 *Photo: Unsplash*
The food dehydrator has quietly become one of the most used kitchen appliances in Montreal households over the past five years. The rise of home food preservation — foraging wild mushrooms from the Laurentians, drying herbs bought at Jean-Talon Market, making homemade beef jerky or kale chips — has put dehydrators on countertops across NDG, Plateau, Westmount, CDN, Laval, and the South Shore. What most guides skip: how to clean the thing properly afterward.
Neglected dehydrators accumulate fat residue from jerky, caramelized fruit sugars on mesh inserts, mineral scale from Montreal tap water, and in the humid Montreal summer (70–80% relative humidity from June through August), mold risk increases rapidly if trays are stored before they are completely dry.
This guide covers cleaning protocols for both horizontal-airflow dehydrators (Excalibur, Magic Mill) and vertical-airflow stacking models (Nesco, Presto, Hamilton Beach), the MAPAQ food safety context for jerky preparation, and how to deal with the specific challenges Montreal weather and water quality create.
Two Types of Food Dehydrator Found in Montreal Kitchens
Type 1: Horizontal-Airflow Dehydrators (Excalibur, Magic Mill)
The horizontal-airflow design places the heating element and fan at the back of the unit. Square removable trays slot in from the front, and the airflow passes horizontally across all trays simultaneously, producing even, consistent heat distribution at every level.
Excalibur is the dominant brand in this category — the Excalibur 3926TB (9-tray) and 3526TB (5-tray) are popular with Montreal home food preservers and are available at Zone Culinaire. The Magic Mill is a comparable alternative available on Amazon.ca.
Cleaning advantage: The trays lift out individually and have no central hub or post — they sit flat and rinse easily. The mesh inserts (sold as add-ons for drying herbs, small berries, or making fruit leather) are similarly easy to handle.
Cleaning challenge: The back panel housing the fan and heating element is fixed and cannot be removed or washed. Food particles that fall through trays to the back can accumulate near the heating element.
Type 2: Vertical-Airflow Stacking Dehydrators (Nesco, Presto, Hamilton Beach)
The vertical-airflow design places the heating element and fan at the top (most Nesco models) or bottom (Presto Dehydro, Hamilton Beach) of the unit. Round stacking trays build up around a central post, and airflow passes downward or upward through the stack.
Nesco (American Harvest) FD-75A and FD-80A are the most common models at Canadian Tire across Montreal boroughs, Laval, and the South Shore. The Presto 06300 Dehydro and Hamilton Beach 32100A are available at Walmart in NDG, Brossard, and Laval. Costco (Anjou, Laval, Brossard) periodically carries Nesco and Presto models.
Cleaning advantage: Individual round trays are stackable for efficient drying after washing.
Cleaning challenge: The central post and hub accumulate residue from every tray level. Nesco models use a Vita-Save barrier ring (an opaque ring that snaps into each tray to redirect airflow outward) — this ring traps food residue in its groove and is frequently overlooked during cleaning.
After Every Use: The Basic Protocol
Regardless of dehydrator type, the same basic protocol applies after every batch:
1. Unplug the dehydrator and allow it to cool completely to room temperature before disassembling. 2. Remove all trays and mesh inserts. Shake any loose dried food particles into the garbage (not into the sink — dried food particles can clog drains over time). 3. Wash trays in warm soapy water with a soft sponge or non-abrasive cloth. The plastic trays of most consumer models scratch easily, and scratches trap residue that is harder to sanitize. Avoid steel wool and abrasive scrub pads. 4. Rinse thoroughly and air dry completely before reassembling or storing. In Montreal's humid summer months, allow a minimum of 2–3 hours of air drying at room temperature — or use a clean dish towel to hand dry — before stacking and storing. Stacking damp trays in Montreal's 70–80% RH summer heat creates mold risk within 24–48 hours. 5. Wipe the interior of the base unit (housing, walls, bottom tray of horizontal models or floor of vertical units) with a damp cloth to remove any debris or moisture.
Dishwasher: What Can and Cannot Go In
Trays (most models): Many Nesco and Hamilton Beach trays are marked top-rack dishwasher-safe. Excalibur polyscreen and Paraflexx sheets are hand-wash only — the dishwasher's high heat and alkaline detergent warp the mesh and degrade the non-stick coating on Paraflexx leather sheets. Check your manual specifically for your model and tray material.
Fruit roll sheets / leather inserts: Hand wash only. The silicone or PTFE-coated non-stick surface of these inserts degrades with repeated dishwasher exposure — alkaline detergents and high heat cause micro-crazing that makes the sheet sticky and impossible to clean.
Mesh inserts (herb and berry screens): Hand wash only. The fine mesh traps detergent residue that is difficult to rinse out in the dishwasher, and food particles driven deeper into the mesh by water pressure are harder to remove than those soaked out by hand.
