Light catering equipment specialist Mitchell & Cooper has integrated ‘Hyperwave Fluctuation’ technology into its range of Excalibur dehydrators to help with the production of faster, better and safer dried foods.
Traditional dehydrators produce constant, unchanging heat which results in food being dried on the outside, yet still moist on the inside. The supplier feels that this spoils the food and creates the perfect environment for yeast, mould, and bacteria growth within the dehydrator unit.
This new Hyperwave Fluctuation technology is said to have overcome this issue by providing an adjustable thermostat to create a fluctuating temperature within the unit throughout the drying cycle.
As the temperature fluctuates up, the surface moisture of the food should evaporate. As the temperature fluctuates down, the inner moisture moves to the drier surface.
Subsequently, the food temperature stays low enough to keep the enzymes active and the air temperature gets high enough to dry food fast, which should thus enable a faster drying process, improved nutrient retention and tastier, high quality dehydrated foods.
Mitchell & Cooper’s range of Excalibur food dehydrators are suitable for recipes which require a constant low temperature. Said to be simple in design, they are also claimed to offer versatility to assist users with an array of culinary techniques, from dehydrating fruits and vegetables to culturing yoghurt.