Excalibur dehydrators information

Since 1973, Excalibur has consistently introduced advancements related to the mechanics of dehydration. In the process of perfecting dehydration, a legacy was born.

Excalibur dehydrators are still manufactured in the USA with the same passion and performance values that defined the brand since its inception. Our dehydrators are built to SAVE FOOD from being wasted, SAVE MONEY on your food bills, SAVE TIME with little-to-no prep, and SAVE SPACE by reducing the weight of foods.

Excalibur dehydrators are extremely versatile and can be used throughout the home. Preserve fruits, vegetables and herbs quickly and easily. Dry fish and meats in under 6 hours. Get creative in the kitchen and make fruit rolls, pet treats, yogurt, and healthy snacks without all of the preservatives, additives, excess salt and fillers you might find at the store. You can even use a dehydrator for home crafts! The possibilities are endless.

Drying Capacity

4 tray • 5 tray • 6 tray • 9 tray • 10 tray
12 tray (Comm1) • 42 tray (Comm2)

Adjustable Thermostat

Let’s you select the precise
drying temperature.


Non-Timer • 26-Hour Timer
48-Hour Timer • 99-Hour Timer

Easy To Clean

Dishwasher-safe trays.

Fluctuation Technology
As the temperature fluctuates up, the surface moisture evaporates. Then, as the temperature fluctuates down, the inner moisture moves to the drier surface. The food temperature stays LOW enough to keep the enzymes active, and the air temperature gets high enough to dry food fast, overcoming yeast, mold, and bacteria growth and spoilage.
THE RESULT: Faster, better and safer dried foods!
Horizontal Airflow
The fan, heating element, and thermostat are in the back of the tray dehydrators and on the bottom of the stackable dehydrators. Cool air is drawn in, heated, and distributed evenly over each tray. This exclusive design helps the food dry faster, retain more nutrients, taste and look better, without tray rotation.
THE RESULT: Fast, even dehydration.


2 Time / 2 Temp
By setting a period of time at a higher temperature and a period of time at a lower temperature, you can speed up the drying process! With the perfect combination of high-low temperature settings you can maintain the food’s low temperature to preserve beneficial enzymes but speed up the process of drying.
Tray versus Stackable
Tray Dehydrators have the fan, heating element and thermostat located in the back of the unit while the Stackable Dehydrators feature a top-down airflow system that distributes air evenly.
Intro to Dehydrating

Four key factors effect dehydration and your success with it:

Time, Temperature, Air Circulation, Food Preparation



Drying times vary based on your location, humidity, temperature and size of item.  The general rule is that the more surface area exposed; the faster the drying time.  It is important to slice foods to the same thickness for a more consistent drying time.  A common mistake in dehydrating is thinking if you increase the temperature, you decrease the drying time.  If you increase the temperature too much, case hardening may occur.  This means the surface of the food dried to a leathery texture creating a barrier for water removal. 






95F to 105F

Cake Decorations

100F to 110F


110F to 120F


115F to 130F


125F to 135F

Meat / Jerky



In general, food temperature is about 20 degrees cooler than air temperature.  This is due to evaporation.  As the moisture on the surface of the food evaporates, it cools the food.  We have discovered this through hours of testing and measuring the air temperature and food temperature simultaneously during the dehydration process using a Doric Tendricator with type j thermal couples. The temperature reading on the Excalibur dial refers to the food temperature.  If you set the Excalibur at 105F, you are setting it to hold the food temperature at 105 but the air temperature may get as high as 124F.



The Excalibur Parallex Horizontal Air Flow was developed and patented by Excalibur.  This Air Flow combined with our heavy duty fan creates an air circulation that draws in cool air, heats the air, and distributes the air evenly over each tray.  This air flow combined with our Adjustable Hyperwave Thermostat causes the air temperature to rise rapidly to a high point, so moisture is quickly evaporated off the food’s surface.  As the temperature lowers, the dryer surface pulls moisture from the center of the food and becomes saturated again.  Because of the up and down fluctuation of air temp and constant evaporation, the food temp remains at a lower temperature.  After all the food moisture is evaporated, the food temperature will rise and equalize somewhere in the middle of the air temperature fluctuation. 



Food slices should have a consistent thickness.


Blanching: Immerse cut vegetables in boiling water or expose them to steam.  The scalding action destroys naturally occurring enzymes that contribute to flavor loss, texture change and color change.  Over-blanching can cook the fruits or vegetables and soften them excessively.


Checking: Technique applied to berries with a waxy coating.  The objective is to create small disruptions in the waxy layer appearing as small cracks with a checkered appearance.  Without this, many berries will take a very long time to dehydrate.  To “check”, place berries in a strainer and dip into boiling water.  Don’t heat them too long.  An option to checking is to simply pierce the outer skin of a berry numerous times. 


Quenching / Refreshing: This is done after Blanching or Checking.  Quenching stops the action of heat on the food.  Plunge the hot food into cold water to bring down the food temperature.



To determine if your food is dry, takes experimentation.  Sliced apples are firm and leathery.  Carrots are brittle.  Grapes will be soft and pliable.  If you’re not sure if your food is dry, break or tear a piece open and squeeze the flesh.  If moisture or liquid comes to the surface, return the food to the dehydrator.  It’s better to over-dry, than under-dry.  Under-drying leads to spoilage.


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