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Load it, set it, walk away. Four stainless steel machines that dry every tray evenly without rotating, sized from weekend batches to a 16-tray deer jerky dehydrator to full production. Each one heats past USDA’s 160°F guidance for meat.
How much jerky do you make?
Free domestic shipping* · 120-day money-back guarantee
Every machine below is stainless steel with even horizontal airflow, so strips on the top tray finish with strips on the bottom. No rotating trays mid-batch. The only real difference is how much meat you load.
Beef jerky · Deer jerky · Pet-treat jerky
Free domestic shipping* · 120-day guarantee
Venison · Beef jerky · Small batch brands
Free domestic shipping* · 120-day guarantee
Two recipes · Two temps · One footprint
Free domestic shipping* · 120-day guarantee
Jerky plants · Butchers · Game processors
Built to your spec · 1 to 10 carts
Configured with our team · 24/7 support
The same stainless build, airflow and controls that small batch jerky brands rely on for sellable product sit inside every Benchfoods machine above, from the 10-tray on your counter to the industrial cart.
Benchfoods machines dry product for small batch jerky brands, butchers and pet-treat jerky makers.
Most of the other units in the 10 to 20 tray range don’t hit a high temperature of 160 F and so a separate kill step with an oven is “required” for making safe beef jerky according to USDA. The 16 -CUD exceeds 190 F and checks all the boxes for that.
The double walled unit is great and it doesn’t get too hot. It is relatively quiet compared to other units.
4.7 out of 5 · based on 1,086 store reviews
So far I have dehydrated 80 pounds of beef jerky... In the fall the dehydrators run 24/7. Everything we put in them dehydrated perfectly and evenly.
I love my dehydrator. It totally changed my jerky game. It’s dries very consistently. I’m really impressed. So glad I made this purchase.
I just dried some jerky (beef, turkey and chicken). They all came out great! ... Gave these treats out with my home-made cookie plates for Christmas gifts. . . no one really mentioned my cookies, but everyone raved about the jerky!
Been making lots of beef jerky... It’s quiet and does not smell out the whole house. I totally recommend it to anyone!
This is my second dehydrator from this company and wouldn’t look anywhere else for one. Amazing machine I love it for making my camel Jerky.
I got through straight away to a rep and from his advise I purchased this machine. He even helped me build my cart as I was wanting to make jerky and he recommended to me to add some non-stick mats which I did.
Reviews are the words of individual Benchfoods customers, collected through Judge.me on our store.
USDA guidance recommends heating meat to an internal 160°F (poultry 165°F) before dehydrating; confirm with a food thermometer. Specs from Benchfoods product pages.
Find the row that sounds like you.
| Feature | 
10-Tray
£195.00
| 
16-Tray
£695.00
| 
32-Tray 2-Zone
£1,799.00
| 
Industrial Cart
From £23,295.00
|
|---|---|---|---|---|
| Pick me if… | You dry at home | You run a small business | You run a medium business | You run a production line |
| Tray area | 6.5 sq ft | 28 sq ft | 57 sq ft | 94 to 188 sq ft per cart |
| Two recipes at once? | No | No | Yes | No |
| Max temperature | 195°F | 195°F | 195°F | 250°F |
| Its superpower | Quietest at 35 dB | Commercial capacity on 110V | Two jerky recipes side by side | Runs 24/7, 365 days a year |
| Rating | 4.8 535 reviews | 4.6 227 reviews | 4.5 73 reviews | Made to order |
| Buy | Schedule a call |
| Spec | 10-Tray | 16-Tray | 32-Tray 2-Zone | Industrial Cart |
|---|---|---|---|---|
| Trays | 10 | 16 | 32 | 30 to 60 per cart |
| Tray size | 8" × 12" | 16" × 16" | 16" × 16" | 18" × 25" |
| Temperature | 60 to 195°F | 60 to 195°F | 60 to 195°F | Up to 250°F |
| Timer | 0 to 199 h | 0 to 199 h | 0 to 199 h | 0 to 9,999 h |
| Power | 110V | 110V | 200 to 240V | 3-phase |
| Noise | 35 dB | 40 dB | 45 dB | Ask our team |
A plastic dehydrator runs roughly $60 to $300. The Benchfoods range starts at £195 and goes up to full production lines. That difference deserves a direct answer.
A plastic box with a fan and a heating element. Round trays need rotating, and some can’t hold 160°F with a full load.
304 food-grade stainless steel where the meat sits, even horizontal airflow and up to 195°F in 1°F steps, built to dry a full batch at the same rate, not just warm it.
Stainless steel, double walls and 1°F control are not the same product as a plastic stacker.
Spread the cost of a commercial or industrial machine with flexible financing at checkout. Prefer to talk it through? Our team answers 24/7. Talk to an expert
Four things separate a dehydrator built for jerky from one that just warms the meat. Use them to compare any brand, not just ours.
USDA guidance recommends heating meat to an internal 160°F (poultry 165°F) before dehydrating. A unit that tops out near 155°F leaves you no margin, and cold meat drops the chamber temperature when you load it. Benchfoods domestic and commercial units reach 195°F; industrial carts reach 250°F.
Fans that blow down through round stacked trays dry the trays nearest the fan first, which is why people rotate them. Horizontal airflow across square trays dries the top strip and the bottom strip at the same rate, so you can set it and walk away.
Raw meat, fat and marinade only ever touch stainless steel: 304 food-grade trays, a stainless drip tray and a stainless chamber. The trays are dishwasher safe, so there is nothing to stain, warp or hold odors after a jerky run.
Most jerky makers outgrow their first machine. Buy the size you’ll need next season, look for UL & NSF certification if you plan to sell, and a warranty long enough to cover years of overnight runs. Benchfoods backs its machines for 5 years.
It depends on your batch. Weekend jerky for the family: the 10-Tray. A deer or two each season, or a first small business: the 16-Tray, UL & NSF certified on a standard 110V outlet. Two jerky recipes at two temperatures: the 32-Tray 2-Zone. Running a production line: an industrial cart, configured with our team.
No machine replaces the check. USDA guidance recommends heating meat to an internal 160°F (poultry 165°F) before dehydrating, confirmed with a food thermometer. Benchfoods units have the heat to get there with room to spare; use a probe to confirm the meat has reached it.
For whole-muscle strips about 1/4 inch thick, plan on roughly 4 to 6 hours once the meat has been heated to 160°F, then pull strips when they bend and crack rather than snap. Thickness, cut and marinade all change the time, and the 199-hour timer means you can set it and walk away.
Pick the dehydrator for jerky that fits your batch. Free domestic shipping*, 120 days to change your mind and a 5-year warranty.
Shop dehydrators for jerkyFrom £195 · finance with same-day approval · 24/7 expert support
Daniel Strath
Industrial Sales Manager
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