This nine receptacle Dehydrator has fifteen sq. feet of drying house. The digital controller permits for two times and temperatures, and forty eight hour timer. Dehydrates at eighty five degrees Fahrenheit - a hundred sixty five degrees Fahrenheit, the optimum drying temperature for herbs, fruit, meat and far a lot of. Clear polycarbonate door for simple read of drying.
Fit for each manner The brand Model 3948CDB, 48-hour Digital Controller Dehydrator, comes with nine Trays and a transparent door therefore you'll be able to read progress while not interrupting the drying method. The forty eight Hour, a pair of Time / 2 Temperature Digital Controller permits you to set the dehydrator and forget it.
Any Dehydrator can Dry Food, associate brand Dries Food Safer, Better, and Faster. Ordinary dehydrators manufacture constant, unchanging heat, which may cause 'case hardening.' normal dehydrators produce a dry surface with wetness cornered within â€" the right setting for yeast, mildew and bacterium growth. With the brand Hyperwave Fluctuation technology, the temperature fluctuates up and right down to stop this from happening. once the air temperature fluctuates up, the food's surface wetness evaporates; then, once the air temperature fluctuates down, the the inner wetness moves to the drier surface. This keeps the food temperature low enough to stay the enzymes active, however the air temperature gets high enough to dry food and overcome yeast, mold, and spoilage.
Hyperwave Fluctuation Technology Ordinary dehydrators manufacture constant, unchanging heat inflicting “case hardening,†a dry surface with wetness cornered within - an ideal setting for yeast, mold, and bacterium growth. Excalibur’s Adjustable Thermostat permits you to benefit of Hyperwave Fluctuation (changing heat through the drying cycle) for quicker, better, safer dried foods. because the temperature fluctuates up, the surface wetness evaporates. Then, because the temperature fluctuates down the inner wetness moves to the drier surface. The food temperature stays LOW enough to stay the enzymes active, and therefore the air temperature gets high enough to dry food quick, overcoming yeast, mold, and bacterium growth and spoilage.
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