Choosing a Food Dehydrator

Image Gallery Dehydrators come in many shapes and sizes to meet your food-drying needs. (Left to right: L 'Equip Model 528, Nesco/American Harvest's Gardenmaster and Excalibur's Large Garden dehydrator)

When I lived in California, land of eternal sunshine, preserving food by drying was virtually effortless. Using big redwood trays salvaged from an old prune orchard and spread out on a huge barn roof in full sun, hundreds of pounds of peaches and pears were dried each summer. We also dipped and dried our own prunes and figs, made raisins from seedless grapes, and dried the walnut crop in the fall for winter storage. In the shade of a big fir tree, I dried and processed all our own herbs from the garden.

Life in the humid Midwest, where I now live, is another matter entirely. Even the thin leaves of basil start to mold on the drying trays unless I am extremely careful. I tried using the electric oven and, for wetter fare, the warming oven of the wood cookstove, but space limitations and the difficulty of controlling temperature stymied my efforts. Finally, the promised success of electric food dehydrators got the upper hand. I decided to find out just how well they worked.

Many different electric dehydrator models are available; I settled on four that best represent the various designs available: L'Equip's Model 528, Nesco/American Harvest's Gardenmaster, Excalibur's Large Garden and Living Foods' Jumbo dehydrator.

Home-food dehydrators fall into two categories: those with stackable trays, and those constructed of a rigid box with removable shelves. Size is a factor; most fit on a countertop, but larger models are freestanding and require more space. Some models have base-mounted fans that move hot air vertically; one has a rear-mounted fan for moving air horizontally; yet another uses convection drying, with no fan at all.

I put these four different models through their paces during the peak of the humid harvest season here in Iowa. Each dehydrator dried lots of herbs and vegetables with comparable ease, but the fleshy crops, like tomatoes and peaches, put the dehydrators to the ultimate test, determining their maximum capacity, efficiency and overall effectiveness.

STACKABLE UNITS TESTED

L'Equip's Model 528, which has rectangular trays, and Nesco/American Harvest's models, with round trays, are plastic stack able units with base-mounted fans. The L'Equip has six trays, expandable to a stack of 20; two of the Nesco/American Harvest models have four trays, expandable to 12. Nesco's Gardenmaster, which is designed for less bulky harvests such as herbs or dried flowers, can accommodate up to 30 trays.

While these models may stack up to 30 inches tall, they have a small footprint and consume little counter space. They also provide the least expensive way to get started with food dehydrating, but they all share one big limitation: Uneven heat distribution in the stack means that the trays closest to the heat element and fan dry much faster than those at the top of the stack. Diligent tray rotation is critical, especially if very fleshy foods are being dried. And while perfectly suitable for drying fruits, vegetables, fruit leathers, herbs and jerky, these machines cannot readily be adapted for any of the other uses the box-and-shelf models can claim.