Food Dehydrators

If you want to keep herbs or fruit in your cupboards for longer, or use them in recipes, they don't need to be fresh to be delicious.

Food dehydrators Food dehydrators extend the shelf life of fruits, vegetables and herbs by making it simple for you to extend the life of produce.

Instead of throwing it into the bin, put fruits and vegetables into the veg prep machine and slice them up before drying for the best results.

Or, strip the leaves off your herbs and put them in the dehydrator instead.

They can be stored for later use, meaning you can have a consistent supply of ingredients, year-round, all while saving money on food wastage.

Whether you want dried fruit to put on top of your frozen yoghurt , or run a retail shop and sell bulk or in-house made dried fruits and snacks, food dehydrators will help you maintain a consistent supply, without having to source your ingredients from elsewhere.

Not only do dried ingredients retain their nutritional value when you make them from fresh produce, but they also create a more natural, preservative‑free snacking option.

For businesses catering to health‑conscious customers, the ability to produce consistent, large batches efficiently is a significant advantage and a unique addition to have in your stock rotation or menu.

Depending on the nature of your business, what you need a food dehydrator for, and how much space you have, there are a few options.

For professionals who are incorporating dried ingredients into their meals, placing yours above a chef base fridge or salad bar fridge.

This gives you easy access to ingredients, along with having a dedicated prep area.

This also helps keep the rest of the kitchen open, streamlining production while also allowing free movement for the rest of the staff.

For bars wanting to make edible drink decorations, you could set it up behind the bar itself and prep citrus garnishes, dried herbs and more during any quieter periods in the evening.

While things like dried fruit and vegetables will always be popular uses, there's so much more you can achieve.

Now, chefs are drying and powdering colourful flowers to make their own floral or herbaceous dustings for drinks , meals, and desserts.

Cafes use dehydrators in a variety of ways, like creating bespoke garnishes made from everything from fruit crisps perched atop cakes to dried flower petals.

You'll also often see things like citrus rings that bring fragrance and visual flair to plates and beverages.

These in‑house creations not only enhance the overall presentation but also reinforce a sense of craftsmanship and freshness in your offerings.

From cocktail bars to catering businesses, if you're looking for an edge that enhances the presentation, flavour and overall quality of your menu items, a food dehydrator can help you achieve your goal.

Whether you're making your own powdered spice blend to sell in a retail setting, or need an extra splash of colour and flavour, adding the different textures and tastes that dried ingredients offer is ideal.

When should you choose a benchtop vs a full-sized commercial dehydrator?

Depending on the purpose behind why you're dehydrating ingredients, and the volume in which you intend to do so, a commercial benchtop dehydrator may be enough.

You can choose between a box model, which is more open in the side, a tray model, or a shelf model.

Benchtop cooking and food preparation appliances - including dehydrators - are appealing as they're portable, often more energy efficient, and have enough space for most establishments.

For retail settings where you want to sell dried produce in bulk, a full-fixed model will likely be better.

Alternatively, having a few benchtop models for different ingredients may be enough depending on your demand and space requirements.

If you're catering to particular dietary requirements, food dehydrators can help.

For low-FODMAP and raw-food menus, dehydrators enable chefs to gently remove moisture from fruits, vegetables and herbs at low temperatures.

They achieve this while still preserving nutrients, but avoiding leaving in the parts that can trigger FODMAP sensitivities.