Base unit / motor housing: Never. The heating element, fan motor, and electrical wiring are permanently damaged by water ingress. Even wiping the interior with a very wet cloth risks moisture contact with components.
Deep Clean Protocol: Removing Stuck-On Residue
After batches with high-fat or high-sugar foods — jerky, fruit leather, tomato chips, caramelized onions — ordinary washing often leaves residue. For a deep clean:
1. Soak trays in hot water with dish soap for 20–30 minutes. This re-softens fat from jerky and dissolves caramelized fruit sugars. Do not use boiling water on plastic trays — most consumer-grade dehydrator tray plastic (polycarbonate or ABS) warps above 70–80°C. 2. Use a soft-bristled bottle brush for crevices and the center post of vertical models. The central post of Nesco and Presto models develops a coat of accumulated fat and mineral scale that requires a rotating scrub motion from a bottle brush or old toothbrush. 3. For the Nesco Vita-Save ring groove: Run a toothbrush through the ring groove on each tray. The groove is designed to direct airflow and also traps food residue at every contact point. 4. For the Excalibur back panel: With the unit unplugged and cooled, use a soft dry brush (a clean pastry brush or soft-bristled paintbrush) to sweep loose debris from the grate and fan housing toward the base. Remove the loosened debris from the bottom with a slightly damp cloth. Never spray or stream water toward the back panel. 5. Baking soda paste for stuck residue: Mix baking soda with a small amount of water to form a paste. Apply to stubborn sticky areas on trays, leave for 15 minutes, then scrub and rinse. Effective on caramelized fruit sugars that resist soaking.
Eliminating Odors: Jerky, Fish, and Strong Spices
The most common odor issue in dehydrators is beef jerky fat residue — the fat polymerizes onto tray surfaces at dehydrating temperatures (60–80°C) and produces a rancid smell that transfers to subsequent batches of fruit or herbs.
To eliminate dehydrator odors:
1. Vinegar soak: Fill a basin with warm water and add 125 mL (½ cup) of white vinegar per litre of water. Soak trays for 20 minutes. The acetic acid neutralizes fatty acid odor compounds. Rinse thoroughly — do not leave a vinegar smell on trays that will contact food. 2. Baking soda soak: For particularly persistent odors (smoked fish, strong spices like smoked paprika or cumin used in jerky rubs), follow the vinegar soak with a baking soda soak: 1 tablespoon baking soda per litre of warm water, 20-minute soak, rinse well. 3. Air out the unit: After cleaning, leave the dehydrator assembled with all trays inserted and the door or top open in a well-ventilated space for several hours. Running the unit empty at 40°C for 30 minutes after cleaning also helps volatilize residual odor compounds.
Montreal Hard Water and Mineral Scale
Montreal's municipal water supply runs at 90–150 mg/L CaCO3 — moderately hard by Canadian standards. Over time, a white chalky mineral haze forms on tray surfaces and on the interior walls of the unit, especially around any standing water areas at the base.
To remove mineral scale from plastic trays: - Soak in a solution of equal parts white vinegar and water for 30 minutes. The acetic acid dissolves the calcium carbonate without damaging the plastic. - Scrub with a soft sponge and rinse well. - A monthly treatment during heavy-use seasons (summer and fall in Montreal) prevents visible scale accumulation.
For the interior base of the unit, wipe with a cloth dampened in undiluted white vinegar, then wipe again with a clean damp cloth, and allow to air dry completely.
Cross-Contamination: Jerky vs. Fruit
Dehydrating meat (jerky, dried salmon, bison, wild game) and fruit in the same unit without thorough cleaning between batches is a flavor and food safety issue.
Flavor: Jerky fat and protein residue left on trays transfers a meat flavor to subsequently dried fruit, herbs, or vegetables. This is most noticeable with smoked or spiced jerky marinades that contain soy sauce, Worcestershire sauce, or garlic — the residue has strong flavor compounds that rehydrate onto fruit surfaces.
Food safety (MAPAQ context): MAPAQ (Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec) requires that meat for jerky reach a minimum internal temperature of 74°C (165°F) before or during dehydration to eliminate Salmonella, E. coli O157:H7, and Listeria — pathogens present in raw beef, game meat, and poultry. A dehydrator running at 60–70°C over 8–12 hours does not guarantee this temperature is reached throughout thick cuts without pre-cooking. This is why many food safety authorities recommend pre-cooking beef strips to 74°C in an oven before placing them in the dehydrator.
Cross-contamination protocol: After every jerky batch, deep clean all trays, mesh inserts, and the interior base before using the dehydrator for fruit or vegetables. Do not skip soaking — residual raw meat juice (even from a previous batch that appeared cooked) can harbor bacteria that survive on plastic tray surfaces.
Where to Buy a Food Dehydrator in Montreal
- Zone Culinaire (downtown Montréal, CDN, Laval Carrefour): Excalibur 5-tray and 9-tray models, Magic Mill dehydrators — the best selection for premium horizontal-airflow units. Price range $250–$450 CAD.
