Very Large 260 Square Foot Commercial / Industrial Food Dehydrator

Very Large 260 square foot Commercial / industrial Food Dehydrator

Very Large 260 square foot Commercial / industrial Food Dehydrator
Very Large 260 square foot Commercial / industrial Food Dehydrator


Very Large 260 square foot Commercial / industrial Food Dehydrator


Very Large 260 square foot Commercial / industrial Food Dehydrator

Very Large 260 square foot Commercial / industrial Food Dehydrator

Very Large 260 square foot Commercial / industrial Food Dehydrator

Very Large 260 square foot Commercial / industrial Food Dehydrator


Very Large 260 square foot Commercial / industrial Food Dehydrator


Very Large 260 square foot Commercial / industrial Food Dehydrator

Very Large 260 square foot Commercial / industrial Food Dehydrator



Very Large 260 square foot Commercial / industrial Food Dehydrator
   Very Large 260 square foot Commercial / industrial Food Dehydrator



Advanced Commercial Food Dehydrator - AirFlow - 260, 260 square foot of tray drying area can hold approximately 250 lbs. Of beef sliced at 1/4 thick to make beef jerky. The AirFlow-260 can also dehydrate fish, vegetables, and fruit. The proper safe way to dehydrate beef is to raise the temperature of the beef in a closed chamber like our AirFlow-260, set your temperature controller to 150 to 190 depending on your process temperature, close the damper, go through your (lethality step or cook time) with full humidity this step is done before any dehydration takes place. Then once you go through this lethality step open the damper go to the dehydration step, our machine can easily do this. How it works, our machine has 1 circulation fan that circulates the air many times through the trays while the exhaust fan vents the moist air out of the building.

Over and above you need 8092 btu's to evaporate 1 gallon of water you are wasting energy on un-insulated dehydrators. If you are using a bunch of small un-insulated dehydrators in your commercial operation equal to 253 square feet and using them 24/7 365 days per year at 150F with the. 63 per year in heat loses per year by using our insulated AirFlow-260 with the same parameters. Using the national average of 12 cents per kWh. Please keep in mind heat loss is over and above the energy needed to evaporate the water in the food being dried.

It takes 8092 btu's to evaporate 1 gallon of water from the food being dried. Commercial/industrial Digital Temperature Controller saves energy by cycling the heaters on and off once your set temperature has been reached, the operating temperature can be set from 100F to 195F. Digital timer will turn the machine off at your set time.


1 19,600-watt heating element, for a faster process (lethality cycle or cook time) and dehydration time. Heavy Duty solid state relays. 1 Heavy Duty 1 HP premium 85.5% efficient electric motor, with extra-large ball bearings for long service life.

1 heavy duty exhaust fan with an energy efficient EC motor is 100% speed controllable. 1 Potentiometer that controls the speed of the exhaust fan. 1 Electric Damper, closes so no moisture will escape during the lethality cycle, opens during dehydration cycle. Precision ground drive shaft for smooth operation. Heavy Duty Stainless Steel ball bearing with food-grade grease. All stainless steel bolts and screws.

Heavy Duty stainless steel hinges. Heavy Duty stainless steel latches. 2 Heavy duty NSF racks can be easily rolled in and out of the Dehydrator for easy loading and un-loading and cleaning 1.5 spacing between each tray or grille. 80 Heavy Duty stainless steel wire grilles, grilles measure, 18" x 26" 3.25 square feet per grille, 260 square feet of total drying area.

Heavy Duty 6061 T6 aluminum frame with welded joints. 060 thick heavy duty aluminum on the exterior of Dehydrator. 060 thick aluminum on the interior of the Dehydrator.

Floor Heavy duty 6061 aluminum frame with welded joints, welded to a 3/16 thick Heavy Duty Aluminum floor. Floor insulation: 2 of polyisocyanurate insulation. Wall insulation: 2 of polyisocyanurate insulation.

Ceiling insulation: 2 of polyisocyanurate insulation. Stainless Steel hinges, latch and hardware. Approximate size: 96" long x 61" wide x 80 high, approximately weight 1250 1500 pounds. Requires a 208 220 230 or 240 Volt 3 phase, 50 Amp circuit. Please allow approximately 12 weeks to manufacture.

What can I say about the wonderful Machine the Airflo 1000 which has changed the lives of so many Islanders here in Uganda , and helped us produce the best slow dried pineapple in the world enjoyed by not only heads of state but also the well heeled Japanese food lovingnistas- In short your machine has put our pineapple on the globe. See atttached- All products representing Uganda in Japan were dried using your machine- 10years old and still going.

