Food Dehydrator
Model SSFD10
Instruction Manual
Version 1
3115 Pepper Mill Court, Mississauga, ON, L5L 4X5
4450 Witmer Industrial Estates, Unit 4, Niagara Falls, NY, 14305
1-800-465-0234
www.omcan.com
Table of Contents
Model SSFD10
Section
General Information
Safety & Warranty
Technical Specications
Operation
Parts Breakdowns
Electrical Schematics
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Warranty Registration
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General Information
Omcan Manufacturing and Distributing Company Inc. and Food Machinery Of America, Inc. dba Omcan
are not responsible for any harm or injury caused due to any person’s improper or negligent use of
this equipment. The product shall only be operated by someone over the age of 18, of sound mind, and
not under the inuence of any drugs or alcohol, who has been trained in the correct operation of this
machine, and is wearing authorized, proper safety clothing. Any modication to the machine voids any
warranty, and may cause harm to individuals using the machine or in the vicinity of the machine while
in operation.
The Stainless Steel Food Dehydrator is equipped with 10 (16-1/2” × 14-1/2”) chrome plated shelves, which is
adapted for drying jerky, fruit and vegetables. The drying temperature ranges from 86°F to 165°F.
Safety and Warranty
1. Clean the inside of dehydrator before operation.
2. Never open or touch the panel when the machine is running.
3. Always clean after every operation. Oil drippings can build up in the unit and catch re if not cleaned.
4. The unit has a temperature over-loading protection feature. The dehydrator will stop working if the machine
temperature is over (212°F/100°F) and will start to operate again once the temperature falls.
1 YEAR BENCH WARRANTY
WARNING:
The packaging components are classied as normal solid urban waste and can therefore be disposed of
without difculty.
In any case, for suitable recycling, we suggest disposing of the products separately (differentiated
waste) according to the current norms.
DO NOT DISCARD ANY PACKAGING MATERIALS IN THE ENVIRONMENT!
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Technical Specications
Power 800W
Amps 8A
Racks 10
Inner Dimensions 15.25” × 16.5” × 13.5”
Electrical 110V/60/1
Weight 28.5 lbs.
Dimensions (DWH) 18.75” × 16.5” × 17.5”
Temperature Range 90°F - 165°F
Operation
USAGE
1. Operate the Dehydrator In a clean, dry working area.
2. Plug the Dehydrator into a standard 120 Volt, 60 Hz wall outlet.
3. Make sure the Dehydrator at least 6” (15 cm) from all walls or objects so nothing restricts proper air
circulation. DO NOT block the air vents at the rear of the Dehydrator.
4. Turn the Dehydrator “ON”. When “ON”, the light should Power Switch will light up.
5. Preheat the Dehydrator for 5-10 minutes before placing any food product in the Dehydrator Trays.
6. Pat the food before placing it in the Dehydrator. This will remove any excess water. Excess moisture may
cause the Dehydrator temperature to drop.
7. Load the Dehydrator Trays before placing the trays inside the unit. The trays or products should never
touch or overlap. Leave space between the food products for proper air circulation.
8. Remove any water droplets that form on the food product by patting with a clean towel or paper towel.
9. Drying times may vary depending on humidity, air temperature, product thickness, temperature and fat
content.
FIVE Easy Steps to Dehydrate Food:
1. Make thin slices, about 1/4”.
2. Do not overlap your food or trays.
3. Rotate and turn trays.
4. Remove food when it looks and feels dry.
5. Place food in air-tight containers.
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Operation
PRE-TREATMENT OF FOODS
Pre-treated foods store more taste and have better presentation than non-treated foods. Listed below are
several pre-treatment methods:
• Remove any pits, skin or cores.
• Shred, slice or dice the food uniformly. Slices should be between 1/4” (0.6 cm) and 3/4” (1.9 cm) thick.
Meats should be cut no more than 3/16” (0.5 cm) thick.
