Dehydrating in the drying cabinet: fruit, mushrooms & herbs
Drying needs three things: mild heat, time and, above all, air movement – exactly the profile of the drying cabinet. Fruit dries at 55–65 °C, mushrooms at 40–50 °C, herbs at 35–40 °C; it's ready when it's leathery and pliable and shows no moisture when pressed. For garden and farm owners, the TF cabinet is the ultimate way to utilise the harvest: 15–25 tiers turn windfall fruit and mushroom gluts into long-lasting provisions.
Last updated: 23 July 2026 · Author: Michael Vering, Beelonia GmbH · All prices: as of July 2026
Reading tip: The meat disciplines of the drying cabinet – jerky and biltong – have their own guides: Beef Jerky and Biltong.
The drying table: temperatures and times
| Food to dry | Preparation | Temperature | Time (guideline) |
|---|---|---|---|
| Apple rings | 5 mm, lemon water | 55–65 °C | 6–8 h |
| Plums (halved) | pitted, skin down | 60–65 °C | 12–24 h |
| Pear slices | 8 mm wedges | 55–65 °C | 8–12 h |
| Mushrooms (slices) | 3–5 mm, do not wash | 40–50 °C | 4–8 h |
| Herbs | Bunch or leaves | 35–40 °C | 2–4 h |
| Tomatoes (halved) | salted | 60–65 °C | 10–15 h |
The three basic rules of drying: First, cut evenly – uneven thicknesses dry unevenly, and the thickest piece determines the shelf life. Second, do not overlap: every piece needs air from both sides; the wire grates of the TF are made for this. Third, the end-point test: fruit leathery and pliable, mushrooms chewy, herbs rustling – residual moisture will mould later in the tin, when in doubt, give it an hour longer.
Why the drying cabinet wins: The oven with the door ajar dries two trays while wasting energy; the TF2 dries 15 tiers with controlled airflow, the TF4 runs multi-stage profiles overnight via program control. Anyone who processes mountains of fruit every autumn – or dries commercially – will quickly see the cabinet pay for itself.
Frequently asked questions about drying
How do I store dried goods properly?
Completely cooled, airtight, dark and cool – screw-top jars are ideal. Check daily for condensation for the first few days; if the jar fogs up, there was residual moisture – dry again.
Can I also smoke in the drying cabinet?
The TF is a drying device, not a smoking device – but the duo complements each other: smoke in the smoker, dry and mature in the cabinet. Raw sausage and Landjäger use exactly this combination.
What are the benefits of drying compared to freezing?
Storability without electricity, concentrated flavour and snack format. Dried fruit keeps for months in a jar – the freezer remains free for fish and meat.
Reading tip: The shelf-life principle behind drying – water extraction as a hurdle – is explained in the shelf-life table.
The harvest preserved
TF drying cabinets with up to 25 tiers – from apple rings to jerky. By Beelonia GmbH, from Beelen since 1880.
Sources and technical basis: Drying guidelines from preservation practice (fruit 55–65 °C, mushrooms 40–50 °C, herbs 35–40 °C, end-point tests); Beelonia product data TF series. Prices: as of July 2026.
