Two models to suit everyone’s needs!
Now with the recently developed Digital design operation for Temperature and Timing control, the Ezidri Dehydrators surpass older styles of ‘push-button and ‘Knob’ controls, for features, accuracy and reliability
Whether you want to preserve in bulk when fruit and produce are plentiful, or simply to produce healthy and nutritious snacks whenever you need them, there’s an EZIDRI for you — from the EZIDRI SNACKMAKER FD500 Digital to the top-of-the-line, ULTRA FD1000 DIGITAL
EZIDRI home food dehydrators enable you to dry and preserve fruit, vegetables, meals, meats, soups, delicious snacks and fruit roll-ups, herbs flowers the natural way — quickly and economically — while retaining virtually all the nutrients, natural colour and original flavours.
Designed and developed in New Zealand by Hydraflow, EZIDRI is the result of over 35 years of dehydrator development and manufacturing experience. EZIDRI dehydrators incorporate advanced technology of the digital control design, with a unique heated airflow pattern that ensures fast, accurate, even drying with minimal electricity requirements.
These features ensure fast, even drying with no requirement for tray rotation or loss of nutritional value through a slow drying process.
All EZIDRI models are manufactured to the highest International Certification for Health, Safety and quality standards with food grade ABS plastic and polycarbonate, high speed motors, double thermal cut-out safety features. EZIDRI provides the most cost-effective home food dehydrators on the market with years of reliability and service-backed world wide.
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-flavoring 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 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 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.
When the electricity comes on again the Ezidri Snackmaker should be reset to the temperature required.
Approximately half a kilo depending on the produce and how it is prepared.
Recommended drying temperatures are outlined in the Instruction/Recipe book and on the temperature controls. Herbs and spices are dried from 35-45ºC (Low), vegetables and flowers 50ºC (Medium), fruit 55ºC (Medium), meat and meals 60ºC (High). Strong, pungent vegetables such as onions or garlic should be done in the laundry or garage.
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, 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.
Pureed produce which is poured onto a solid sheet and dried to leathery consistency.
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.
You let it cool and pack it in air-tight, moisture proof containers, such as an old preserving jar or coffee jar. The ideal storage place should be cool, dark and dry. If stored incorrectly, the produce will go brown, particularly herbs.
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.
Most vegetables and fruits, certain types of meat and fish, flowers, herbs and spices, meals and soup. Avocado, raw pork, chicken, raw eggs and shell-fish are not recommended.
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.
Pre-dip treatment makes fruit look better, increases shelf life of some foods and prevents browning. Citrus or pineapple juice, ascorbic or citric acid are preferred alternatives to sodium metabisulfite and help to preserve vitamins A and C.
1. Air is forced horizontally across each individual tray, resulting in fast, even drying.
2. They are truly expandable to meet your growing needs.
3. Digital control of Temperature and Timer gives you the flexibility to dry a wide range of products with nutritious results.
4. No tray rotation
5. Very low hourly electricity cost.
6. Multiple roll-up drying capability – not just one at a time.