How many vegetables and fruits can fit on the drier tray? How to decide?

[make a choice "I need this and how much I need"]

And what to do for people like me, or Kroshik, who live far from Moscow (especially Kroshik 4 hours from Moscow), and in Moscow we still flop and flop on transport and walk to the center of VDNKh ... Muscovites know where it is and how to get there

Therefore, I propose to think well, count, based on how many portions-kilogram are included on the pallet, on the entire dryer ... and so on ... and make a choice "I need this and how much I need"... Because to go for additional spare parts, doing this way .... And if suddenly, the dryer will be removed from production, they will not sell, I cannot go, and so on, there are a lot of "and if", and pallets of 500 and 1000 differ in size, replacement can no longer be done ... now joy will add to your head

And very often users of different dryers contact us with the question: how much is included on the pallet of this or that fruit-berry?
So why don't we work together to make such an EXAMPLE table?
Those who are now drying something, take measurements and give it here, I will open a special topic - I think it will be a useful reference topic for everyone
What are pallets, nets, pastille trays, what do they look like?

[How many vegetables and fruits does my dryer tray fit? How to determine the number of pallets, nets, trays]

How many vegetables and fruits does my dryer tray fit? How to determine the number of pallets, nets, trays

Our users often ask us questions:
- how many pallets should you buy?
- how many marshmallow trays do you need?
- how many nets do you need to buy?

There are many tips, and each of us advises based on our own experiences of communicating with dryers, 5 - 10 - 12 - 15 further everywhere ... But, this is not entirely correct to advise, since we all have different needs, a different number of family members, yes also guests and dad-moms need to dry something, and so on ...

So, I propose in this topic to make a kind of STATISTICS of the capacity of our dryers.

When laying out vegetables on pallets-trays-nets, pay attention to the following:
- how many sliced ​​slices of vegetables, fruits can lie on one pallet, for example, on a pallet, 1-2 sliced ​​apples fit on the grid, in one layer
- how much you eventually processed by the number of fruits, and how many pallets it fit, for example, processed 2 kg. apples, cut into plates and filled with 4-5 pallets.
- how much is the result of the finished dried product, for example, after drying 2 kg. apples turned out to be 100-200 grams of dried apples. This will help determine the amount of the finished product.

After such an overview, statistics, users of our section will be able to get an idea of ​​how much of the finished product can be obtained in the end from one pallet, or how much raw product can be put - and thus, determine the number of pallets-mesh-trays when buying a dryer complete with "spare parts"so that it does not hurt excruciatingly, for the lack of spare parts, and that you need to jump to the store for them again

What are pallets, nets, pastille trays, what do they look like?

[Inusya]

The first responded Inusya - THANK YOU!

I have 500.
on one pallet - about six not small tomatoes of thickness. 0.5-0.7mm, no overlap (on the mesh).
On trays without mesh:
apples - half into three lobules - in a fan in half overlap (and pears as well) - about ten to thirteen medium
blue - two and a half per pallet (medium size) - in circles of 5-7 mm.
Carrots (and beets) - cut into circles on a slicer with a combine - 2mm, about eight on a pallet, scattered - as they fall, not necessarily in one layer, then they are "fanned" and dried without problems.

Crochet, Innul, - like the main one from the big one - she listed, and then fantasize.
By the way - a bucket of beets - then fits into a two-liter bottle!

In principle, you need to experiment.
The best is then remembered.
For example, tomatoes shrink with rings very much and stick to my mesh (I previously wrote how I saved on buying nets - I found in my deposits a couple of meters of dense nylon, as they used to put them under skirts for "standing", cut out circles according to a pattern, melted the edges on gas so that it does not crumble and that's it). So I put the tomato rings a little with a stop on the side of the neighboring ring, so it blows better and then does not stick to the net.
Carrot chips and beetroot chips can be thicker. They curl up during drying and separate from each other sufficiently and dry evenly.
Apples and pears, at first I was very afraid, and then I saw how many voids after a while, and began to lay it straight in a fan, slightly with a shift.
Eggplants are also greatly reduced, they can also overlap.

