Features

• When comparing dehydrators, the biggest differences lie in the specific features. You want a dehydrator made of food-grade plastic or metal that neatly encloses all the heating elements for safety. Additionally, look for one that fits your kitchen and your preserving needs.
  
  Other desirable features in a good dehydrator include an adjustable thermostat, timer, enough trays for the amount of food you're planning to dry, dishwasher-safe trays and screens and a minimum of a one-year manufacturer's warranty. Automatic shut-off features are great for safety and ensure that your food won't scorch or over dry.
  
  

Horizontal Dehydration

• Dehydrators come in two designs. First is horizontal. The horizontal dehydrator, as the name implies, moves air horizontally. The fan and heat element are on the side or back of the dehydrator. Choose this type of machine if you want the ability to dry several different types of food all at the same time. Note, however, that horizontal dehydrators are larger than vertical ones and have larger interior capacity.
  
  

Vertical Dehydrators

• Vertical dehydrators move air vertically around the food, having the fan and heating element in the base of the unit. It's not suited for mixed-food drying, but offers compact functionality for homes with limited counter space.
  
  

Dehydration vs. Oven Drying

• When comparing dehydrators, you can consider your oven as an alternative if you're on a tight budget. Oven drying works to dehydrate food with patience, but its not very energy efficient. Throughout the process the oven remains at a low temperature often with the door propped open. It's not as easy to regulate an oven for dehydrating, but with careful monitoring, it can be done successfully.
  
  

Buying Considerations

• If you're out comparing dehydrators for purchase, there are several things to consider. The higher the wattage on a machine, the faster it dries your food. The thermostat should allow you to dry herbs from a cool 85 degree temperature, all the way up to 155 degrees. Low temperatures suit delicate items such as herbs, while higher temperatures work effectively for food such as jerky.
  
  Make sure you get a dehydrator that's big enough for your preserving needs, but small enough to store in your kitchen. All dehydrators should be marked with a "UL" indicting testing and approval by Underwriters Laboratories.