The L'Equip FilterPro dehydrator is a first of its kind!! This dehydrator is on the cutting edge of technology with an exclusive new dimension to dehydrating: air filtration!! Have you ever thought about all the dust and pet dander floating in the air? These particles in the air are passing over the food you are drying! The L'Equip FilterPro dehydrator filters the air before it touches your food making your food products safer to eat! I can't say enough about this wonderful L'Equip FilterPro dehydrator.
When gardens are in full force, it is a great time to invest in a dehydrator! You can now preserve your garden, keeping the highest amount of nutrients in your food products. The L'Equip FilterPro dehydrator retains the flavor and nutrition of your vegetables, fruits, herbs and meats.
How Does Air Filtration Work?
The L'Equip FilterPro pulls air through a filter element in its base before warming and circulating the air through every tray. The airborne impurities are trapped in the filter before they reach your food! It is quiet and powerful!
530 Watt motor
Precise micro-processor controlled heat sensor to stabilize the drying environment
Solid state variable temperature control for precise results: the temperature is adjustable between 95° and 156° F
L'Equip Dehydrator includes: 6 trays, 6 stick-resistant mesh screens, 2 fruit leather sheets (enough to fill one tray), 4 yogurt cups, 2 'clean air' filters, and a dehydrator guide
Each tray has 1.2 square feet of drying area—four FilterPro trays are standard 1" depth and two trays are 1.5" deep for drying thicker foods
Can stack up to 20 trays for a maximum of 24 square feet of drying space!
Replacement Filters: Usually the filter won't need to be replaced more than 2-4 times per year (filters may also be blown out with an air compressor and reused!)
Full 10-year warranty
Made in South Korea
Advantages of Drying your Produce:
Home dried food—no preservatives
Enhanced flavor—dehydrated food has concentrated flavor
Create healthy snacks for kids
Dried snacks ideal for traveling
Buy seasonal food and save money
1. Try to slice or cut food all the same size so it will dry at approximately the same time. Make thin, flat cuts.
2. Don’t slice food too thin. ¼-½ “ thickness is perfect.
3. The larger the cut area, the faster and better the food dehydrates since moisture escapes best from a cut or broken surface.
4. Thin stalked vegetables like green beans, asparagus or rhubarb should be cut in half the long way or with an extreme diagonal cut. Fruit should be sliced across the core. Place these cut side up on the tray.
5. Small fruits like strawberries can be cut in half, while even smaller berries should either be cut in half or blanched slightly to break the skin.
6. Waxy skinned fruits (i.e. – cherries, grapes, plums and blueberries must have their skins poked or pitted and will take 1-2 days to dehydrate depending on their size.
7. The peel of fruits and vegetables contain much of the nutritional value. It is better not to peel, if the dried food is to be eaten as a snack. If you are using apples in a pie or tomatoes for soup you will want to peel before dehydrating.
8. Once food has been cut or sliced fill the drying trays by arranging slices in a single layer with a little space between slices. Some tray holes must always be left uncovered for good air circulation.
9. Some vegetables, like beans, corn, peas and broccoli must be steam blanched before drying. Steam blanching may take from 30-90 seconds.
10. Fruits that turn brown when exposed to air, (apples, peaches, bananas or pears) can be dipped in solutions of orange, pineapple or lemon juice or ascorbic acid for approximately two minutes prior to drying. Drain on paper towel before placing on tray.
1. Food shrinkage during dehydration may cause smaller foods to fall through holes in the drying trays. To prevent this from happening, line trays with mesh inserts.
2. To dry chopped or shredded foods, spread on mesh inserts. Food should not be spread thicker than 3/8 inch. Use a fork to expose the mesh insert in several places to provide proper air circulation.
3. Some foods such as very ripe tomatoes, citrus or sugared fruits may drip. After placing food on drying trays tap tray firmly on a towel to remove excess moisture. To catch remaining overflow, use fruit leather sheets on the bottom two trays. Alternate sheets on one half or each of the bottom trays When the food stops dripping, remove the fruit leather sheets from the bottom two trays.
4. Do not cover the center hole in the lid or trays.
5. Chili, stews, casseroles, etc., may be dried on fruit leather sheets and stored up to 3 months.
1. There is not a set time limit for drying foods. It depends on the type of food, how thick it is sliced, and the amount of water in the food.
2. When food is dried the flavors and sugars concentrate so the dried food has a much stronger flavor than fresh.
3. When using more than 4 trays periodic rotation will give optimum results.
4. Do not add seasonings or spices to vegetables until they are reconstituted and cooked.
Storing Dried Foods:
1. Allow dehydrated food to cool thoroughly.
2. Dried food should be stored in a cool dry, dark place.
3. Use clean, air-tight and moisture-proof containers. Do not use cloth bags, lightweight plastic bags, bread wrappers or any container without a air-tight fitting lid. Heavy, zippered plastics bags or heat sealed bags are excellent.
4. Dried fruits and vegetables should not be stored longer than one year. Dried meats, fish, poultry or jerky should be used within a month or two.
5. Many vegetables may be powdered. Tomatoes powdered and added to water make great tomato sauce for pizzas, etc.
1. To reconstitute most foods soak in water 15 minutes to 2 hours depending on the size, and use. Foods that take longest to dehydrate will take the longest to reconstitute.
2. Liquid from reconstituting food has great nutritional value. Use in soups, leathers, pies, etc.
3. To reconstitute chili or stew add hot water and let sit 15 minutes.
The Sutton Family's Favorite Dried Snack:
1 6 oz can of orange juice concentrate
5-6 ripe bananas
Puree ingredients in your Bosch blender till smooth. Pour on your greased fruit leather trays. Dry in your dehydrator! Great snack for the kids...yum!
We have varied this by using bananas and chocolate cocoa; bananas and pineapple/orange juice concentrate!
Frequently Asked Questions:1. What are the temperatures for dehydrating different foods?
There are no absolutes and quite a few variables in food dehydration. The only way to become proficient is to dry, dry, and dry some more.
Certain varieties of produce and humidity in the air make a difference in the drying time and quality of dried products. Experiment with different drying temperatures, thicknesses of produce, and pre-treatment vs. no pre-treatment.
Generally fruits should be dried at 130° to 140°, (135° works well). Vegetables should generally be dried at 125°. By drying foods in this temperature range you will minimize the loss of heat-sensitive vitamins.
There is more information in your owner's manual.
2. What kind of plastic are the dehydrators made of? Are they BPA free?
The dehydrator is made from plastics that are recognized as “food safe”. The trays are made of AB. The mesh inserts in the dehydrator trays are PP (polypropylene) and the fruit leather trays are PET.
All of these plastics are BPA free.
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