• Steam or roast meat to 160˚F (71°C) and poultry to 165˚F (74°C) as measured with a food thermometer
before dehydrating.
• The temperature must be between 130-140˚F (55-60°C) throughout the drying process.
• Full attention must be given when using the Dehydrator, especially when drying sh. All foods must be
cleaned and meat must be de-boned and free of blood. Steam or bake the sh at 200˚F (93°C) until aky
before dehydrating.
• Soak cut fruit in either lemon or pineapple juice for a few minutes before placing on the Dehydrating Trays.
• If using an ascorbic acid mix: Dissolve approximately 2-3 tablespoons into 1 quart (1 liter) of water. Soak
the fruit slices in the solution for 2-3 minutes, then place on the Dehydrating Trays.
• Fruits with a wax coating (gs, peaches, grapes, blueberries, prunes, etc.) should be dipped in boiling
water to remove the wax.
• Blanching can also be used:
1. WATER BLANCHING: Use a large pan; ll it half with water. Bring water to a boil. Place food directly into
boiling water and cover. Remove after three minutes. Place food on the Dehydrating Trays.
2. STEAM BLANCHING: Using steamer pot bring 2-3” (5-7 cm) of water to a boil in bottom section. Place
food in steamer basket and steam for 3-5 minutes. Remove steamed food and arrange on Dehydrating
Trays.
Fruits and Vegetables will rot during the drying operation and in storage unless the produce is pretreated.
Blanching can be used in the pretreatment of vegetables to help preserve it. Pre-treating helps keep avor
during storage and is easier to cook after drying. To prevent undesired rotting, the fruit may be pretreated by
blanching or by a suitable dipping. Fruits and vegetables may be dipped in the following:
• Lemon or Pineapple Juice. Fruit can be sliced right into the juice. Remove the fruit after a couple of
minutes. Fruits can be dipped in Jell-O powders, lime or orange juice, spices or honey. Sprinkle with
cinnamon or coconut to add more avor.
• Sodium Bisulte: Ask pharmacist for food safe (USP) grade only. 1 teaspoon of sodium bisulte should be
dissolved in a quart of water. Dip the fruit in the solution for 1-2 minutes.
• Table Salt: Mix about 6 tablespoons in a pint of water. Dip for minute or two then dry.
• Water or Steam Blanching: Fruits with tough skins (grapes, prunes and small dark plums, cherries, gs,
and some berries) should be water-blanched to crack the skins. Water inside will evaporate faster during
drying.
• Syrup Blanching: This will help retain the color of fruits while adding a sweet taste.
DEHYDRATING JERKY
To dehydrate strips of meat or ground meat formed into strips.
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Operation
1. Cut strips of the meat to about 3/16” thick or purchase one of the Omcan Jerky Kits (see Omcan.com).
2. Place the strips on rack evenly.
3. To test jerky, take out 1 strip and check. Adjust drying time accordingly.
DRYING
Drying time varies due to food type, size of pieces, and tray load. Rotate and turning the trays to obtain a more
even drying. Food will dry faster if round vent holes on top of lid are open. Foods should be dry enough to
prevent spoilage. Dried vegetables should be hard and brittle. Dried fruits should be leathery and pliable.
PACKING AND STORAGE
Fruits cut into a wide range of sizes should be allowed to “sweat” or condition for a week after drying to
equalize the moisture among the pieces before placing in long term storage. Place the fruit in a non-aluminum,
non-plastic container and put in a dry, well-ventilated and protected area. Do not let moisture get into the
container. Dried foods should be thoroughly cooled before packing. Package in small amounts. Pack food
without crushing the items. Make sure the container is clean, dry and insect-proof. Glass jars or ziploc freezer
bags are ideal. Metal cans with tted lids can be used. However, the dried food must be placed in a plastic bag
rst. Check stored food about once a month. If mold is found growing on a piece of the dried food, scrape it off
and then pasteurize the contents. To pasteurize the contents, spread food on a cookie sheet and bake in an
oven for 15 minutes at 175 degrees Fahrenheit. Repack in a clean, air-tight container.
