dehydrator that doesn't require flipping?

[Wordracr]

is there one out there?
What I'm talking about is - a lot of recipes call for you to dehydrate at X temp for 2 hours, then flip and go at Y temp for 4 hours.

Can something out there avoid this in between step and possibly...also have a 2 stage programmable thermostat?

[Revvell]

I rarely if ever change the temp and most recipes don't call for it. If you're making something wet and need to use the teflex sheets, then flipping is a good idea ~ unless you like the bottom wet ~ or moldy. When you flip, you're putting in on the mesh screen so it dries fully.

The dehydrator doesn't require flipping ~ the food does.

[katchmoleen]

It's not the dehydrator itself that requires the need for flipping. It is the recipe and the wetness or fineness of the food. The Excalibur makes the flipping extremely easy.

[Wordracr]

think about an oven. I don't recall flipping my food in an oven when I did use it in the past, that's why I bring this up. I'm not sure if an oven heats more thoroughly because it's so hot - I was hoping it just had a different means of heating that could be applied to a dehydrator.

what it comes down to is that I can only create things on weekends and it requires me to stick around the area for 2-3 hours, then check the food for some hardness and flip if ready, then come back 4 hours later. It would be nice to consolidate a step and a person could probably leave it while they sleep and then store it in something air-tight in the morning. I thought that if you just leave it out for 8 hours between steps that it would start to spoil/sog the food.

[Revvell]

It's not an oven and it doesn't work that way and you're right... leave it out and your food will mold.

There's nothing wrong with leaving it in the "d" for longer than 2-4 hours. I know of very few recipes that say to do that. Usually, 8 hours, then flip. It doesn't HAVE to be exact... just dry enough to flip. I've forgotten mine in the "d" many times and, unless it's supposed to be flexible, it's not been a problem.

The "d" has a different means of heating than the oven ~ which is why we use it ~ it doesn't cook our food and kill the nutrients/enzymes. Of course an oven heats more thoroughly because it's hot. Compare 300+ degrees to 118 or less. You're baking, not dehydrating. And no, unless it's being cooked on a stove top, you probably never flipped.

I'm confused as to why you can only create things on weekends. Make it in the evening, put it in the "d", flip when you get up.

I don't know what recipes you're using where you flip after 2-3 hours. Maybe you need longer drying recipes. Try some pancakes and bacon, burgers, breads, etc.

Eating raw is way more easy than you're making it. Now, you COULD invent a "d" that does the flipping for you. :D

[rawrawks]

I never flip my dehydrator, it owuld makes crumbs al over....hahahaha had to have a laugh this morn.

[Veganforlife]

I never flip my dehydrator, it owuld makes crumbs al over....hahahaha had to have a laugh this morn.

When I get the need to flip my dehydrator? I do a handstand!!! Hee hee!

OP (wordracr)? Please do NOT get offended with all of this...we're just having fun...

[rawrawks]

oooooooooo I nevva tried that one. Life is sooooooooooo fun....there is no time to get offended...hahahahaha

[Wordracr]

I'm wondering what solutions there would be this - what temp would be needed if a recipe called for 140-145o for 2-3 hours so that the time would needed be 8 hours now? It's from rainbow green live food cuisine and they mention the water in the food cools it down 25-30o and they say there's no molding when you use those high temps at first.

I've made the thing about 4-5x, but honestly it's just been on weekends because of the 2-3 hours at 140-145, fill, 4 hours at lower temp- just for the pizza crust. I love the recipe though!

[Revvell]

I never do the 145 for 2 hours. I tend to go out and forget. 118 all the way!

[rawrawks]

Hmmmm I do 115 always until I read 105 from Alissas book.?????

[Veganforlife]

Yeah. I always do 105 and never have had any issues. The jury is out on the correct temp. But above 118 and you ARE cooking (destroying) enzymes...