The light catering equipment specialists say technology will help with the production of faster, better and safer dried foods
Traditional dehydrators produce constant, unchanging heat which results in food being dried on the outside, yet still moist on the inside. Not only does this spoil the food itself, but it is also the perfect environment for yeast, mould, and bacteria growth within the dehydrator unit.
Mitchell & Cooper’s range of Excalibur dehydrators with integrated Hyperwave™ Fluctuation technology overcome this issue by providing an adjustable thermostat to create a fluctuating temperature within the unit throughout the drying cycle.
Faster drying process
As the temperature fluctuates up, the surface moisture of the food evaporates. As the temperature fluctuates down, the inner moisture moves to the drier surface. Subsequently, the food temperature stays low enough to keep the enzymes active and the air temperature gets high enough to dry food fast, thus enabling a faster drying process, improved nutrient retention and tastier, high quality dehydrated foods.
Offering perfect drying results, Mitchell & Cooper’s exceptional range of Excalibur food dehydrators are ideal for recipes which require a constant low temperature. Whilst simple in design, they offer complete versatility to assist users with an array of culinary techniques, from dehydrating fruits and vegetables to culturing yoghurt.
For more information on the Excalibur range of dehydrators, or more products from Mitchell & Cooper’s extensive light equipment portfolio, please phone 01825 765511 or visit www.mitchellcooper.co.uk.