REHYDRATING
• Dehydrated food can be re-hydrated by soaking in cold water for 3-5 minutes. Use 1 cup of water for 1 cup
of dehydrated food. Once re-hydrated, the food can be cooked normally. Soaking foods in warm water will
speed up the process but lose avor.
• Dehydrated fruits and vegetables can be soaked in cold water for 2-6 hours in the refrigerator. Do not soak
at room temperature as this allows harmful bacteria to grow.
• Do not add seasoning. Adding salt or sugar during re-hydration may change the avor of the food.
• To make stewed fruits or vegetables, add 2 cups of water and simmer until tender.
• Once the storage container is opened, consume as soon as possible. Keep any unused portions in the
refrigerator to avoid contamination.
JERKY RECIPES FOR MEAT AND FISH
Cut meat to size for recipes before dehydration. Be extra careful when making jerky from raw chicken or
turkey because poorly cooked food product can cause sickness. Do not let raw chicken or turkey not exceed
1/4” thickness. Soak the meat in marinade for 10 minutes before placing in the unit. Do not remove any of the
marinade sauce. Make absolutely sure that you follow all instructions precisely. Do not consume any food that
tastes, smells or looks improper, especially jerky. Wash hands and utensils prior to use. It is recommended
that raw meat be boiled/blanched at 160 degrees before dehydrating. Trim off all of the fat before drying. We
suggest meat be sliced about 1/8” - 1/4” thick. If meat is slightly thicker, increase margination time. Marinate
the meat for 5-10 minutes. Thicker cuts of meat will need to marinate considerably longer. The meat must be
thoroughly permeated. Place one layer of meat on each tray. If using thicker slices, then increase the drying
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Operation
time accordingly. Store in clean jars with a tight lid or use plastic storage bags that is fully sealed.
CAJUN JERKY MARINADE
• 1 cup Tomato Juice, 1/2 tsp Garlic Powder, 1/2 tsp ground Black Pepper.
• 1-1/2 tsp dried Thyme, 1-1/2 tsp dried Basil, 1-1/2 tsp Onion Pepper.
• 1 tsp White Pepper, 2 tsp Cayenne Pepper (or more to taste).
• 1 lb. (0.5 kg) lean Meat, sliced into 1/8-1/4” (0.3-0.6 cm) thin strips.
HOT JERKY MARINADE
• 1/3 cup Teriyaki Sauce, 2 tsp Brown Sugar, 2 tsp ground Black Pepper.
• 1 tsp ground Horseradish, 1 tsp Salt, 1/2 tsp Paprika.
• 1/2 tsp Chili Powder, 1 Tbsp Olive Oil, 1 Tbsp minced Garlic.
• 1/4 tsp Tabasco Sauce, 2 Tbsp seeded & nely chopped Jalepeno Peppers.
• 1 lb. (0.5 kg) lean Meat, sliced into 1/8-1/4” (0.3-0.6 cm) thin strips.
TURKEY JERKY MARINADE
• 1/4 cup Soy Sauce, 1 Tbsp fresh Lemon Juice.
• 1/4 tsp powdered Garlic, 1/4 tsp Pepper, 1/8 tsp Ginger.
• 1 1/2 lbs. (0.7 kg) Turkey Breast, sliced into 1/8-1/4” thin strips.
INSTRUCTIONS FOR JERKY RECIPES
• In a small glass bowl, mix the ingredients without the meat/poultry. Mix thoroughly.
• Place a layer of meat/poultry into a glass baking dish, pour the mixture over each layer.
• Repeat until meat/poultry fully submerged in the pan.
• Cover tightly and leave for 6-12 hours in the refrigerator or overnight. Stir occasionally to keep the meat/
poultry coated in marinade. The longer the meat/poultry stays in the marinade, the more avor.
