Food Dehydrator

A food dehydrator opens up new culinary possibilities — dried products concentrate flavour, extend shelf life and offer a unique texture that cannot be achieved with other cooking methods. In a professional fine dining kitchen, dried raspberry powder on a dessert or dried Parma ham slices as a garnish are gastronomic elements that enhance dish presentation. BHS supplies food dehydrators to HoReCa businesses across Europe.

Types and capacity of food dehydrators

Horizontal-flow dehydrators — a fan at the back or side blows warm air horizontally across the trays. More even drying on all trays, better suited for delicate products. Vertical-flow dehydrators — air flows from bottom to top through the trays. More affordable but may produce uneven results between the top and bottom trays. Professional commercial dehydrators — with 6–30+ trays, larger capacity and more precise temperature control. Suitable for high-volume production. Vacuum dehydrators — drying at lower temperatures under reduced pressure, preserving more nutrients and colour. A premium solution for specialty products. BHS helps select the dehydrator type based on the application.

Temperature settings for different products

Fruits and berries — 55–70°C, 4–12 hours depending on moisture content. Apples, berries, citrus peels. Vegetables — 50–60°C, 4–10 hours. Tomatoes, mushrooms, herbs, onions. Meat (jerky) — 70–75°C, 4–8 hours. Thin meat slices; HACCP requirements must ensure a 70°C minimum to eliminate bacteria. Fish — 55–65°C, 4–8 hours. Salt marinade before drying. Herbs and tea — 35–45°C, 2–4 hours. Lower temperature preserves essential oils and aroma. Mushrooms — 50–55°C, 4–8 hours. Concentrates flavour. BHS advises on optimal parameters for specific products.

HACCP and safety in dehydration

When drying meat and fish, HACCP requirements must ensure a core temperature of 70°C minimum to eliminate bacteria before the drying period. Low-temperature dehydration (35–55°C) is favourable for bacterial growth if there is no prior heat treatment or salt marinade. Dehydrator trays and containers must be thoroughly cleaned and disinfected after each session. Products must be washed and prepared according to HACCP requirements before drying. BHS advises on safe dehydration practices.

HoReCa use scenarios

In a fine dining restaurant, a dehydrator produces unique toppings and garnishes — dried citrus zest, tomato powder or mushroom chips as a textural element on a plate. In a specialty café, dried fruit chips are a vegan and gluten-free dessert alternative. In a patisserie, dried berries and fruit slices are added to cakes and pastries as a decorative element.

Frequently asked questions

How long do dried products last? Properly dried products with less than 15% moisture content: fruits and vegetables — 6–12 months in an airtight container; meat jerky — 1–2 months; herbs — 1 year. Storage in a dry, dark and cool place extends shelf life. BHS advises on dehydration parameters for optimal shelf life.

Can different products be dried at the same time? Yes, but temperature compatibility and odour mixing must be considered. Strong-smelling products (onions, fish) should not be dried with delicate products. Horizontal dehydrators with separate trays allow better product separation. BHS helps plan drying sessions.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.