A foodstuff dehydrator that eliminates non-structural water from foodstuffs inserted therein to improve the preservation thereof over time. Said elimination takes place by means of the combined action of the effects of electromagnetic energy from the far infrared band with convection currents, either natural or forced, created by increasing the temperature of said foodstuffs, it being possible to obtain and control different temperature ranges in the same machine depending on the needs of each type of foodstuff.