- Canadian Tire (all Montreal boroughs, Laval, South Shore): Nesco FD-75A and FD-80A — the most accessible mid-range option. Price range $80–$160 CAD.
- Walmart (NDG, Côte-des-Neiges, Brossard, Laval, Longueuil): Presto Dehydro, Hamilton Beach — budget to mid-range. Price range $50–$120 CAD.
- Costco (Anjou, Laval, Brossard): Nesco and Presto models periodically available, often with extended trays included. Price range $80–$180 CAD.
- Amazon.ca: Full range including Excalibur, Magic Mill, Nesco, COSORI, and Cuisinart dehydrators — widest selection and often best pricing for premium models.
Montreal Foraging Season and Dehydrator Use
Montreal's location between the Laurentians to the north and the Eastern Townships to the east makes it one of Canada's best urban access points for wild food foraging. The food dehydrator is the preservation tool of choice for Montreal foragers:
- Wild mushrooms (June–October): chanterelles, morels, porcini (cèpes), oyster mushrooms — dehydrated at 50–55°C, stored in airtight glass jars. Require thorough tray cleaning afterward as mushroom spores can affect subsequent batches.
- Wild berries (July–September): blueberries (bleuets) from the Laurentians, saskatoon berries, wild strawberries — high sugar content caramelizes onto mesh inserts at dehydrating temperatures, requiring the baking soda paste deep-clean protocol.
- Herbs from Jean-Talon Market (May–October): basil, thyme, oregano, sage, chives — dehydrate at low temperatures (35–40°C) to preserve essential oils. Leave mesh inserts in full air exposure for 2 hours after washing before reassembling in Montreal's summer humidity.
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Q: How often should I clean my food dehydrator?
A: After every use is the standard — at minimum, wash all removable trays and mesh inserts with warm soapy water, rinse, and allow to dry completely before reassembling. A deep clean (soaking, baking soda paste, thorough scrubbing of post and grooves) should follow every jerky or strongly spiced batch and every 3–4 uses for fruit and vegetable batches. In Montreal's summer months, allow extra drying time before storing to prevent mold formation in the 70–80% relative humidity environment.
Q: Can I put food dehydrator trays in the dishwasher?
A: It depends on the model and tray material. Nesco and Hamilton Beach round plastic trays are often marked top-rack dishwasher-safe — check your manual. Excalibur polyscreen trays and Paraflexx leather sheets are hand-wash only: the dishwasher's heat and alkaline detergent warp mesh and degrade the non-stick coating on leather sheets. Fruit roll / silicone leather inserts are always hand-wash only. The motor base unit must never be washed — wipe the interior only with a damp cloth.
Q: How do I remove the smell of jerky from my food dehydrator?
A: The smell comes from polymerized fat residue baked onto tray surfaces at dehydrating temperatures. A 20-minute soak in warm water with 125 mL white vinegar per litre, followed by a 20-minute soak in warm water with 1 tablespoon baking soda per litre, removes most odors. After washing, run the unit empty at 40°C for 30 minutes with all trays in to volatilize residual compounds. Allow full air drying before the next use.
Q: What is the safest temperature for making jerky in Montreal?
A: MAPAQ (Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec) requires meat to reach a minimum internal temperature of 74°C (165°F) to eliminate Salmonella, E. coli O157:H7, and Listeria — pathogens found in raw beef, wild game, and poultry. Most home dehydrators set to 60–70°C do not guarantee this internal temperature throughout thick strips over a typical 8–12 hour drying cycle. The safest Montreal approach is to pre-cook beef or wild game strips in a 160°C oven for 10–15 minutes to reach 74°C internal temperature before placing them in the dehydrator for drying. After any jerky batch, deep clean all trays before the next use.
Q: How do I prevent mold in my food dehydrator?
A: Complete drying of all trays and inserts before reassembling is the only effective prevention. In Montreal during July and August — 70–80% relative humidity, often 30°C — damp trays stacked together in a cupboard develop surface mold within 24–48 hours. After washing, air dry all trays in a single layer (not stacked) for a minimum of 2–3 hours, or hand dry with a clean cloth. Store the assembled dehydrator in a cool, low-humidity cabinet, not near the sink or on an open kitchen counter where steam from cooking reaches it.
Q: What is the difference between horizontal and vertical airflow dehydrators for cleaning?
A: Horizontal-airflow dehydrators (Excalibur, Magic Mill) have square trays that lift out individually with no central post — cleaning is straightforward, but the back panel housing the fan and element is fixed and must be cleaned with a soft dry brush only (never wet). Vertical-airflow stacking models (Nesco, Presto, Hamilton Beach) have round trays that build on a central post — the post, hub, and Nesco's Vita-Save ring grooves accumulate significant residue and require a bottle brush or toothbrush for thorough cleaning. Both types are equally easy to maintain if cleaned after every use.
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