• Remove the meat/poultry from the marinade, removing excess marinade.
• Lay the meat/poultry evenly onto the dehydrator trays, leaving 1/4” (0.6 cm) space between each strip of
meat/poultry.
• Dry meat/poultry at 145-150°F (63-66°C) for 4-7 hours or until thoroughly dry.
RECIPES FOR VEGETABLE AND OTHER FOOD PRODUCTS
GLAZED BANANA CINNAMON CHIPS
• Slice Bananas into lemon juice or ascorbic acid. Drain on paper towel. Arrange on tray. Sprinkle with a
mixture of sugar and cinnamon. Dry to shiny crispness.
APPLE PIE
• 2 cups dried apples, 1 tablespoon butter.
• 1 cup sugar brown or white, 1 teaspoon cinnamon.
• 1⁄4 teaspoon salt, 1⁄4 teaspoon allspice.
• 2 tablespoons our, 1 tablespoon butter.
• 1 double pie crust recipe, 1⁄4 teaspoon mace.
• Add just enough water to cover the apples. More water can be added if necessary. Soak for about four
hours. Over-soaking will produce a loss of avor. Mix the ingredients together and then mix with the
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Operation
rehydrated apples. Line pie pan with pastry. Fill with apple mixture, dot with butter and cover with top crust.
Bake in hot oven (450 F) 15 minutes; reduce temperature to moderate (350 F) and bake 45 minutes longer.
• This will makes one, 9-inch pie.
HOME MADE GRANOLA
• 5 cups rolled oats, 1⁄2 cup brown sugar, rmly packed.
• 1⁄2 cup wheat germ, 1⁄2 cup honey.
• 1⁄2 cup dried apple, chopped 1⁄2 cup sesame seeds.
• 1 cup raisins, 1 teaspoon vanilla.
• 1⁄2 cup chopped dates, 1 teaspoon cinnamon.
• 1 cup pecans or almonds, chopped.
• Mix all ingredients together until evenly distributed. Dry with paper towel. Spread out on herb screen tray of
dehydrator or on cheese cloth. Dry until crispy, then store in an air-tight container or in ziploc bags.
CHEESY CORN CHIPS
• 1 cup whole kernel or creamed corn, 1 tbsp chopped onion.
• 1 cup freshly grated sharp cheddar cheese.
• 1/2 cup diced red or green bell peppers, 1/8 tsp cayenne pepper.
• 1/8 tsp chili powder.
• Using a blender or food processor, mix all ingredients together at high speed.
• Spread mixture thinly onto plastic wrap.
• Dry at 130°F (55°C) for approximately 10 hours or until dry on one side.
• Lift entire corn ring off of the plastic wrap, turn over and dry for two hours longer or until crisp.
• Break into pieces.
RECOMMENDATIONS
• Best results are achieved when the quality of the food is high. Select ripe produce in good condition. Bad
food may give an off-avor to all of the food products.
• The produce must be clean. Wash thoroughly, remove soft or spoiled areas, slice and pre-treat if
necessary. Be certain that your hands, cutting utensils and food preparation areas are also clean.
• Produce may be shredded, sliced or diced. A good size slice is 1/4”.
• Drying times are affected by the size of the load, thickness of the sliced produce, humidity, and the
moisture content of the food itself. This will cause a variation in the drying times.
• Be sure to let the produce cool before testing for dryness. To test for dryness, cut a piece open and there
should be no visible moisture inside. Fruits tend to dry leathery and vegetables dry brittle.
• Trays may be loaded with foods that are not touching or overlapping.
• About 6% to 10% of the moisture may remain in foods without danger of spoilage. Many dried foods will
have a leathery consistency.
• Blanching or steaming is advisable for vegetables to prevent rotting. Also, it facilitates quick dehydration
and reconstitution. In some cases, blanching is necessary to crack the skins of fruits to allow moisture to
escape during the dehydration. Otherwise, the skins may harden while the fruits remain too moist in the
center.