Girls, this video will fit the topic

Hello everyone! Today I made apple marshmallows https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=293739.0
Apples (Antonovka) had a baking sheet from a standard gas oven. The puree turned out to be 1800 g, for every 600 g of puree I took 200 g of sugar and 1 protein. It turned out 9 pallets, plus left a little for lubrication.

Yesterday I dried apples and I had 650 grams of apples on one pallet - I'll post a photo tomorrow night. she chopped apples into rings for compote. After boiling them, no one eats them, I say: girl_tortik: first I ate it myself, but as in that joke, "I stopped eating everybody."
I haven't found it now, but I remember exactly last year I saw on the "Izidrovsky" site that you can throw more than one layer. In any case, it is convenient to dry the apple in layers and more is included.

I promised a photo in this Temko

And this is already dried-pretty right? For the compote, that's it!

I made marshmallows like Belevskaya:
For 2 kg, 300 g of apple cider puree, 600 grams of sugar, beat several times, on the advice of Masha Schumacher, beat it with a mixer, put it in the freezer for 10 minutes and beat it again until the mass increased almost to the top of the multicooker pan, then added 4 whipped proteins (5-6 , I had 4). I set aside 400 ml of mass for the interlayer. The rest of the mass was laid out on trays for marshmallows. In exactly 4 pieces came out, but I have no more of them. I dried it for 12 hours at the maximum temperature (you can watch it for 10 hours), then turned it off and went to work. On the next night I set the minimum temperature and dried overnight, 8 hours. Then she removed 4 layers of marshmallow, smeared it with a deferred mass (400 ml) and put it on the upper mesh tray and covered it with a lid. Dried for 4 hours, cooled and cut. I laid out a mass centimeter high.

[Girls]

Girls, no one will tell you how many drains can be placed on one pallet?

Girls, poke me pliz into the recipe for Belevskaya marshmallow, I can't find

[Irina]

Irina,

Irina, thank you very much. I only had one question: if you don't use the oven, but dry only in Isidri, here Oksana writes

I made marshmallows like Belevskaya:
missed the deferred mass (400 ml) and put it on the upper mesh tray and covered it with a lid. Dried for 4 hours, cooled and cut. I laid out a mass centimeter high.

if each layer is 1 cm, then the final coated pastille is at least 4 cm high. How to dry it in Isidri? is there a pallet height of 2.5 cm?

[Ira-Irsha]

Ira-Irsha, I understand that you are good at searching in U-tube, but you shouldn't constantly send our users to external resources when there are recipes for marshmallows on our forum

Apple marshmallow at Ezidri (Topolinka)

Apple pastila (Lola)

Come on, first we will look for information, and then we will take on external sources - AHA?

when on our forum there are recipes for marshmallow

Tanya, yes I know how to use the forum search, but Irina did not find it .. I didn’t look for something either, and she was just the type of Belevskaya celebrating, Irina something ..

delete, chtol, then

[Admin]

Admin, Tatiana, I found both of these recipes. Only in one of them is agar (or gelatin), in the other - without it. Therefore, the question is: which of them is Belevskaya, and which one can be done without an oven, because I am not afraid to leave the dryer alone (when everyone is at work), but I will never leave the oven!

Belevskaya pastila - Topolinki, top link, and just in isidri did

we started selling this one, bought it for trial, I think - I will do it myself
I will not, jam-marmalade tastes better for me

Belevskaya pastila - Topolinki, top link, and just in isidri did

Tatyana, I return to my question, is it possible to do without an oven? Topolinka has the last oven stage. Oksana wrote above what she was doing in Isidri, so I'm trying to figure out how to shove non-stuff into Isidri ... in general, what does not fit

Defki, I will slaughter everyone in a row I also want to live, and not run after you for days on the forum

What is the name of the topic - read carefully! Right...

Well, get out with your candy in the subject Pastila - how to cook? - there we will practice questions and answers

so I'm trying to figure out how to stuff a non-stuff into Isidri ... in general, what does not fit

And for this, I donated one special pallet, and cut out the grating itself, leaving only the walls - thus I made the expansion ring up.

