Here again to talk about this wonderful technique: the dehydration. In the last article, we analyzed the growth of its popularity, but today we want to face up to the theme in a technical way, to really understand how it is possible to get into the dried world!

 

The kitchen’s evolution over the time

By now you know, the cooking scene has undergone several transformations over the years, moving away from its roots. Previously, food perception was linked only to taste, but today things are transforming due to social-economic changes. So, we are here writing a new chapter for the professional cooking world.
But let’s take a step back.

Restaurants, as we have already said, were generally concerned with excellence in taste without paying much attention to other aspects such as for example, health. Restaurants offered menus with sophisticated or revamped home-made dishes, trying to astonish customers with more and more excellent flavours, using every possible method.  
Over the last decade, there has been a progressive evolution: several branches have emerged such as the Nouvelle Cuisine or the molecular cuisine and the culinary universe has moved its attention to a greater care of the health. However, this does not mean less tasty dishes, but it is a challenge: to continue to get the same level of quality (or better increase it) and also to bring benefits to the health.

And the dehydration?

Dehydration has emerged among the rising cooking techniques and established itself as the new trend for every chef.
Why? It has existed for a long time but what has changed today is the reason why people  dehydrate.

But let’s do one step a time.
Dehydration started with ovens, which however requires a lot of electricity and time, while microwave is a quicker method but results are poor and not professional. The ideal device is the dehydrator, which allows you to achieve a perfect result with low waste of energy and consequently lower costs.

Let’s go a bit deeper..


How does the dehydrator work?

The dehydrator is a machine that pull out the water from the food through hot air flows.

On the market, there are basically two models: one that uses vertical air flows which move upwards and one with horizontal airflows. The problems associated with the first kind of ventilation are essentially two: the buildup of moisture formed when air goes upwards and loss of trays capacity because of food disposition which has to leave the lift of the air.
To avoid these problems, people have to put less food on the trays, reducing usable space. The horizontal flow solves these problems, ensuring homogeneous dehydration on every tray without any difference.

For this reason, HotmixPRO Dry has been designed with a horizontal ventilation system and a fantastic new feature: it is equipped with two fans that allow drying at different temperatures at the same time. Thanks to this innovative system, it is possible to dehydrate in 2 different temperature zones, preparing more food simultaneously, optimizing working time and costs.

And here we are at the end of this short journey! Now it’s up to you to experience new tastes and textures with your mouth! Fall in love with a greener way of cooking!

 

Written by Diana Radi
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