Contest Last Day! The TSM Dehydrator
I have been getting a few questions about the TSM dehydrator. Apparently, I need to tell you more about it! It is wonderful for raw food recipes. It is a stainless steel dehydrator with an advanced temperature switch. It is very well made. It’s food compartment can be completely separated from the heating element for cleaning. Yes…I have done this after trying to dehydrate cranberries and getting a huge sticky mess on the floor of the unit.
It has 5 trays, and is made from food grade stainless steel construction and will not rust. The 800 watt heating element and fan creates horizontal air flow for maintaining even temperatures. Temperatures range from 90º – 165ºF. Removable back panel houses motor and electrical components, also allows for cleaning and routine maintenance. Louvered door maximizes removal of moisture. Innovative rack design allows for thorough cleaning of interior. Includes 5 – 16.24 x 14.5 stainless steel shelves. And…it is quiet.
I found this dehydrator when I was looking for a bigger dehydrator than the Excalibur. I have the 10 shelf unit. I was so impressed with this dehydrator, I wanted to introduce the TSM through this contest. I made a call and they agreed to donate one for the contest. Please note: there is no financial compensation to me for this contest. Only a great opportunity to make one available to you! The contest rules are here: RULES and don’t forget that the contest ends at 6pm Central Time tonight!!!
Scott wrote on March 18, 2010
Christine may have gotten the name wrong, but it’s something I was wondering about as well. My son has a nut sensitivity, which really limits what I can make. Any substitutions? Thanks!
Susan wrote on March 18, 2010
Who’s Maureen?
James Reno wrote on March 18, 2010
Great Find. Thanks for your review. I was looking for a bigger dehydrator as well.
James Reno
Raw-Food-Repair.com
Christine Carnegie wrote on March 18, 2010
Hi Maureen
How does one prepare raw meals when most receipes contain nuts of some form in numerous dishes, and nuts isn’t tolerated by the individual.
Christine Carnegie
~ Judith ~ wrote on March 18, 2010
I was wondering on using nuts in recipes – should they every time and all the time be sprouted? Or are there certain times when, say for example, for a “certain” taste, that you just want to use them unsprouted? And if so, when would that be?
Thanks and love your recipes and articles!
laura gallagher wrote on March 18, 2010
Woo-Hoo! Can’t wait to see who wins!
By the way…
I nominated you for a beautiful blogger award here:
http://www.crookedmoonmama.com/2010/03/winning-nominating-and-giving.html
xoxo
Kimberly wrote on March 18, 2010
Would you please provide some ideas on how to eat raw on a budget? Thanks.