Sorry!! went to the right topic

WORLD-FRIENDSHIP-I HOPE TO UNDERSTAND!

donated one pallet

similar expansion rings for 1000 model only

They are the most - only I cut the grate myself

[Girls]

Girls, no one will tell you how many drains can be placed on one pallet?

Inus, depending on how large the plum is. There are a lot of options, from shallow "oblique" plums to Renklode or prunes.
I put all the products in a good overlap.
It dries up anyway. First, I put it in a row to each other, and then after half a day you open it, and the pallets are half empty.
Now, clever, I "rally" the slices very amicably, in a fan, I cover the slices with each other almost half way, so that they almost stand with an edge. But on the pallet is about a kilogram somewhere, or more. And so - all fruits and vegetables.
By the way, I "twist" a slice of plum before laying it. The inside dries better.

[Inna]

By the way, I "twist" a slice of plum before laying it. The inside dries better.

Inna, can you have a photo? Thank you.

I don’t know what topic to ask: who has a Tefal Air DF1008 dryer? I have no instructions for it. Maybe someone knows where you can download it? Thank you.

I don’t know what topic to ask: who has a Tefal Air DF1008 dryer? I have no instructions for it. Maybe someone knows where you can download it? Thank you.

Answered in thread Dryer Tefal Fruit Air DF 1008

[Isidri Snakemaker 500.]

And although I am a recent owner, I will write something

Isidri Snakemaker 500.

Paste.
The 5 marshmallow trays contain 2 kg fruit / vegetable puree (gross weight). That is, after peeling the fruit (I don't peel the apple skin), we get a weight of 1.7-1.8 kg, plus a glass of sugar, steam it in a saucepan until soft. It comes out 2 liters of puree, about 400 ml per pallet. The pastille is not dry, slightly damp. We do not store it yet, we eat it right away. For drying pastilles "for storage" or for getting dry snacks - dry longer or spread a little thinner, but not less than 300 ml per sheet. Otherwise there will be holes.

Dried celery / carrots.
1 pallet contains 0.5 kg of root vegetables, cut into cubes or cubes. Even layer, in one cube. Maybe more, but such a tray is dried for 5-6 hours for raw celery. It will be more densely clogged - it will dry longer.

Leek.
On 2 pallets there were four leek stalks, cut on a 0.5 cm thick berner. They dry very quickly, although they were thrown over in two or three layers. I don't remember the weight, the leek was rather plump. Disassemble the sliced ​​leek into rings immediately after cutting, so it dries better and faster.

Pears / apples.
0.5 kg per pallet. But this is in a row. If you put it more tightly, it will dry slowly, and it seems to me not very good, due to the high moisture content of the products.

I'll add my 5 kopecks.
I have a Dryer Dryer. I wash apples or pears in a large enamel basin, cut them into thin chips and place them slightly overlapping. Pallets 8 pieces. If I turned on at 7 o'clock in the morning, then at about one o'clock in the afternoon I rearrange the pallets, add a dozen more apples or pears to the voids. In the evening at about 7:00. collect dry in a bag. If I dry it every day, then in a month I collect 3-4 full (as from sugar) bags. Parsley, dill, basil dried in basins - greens generally dry out very quickly. Then I put it tightly in 2-liter jars and under the screw caps, so it retains the aroma better than in bags. Raspberries dried longer, we have them juicy. On 1 pallet somewhere half a liter is included. Then in paper bags and brew in winter with herbs or for a cold it is very convenient, threw a handful, and what a rich taste ... Rowan and viburnum can be laid out in bunches directly on pallets, it's more convenient. A bucket of berries will fit. Only berries should not be placed too tightly so that air circulates through the mesh.

I apologize, I didn't know which Temko to turn to:
I loaded the dryer with various vegetables, the lower ones practically wilted, but the upper ones are still damp. Rearranged them in places

and the question is ripe
-one. can you then remove 1-2 pallets and dry only in 2-3?
-2. Do they completely remove or return only empty ones to their place?
-3. distribute the remaining vegetables to all 5 pallets?