Moses and all the people of Bussi Island lake Victoria Uganda. Morning Paul, it's John Quigley. We would by happy to share with anyone how awesome your machine is! It has done 100 % of what you said it would!! Need to talk sometime soon about a much bigger machine!

We've changed the name of the company to the east end mushroom company. This is Randy I just wanted to give you a quick word about my experience with work with you on this project. Working with Paul from Advanced Food dehydrator was great. The AirFlow-260 was very well built and works excellent and did everything Paul said it would do. Randy T Organic Farmer / Food Processor / Entrepreneur. Please review the proper way to make beef jerky, copied and pasted from the USDA website.
(Copied from the USDA website). Why is temperature important when making jerky? O157:H7 from homemade jerky raise questions about the safety of traditional drying methods for making beef and venison jerky. The USDA Meat and Poultry Hotline's current recommendation for making jerky safely is to heat meat to 160 °F and poultry to 165 °F before the dehydrating process.

This step assures that any bacteria present will be destroyed by wet heat. But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to or 165 °F. Why is it a food safety concern to dry meat without first heating it to 160 °F?

The danger in dehydrating meat and poultry without cooking it to a safe temperature first is that the appliance will not heat the meat to 160 °F and poultry to 165 °F temperatures at which bacteria are destroyed before the dehydrating process. After drying, bacteria become much more heat resistant. Within a dehydrator or low-temperature oven, evaporating moisture absorbs most of the heat. Thus, the meat itself does not begin to rise in temperature until most of the moisture has evaporated. Therefore, when the dried meat temperature finally begins to rise, the bacteria have become more heat resistant and are more likely to survive.

If these surviving bacteria are pathogenic, they can cause foodborne illness to those consuming the jerky. When raw meat or poultry is dehydrated at home either in a warm oven or a food dehydrator to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140 °F of a food dehydrator.

Included here is the scientific background behind drying food to make it safe and the safest procedure to follow when making homemade jerky. This product is a nutrient-dense meat that has been made lightweight by drying.

A pound of meat or poultry weighs about four ounces after being made into jerky. Because most of the moisture is removed, it is shelf stable can be stored without refrigeration making it a handy food for backpackers and others who don't have access to refrigerators. Jerky is a food known at least since ancient Egypt. Humans made jerky from animal meat that was too big to eat all at once, such as bear, buffalo, or whales.

North American Indians mixed ground dried meat with dried fruit or suet to make pemmican. " "Biltong is dried meat or game used in many African countries.

Our word "jerky" came from the Spanish word charque. How can drying meat make it safe? Drying is the world's oldest and most common method of food preservation. Canning technology is less than 200 years old and freezing became practical only during this century when electricity became more and more available to people.

Drying technology is both simple and readily available to most of the world's culture. The scientific principal of preserving food by drying is that by removing moisture, enzymes cannot efficiently contact or react with the food. Whether these enzymes are bacterial, fungal, or naturally occurring autolytic enzymes from the raw food, preventing this enzymatic action preserves the food from biological action. What are the types of food drying? There are several types of food drying.

Two types of natural drying sun drying and "adiabatic" (shade) drying occur in open air. Adiabatic drying occurs without heat. Solar drying sometimes takes place in a special container that catches and captures the sun's heat. These types of drying are used mainly for fruits such as apricots, tomatoes, and grapes (to make raisins). Sun drying is not recommended for making meat jerky due to a lack of a steady heat source and the potential for contamination from animals, insects, dust, and bacteria.

Drying from an artificial heat source is done by placing food in either a warm oven or a food dehydrator. The main components of an electric food dehydrator include. Air flow to circulate the dry air.
Trays to hold the food during the drying process; and. Mesh or leather sheets to dry certain types of foods.

But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160 °F or 165 °F. After heating to 160 °F or 165 °F, maintaining a constant dehydrator temperature of 130 to 140 °F during the drying process is important because. The process must be fast enough to dry food before it spoils; and.

It must remove enough water that microorganisms are unable to grow. What research findings exist on the safety of jerky? "Effects of Preparation Methods on the Microbiological Safety of Home-Dried Meat Jerky" was published in the. The authors are from the University of Georgia Brian A.

Andress, Department of Foods and Nutrition, and Mark A. Harrison, Department of Food Science and Technology and from Colorado State University Patricia Kendall, Department of Food Science and Human Nutrition and John N.

