FAQ

Fruits and vegetables can be dried fresh or processed in various ways. You can choose from selected:

• Sweetening into candied fruit, otherwise called “glacé fruit”. Various syrups and flavors can be used before drying.
• Immersion in water with vinegar or lemon juice prevents unwanted browning of the cut fruit (oxidation of the surface).
• Blanching vegetables prevents loss of flavor. Blanching is a short heat treatment that reduces the number of microorganisms that cause spoilage of vegetables. This process helps to dry faster and preserve color and fragrance.
• Quick steaming and immediate cooling in icy water speeds up the drying process in blueberries or plums.

Dried foods retain one-third to one-half of their original weight. Not even dried food have an unlimited shelf life, so it is necessary to store it well and protect it above all from moisture. The most suitable containers for storage are those that ensure vacuum. They can be jars with screw caps or airtight jars from which unwanted air can be sucked out. Alternatively, you can store your dried snacks and meals in a special foil using a vacuum sealer. Food stored in this way can last for several months up to years.

• Store your dried food in a cool, dry and dark place between 5 - 20 °C.
• Protect herbs and spices from direct sunlight, this is the only way to preserve their color, taste and aroma.
• Mark the storage containers with the storage/drying date.

Drying is an alternative form of preservation. Because of the process of gentle drying with the EZIDRI, an extremely high percentage of nutrients is retained compared to other forms of preserving.  It is a natural process involving no additives, such as preservatives, sugars or salts. Stored in ideal conditions (i.e., in a cool, dark, dry place) or the freezer as the produce does not freeze-up as such, as there is less than 2% moisture. The produce  has a long shelf-life and has the advantage of reducing the produce by up to 90% of its original volume.  It should be remembered that if the dried food is stored in a refrigerator or freezer, there will be no detrimental effect if the electricity is turned off for any length of time.

There is a fan in the base of the unit which both sucks and blows air.  It sucks the air in through the base and the air is then blown across the element which heats the air to the temperature you have selected.  The warm air is blown up the sides of the tray and is then forced across each tray (when the lid is on) before being blown up through the middle of the unit and out through the top.  The design is such that the air that goes across any one tray is clean air thus avoiding any tainting or cross-flavouring onto the other trays. All trays and sheets are made of ABS food-safe plastic which emits no harmful fumes.  Safety is a major consideration in the design. It is impossible to put fingers into any of the working parts in the base and the unit never gets hot enough to be untouchable.

There are so many factors involved with drying times that it is difficult to give anything but an estimate.  It depends very much on the products that you are drying, the thickness of the slices, the moisture content of the food and the humidity of the air, but the majority of produce takes approximately 10 to 14 hours. Some products (e.g., apricot halves, grapes or blueberries) will require longer.

The round design of the EZIDRI dehydrators with its special fan allows for repeated and recycled air circulation through the trays from sides to the center of the dehydrator, which reduces energy costs significantly.

The Ezidri Ultra FD1000 has a 1000 watt element but remember it is operating less than 50% of the drying cycle as the unit is thermostatically controlled. Therefore, the average power consumption is only 200 - 500 W.

The Ezidri Snackmaker FD500 element wattage is 500 watts and also operates less than 50% of the drying cycle. Therefore, the average power consumption is only 100 - 200 W.

Ezidri consumes only 0,45 kW per 1 kilo of raw fruits.

The top and trays should be washed with warm soapy water with a soft brush being used for suborn parts on the trays. The base must not be immersed in water, but instead wiped with a soft damp cloth. THE BASE UNIT MUST BE UNPLUGED FROM THE WALL BEFORE ANY CLEANING IS UNDERTAKEN.

This depends to a certain extent on the produce that you have dried.  However, experience has shown that normal shelf-life where it is not too warm or exposed to light is approximately 12 months, although under ideal conditions this time can be extended to two to three years.

Approximately half a kilo depending on the produce and how it is prepared.

Normally, reconstituting is for cooking purposes and depending on the produce, a measurement of one cup of dried goods to the minimum of one cup of hot water soaked for 5-20 minutes is all that is required before cooking the produce in the normal manner.  We refer you to the Instruction/Recipe book for more details.

Maximum 5mm (quarter inch) — the thinner the slice, the quicker the drying time.

It is used for small produce such as peas, herbs and flowers and where produce tends to stick to the tray, like bananas, kiwi fruit, tomatoes and beef jerky, as the mesh sheet is pliable.

This accessory is used when drying fruit and vegetable puree’s for fruit roll-ups and for drying meals and soup.  It should be lightly coasted with vegetable oil so that the roll-ups can be easily removed and then wiped over with a paper towel or washed with warm water after use. – Do not use detergent.

Various products will have different characteristics in their feel and pliability.  The usual test is to bend the product in half and squeeze it at the facture.  Should beads of moisture appear, the product is not sufficiently dry.  However after only a few sessions of drying you will be able to judge the dryness quite easily.  Trays can be lifted apart during the cycle to monitor drying progress but do not turn the unit off during the cycle as the partly dried produce will begin to re-hydrate.