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37% OFFBenchfoods 30CUDG -30 Tray Vertical Commercial-Grade Dehydrator- Tray Capacity 53 sq. ft
SKU#: 18000-618Special Price USD $2,199.00 Regular Price USD $3,495.00
36% OFFBenchfoods 16CUDG -16 Tray Commercial-Grade Dehydrator -Tray Capacity 28 sq. ft
SKU#: 18000-617Special Price USD $895.00 Regular Price USD $1,395.00
Free Shipping29% OFFBenchfoods 60CUDG - 60 Tray Commercial-Grade Dehydrator-Tray Capacity 107 sq. ft
SKU#: 18000-621Special Price USD $4,995.00 Regular Price USD $6,995.00
34% OFFBenchfoods 32HCUDG -32 Tray Horizontal Commercial-Grade Dehydrator- Tray Capacity 57 sq. ft
SKU#: 18000-619Special Price USD $2,295.00 Regular Price USD $3,499.00
34% OFFBenchfoods 32VCUDG - 32 Tray Vertical Commercial-Grade Dehydrator-Tray Capacity 57 sq. ft
SKU#: 18000-620Special Price USD $2,295.00 Regular Price USD $3,499.00
A commercial food dehydrator in your commercial kitchen, restaurant, butcher shop, or café allows you to enhance the way you make basic food! Adding a smoke house and dehydrator to your establishment will let you dehydrate meats, vegetables, fruits and more! A dehydrator allows you to keep the natural flavour of the food without using extra additives, which makes your menu items healthier! Made from either aluminum or stainless steel, Zanduco’s Smoke Houses from Omcan are ideal for smoking meats such as sausage, chicken, fish, ribs, and jerky—not to mention fruits and vegetables! These affordable kitchen additions will bring you nothing but variety and flavour!
Frequently Asked Questions
What are smoke houses and dehydrators used for in food production?
Smoke houses and dehydrators cook, smoke, and dry meats, fish, and produce for jerky, sausages, dried fruits, and smoked specialties. Both processes preserve food and add flavor that wet cooking methods cannot deliver.
How do smoke houses and dehydrators differ in function?
Smoke houses cook with wood smoke at higher temperatures for products like pastrami, brisket, and smoked sausage. Dehydrators dry food at lower temperatures to make jerky, dried fruit, and herbs. Some units combine both functions.
Which capacity smoke houses and dehydrators work for small jerky producers?
Small jerky producers typically run smoke houses and dehydrators with 10 to 20 pounds of capacity. Higher-volume operations need 50-pound or larger units to keep up with demand and meet shipping schedules.
Are electric or gas smoke houses and dehydrators better?
Electric smoke houses and dehydrators offer precise temperature control and easier installation, ideal for indoor production. Gas units recover faster and run cheaper at scale where natural gas is available, suiting larger operations.
Can smoke houses and dehydrators be used for cheese and nuts?
Yes. Smoke houses and dehydrators handle cold-smoked cheese, smoked nuts, and dried snack products. Lower-temperature settings work for delicate items where direct cooking would damage texture or flavor.
Do smoke houses and dehydrators need ventilation?
Yes. Smoke houses and dehydrators produce smoke, steam, and odors that require proper ventilation. Plan for an exhaust hood or external vent before installation, especially in indoor commercial production spaces.
Should smoke houses and dehydrators have programmable controls?
Yes for serious production. Programmable smoke houses and dehydrators run multi-stage cycles for jerky, sausage, and complex smoked products. Manual controls work for simpler products but require constant attention from staff.
