flavour transfer and keep sanitation standards where they need to be for raw meat. Large commercial plant-based enquiries can email us to discuss whether it is feasible, but assume the answer is no.
Still need an answer?
Email the protein, the volume and whether you want drying only or full prep and packaging. That is enough for us to quote.