The pallets can be rearranged.
Can be poured onto multiple pallets
It is not necessary to put all empty pallets in the dryer, but it is advisable to leave only one bottom pallet empty, the rest can be as many

Tatiana Thank you!

How many vegetables and fruits can fit on the drier tray? How to decide?

The type of dryer matters here. If these are similar isidri-volters, then filling the pallets as they say "to the eyeballs" will not give the expected result. Drying time will increase decently. It is not even proportional to the increase in the mass of products stuffed into the dryer, much more. Such dryers are much more efficient at drying slices up to 6 mm thick, laid out in one layer. This is the only reason why they can be equipped with a large number of pallets (up to 30 pieces). Pallet filling is slightly increased by overlapping slices.
Forced draft dryers of the "Breeze" type with a large filling of pallets are doing much better. Can be loaded almost to the top. The drying time of one load will, of course, increase, but in one drying cycle, you can immediately dry a large mass of the product. During the drying process, it will be necessary to rearrange the lower trays a couple of times to the top, and the upper ones down.
Of course, here you need to understand that not all products without exception can be piled in several layers. For example, with tomatoes and plums, this number will not work. They are highly desirable in only one layer, it is possible with a slight overlap.
Greens (parsley, dill, etc.) can be stuffed into trays as much as they like. Everything will dry completely and just as quickly.
Dryers with passive convection (without forced circulation of the Dachnik type) cope with overloading trays much worse than all other dryers. There is a risk of food spoilage in the upper trays due to insufficient heating and in the lower trays due to overheating. Their only plus is the absolute noiselessness of work and a slightly larger resource.

[applied drying technology, proficiency in temperature manipulation]

If it's isidri

Here is your untruth. Isidri will dry qualitatively any quantity, even to the eyeballs in three layers and in bulk. And besides, it will dry out very high quality
Much also depends on the power of the dryer, temperature and applied drying technology, proficiency in temperature manipulation

Here is your untruth. Isidri will dry qualitatively any quantity, even to the eyeballs in three layers and in bulk. And besides, it will dry very well ... [/ b]

Okay, but I didn’t write that it wouldn’t dry out or it wouldn’t dry well ... In addition, it’s impossible to stuff any amount of food into isidri trays, which are only 3 cm high (minus the thickness of the grate itself 3-4 mm). Here the manufacturer deliberately limited this parameter in order to eliminate probabilistic problems during overload, which cannot be said about our Volter.
And the power of the heaters has nothing to do with it. These dryers have a so-called feedback on the temperature of heating the contents of the pallets. And if the thermostat works out (on / off), then the required air temperature will be guaranteed to be supplied to the pallets.
One cannot but agree with technology and skills. There are always little tricks. You need to know and be able to use them.

[what to look for]

Please do not touch or write about those dryers that you do not know and could not try yourself.

I already have the second Isidri dryer, and I know its capabilities very well. She worked for 20 years, and quietly left ... Isidri-500

There is still a topic Choosing an electric dryer - recommendations, what to look for at the time of buying

And don't mislead dryer users with your findings.
Each dryer has a separate topic where users give their opinion by actually trying them out.

[at first]

Please do not touch or write about those dryers that you do not know and could not try yourself.

I totally agree with Tatiana.
We have Walter Lux. Quite recently, due to the relatively large number of collected honey mushrooms and due to a quite definite unwillingness to dry in two, or even in 3 batches, a directive decision was made to dry at one time.
As a result, the mushrooms were poured onto the sieves almost flush with the upper edge, leaving a small space on top for air to pass through. It seems to me that in Walter the sieves are higher than 3 cm ... There were 12 pallets in total.
Eventually:
1. Yes, 3-4 times I had to stir up the layers for even drying. This is objective, you can't go anywhere!
2. Yes, more time was spent than if the mushrooms were in one layer, but in total, much less time was spent on the total number of mushrooms.
3. Yes, in this case at first dry top and bottom layers of mushrooms on each pallet, but as it dries, the rest of the mass of mushrooms actively begins to take part in drying.
4. Spent about 12 hours. The result is excellent, the weight of dried mushrooms is about 1 kg. On the same principle and with the same success, porcini mushrooms were dried last year, albeit on 5 sieves.
I note that the mushrooms were piled up, and so tightly that no ordinary dryer could push the air upwards even through 1 sieve. Well, let's face it, if the dryer had a jet engine from an airplane, it would still be able to lift the mushrooms and dry them in the so-called "fluidized bed"!

