Waring Commercial WDH10 10 Tray Food Dehydrator, Digital LED Display with Capactive Touch Controls, 800W, 120V, 5-15 Phase Plug
- Large-capacity commercial food dehydrator
- Ten 15" x 13.5" mesh racks – 14 sq. ft. total
- Digital LED display with capacitive touch controls
- 5 memory stations to set and store programs
- cETLus, NSF
Chef Mike Kenat, describes how dehydrating.
The Waring Dehydrator was extremely easy, and I loved that I was able to preset temperatures and times. It allowed me to make dehydrated vegetables consistently as needed with a preset, one click button, so I don’t have to worry about other cooks setting different times and temperatures.
10-TRAY DEHYDRATOR
Dried foods can add unique flavors and textures to drinks, meals and desserts, and with the Waring WDH10, a business can prepare its own. The 10-tray dehydrator makes delicious jerky, dried fruits, herbs, vegetables and more. Accommodates large batches without taking up much counter space. Engineered to concentrate flavor and preserve freshness, with intuitive touchscreen controls that make the dehydrating process simple.
- Large-capacity commercial food dehydrator
- Ten 15" x 13.5" mesh racks – 14 sq. ft. total
- Digital LED display with capacitive touch controls
- 5 memory stations to set and store programs
Teriyaki Chicken Jerky
2½ pounds boneless, skinless chicken breasts ½ cup teriyaki sauce, your favorite brand ¾ cup pineapple juice 1½ tablespoons liquid smoke ¾ teaspoon crushed red pepper
Trim the chicken breasts of any fat. Place trimmed breasts on a sheet pan and freeze for 1 hour. This will make it easier to slice the chicken into thin strips. Slice the chicken into ¼-inch strips. Combine teriyaki sauce, pineapple juice, liquid smoke, and crushed red pepper. Marinate chicken strips for a minimum of 1 hour in the refrigerator or using the marinate function on WCV300 Chamber Vacuum Sealer. Place strips on trays. Do not overcrowd; leave enough space so that pieces are not touching. Cover and dehydrate on 170ºF for approximately 20 hours, or until desired doneness, flipping strips once, about halfway through. Store chicken jerky in an airtight container in the refrigerator or freezer.
Strawberry Banana Leather
¾ cup fresh strawberries, hulled and chopped ½ fresh banana, sliced ½ tablespoon honey ½ teaspoon fresh lemon juice Cooking spray
Combine all ingredients except cooking spray in a blender and purée until smooth. Lightly spray a paper towel with cooking spray and rub over the fruit roll-up sheet. Pour the strawberry mixture evenly on the sheet. Cover and dehydrate on 150ºF or on the M1 setting for approximately 5 hours, or until the purée is no longer wet throughout. Peel leather from sheet and cut in half. The leather may be rolled up in plastic wrap and stored at room temperature for later use.
Salt and Vinegar Potato Crisps
3 medium-size russet potatoes, skin removed if desired 1 cup apple cider vinegar 2 tablespoons olive oil Coarse salt to taste
Cut the potatoes into thin slices, about ⅛ inch thick, creating round chips. Soak the potatoes in the vinegar for 8 to 12 hours. This step is necessary so the potatoes do not taste chalky. Drain the potato slices well, transfer to a bowl, and toss with olive oil. Lay the potatoes in a single layer on parchment paper-lined trays. Sprinkle with salt. Cover and dehydrate on 150ºF or on the M1 setting for approximately 8–12 hours, or until desired crispiness. Store the crisps in an airtight container at room temperature.
The Remarkable Benefits of Adding a Food Dehydrator to Your Kitchen Arsenal
Creativity and efficiency are two keystone concepts that every successful foodservice establishment must focus upon to thrive in a constantly changing and competitive business environment. A new idea to keep your menu fresh and innovative can be like an oasis in a desert of culinary redundancy. That’s the focus of this message. We invite you to scroll onward to discover, perhaps for the first time, the benefits of food dehydration. We’ll also tell you about something new available to chefs and mixologists who would like to take their craft to a higher level of originality and innovation.
By drying and preserving excess foods for use in recipes or as wholesome snacks to sell, you can use up products that might otherwise go to waste. Dried food has a longer shelf life than fresh foods, so you can buy in bulk and not worry about throwing away the excess. In addition, some dried foods or ingredients can be expensive to purchase pre-made. If your budget is tight, choosing to buy fresh foods and dry them yourself could help you save money in the long run.
Fresh produce that stays refrigerated beyond its useful shelf life is most often discarded. Dehydration combined with some adjustments in purchasing, can reduce waste to a very substantial degree. Fresh fruits and vegetables that are nearing their expiration dates can be earmarked for dehydration and stored for later use—same for meats. If you discover an excessive amount of waste coming from your kitchen, then a deeper analysis of the purchasing practices can help. An overabundance of dehydrated foods could eventually go to waste as well.
Many restaurateurs have already uncovered the advantages that a food dehydrator can offer in the commercial kitchen. The dehydration process slowly removes the water from foods leaving them dry. This preserves the foods with a much longer shelf life and retains much of their nutritional value. Drying foods helps to preserve the natural nutrients that they contain. Since dehydrators simply remove the moisture from food, they leave behind more of the natural vitamins and enzymes. Flavor is not lost, and because no chemical preservatives are used, organic foods stay organic. Kitchen waste is reduced significantly which can have a considerable impact on your bottom line.