High-Capacity 10L Drying Machine with Variable Height and Timer Function

• Customization: Available
• Type: Dehydrator
• Usage: Home
• Model NO.: SG-D4006S
• Capacity: 10L
• Temperature: 35-70 Degrees Celsius
• Timer: 1-72h
• Transport Package: Gift Box+Moulded Pulp Tray +Carton
• Specification: 220-240V 50Hz 370-45W
• Origin: China
• HS Code: 8516799000
• Production Capacity: 3000/Month

Product Description

Introducing the Model No. SG-D4006S Food Dehydrator, a marvel in drying technology, engineered to perfection!
Operating seamlessly at 220-240V~ 50Hz and powered by a robust 370-450W, this unit delivers exceptional performance.

Section II: Technical Information - Dive into the intricate details that make this dehydrator a household essential.

Model	SG-D4006A	Rated Voltage	220-240V~
Name	Food Dehydrator	Rated Frequency	50Hz-60Hz
Size	320*258*208	Rated Power	370-450W

Section III: Components and Names - Familiarize yourself with the key parts that compose this cutting-edge machine.




Section IV: Product Operation and Caution - Ensure optimal usage and longevity by following these important guidelines.
1. Operation - Mastering the art of dehydration with ease and precision.
1). Ensure the dehydrator tray is pristine by cleaning and wiping with a cloth before initial use for the best results.
2). Arrange the pre-treated food uniformly on each tray, place the trays within the unit housing, and secure the cap for efficient drying.
3). Activate the machine with the power key, then set the desired drying time. Initially, the time flashes with a default setting of 8:00 hours. Effortlessly adjust the time by using the arrow directions via the intuitive control knob. Each adjustment increases or decreases the time by 30-minute intervals for precise timing.Once the time reaches 72:00 hours, it cycles back to 01:00 hour directly, and vice versa; maximum time is 72:00 hours, minimum is 01:00 hour.
4) Press the set key a second time; watch the temperature flash with a default of 35ºC, allowing for customized drying. Adjust the temperature seamlessly with the arrow directions through the intuitive knob.Each adjustment alters the temperature by 5ºC. When reaching 70ºC, it cycles back to 35ºC, and vice versa; maximum temperature is 70ºC, minimum is 35ºC.

5. Once the set time concludes, the heating element powers down first, while the motor continues briefly before stopping. Repeat the process if the desired drying level is not achieved.
6. Power off and unplug the machine after drying or when it stops as planned to ensure safety and efficiency.
7. Remember to cleanse the tray and juice tray post-operation for hygiene and maintenance.
II. Points for Attention - Important considerations for optimal performance and prolonged machine life.
1. Do not exceed a maximum service time of 72 hours per session to protect the machine's longevity.
2. Always switch off the power and unplug the machine after every use for safety.
When powered, the operation panel lights up, indicating functionality; the fan operates efficiently with noticeable airflow at the front side.
4. Avoid adding water or other liquids directly to the product, except for minor water droplets on food in the tray.
5. Preserve natural hot air circulation during drying. Avoid heavy loads and overlapping food for consistent drying. Different foods require varied drying times.
For uniform drying, rotate trays regularly as the tray temperature peaks during operation, enhancing even food dehydration.
Store dried food in sealed containers or plastic bags in the refrigerator if not consumed immediately, retaining freshness.
Post-use, store all trays on the product, regardless of food presence, maintaining order and readiness for future use.
Before embarking on the drying journey with our High-Capacity 10L Drying Machine, it's essential to pamper your food with pretreatment. This initial step, which includes cleaning, slicing, soaking, and more, ensures that your food retains its vibrant color and delicious taste post-drying. Think of it as the foundation of preserving the quality of your culinary delights.

Section V: Process Before Food Drying (Note: The following guidelines are for reference only, offering you the best practices for a seamless drying experience.)
A. Fruits Pretreatment
1. Enhance your fruit's natural flavor by immersing them in a blend of 1/4 glass juice and 2 glasses of water for approximately 2 minutes. Ensure the juice complements the fruit, such as apple juice for apples.
2. Pretreatment Tablee

Food Name	Preparation	Dry Standard	Time/Hour (approximately)
Apple	Cored,sliced or circled	Flexible	7-9
Artichoke	Cut into 1/8 inch strips	Fragile	7-9
Almonds	Cut in Half or sliced,coring	Flexible	7-9
Bananas	Peel and cut into 3-4mm pieces	brittle	7-9
Cherries	Coring or whole	Flexible	7-9
Bilberries	Open or whole	Flexible	7-9
Jujubes	Coring and sliced (or whole)	Tough	7-9
Figs	Sliced	Tough	7-9
Grapes	Whole	Flexible	7-9
Nectarines	Cut in half with peel for air dried, Coring  for semi dry	Flexible	7-9
Orange Peel	Long Strip	Fragile	7-9
Peaches	Coring for semi dry,half or 1/4	Flexible	7-9
Pears	Peeled and sliced	Flexible	7-9

B. Vegetables Pretreatment
1. Employ steaming, boiling, or a light oil bath for a variety of veggies like beans, cauliflower,
asparagus, and potatoes, ensuring they are prepped to perfection.
2.Once prepared, immerse the vegetables in boiling water for 3-5 minutes, then drain and arrange them neatly on the tray.
minutes. Screen out water and put into the tray.
3. For added zest, dip the vegetables in lemon juice for around 2 minutes, enhancing both flavor and preservation.