Sofos, Department of Animal Sciences. Marinating meat doesn't make raw meat safe. "Marination alone did not result in significant reduction of the pathogen compared with whole beef slices that were not marinated, " concluded the study. In the jerky studies, some samples showed total bacterial destruction and other samples showed some bacterial survival especially the jerky made with ground beef. Further experiments with lab-inoculated venison showed that pathogenic.

Could survive drying times of up to 10 hours and temperatures of up to 145 °F. A study by the Harrisons and Ruth Ann Rose, also with the University of Georgia, was published in the January 1998. The authors analyzed ground beef jerky made with a commercial beef jerky spice mixture with and without a curing mix containing salt and sodium nitrite.

Half of the ground beef was inoculated with. O157:H7 before making it into jerky strips and dehydrating it. The authors found that in both the heated and unheated samples, the jerky made with the curing mix had greater destruction of bacteria than jerky made without it. The jerky made with the mix and heated before dehydrating had the highest destruction rate of bacteria.

They concluded, For ground beef jerky prepared at home, safety concerns related to. O157:H7 are minimized if the meat is precooked to 160 °F prior to drying.

What are the USDA Meat and Poultry Hotline's recommendations for making homemade jerky? Research findings support what the Hotline has been recommending to callers.

Always wash hands thoroughly with soap and water before and after working with meat products. Use clean equipment and utensils. Keep meat and poultry refrigerated at 40 °F or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days.

Defrost frozen meat in the refrigerator, not on the kitchen counter. Marinate meat in the refrigerator.
Don't save marinade to re-use. Marinades are used to tenderize and flavor the jerky before dehydrating it.
Steam or roast meat to 160 °F and poultry to 165 °F as measured with a food thermometer before dehydrating it. Dry meats in a food dehydrator that has an adjustable temperature dial and will maintain a temperature of at least 130 to 140 °F throughout the drying process. Are there special considerations for wild game jerky? Yes, there are other special considerations when making homemade jerky from venison or other wild game. According to Keene and his co-authors, Venison can be heavily contaminated with fecal bacteria the degree varying with the hunter's skill, wound location, and other factors.

While fresh beef is usually rapidly chilled, deer carcasses are typically held at ambient temperatures, potentially allowing bacteria multiplication. Is commercially made jerky safe?

Yes, the process is monitored in federally inspected plants by inspectors of the U. Department of Agriculture's Food Safety and Inspection Service. Products may be cured or uncured, dried, and may be smoked or unsmoked, air or oven dried. The following terms may be on processed jerky products. "Beef Jerky" - produced from a single piece of beef. "Beef Jerky Chunked and Formed" - produced from chunks of meat that are molded and formed, then cut into strips.

"Beef Jerky Ground and Formed or Chopped and Formed" - produced from ground or chopped meat, molded and cut into strips. Beef Jerky containing binders or extenders must show true product name e. "Beef and Soy Protein Concentrate Jerky, Ground and Formed".

"Species (or Kind) Jerky Sausage" - the product has been chopped and may be dried at any stage of the process, and it is stuffed into casings. What is the safe storage time for jerky? Commercially packaged jerky can be kept 12 months; home-dried jerky can be stored 1 to 2 months. The item "Very Large 260 square foot Commercial / industrial Food Dehydrator" is in sale since Saturday, April 6, 2019. This item is in the category "Home & Garden\Kitchen, Dining & Bar\Small Kitchen Appliances\Food Dehydrators". The seller is "pauls4688" and is located in Methuen, Massachusetts. This item can be shipped to United States.

  • Shape: Rectangular
  • Model: AirFlow-260
  • Country/Region of Manufacture: United States
  • Item Height: 80 inches
  • Item Depth: 96 inches
  • Maximum Timer Setting: 24 hrs
  • Item Width: 61 inches
  • Material: Heavy Duty Stainless Steel
  • Dehydrator Fan Location: Circulator Fan in the back
  • Power Source: Electric
  • Type: Beef Jerky, Fish Jerky, Fruit / vegetable Dehydrat
  • Features: Air Circulation
  • Color: Aluminum
  • Power: 19,600 Watts
  • Item Weight: 1780 Pounds
  • Brand: Advanced Food Dehydrators
  • Number of Trays: 80
  • Manufacturer Color: Silver
  • Voltage: 208 V - 240 V




Very Large 260 square foot Commercial / industrial Food Dehydrator
   Very Large 260 square foot Commercial / industrial Food Dehydrator