The electric dryer for vegetables is an indispensable device for those who have their own orchard, kitchen garden, who collect the gifts of the forest. Some will find it useful in the preparation of medicinal or spicy herbs. In addition, devices in some cases are suitable for drying meat, fish or some semi-finished products. In the past, dried foods were made in many homes in ovens, ovens, or by hanging from strings. This method took a lot of time and did not always give the desired quality.
The electric vegetable dryer works with heated air. Samples with more expensive thermometers can be set manually. But all appliances are usually equipped with a thermostat that turns off the power when overheated, which prevents food from burning.
The main advantages of an electric vegetable dryer are that the food dries quickly, retains the maximum amount of nutrients, does not lose flavor and has a good appearance. They have the necessarycompactness and can process up to 5-8 kilograms of raw materials at a time, depending on the number of pallets.
Fruit dryers are usually complex, i.e. suitable for processing other types of raw materials. They are small in size (no more than 40 cm in any of the dimensions), have a dead weight of about 2-3 kilograms, while accommodating up to 8-10 liters of working volume. They produce models with an opaque or transparent body. The latter allow additional visual control of cooking. The temperature of the drying process is from 30 to 70 degrees, while the drying rate is about 80% of the total mass of the product.
If you are wondering how to choose a fruit dryer, then it makes sense to pay attention to the presence of a built-in fan that improves the quality of the process. The working volume will also be important, on which the cost of the device largely depends. For example, the Sukhovey dryer holds about 20 liters of raw materials at a time, so it costs about 2.8 thousand rubles. Less "capacious" models are cheaper.
Electric dryer for vegetables allows you to get the finished product (dry fruits, vegetables) in 8 hours. Herbs dry much faster - up to 3 hours, and meat and fish - about 10-14 hours. The final drying time depends on the juiciness of the product itself, the size of the cut, the presence of a fan in the appliance, etc.
Vegetables, fruits, mushrooms must be prepared before harvesting: remove rotten places, tails and rinse thoroughly. beans andpeas (which can also be dried) are steamed, pumpkins are soaked in water with the addition of sugar and lemon juice, beets are pre-boiled until soft. Products are cut into slices no more than 0.5 cm and placed on a pallet (in some cases in one layer). The resulting semi-finished products are subsequently restored with water, ground into powder, used to prepare side dishes, first and second courses, compotes. Some craftsmen even manage to dry cucumbers, which are added to salads after restoration.