Food Name	Preparation	Dry Standard	Time/Hour (approximately)
Artichokes	Cut into 1/3 inch strips and cook for about 10 minutes	Fragile	5-7
Asparagus	Cut into  1 inch piece	Fragile	5-7
Leguminous	Cut open and steam to translucent	Fragile	5-7
Beets	Steam, cool, remove head and root	Fragile	5-7
Brussels Leaves	Take the leaves off the stem	Fragile	5-7
Cauliflowers	Cut and steam until soft, about 3-5 minutes	Fragile	5-7
Cabbages	Peel and cut into 1/8 inch strips	Tough	5-7
Carrots	Steamed and sliced	Instant	5-7
Cauliflowers	Steam and cut	Tough	5-7
Celery	Slice into 1/4 inch	Fragile	5-7
Chinese chives	Slice	Fragile	5-7
Cucumbers	Peel and slice into 1/2 inch	Tough	5-7
EggplantS	Slice into 1/4 inch, 1/3 inch thick	Fragile	5-7
Garlics	Peel and slice	Fragile	5-7
Peppers	Whole	Fragile	5-7
Mushrooms	Slice or whole	Tough	5-7
Onions	Slice	Fragile	5-7
Peas	Steam for 3-5 minutes	Fragile	5-7
Chills	Remove seeds and cut into 1/4 inch strips or circles	Fragile	5-7
Potatoes	Slice, dice, steam for 8-10 minutes	Fragile	5-7
Chinese rhubarb	Peel and cut into 1/8 inch long	Moisture free	5-7
Spinach	Steamed to dry	Fragile	5-7
Tomatoes	Peel, cut in half or slice	Tough	5-7
Pumpkins	Slice into 1/4 inch	Fragile	5-7

C. Meat and Fish Pretreatment
1. For a tender outcome, pickle lean, fat-free muscles. Salt is crucial here, minimizing moisture and preserving freshness.
Salting Standard:

Combine 1/2 glass of bean sausage, crushed garlic; 2 tablespoons of brown sugar; 2 tablespoons of tomato sauce, 1/2 cup of Worcestershire sauce; 1 -1/4 teaspoons of salt, 1/2 teaspoon of onion powder,
and 1/2 teaspoon of pepper, meticulously mixed to perfection.
Cut the meat into cubes, set the drying time to 2 - 8 hours, and let the machine work its magic until the moisture is completely evaporated. :
2. Poultry Meat:
Ensure all poultry is well-boiled before drying. Opt for steaming or roasting. Set the drying duration to 2 - 8 hours to achieve full moisture removal.
3. Fish:
We advise either steaming or roasting the fish in the oven at 200°C for 20 minutes. Adjust the drying time to 2 - 8 hours for complete moisture evaporation.
D. Vanilla
Gently remove excess moisture and any undesirable leaves. Spread the vanilla evenly on the tray. Depending on the variety, the drying timeframe ranges from 2 to 6 hours.
E. Bread:
Thinly slice and distribute the bread on the tray for a drying time of 30 minutes to 2 hours, achieving the perfect crispness.

1. Nut

Carefully remove the shells and cleanse the nuts using hot water. Scatter them on the tray and freeze for optimal preservation. Due to their oil-rich nature, nuts are prone to off-flavors. Once ready to use, allow them to reach room temperature, with a drying session spanning 18 to 26 hours.
.
Section VI: Cleaning and Maintenance
1. Ensure the Dehydrator is completely unplugged before initiating any cleaning activities.
2. Post-drying, cleanse the trays with warm water and a soft cloth. Use gentle cleaning agents if necessary, ensuring they are thoroughly dried afterwards.
3. Refrain from using water jets or submerging the Dehydrator's housing. For dirt on the base, a damp wipe is recommended, maintaining the appliance's pristine condition.
4. To uphold the integrity and longevity of your High-Capacity 10L Drying Machine, refrain from using abrasive detergents, metal brushes, or organic solvents. These substances can compromise the machine's delicate surfaces and mechanisms.
5. After cleaning your High-Capacity 10L Drying Machine from Guangdong Sunsir Electric Appliance Co., Ltd., ensure it is stored in a cool, well-ventilated area. This will help maintain its premium condition and extend its lifespan.

Section VII Failures and Solutions: In this section, we address potential operational hiccups and their corresponding expert solutions, ensuring your High-Capacity 10L Drying Machine functions optimally at all times.

Failures	Cause Analysis	Solutions
Product not Working	1. Unplug power plug or loosed plug	Plug in
	2.Damaged Power socket	Replace the power socket
	3.Damaged Power cord	Send it to the designated department or professional maintenance personnel for replacement
The light does not work while product working	Damaged power indicator	Send it to the designated department or professional maintenance personnel for replacement
Product working without hot air	Low temperature setting , and the room temperature exceeds the set temperature	Reset the temperature
	1.Burnout fuse	Send it to the designated department or professional maintenance personnel for replacement
	2.Burnout heating wire	Send it to the designated department or professional maintenance personnel for replacement