• It is necessary to rotate the trays every few hours. Move the bottom trays up and top ones down and turn
from right to left and vice versa. When correctly dried, the majority of your fruits and vegetables will be soft
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Operation
and pliable without any damp spots.
• To remove seeds or pits from prunes, grapes, cherries, etc., dehydrate about half way - then pop seeds
out. This prevents juice from dripping out.
• Trays nearest the bottom are exposed to the hottest, driest air and food on them will dry quickly. So
it is important to rotate the location of the trays during dehydration. Simply move and rotate trays
as listed above.
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Parts Breakdown
Model SSFD10 10924
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Parts Breakdown
Model SSFD10 10924
Description Position Description Position Description Position
Back Panel 1 Washer φ5 15 Safety Wire Shelves 29
Knob 2 Spring Washer φ5 16 Nut M4 30
Temperature Controller 3 Nut M5 17 Spring Washerφ4 31
Power Switch (125V/15A) 4 Screw M4×40 18 Safety Wire Shelves Stabilizer 32
Temperature Limit (100°C) 5 Washer φ4 19 Screw M4×12 33
Screw M3×10 6 Ceramic Connector1 20 Cover Panel 34
Cable Clip 7 Ceramic Connector2 21 Rubber Feet (Black) 35
Self-Tap Bolt ST4.2×9.5 8 Heating Element (800W) 22 Rivet φ4×10 36
Power Cable (18/3C 2m) 9 Heating Element Stabilizer 23 Base Panel 37
Washer φ3 10 Ceramic (Fixing Heating Element) 24 Handle Screw M4×6 38
Spring Washer φ3 11 Motor 120V 60Hz (Shaftφ5) 25 Door Panel 39
Nut M3 12 Aluminum Fan 26 Handle 40
Locking Washer φ5 13 Fan Peg Washer 27 Wire Shelf Brackets 41
Screw M5×6 14 Locking Screw M4×6 28 Placed Wire Shelves 42
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Electrical Schematics
Model SSFD10 10924
Refer to Parts List
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Warranty Registration
Thank you for purchasing an Omcan product. To register your warranty for this product, complete the information below, tear off the card at
the perforation and then send to the address specied below. You can also register online by visiting:
www.omcan.com/warrantyregistration.html
For mailing in Canada For mailing in the US
OMCAN INC.
PRODUCT WARRANTY REGISTRATION
3115 Pepper Mill Court,
Mississauga, Ontario
Canada, L5L 4X5
PRODUCT WARRANTY REGISTRATION
1889 Maryland Avenue,
Niagara Falls, New York
OMCAN
USA, 14305
Purchaser’s Information
Name: Company Name:
Address:
Telephone:
City: Province or State: Postal or Zip: Email Address:
Country: Type of Company:
Restaurant Bakery Deli
Dealer from which Purchased: Butcher Supermarket Caterer
Dealer City: Dealer Province or State: Institution (specify):
Invoice: Other (specify):
Model Name: Model Number: Serial Number:
Machine Description:
Date of Purchase (MM/DD/YYYY): Date of Installation (MM/DD/YYYY):
Thank you for choosing Omcan
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Over the last 60 years, Omcan has grown to become a leading supplier to the food
service industry in Canada and the USA. Our success over these many years is
directly attributed to our established relationships with all of our valued customers
and through providing them with Diverse, Dependable and Proven products.
Omcan continues to help our customers remain competitive.
With associates in North America, Europe, and Asia, our global footprint continues
to expand as we hold to the principle that clients benet from the accessibility
and familiarity of our sales team. In 2013 as our geography and brand recognition
continued to grow, we changed to one name Omcan Food Machinery.
In over 200,000 sq ft of warehouse space we stock over 2,500 quality food
equipment and supplies for the food preparation market.
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