HOW TO STORE DRIED PRODUCTS
1.
The storage containers for dried food products shall be clean and dry.
2.
Preferable method of storage of dried food products are glass jars with metal lids, placed in
a dry and dark place at temperature of 5-20°C.
3.
During the first week after drying, the products in jars should be checked for humidity.
In case of moisture, the products should dried repeatedly.
NOTE! Do not put hot or even warm products into storage containers!
USE OF DRIER
1.
Place the dryer on a level, dry and smooth surface.
2.
Place the products to be dried on the sieves. Do not install any empty sieves.
3.
Install the lid
④
with the dryer blower
①
attached to the last sieve from the top. If four or
five sieves are installed, install the air circulator on the dryer blower
⑤
.
4.
Plug the dryer to the mains.
5.
Turn on the dryer with the power switch
②
and set the desired drying temperature with the
control knob
③
.
OVERHEAT PROTECTION
The dryer is equipped with a thermal protection system:
Circuit breaker
– in case of excessive temperature increase, the heating element will disengage
automatically. The heating element comes on again once cooled down to normal service tem-
perature.
FINAL INSTRUCTIONS
1.
Always thoroughly wash the products before their placing in the drier.
2.
Any food products should be cut in a manner enabling their freely arrangement between
uniformly oriented sieves.
3.
Drying time depends on the properties of individual products, thickness of slices etc.
4.
In case of non-uniform drying of products, individual sieves should be relocated – upper
sieves should be replaced by bottom ones and vice versa.
5.
In order to avoid brown colour of fruit to be dried, the fruit can be sprinkled with lemon or
pineapple juice.
6.
Some vegetables or fruit can be coated with natural protective layer; therefore their drying
time can be prolonged. In order to avoid such inconvenience, the fruit can be peeled etc.
DRYING OF FRUIT AND MUSHROOMS
1.
Thoroughly wash the fruit or mushrooms.
2.
Remove all stones, decayed parts etc..
3.
Cut the fruit or mushrooms. in a manner enabling their freely arrangement between indi-
vidual sieves.
12
GB
