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Theme from the series "letter called on the road"
We have already discussed this problem so many times ... and again, with the arrival of each new user on the forum, we begin to discuss

Quote: Syn_2006

Oh I do not know. Already two hours and the temperature dropped from 36 to 32. Something I'm cheating. The air flow is felt only in the center and on the sides, but there is no movement on the fruits themselves.

Let's figure out why the temperature in the dryer drops.:

What happens if you put meat cusman in boiling water? The water stops boiling, dies down until the meat warms up inside, the temperature of the meat becomes equal to the temperature of the water, and the water starts boiling with the meat again, and then we begin to turn down the heat to reduce the boil.

It's the same in the dryer!
When we put vegetables on the pallets, the more floors - the dryer needs time to reach the set temperature of 55-60 * C, which you set for drying. Vegetables on all floors must warm up to a given temperature, and for this it is necessary that their liquid-juice-moisture leaves the vegetables, they begin to wither, dry out. It takes many hours, depending on the moisture content of the products, their quantity on the trays, the thickness of the slices, and so on ........

And only after that, when the hand feels a hot stream of air at the top of the dryer - it happened! The temperatures are almost equal! Now, in fact, the process of drying vegetables has begun, they began to actively release moisture and dry out. Now, at a certain stage, you can swap pallets, reduce the temperature and perform other manipulations.
According to my observations of IZIDRI and measurements by hand, the temperature reaches the set by the manufacturer when the products are practically dry, and the temperature of the products and air inside the dryer is equal.

Until this "temperature comparison" point, the dryer will never have the same inlet and outlet temperature! You can check my theory in practice. Try the temperature of the product itself in the dryer with your hand at different stages of time, at least once an hour - you will make sure that the product gradually warms up, taking the heat from the fan. And at some stage of drying, the temperature of the products will become higher, and the temperature in the dryer will also rise, tending to the temperature declared by the manufacturer. This is what I wrote about at the beginning of the post, comparing cooking meat.

And this process takes place in absolutely any dryer !!! The temperature in the dryer will never be equal to the set 55-60 * С from the very start of the dryer!

The drying time of food depends on:
- type of product (vegetables, fruits, meat, fish)
- the thickness of the slicing of the product, the optimal slicing of vegetables and fruits is about 5 mm.
- the amount of liquid-juice-moisture of the product itself. The more liquid there is in the product, the longer the drying time will take and the longer the temperature will equalize.
- density and consistency of the product, loose, dense, soft, and so on ...

The manufacturer has set its own temperature parameters for each dryer! Therefore, it is not always correct to compare the parameters of different dryers, and to “sin” on defects in your dryer model. Read the instructions for your dryer and try to understand exactly the parameters of your dryer.
If you think that the dryer is "sinning" and the supplier is deceiving you, make your own temperature measurement in an empty dryer and when the dryer is running for about an hour - then it will be clear who is deceiving whom

Observe the process, evaluate, remember - and you will be happy in the dryer!

What else I remember - I will add more

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