Shelf Tray Dehydrators vs. stacking system
Dehydrating food is in a trend again: the old preservation method inhibits the multiplication of unwanted microorganisms and spares the contained nutrients unlike the heating of food. If you are not looking for the best Food Dehydrator for $30, you will usually find a sophisticated machine with several levels for various types of vegetables, fruits and mushrooms. Two basically different construction types have developed: the insertion system and the stacking system.
Shelf Tray Dehydrators
Many test magazines and users favor the Shelf Tray Dehydrator. This is because, with such devices, the individual inserts can be removed from the appliance during the drying process without any problem and can be filled with further food – for example, to reduce one type of mushroom shorter than another and still be finished at the same time. Fine grid supports usually ensure that the heat can be distributed evenly throughout the unit. In addition, the individual inserts can be cleaned in the dishwasher to save space.
The stacking system
In contrast, Food Dehydrator with a stacking system rely on a plurality of superimposed containers, which together stand on a base element with the heating element and are closed at the top with a lid. The system has a great advantage over devices with inserts: it is very easy to expand and can be flexibly adapted to the projects. Conversely, the system is less flexible in operation. To remove one level prematurely, you have to interrupt the drying process and lose the majority of the heat in the appliance.
Shelf Tray Dehydrators dry more evenly
In addition, Food Dehydrator with the stacking system tend to dry the dry goods in the lower levels better than those on the upper floors. It is therefore absolutely necessary to relocate, if a uniform drying is carried out. There are exceptions to high-priced appliances, but in general, racking-in units tend to dry the food more evenly. In the end, the question is whether a uniform result and easy handling are required, or whether the device is as flexible as possible.
Best brands for food dehydrators
Operation of a food dehydrator
Basically a digester works similar to an oven with a recirculation function. For drying fruits, vegetables, herbs or other foodstuffs, the temperature in the appliance is heated. The heated air flows around the digester, so that moisture can evaporate and be transported away. This is a proven and reliable preservation process which is suitable for numerous foodstuffs.
There are several manufacturers, some of which offer quite different driers. Usually the heated air rises from the bottom upwards. However, there are also devices in which the heated air circulates in the horizontal direction. The temperature range and duration can be set by timer with good driers. Thus, a maximum of control is ensured during preservation. At the same time, best results are achieved.
Advantages of the driers over the oven and other methods of dripping
Dried fruit, fruit crackers, crackers, raw food crispbread and similar food can also be prepared in the oven. However, the use of a food dehydrator has several advantages.
At first the possibility would be, the possibility to control the temperature range better at the food dehydrator. Many ovens only start at a temperature of 50 degrees Celsius. If you want to dry in raw food quality and do not want to exceed the temperature range of 42 degrees Celsius, this is enormously limited. Good driers are characterized by the fact that they keep the set temperature precisely. In the oven this is often different, the indicated drying temperature does not always correspond to reality. Measured temperature deviations are sometimes quite enormous.
In some counselors it is said that the door of the oven should be left wide open. But this does not help, the oven heats up all the more, until the set temperature is reached.
The drying temperature in the oven remains the same. However, a large portion of the heated air escapes. Dilling in the oven is therefore not very energy-efficient. Good digesters are energy-saving and promise a direct reduction in energy consumption.
In addition, there is an optimum utilization of the volume of the space, a coordinated air circulation as well as possibly some comfort functions. An excellent example of this is the fast mode of the Sedona Combo raw food distiller, which accelerates the drying process. Even more pioneering is the drying with infrared rays. The infrared waves penetrate the drying material and heat it from the inside to the outside. The preservation process with infrared is very gentle and is therefore ideally suited for raw food
Compared with other methods, such as free-air drying, the use of a food dehydrator with hot air circulation promises further advantages. This includes the possibility of using food at any time – i.e. Regardless of the weather. In addition, higher temperature ranges are possible which lead to a significantly faster drying and thus, inter alia, The risk of mold damage almost completely. In the end, it is about removing the moisture from the dried material safely.
Energy consumption during drying
Occasionally we get to hear that a food dehydrator would consume a lot of energy and thus boost the electricity bill. However, one must not be deceived in this respect, the consumption of a driers is not as great during drying. At the very least, high-quality brand-name appliances have to convince with an adequate energy efficiency.
With a measuring instrument, we have determined the power consumption of a fully equipped drier. On average, a dinghy apparatus whose digester is completely occupied does not consume 300 watts per hour. For a period of 18 hours, this results in a total consumption of 5.4 kw / h. With a kilowatt-hour price of 30 cents, this results in total costs of € 1.62. Compared to the money that cost other raw food costs, this is very little. In addition, the heat energy is used twice as well. Finally, in this conservation method house or apartment are heated, which in turn relieves the actual heating.
On the subject of performance / energy consumption, we would like to point out one thing. It makes little sense to compare individual digesters with the watt indication and then buy the device with the lowest power. The manufacturer’s specification does not correspond to the actual power consumption of the device. The required power is decisively influenced by the room temperature, the selected drying temperature and the amount of dripping material. The real consumption of the food dehydrator is usually a whole piece under the manufacturer’s specification.
Prepare raw food in a food dehydrator
In the modern raw food diet the food dehydrator is of great importance. The kitchen has changed. Never before have there been so many recipes, a preparation of delicious food in raw food quality promise. Some of these raw food recipes involve dishing because it opens up new possibilities. The food can be processed more versatile, which in turn promises more tasteful variety.
Charming at the raw food their high content of nutrients. Due to the lack or only slight heating, not only minerals and vitamins, but also enzymes are preserved. Unfortunately, some enzymes are considered very heat-sensitive. For their protection raw food should never be heated above
For this reason, it is so important to be able to adjust the temperature of the digester so precisely. Regardless of whether warm air circulation or drying by infra-red: drying and other food should only heat up to this temperature limit. In the oven, the air flow is usually too warm at the lowest level. By the way, the practice shows that the drossing of raw foodstuffs lasts only insignificantly longer. When drying fruit, crackers or herbs, the longer droughts are hardly noticeable. Especially with the infrared digester we have had very good experiences.
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