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-flavouring 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.

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.

There are so 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.

In New Zealand: approximately 8 cents per hour for the Ezidri Ultra FD1000 (depending on local electricity charges) regardless of the number of trays you have on the unit, and approximately 5 cents per hour for the Ezidri Snackmaker FD500.

The Ezidri Ultra FD1000 has a 1000 watt element but remember it is operating less than 50% of the drying cycle as the unit is thermostatically controlled.  The Ezidri Snackmaker FD500 element wattage is 500 watts and also operates less than 50% of the drying cycle.

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. THE BASE UNIT MUST BE UNPLUGED FROM THE WALL BEFORE ANY CLEANING IS UNDERTAKEN

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.

Approximately half a kilo depending on the produce and how it is prepared.

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.

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, kiwi fruit, 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.

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.

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.