Abstract: A dehydrater for removing the majority of the liquid content of foods. The dehydrater utilizes an outer shell adapted to enclose the food being dehydrated and incorporates appropriate venting to permit the circulation of air within and through the unit. The food is placed within the unit upon slidable shelves or drawers which, although substantially solid, are provided with critically spaced and sized holes to permit adequate and even flow of heated air therethrough. The particular combination of vents assures that the food products on any given shelf are uniformly dried and that the temperature distribution within the cabinet is in accordance with the requirements. The heat for the dehydration is provided by a single heating unit placed in the bottom of the dehydrater and adapted and configured to provide the particular amount of heat necessary.