FAQ
FREQUENTLY ASKED QUESTIONS. TECHNICAL ANSWERS. PRACTICAL GUIDANCE.
HOW LONG DOES DEHYDRATION TAKE?
Drying time varies by food type and thickness. Herbs: 2-4 hours. Fruits: 6-12 hours. Vegetables: 4-8 hours. Meats: 4-8 hours. Thinner slices dry faster.
WHAT TEMPERATURE SHOULD I USE?
Herbs: 95-115°F. Fruits: 135°F. Vegetables: 125-135°F. Meats: 145-165°F. Lower temperatures preserve more nutrients but take longer.
DO I NEED TO ROTATE TRAYS?
Depends on airflow design. Horizontal airflow systems (like Excalibur) don't require rotation. Vertical systems may need tray rotation for even drying.
HOW DO I STORE DEHYDRATED FOOD?
Store in airtight containers in cool, dark places. Vacuum sealing extends shelf life. Properly dried fruits last 6-12 months. Vegetables last 8-12 months. Jerky lasts 1-2 months.
CAN I DEHYDRATE MULTIPLE FOODS AT ONCE?
Yes, but avoid mixing strong-flavored foods (like onions) with mild foods (like apples). Flavors can transfer between trays during the drying process.
HOW DO I KNOW WHEN FOOD IS FULLY DRIED?
Fruits should be pliable but not sticky. Vegetables should be brittle. Meats should bend without breaking. Cool a piece before testing - warm food feels softer.
IS DEHYDRATING COST-EFFECTIVE?
Yes. Average cost: $0.08/hour electricity. Preserves seasonal produce, reduces waste, and eliminates preservatives found in store-bought dried foods.
HOW DO I CLEAN MY DEHYDRATOR?
Wash trays with warm soapy water. Wipe interior with damp cloth. Never submerge base unit. Most trays are dishwasher safe - check manufacturer guidelines.