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but this can be minimized by operating the dehydrator at full capacity. If a dehydrator is used frequently and to maximum capacity, it can be a very cost-effective way to preserve foods.
When looking for a dehydratdr to purchase, or if you plan to build a dehydrator, be certain the following features are built into the dehydrator ' to ensure quality results:
Heat Source — The heating element should be efficient and durable, enclosed for safety and have Sufficient wattage for the entire drying area, about 70 watts per tray.
Fan — The fan should blow heated air evenly over all the food. Its size should be proportional to the dryer’s capacity, and it should be quiet.
Thermostat — The dehydrator should have an adjustable temperature control with a range from 85 to 160 degrees F.
Drying Trays — Trays and inserts should be made of safe, food-grade material, such as stainless sjeel, nylon, Teflon-coated fiberglass or plastic. Copper, aluminum or plated metal (such as cadmium or zinc platedjshould not come in contact with drying food. Copper reduces Vitamin C in many foods. Aluminum discolors some fruits. Cadmium and zinc (galvanized) plated metal can be dissolved by fruit acids to cause the fruit to become toxic. Trays should have adequate spaces for air circulation and be easy to load, unload and clean. "
Construction Quality — the dehydrator should be made of a durable, easy-to-clean material, such as plastic or metal. It should be UL approved, come with a warranty as well as information for factory repair service.
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