[no conventional dryer]

I will note that the mushrooms were piled up, and so tightly that no conventional dryer would not be able to push the air upwards even through 1 sieve.

Following Tanya-Admin, I can say - don't judge what you don't have. What makes Voltaire so unusual? From the eddy-like trays, this form of trays was adopted by other manufacturers as well as those of Walter.
Any dryer will dry any and densely packed products, according to the laws of physics - a constant hot wind blows in the end a heap of products.

I have dryers from different manufacturers - With vertical blowing from below: Dry winds M 5 and 8 are made of hedgehogs, the trays are not high, the compact Mystery MDH-321 is also with low trays, the trays are simple, not made of hedgehogs, two dryers from Rotor with simple large deep trays, And with a horizontal blowing cabinet Travola KYS-333B.

AND in all I put the dryers as much as possible - in the Rotors, finely chopped vegetables or apples in bars to the top, and this is not a little, the trays are large. I rarely put a heap in the rest of the dryers, I have Rotors for this, but plums, bananas, tomatoes, etc., i.e.cutting in halves or large pieces, I put it as tightly as possible, and, for example, halves of a large plum or banana washer, halves of a tomato - just as high as a Dry Hove tray. Sometimes I load small cuts on nets and into dry winds, also full trays.

And everything dries up.

[Compelled]

Any dryer will dry any and densely packed products, according to the laws of physics - a constant hot wind blows in the end a heap of products.

Irina!
No-no-no, even you cannot break the laws of physics, even if you have 10 dryers! Well, you can't get away from the fact that if fruits and vegetables are packed tightly, practically without a gap, and even in several rows, then the air cannot go anywhere, except to rest against them and be reflected (the angle of incidence is equal to the angle of reflection - this is also a law of physics).

Let's "aggravate" the conditions a little and put a plastic marshmallow mat on the lower sieve, and fruit on it and look with great interest at how these fruits turn into dried fruits !!!
Let's neglect the cracks in the honey, the rug and the side walls and understand that the air in vertical dryers will go up only along the central channel, and practically will not pass either above or between the fruits. It is clear that theoretically the fruit will dry out, but in two or three days ...

In your arguments, the weak link is the concept of the density with which the products are stacked. Each person has his own. You think small cracks are dense packing, but I, for example, do not. We are both right in our own way. After all, we cannot forbid each other to count in our own way.

Further, if you put fruits without a mat so tightly that air does not initially pass through them, then only the bottom layer of the lowest pallet will dry out, is it logical? It is clear that after 5-6-8-10 ... hours the dried layer will become larger and theoretically there will be cracks through which air will finally pass and immediately rest against the next tray. AND? History will repeat itself! And so with every next tray.
To be honest, it turned out verbose. But for the sake of truth, there is no escape from this. Compelled theorize, because I do not and will not have a vertical dryer, but there is logic.
I hope I was convincing in my arguments? I can, of course, be mistaken, then boldly refute.

In your arguments, the weak link is the concept of the density with which the products are stacked.

Why is it weak? I wrote to myself - as much as possible in a heap and as tightly as possible in pieces.

But even a heap of 4 cm finely cut and pieces laid with * paving stones * are not a monolith, there is a space between them. Through which the air passes driven by a fan.

I will not give any other arguments, I have a real experience of several years of drying large volumes - tens of kg, not desserts, but preparations for a year - and vegetables and fruits and berries.

if you put fruits without a mat so tightly that air will not initially pass through them

As you imagine it - if everything is cut, then these are pieces, and there is a space between them. And the air that will be blown out by blowing.

And we dry the marshmallow - but this is already exactly the monolith... And we dry on any trays. On izhedriodny - they have a special design with uniform blowing of all trays, and on simple trays, if you leave on the sides of the tray 1-1.5 cm of space not occupied by the mat with pastilles, pastilles are also dried. It dries just as evenly in the cabinets, as the air goes along all the trays.

