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Whisper Quiet Operation! Never run short of homemade jerky or snack sticks again with this high capacity food dryer. With ten chrome-plated iron trays and an immense 16 sq. ft. of drying area, you can make mountains of jerky, snacks or other dried delicacies in a single sitting. The horizontal air flow design is powered by a whisper quiet rear mounted 770 watt fan and heating system for uniform drying without waking up the neighbors. A twelve hour analog timer and adjustable thermostat lets you dry foods at just the right temperature and duration for maximum nutrition and flavor. Stainless Steel housing. ETL Certified. Make your own organic, all-natural snacks! LEM Products provides a selection of food dehydrators that make food drying fun, fast and easy. Drying is a year-round and creative way to preserve fruits, vegetables, herbs, seeds, fish and meats. Food dehydrators eliminate safety concerns of drying foods in alternate ways. Fruits can be dried into chips or fruit leathers. Vegetables can be dried to make dry soup mixes, or even veggie leathers. Meats and fish can be dried into jerky. Use a food dryer for re-crisping breads and crackers. There are many advantages to drying and preserving your own food: Save money, make your own fruit or vegetable mixtures, control sugar content and eliminate additives found in most store-bought items. Dehydrating can be an alternative to canning and freezing, but also compliments these preservation methods. Snacks and treats for your pets are fun and easy to make. For the creative & crafty, food dehydrators are useful for: cake decorations, drying flowers (potpourri), dough art and even drying photographs. Choose the LEM Products Food Dehydrator that’s perfect for you: #1152 (5-Tray with Digital Timer); #1153 (10-Tray with Digital Timer); #1154 (Digital, Professional, Stainless Steel, 10-Tray) or #778A (Stainless Steel, 10-Tray with Timer).
Available with 10 chrome-plated iron trays 16" x 14 1/2" with 3/4" holes or 10 Stainless Steel trays 16" x 14 1/2" with 1/4" holes
Thermostat adjusts from 90 degrees F to 150 degrees F (32 -65 degrees C)
The horizontal airflow design is powered by a whisper-quiet, rear-mounted 770-watt fan and heating system for uniform drying without waking up the neighbors.
12 Hour Analog Timer and Adjustable Thermostat: A twelve-hour analog timer and adjustable thermostat lets you dry foods at just the right temperature and duration for maximum nutrition and flavor.
Dimensions: 20-1/2" x 18" x 17-1/2"; Cord length is 6';Weight: 37.15 lbs
LEM Products 778A Stainless Steel 10 Tray... is as described.Wife had a hard time figuring out to assemble shelf bracket, but, I get why no instructions, --they just slip/hook in and self evident or should be, but, may not be. Put a picture online for folks "like that"... they exist and no, they're not "kidding" :)Quality, --as good as it can be. (As one from a very diverse self sufficient engineering background, 100% on that)I just don't get why I can't pick the SS option here and get the SS shelves and NOT have to spend another $100 and have 10 chrome shelves... for what? So, I stuck with the Chrome option. My stove is Chrome, all have been life long. But, would've been nice to get a 50% discounted option!, as chioice, --would'a spent it and got it.I did check the Temperature as advised everywhere... used 3 different thermometers and in different locations and yes, --empty (I know why, good to explain though for "those" folks who need an (*) instruction.Anyway, when set at max 150F on Temperature, mine was hitting 160F and seemed to click off and back on at maybe (hard to be "that" precise...) 145F ish. So the range of hi/lo looked right to me and favours high side.One useful idea I had to check the even spread of air temp --was to use my Laser gun thermometer for surface reading on the outside (the only practical way I could think of)... -- checked ALL EXTERNAL surfaces in all locations, all 6 sides, empty unit... all "averaged" about 85F -- so, you are not really gonna get burned until you open it and grab a shelf at >100F... so pretty safe IMO. (Yes, for me at >130F it's gonna get my attention)The only "hot spot" I found, from external reading was the (facing the unit) top left corner where their internal Temp Control Bulb is located, --read approximately 92F (again, external temp). Otherwise across all surfaces saw that above stated reading. Why important? The ENTIRE INTERNAL temp would then be consistent, correct? Yes, correct.The air coming from the front vents when set at 150F max for Jerky, was reading about 112 - 130F, --yes with 5 Shelves, and empty relatively, (top down loaded) full. So, there's your evaporative, "AC" affect/effect :) ! , indeed! No, I did not keep an internal remote thermometer... over kill. I'm very HAPPY with the temp check.So, last night did my first batch of Beef Jerky, --yes, as commented 1-lb/shelf so 5 shelves. I set it at 150F max, and Analog Timer at 5hrs and was exactly aligned knob line and time set line and ran slightly more than 5hours but, sorry not exact, was maybe 5 mins, 10 mins more (?). So, maybe do a 1-2mm or so slightly under line to line timer line setting. You'll get the exact time if collate to a digital timer. And, remember, my AMBIENT Temp was about 80F at 50% relative humidity and my very lean Top Round was cut under 1/4in thick... went for 1/8 and got what I got. (I'm pretty good with my Ceramic Blade Knife and hand slicing beef --get a meat slicer if gonna to this allot, --no regrets with that time saver and consistency element.) Otherwise, hand cut 5-10x's a year, is plenty good enough.What else... durability looks good. ANY hand person can fix this no problem IMO. If the Fan or Heating Element Wire ever goes, -- what, like a half hour to fix. Unless cheaper to buy yet another one? Well, that's how that goes. IMO the >700watt element is plenty!I did experiment with Vinegar 5% acidity presoak and post dry at 275F/10mins thing... --eh, at 5lbs, cut as I did 5 hours was *perfect, imo. If you need survival food, heck, go for it. If you're gonna throw it into a Mason Jar, in the Frig... 4-5hrs even not presoaked, just use a marinade is plenty good. Otherwise, it got tough and unless very precise withe post-cook timing... will get a "burned" taste and again, but very chewy... --not bad at all either... but, this is not 1 year back woods emergency food.As long as it hits that 160F (remember at my internal room, "ambient" temp of 80F ish... may be 75F...) I'm fine with this. I did a 1lb of 97% of ground beef and did not like it... as online said folks in WI wouldn't :) ... more like a, well, not for me and was well flavoured with spices. The texture was not "jerky" like. Very easy to eat though, that way. So, if need that, e.g., bad teeth... go for it. But, the post cook thing 275F/10min... but very precise... you won't make chips, just get a burnt taste. I used the Lazer Gun Thermometer... and the surface was 275F...--honestly at 1/8 dried thickness, if the surface was 160F... it would all be 160F. So if muscle meet jerky... sit that and keep checking every min after the first 3-5min IMO! Remember, I'm new to this, like day one, --just not "new" here :)As far as *Noise... yes the fan is quiet and there is NO "on" light... none at all. HOWEVER, the Front Panel started to rattle loudly! So, I put a pot holder under one leg to kind of "twist" it a bit, if that makes sense... put some tension on the box... took a couple of tries but then worked. Otherwise OMG 5hrs of that would be unpleasant and then I guess, use what?, tooth picks or etc. But, that's going to happen unless there's a latch to pull it tight. I didn't want to bend the panel.So, especially at this price point <$200 pre tax amount... I'm very happy. So long as it lasts and Customer Service if needed remains as others posted.(Forgive my typos, the Font here is small and well, this is not a novel, just notes for you all to use if choose to do so.)
