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Food Dehydrators

Published September 2016

How we tested

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 consistently earned top marks for drying foods uniformly while preserving their flavor. This machine produced apple chips with a “bright, sweet apple taste” that was deemed the best overall, tomatoes that were “dry but tender,” and kale chips that were both crisp and “full of kale flavor.” The other machines were spottier, missing the mark once or even repeatedly. There were notable differences in how long machines took to complete each task, especially with slower projects. It was most obvious when we dried plump, juicy halved plum tomatoes. The quickest machine took 16 hours and the slowest never quite finished—even after a whopping 30 hours. No surprise that our panel panned the “unacceptably wet” tomatoes dried in that machine.

Design in Action

When we considered the experience of using each machine, two factors made a difference: tray shape and access to the foods while drying. We calculated the total square footage of tray space in each machine, but as we filled them, we realized that the shape of the trays was just as important as total area. Stacking-shelf machines had doughnut-shaped trays with holes in the middle for air flow, so their usable surface was no greater than 5 inches from the center to the outer edge. Arranging round slices of produce and strips of jerky on these trays sometimes felt like a jigsaw puzzle, and fewer pieces of food fit. By contrast, sliding-shelf machines had large square or rectangular trays that were at least 11 inches across. They were easy to load and held more food. Given the variability of drying foods, touching and tasting the food is the only surefire way to gauge doneness, so access should be easy. Doors on sliding-shelf machines opened easily, giving us access to all of the trays at once. Stacking-shelf machines were trickier. Their motors are located in the top or bottom of the machine: Machines with motors at the bottom could continue whirring away when we lifted off the lid and peeked at each level. But one dehydrator with the motor in its lid posed a challenge. We had to hold it while it ran, delicately place it on the counter, or unplug it and plug it back in (there was no power button) when checking for doneness.

Coming Clean

All parts of a food dehydrator must be kept clean for food safety, so easy cleanup is essential. In addition to the regular racks and lids or doors, machines come with special trays for fruit leather and mesh inserts for small items. We gave top marks when all of these racks and accessories were dishwasher-safe, and we especially appreciated ones that were safe to run on either the top or bottom rack of the dishwasher (some were safe only on the top rack). After considering all of these factors, we were happy to find that the model whose food we’d liked the most in tastings was also the easiest to use. A sliding-shelf machine, the Excalibur Food Dehydrator was the clear winner. Its nine square trays were spacious and easy to load, and they’re dishwasher-safe. The door comes off easily, allowing us to check food as it dries, and its timer with automatic shut-off allows for hands-off operation. We also found a Best Buy: the Presto Dehydro Electric Food Dehydrator, a stackable model that produced very good dehydrated food.


We tested five food dehydrators priced from about $65.00 to $240.00, using them to dry four typical types of herbs and produce as well fruit leather and beef jerky. For each test, we consulted product manuals and industry guidelines for food safety. Panels of tasters evaluated the results in blind tastings. We also rated the models on how easy they were to set up, use, and clean. We purchased all models online. They appear in order of preference.

FOOD QUALITY: We dried apple slices, kale, thyme, plum tomato halves, beef jerky, and mango-apple fruit leather. For each dehydration test, we ruled out variability in individual pieces of fruit and meat by combining foods and redistributing them evenly in the machines. A panel of test cooks and editors evaluated the texture, appearance, and overall quality of the foods in blind tastings.

SPEED: Dehydrating foods is an inherently slow process, so we preferred models that worked more quickly. We deducted points from dehydrators that took noticeably longer than average to dry foods sufficiently.

TRAY CAPACITY: We measured the overall size of each model’s drying trays and evaluated how easy it was to fill them with foods of all shapes and sizes. We preferred trays that had more usable space. We deducted points from models whose trays weren’t deep enough to accommodate halved tomatoes.

EASE OF USE: We rated the machines on the intuitiveness of their controls and how easy the trays were to assemble. The best models could be set to precise temperatures and had built-in timers that shut them off automatically. We also preferred models that offered easy access to the racks during drying cycles, with doors or lids that could be removed to check progress without interrupting the cycle.

CLEANUP: Throughout testing, we washed each machine’s drying trays, mesh inserts, and lids or doors by hand and wiped out their frames. We noted if any had small nooks or crannies that were difficult to scrub clean. We preferred models with accessories that are fully dishwasher-safe.

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The Results


Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.


Schmidt Brothers Downtown Block

This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.


Schmidt Brothers Midtown Block

This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.

Recommended with Reservations

Swissmar Bamboo Magnetic Knife Block

This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.

Not Recommended

Messermeister Walnut Magnet Block

This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.


Epicurean Standing Knife Rack 12"

This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.


Kapoosh Rondelle Knife Block

This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.


Kuhn Rikon Vision Knife Block, Clear

This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.