I objected you only to your statement. what not any dryer will dry a dense layer of food. You dried your mushrooms chopped, that is, there was air between them.

I objected you only to your statement. that not every dryer will dry a dense layer of food. You dried your mushrooms chopped, that is, there was air between them.

To my regret, I was not so convincing!
And I will just repeat again: the concept of layer density is different for everyone. And thank God!
As the great Mao said: Let a hundred flowers bloom!

Let's "aggravate" the conditions a little and put a plastic marshmallow mat on the lower sieve, and fruit on it and look with great interest at how these fruits turn into dried fruits !!!

But some dry any cuts on paper, because in many dryers there is a large mesh in trays. And it dries up - not a large space is left near the sides, the heated air is driven through all the trays.

Or are you going to cover the bottom tray tightly? This is not the right decision.

as the great Mao said

Mao to us, women, is not an assistant in the kitchen with dryers, and you are very cleverly citing examples when talking about such a simple device as a dryer, whatever it may be.

But the man cannot be persuaded, your wife, most likely, understood me long ago.

Or are you going to cover the bottom tray tightly? This is not the right decision.

The casket was simply opening: this is what I have been talking about for a long time - to lay it very, very tightly without the possibility of air passage. Thank you for your phrase (This is not the right decision) practically confirmed my relative correctness! My products are packed so tightly that there are practically no gaps, the role of gaps is played by double walls at the sieve.
And, by the way, it doesn't matter if it is the bottom tray or any other - on it and above it (if air does not pass through it), the products will naturally not dry out.

But the man cannot be persuaded, your wife, most likely, understood me long ago.

very, very tightly packed without the possibility of air passage

Igor, once again - why do you need So packing food tightly - this time, if you have such a large volume for drying - one dryer is not enough - that's two and

the role of the slots is played by double walls at the sieve.

yes, there is nothing to talk about - this is natural, these are three.
Your Voltera has double walls, just like the other three-sided trays.
In simple trays, free space is left along the walls for the passage of air if it is dried pastille (monolith). If it is slicing or large pieces, then I just along the walls I lay a thicker layer, because according to the laws of physics, centrifugal force drives the air to the edges, and there is the most blown place.

because I do not and will not have a vertical dryer

Voltaire is your vertical dryer - the fan with heating elements are at the bottom.

Voltaire is your vertical dryer - the fan with heating elements are at the bottom.

I am very embarrassed to ask, because there are dryers with a fan at the top, how can you call them without offending?
Actually, in order to dot the "i" s, I meant vertical dryers: the main air flow goes perpendicular to the horizontally located sieves, and horizontal: the air goes parallel to the same sieves (although I do not really understand how they can be put vertically without fruit drop ... although some probably can!)
Oh, how hypertrophied he pulled trigonometry to physics and turned it around in a scientific way! It's just a shame that the Nobel Prize in Physics has already been given to anyone! Hurry up ...

there are dryers with a fan at the top

They are also vertical - the air flow only goes down.
Cabinets (tunnel dehydrators) - horizontal, fans at the end.

i.e. vertical or horizontal = determination by the direction of the flow of the driven air

and the trays are always parallel to each other

determination by the direction of the flow of the driven air

Just like that the air was offended for nothing, about anything ...

I put all the products in a good overlap.

Inna, I tried to put apple chips in 2 rows - they stick together (Dachnik-4 dryer). Please tell me what needs to be done so that the products do not stick together? Maybe open and stir / disconnect more often?

I put it in two layers, but with an overlap, so that there is space between the rings for airflow. And I put the plum in halves, slightly sideways to each other.
First I give a strong T * 55-60 *, and when the slices are dry and dry, you can move them, or swap them so that they do not stick together. Later, the slices themselves will lose moisture and shrink in size. It happens that by the end of drying you have to dump from two pallets onto one, so the fruits dry out.

How the slices will dry depends on the power of the dryer, so it is advisable to choose a more powerful dryer.