DEHYDRATION OF VEGETABLES 7 



termined on the basis of operaticm over one gas or electric stove unit. The small 

 one- or two-burner hot plates found in many homes are ideal heat sources for these 

 dehydrators. The volume of drying air is approximately 53^ cubic feet, and 

 with six trays totalling 10 square feet of drying area the capacity of the dehydrator 

 is 8 to 12 pounds of fresh prepared product (equivalent to 9 to 14 pints of canned 

 product). The tray loading is governed by the type of product to be dried, vary- 

 ing on an average from IJ^ pounds of leafy vegetables to 2 pounds of root vege- 

 tables per tray. 



When a coal or wood stov^e is to be used as a source of heat an increase in size of 

 the dehydrator is permissible owing to the increased heating area, but it is well 

 to keep other factors in proportion for maximum efficiency. Since uniformity of 

 temperature is a necessary requisite for satisfactory products, care must be taken 

 that the heat from the stove does not fluctuate widely during the drying period. 



'it 



^xg STRIPS. ^ mcH fRon 



,y^ tOOE . 



CHIMNEY 

 FRONT AND BACK 



MAKE. Z 



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15 



I7Z 



CHlMNLY 5\DE:S 

 MAKE. 2. 



TOP BR^Ct 

 |>|>i5 NAILED OK 

 ■^ INCH FROM TOP 



^} 



BA.CK 



BOTTOM BR Act 

 }n|>.l5 NMUE.D ON 

 FLUSH AT BOTTOM 







"i 



DOOR 



FRONT BR Acts - TOP AND BoTTort 



3hlxlx«ff 



for Building Natural Draft Dehydrator. 



