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Summary of Contents for Biochef Commercial 20
- Page 1 BioChef Commercial 20 and 32 Tray Vertical Dehydrator USER MANUAL...
- Page 2 The information in this manual is intended to help you to get the best results from your BioChef 20 and 32 Tray Vertical Commercial Dehydrator. Please read and follow these instructions and safeguards prior to use. Please keep your manual handy...
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Page 3: Table Of Contents
Contents Safety Precautions Operation of the Control Panel How To Set Up Your Dehydrator Cleaning and Maintenance Dehydrating Food Preparation of Foods Food Storage Reconstitution Drying Times Troubleshooting Warranty... -
Page 4: Safety Precautions
Safety Precautions Save these instructions for future reference. Examine the carton and the unit for any damage that may have occurred during shipping. Contact your point of sale to report any damage. Close supervision is required if the unit will be used around children. Only for use indoors in a clean, dry location, free of flammable objects. -
Page 5: Operation Of The Control Panel
Operation of the Control Panel 20 Tray and 32 Tray Vertical Commercial Dehydrator LT-030 10 LAYER On/Off LT-102 LT-105 Control Panel Temperature Timer Control LT-107 LT-026... -
Page 6: How To Set Up Your Dehydrator
How To Set Up Your Dehydrator 1. Plug the dehydrator into power outlet. 2. Follow your recipe to prepare the food that you wish to dehydrate; 3. Using oven mitts, slide the dehydrator trays out of the unit and load the produce to be dehydrated onto the trays. -
Page 7: Cleaning And Maintenance
Cleaning and Maintenance WARNING: Before cleaning or servicing the dehydrator, make sure it is unplugged from the power outlet. Clean the trays and the interior of the cabinet before using the dehydrator for the first time and after each use. 1. -
Page 8: Dehydrating Food
Dehydrating Food While most food types can be dehydrated at a temperature of approximately 55ºC/131ºF, when dehydrating meats, poultry and fish (making jerky, biltong etc) the temperature needs to raised to guard against pathogen such as Salmonella and E. Coli. It is recommended that meat and poultry be preheated / WARNING: precooked to at least 70ºC/158ºF to guard against pathogens before... -
Page 9: Preparation Of Foods
Tips for pre-treatment of foods With most types of cooking, preparation is important for the best results. Foods that are prepared correctly prior to dehydration will taste better and have a better appearance. • Cut, shred or dice the food uniformly. Slices should be between 6mm and 20mm thick. - Page 10 There are two blanching methods: water and steam: – water blanching - Fill a large saucepan about half full of water. Bring the water to a boil and use tongs to place food directly into the water, cover the saucepan and let it simmer for approximately 3 minutes. Remove, drain and place on the dehydrator shelf.
- Page 11 PLEASE NOTE There are no exact rules that apply to food dehydration, as results can be affected by room temperature, relative humidity and moisture levels in the food that you are drying. To become proficient it will be necessary to experiment with your drying techniques.
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Page 12: Food Storage
Food Storage Dried fruits requires a special next step called ‘conditioning’ which equalises the moisture as all the fruit pieces may not have dried equally due to different thicknesses. After the dehydrator has finished the drying session and the fruit has cooled, pack it loosely in a sealed glass jar and shake daily for 10 days to separate the pieces. -
Page 13: Drying Times
Drying Times The following charts are guidelines for the preparation of various fruits, vegetables and meats. Drying times will vary depending on the room temperature, relative humidity and moisture levels in the food that you are drying. If the moisture level is low, the drying time will be on the low end of the range. - Page 14 Vegetables 50-55°C/122-131°F TIME FOOD PREPARATION TEST (HRS) Asparagus Wash and cut into 25mm pieces Crunchy 4–6 Beans, green Wash, remove ends and cut into 25mm Crunchy 9–12 or waxed pieces or French style Beetroot Remove 10mm of the top, scrub thoroughly. Pliable 9–12 Peel if preferred and cut into 5mm slices.
- Page 15 Fruits 60-65°C/140-149°F TIME FOOD PREPARATION TEST (HRS) Apples Wash, core and peel if desired. Pliable 7–15 Apricots Was, halved and remove pit. Slice in half Pliable 18–20 and dry skin side down Bananas Peel and slice into 3mm slices Pliable 7–10 Figs Wash, cut out blemishes and quarter.
- Page 16 Meat & Fish 65-70°C/149-158°F TIME FOOD PREPARATION TEST (HRS) Jerky Use lean meat and remove as much fat Pliable 7–8 as possible as fat turns rancid with time. Cut 6mm thick slices and place on shelves. Nuts & Seeds 50-55°C/122-131°F TIME FOOD PREPARATION...
- Page 17 Recipes View our complete recipe collection online www.biochefkitchen.com...
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Page 18: Troubleshooting
Troubleshooting Dehydrator Make sure the power cord is properly secured into the does not turn power source and that the switch is turned to the ‘ON’ position. Turn the dehydrator off. Call the service centre. Fan is working but there is no heat Heater is Turn the dehydrator off. - Page 19 Foods are 1. The thickness of the food is not even. Evenly slice the food. not evenly dehydrated 2. There may be too much food on the tray. Reduce the food quantity. Screen cover in front of fan is rubbing the fan blade. Abnormal Turn off the machine and unplug from power source.
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Page 20: Warranty
DEHYDRATOR WARRANTY WARRANTY PERIOD: 3 YEARS COMMERCIAL VITALITY 4 LIFE IS THE GLOBAL DISTRIBUTOR AND WARRANTY PROVIDER OF BIOCHEF. WARRANTY REGISTRATION AND CLAIMS ARE HANDLED BY YOUR LOCAL VITALITY 4 LIFE SUPPORT CENTRE, DETAILS ON INSIDE BACK COVER. PLEASE REGISTER YOUR WARRANTY ONLINE AT WARRANTY.VITALITY4LIFE.COM WITHIN 30 DAYS OF PURCHASE.
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