Who We Are

We are a proud team located in Saint Anthony, Idaho. Founded by three brothers, we value community through all facets of our business. As we continue to grow and add to our team, we look to bring on the best of our local talent to give you a home grown product that you can count on.

Here at Blue Alpine, we are serious about three things: freeze dryers, quality, and customer service. We have spent the last five years researching, engineering, and testing our freeze dryers to make them the highest quality possible.


A lot of small improvements add up to a huge difference in quality to make our freeze dryer a superior machine. Below are some of the highlights of that stand out:

What Makes Us Different

  • Assembled in the USA with the highest quality components. Manufacturing freeze dryers is relatively complicated - having a skilled team here in the US allows us to build quality machines. 

  • Our refrigeration system uses Cubigel compressors, a trusted name brand with excellent quality and longevity.

  • 25%-50% more cooling capacity, which translates to 25%-50% faster batches.

  • A circulating fan inside the chamber blast-freezes the food, creating better quality food and faster freeze times. 

  • A P100 filter inside the chamber protects your vacuum pump from particulates, increasing the lifespan of the vacuum pump. 

  • The trays are a standard size (quarter sheet pan, 9x13), so you can easily buy more pans from your local stores. 

  • Smart software utilizes PID control technology and solid state relays to accurately freeze dry your food.

  • We use a natural refrigerant (R1270) that is future-proof, unlike R404 or R410 which will both be discontinued soon.

  • On our machine, all vacuum fittings are barbed fittings. We do not use crimped fittings which are prone to vacuum leaks. 

  • We use threadlocker to seal all threads. We do not use Teflon Tape which is also leak-prone. 

  • The frame of our machines is made with extruded aluminum and is incredibly durable.  

  • Recipes built into the software allow you to optimize your freeze drying cycles. Candy, for example, can get done in about 2 hours. Fruit, on the other hand, takes about 6-18 hours depending on the load. 

Look Us Up

  • Tim

    Tim is the brains of the operation. As an electrical engineer he is in charge of the design, coding, prototyping, and troubleshooting of the freeze dryers.

    LinkedIn

  • Cory

    Cory is the outgoing salesman. He is in charge of content, marketing, and buisness development. He helps make sure we are headed in the right direction.

    LinkedIn

  • Brent

    Brent is in charge of prodution. As a mechanical engineer he helps make sure the buisness has the systems, policies, and procedures in place to be succesful.

    LinkedIn

Reach Out

We would love to get to know you and have you check out our selection of products. Check out our store, or call us at 208-607-1722 to talk to our team.

Shop Now