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See why.Food Dehydrators
To find the best dehydrator, we purchased five models and set them to work creating some of our favorite dried snacks (apple chips, kale chips, beef jerky, and mango-apple fruit leather) and some pantry staples that we could use for cooking (dried tomatoes and dried thyme).
By Published Sept. 1, 2016
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What You Need To Know
What do kale chips, dried thyme, and beef jerky have in common? They’re all dehydrated foods. Although you can dry some foods in an oven or microwave, food dehydrators are more convenient and produce better results. Why? They have fans that circulate air to facilitate dehydrating, and they provide multiple levels of flat rack space for drying large volumes at once. In addition, some models include timers that automatically shut off the machine at the end of the dehydrating cycle.
To find the best dehydrator, we purchased five models priced from about $65.00 to $240.00. We set them to work creating some of our favorite dried snacks (apple chips, kale chips, beef jerky, and mango-apple fruit leather) and some pantry staples that we could use for cooking (dried tomatoes and dried thyme). Throughout, we timed how long each batch took and checked on how evenly the foods dried. Then our tasters rated the foods on flavor, texture, and overall appeal. Finally, we rated each machine on how easy it was to set up, use, and clean.
A Learning Curve
Food dehydrators come in two styles—large boxes with trays that slide in and out like oven racks, and those composed of round, stackable trays that seal together and are capped by a lid; our lineup included both. Both styles work on the same general principle: A heating element warms the air, and a fan (located in the back of sliding-shelf models and at the top or bottom of stacking-shelf ones) blows it across the trays, carrying moisture away from the food and sending it out through vents.
Without test kitchen–approved recipes to test, we had to do a bit of research before diving in. We consulted the U.S. Department of Agriculture’s food safety guidelines, studied academic research, and read each manufacturer’s instructions. All sources agreed that food should be sliced thinly and uniformly before dehydrating. As for instructions for specific foods, most concurred that jerky should be dried between 135 and 155 degrees, herbs between 90 and 100 degrees, and most other produce between 135 and 140 degrees.
Sources typically provide wide windows for drying times—one stated that apple chips are done somewhere between 4 and 10 hours. These wide ranges account for variance in the moisture levels in the food (some apples are juicier than others). Personal preference also comes into play; some like their apple chips chewy, and some like them crisp. We hedged our bets by setting our texture goals ahead of time and checking the food hourly, starting at the beginning of the suggested range.
Dehydration Differences
When we averaged the results of our tastings for each of the dried foods, one model consistent...
Everything We Tested
Highly Recommended
- Speed: 3 stars out of 3.
- Cleanup: 3 stars out of 3.
- Ease of Use: 3 stars out of 3.
- Food Quality: 3 stars out of 3.
- Tray Capacity: 3 stars out of 3.
Tasters praised the quality of foods dried in this large sliding-tray machine, noting that they retained fresh flavor while also achieving the dry, pliable-to-crisp qualities we were after. Although it’s bulky (the size of a large microwave) and the most expensive machine in our lineup, it also held the most food and completed each task quickly. The spacious square trays fit long slices of beef jerky and round apple slices and slide easily into the unit. The lid lifts off to make it easy to check the progress of drying foods, and the timer allows for truly hands-off, walk-away dehydrating.
- Speed: 2.5 stars out of 3.
- Cleanup: 3 stars out of 3.
- Ease of Use: 3 stars out of 3.
- Food Quality: 3 stars out of 3.
- Tray Capacity: 2 stars out of 3.
The drying trays on our runner-up are round and a bit smaller than we’d like, but they stack together quickly and easily. The drying times were quite good; it was often the second machine to finish. Tasters also praised the quality of the finished foods. This machine’s lift-off lid allows you to check on food in progress; we also appreciated the timer with automatic shut-off. The motor is at the bottom of the machine, but a removable filter protects it from drips and debris.
Recommended
- Speed: 3 stars out of 3.
- Cleanup: 1.5 stars out of 3.
- Ease of Use: 2 stars out of 3.
- Food Quality: 2 stars out of 3.
- Tray Capacity: 3 stars out of 3.
This box-style dehydrator looks like a miniature version of our winner, with square trays that were easy to load and slide into place. Tasters enjoyed its food but complained that tomatoes it produced were a bit too leathery. There’s a handy drip tray, but it and all other parts must be washed by hand—a definite inconvenience. There is no timer.
- Speed: 2 stars out of 3.
- Cleanup: 2 stars out of 3.
- Ease of Use: 1 stars out of 3.
- Food Quality: 2.5 stars out of 3.
- Tray Capacity: 1.5 stars out of 3.
We had to shuffle apples and jerky to fit on the round trays on this stacking machine, but we were pleased to discover that the trays stack together easily. In general, tasters approved of foods dried in this machine. However, apple chips were a bit spongy instead of chewy and lacked the fresh flavor of the higher-ranked samples. Our main criticism was of the fan: It’s located in the lid, which keeps it free from drips and debris but makes it difficult to check the progress of drying food. We often had to move the trays with one hand while keeping the lid aloft. This model also lacks a timer.
Not Recommended
- Speed: 1 stars out of 3.
- Cleanup: 1.5 stars out of 3.
- Ease of Use: 1 stars out of 3.
- Food Quality: 1.5 stars out of 3.
- Tray Capacity: 1.5 stars out of 3.
This model drew ire from our testers because it doesn’t have a specific temperature dial; instead, we had to select from low, medium, and high settings and hope for the best. (Further testing proved that the settings did correspond with the temperatures we wanted, but we hated guessing.) The oval-shaped trays must be locked into place at four locations, and we struggled to align them properly. Worst of all, the shelves weren’t deep enough to accommodate halved plum tomatoes, which made the shelves sit aslant so the air couldn’t circulate through the machine properly. It took 9 hours longer than any other machine to complete that task, and the tomatoes turned out both unacceptably wet and mangled.
Reviews you can trust
The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing.
Kate Shannon
Kate is a deputy editor for ATK Reviews. She's a culinary school graduate and former line cook and cheesemonger.
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