Available in an extra-spacious 160-liter model or a large 80-liter model, these dehydrators will tackle all your dehydrating needs in one shot. The 80-liter model has 12 (21-1⁄2" x 16") nonstick drying racks for a total of 28 sq. ft. of drying space, and puts out a full 1,600 watts of drying power. Its larger counterpart, the 160-liter model has 24 (21-1⁄2" x 16") racks for a total of 56 sq. ft. of drying space and produces 1,600 watts. 160-liter model features improved airflow diffuser for the largest drying jobs. Both have a fully insulated housing that maintains a maximum drying temperature of 160°F for a drying time of 12 hours. A built-in drain reservoir catches drippings, making cleanup quick and easy. And the glass-front doors and cabinet lights let you see your progress without having to open the unit and release the heat. With fully digital controls, these units let you set the exact temperature and time needed to reach your desired results. The thermostat maintains the temperature and shuts the unit off at the end of the set time cycle. 110 volt, 60Hz. Models: 80 Liter, 160 Liter. Exterior measurements:
80 liter – 21-1/8"H x 17-3/8"D x 23-1/2"W.
160 liter – 35"H x 17-3/8"D x 23-1/2"W.
80 liter – 67 lbs.
160 liter – 104 lbs.
Color: Black. Item note: The manual may state that both the 80-liter and 160-liter dehydrators come with three notched racks — this is incorrect. The 160-liter model includes just one notched rack. The 80-liter models comes with three. This is a factory error in the manual. Only one notched rack is required for either size.
The Cabela's Commercial Food Dehydrators, item # IK-515819, can be used to dehydrate fruits and vegetables. When drying fruits and vegetables, we recommend using the Cabela's Commercial Dehydrator Drying Screens, item # IK-516315.
I purchased the 80 L and it has 2 or 3 different style racks. Some have a notch out of the back and some have a whole in the center, some have neither. How do I arrange them correctly? Is there a specific order? Thanks in advance...
The racks in the Cabela's Commercial Food Dehydrators, Item: IK-515819, can be placed in any order in the dehydrator. Rotation of the racks during the drying process helps prevent uneven drying. Avoid blocking the center hole in racks as this allows for better airflow during the process.
I have been trying to dehydrate peas and corn but, every time I get all the vegetables on the tray they roll off the sides and in the middle because there's nothing there to stop them. I would like to permanently attach something to the trays to keep this from happening. Anyone have any idea's?
I have been having the same problem and i'am putting some strips of plexi glass around the sides and around the center hole.
Country: United States
Age: 65 and over
answered 1 year, 4 months ago
0out of1found this answer helpful.
Product description says new improved airflow diffuser for the 160L model. What does this mean?
Product description online: the 160-liter model has 24 (21-1⁄2" x 16") racks for a total of 56 sq. ft. of drying space and produces 1,600 watts. 160-liter model features improved airflow diffuser for the largest drying jobs. Is a diffuser a fan? How much of an upgrade is it in terms of power?
The Cabela's Commercial Food Dehydrator, Item IK-515819, has an improved airflow diffuser that essentially distributes the air for more efficient and rapid dehydration. The unit does have a fan, but the diffuser simply re-directs the airflow for optimum drying.
I currently own the 160L model and have been using it for 2 years. Does the new 160L model have a stronger fan to improve drying time?
I need to decrease my electric usage in producing "raw" vege chips. To be classified as "raw" I cannot have the temperature go above 120 degrees. Drying time is reduced with more airflow. Instead of buying a new dehydrator, is it possible to switch out the fan for a stronger fan in the one I have?
The Cabela's Commercial Food Dehydrators, item # IK-515819, is the same model Cabela's has been selling since the end of 2009. Cabela's does not carry, nor do we recommend replacing a fan, or any other parts with any but the original parts.
I haven't used the Excalibur but, like you I had it narrowed down to these two. I am glad that I went with this one because of the extra space and the digital temp and time settings. I also like that the door is hinged instead of the way the excalibur is. There are nice features of both units but, for me this one seemed more solid.
Country: United States
answered 1 year, 6 months ago
8out of8found this answer helpful.
How long should I heat chicken Breast?
I am going to make chicken jerky, how long and what thickness?
At least 12 hours at a higher temperature. Slice 1/8 or thinner I wouldn't make it without cure (tenderquick, instacure, etc). To be fully safe and protected from salmonella, the meat should be heated to 160 in the oven before dehydrating as the instructions say (I don't, but I also don't make that much chicken jerky)
Country: United States
answered 1 year, 9 months ago
1out of2found this answer helpful.
I did turkey breast the same as my Beef Jerky. I hand cut at probably about 4-5mm thick and put temperature at 155 degrees. Fullload of Beef takes about 4.5 hours. Turkey took less because It wasn't a full load. Hope that helps!
Country: United States
answered 1 year, 7 months ago
0out of0found this answer helpful.
what kind of seasoning works well with this dehydrator?
Any seasoning you want really will work fine. I have used the prepackaged High Mountain seasonings for jerky as well as my own concoctions. I recommend choosing a flavor combo you like in the prepackaged and following the instructions for the first time. You want to marinade the meat overnight to let the cure soak in.
Can the 80L aance?nd 160L dehydrate soups into a powder subst
I want to dehydrate everything from meat and fruit/veggies as well as soups and things for food storage. I'm shopping around and came across this dehydrator and want to know if there are interchangeable trays so that it will catch the soup?
I use mine for 15 lbs. of meat and it takes about 6.5-7 hours, it is like running hair dryer for that time frame. It is nice to eat something that you make for yourself, that is the reason for doing it. I have been making jerky for 30 years now and I like the ground beef style with jerky blaster and high mountain kit. It is easy and faster than muscle meat processing.
The racks are metal with a very slippery non-stick coating. Nice to clean up but I don't know about long-term yet.
answered 2 years ago
1out of1found this answer helpful.
The racks are very good and have Teflon coat on them, the jerky just slides off after done. Just be careful at cleaning time, I soak mine for 1 hour in hot, hot water with dish soap and food service cleaner with Libman dishes brush.