A freeze-drying balance was used to determine momentary drying-rate, m(t), of a sucrose/BSA formulation contained in a vial with varying shelf packing density, Ø2. A comparison between two different laboratory-scale freeze-dryers was made. The effects of Ø2 on m(t) differed between the two units, attributed to drying chamber design and its effects on heat transfer. At high Ø2 the differences are annulled because of the shielding effects of surrounding vials. Parallel effects of Ø2 were also found on product temperature, Tb, measured in the balance vial. Tb was used to calculate vial heat transfer coefficient, Kv. Kv was strongly reduced with increasing Ø2, but reached a plateau value at high Ø2.