Operating the Ez Trimmer – Dry Trimming

What are the most common issues?

If you’re wet trimming 90% of the issues involve calibrating the blade. If you’re dry trimming 90% of the issues involve moisture content.

How many people do I need to operate it?

Just one. You may need a few more in your harvesting assembly line depending on your production and speed requirements.

Is it loud?

Just as loud as any relatively strong fan. Noticeable, but you’re easily able to talk over it without raising your voice.

How fast is it?

20-30lbs/hr (wet trimming in wet weight, dry trimming in dry weight)

OPERATION – DRY TRIMMING

Note: The most important aspect of dry trimming is moisture level in the flowers. Too much and it won’t trim, too little and the flowers will become fragile. We recommend checking for dryness by disturbing one of the outer leaves, if it bends it is not dry enough. The leaves need to snap when disturbed. Typically, the product is ready to trim when the plants and the room have homogenized to an ambient RH of 40-50%. The best way to ensure proper moisture levels is to supply adequate air flow on the product when drying. With proper airflow you can dry the outer leaves while still maintaining some sponginess to the inside of the flowers. 

Drying Instructions:

  1. Remove the fan leaves 1-2 days before harvesting your plants and before trimming

  2. Hang dry the plants in a humidity-controlled environment for 5-7 Days, or until the plants and room homogenize to an ambient level of 50 – 60% RH

  3. Take your dried plants and remove the main branches from the stock

Shucking Instructions:

  1. Next remove the flowers from the stem using the Debudder, it’s best to individualize the stems as much as you can

  2. It is crucial when shucking dried flowers that you shuck them at the proper moisture level to avoid any excess breakdown of the colas, we recommend shucking between 50-60% RH

  3. If you need to shuck and trim on the same day, and prior to curing, dry the plants to 40-50% RH, run the debudder on a very slow speed and expect a small amount of breakdown to your top colas

Curing Instructions:

  1. Place the shucked flowers into sealed containers for curing

  2. Sweat and burp them in a controlled environment until shucked flowers homogenize to roughly 40-50% RH

  3. Curing the flowers with the leaves on will improve your trim and concentrates, as well as homogenize the small flowers moisture level with the larger

  4. If shucking and trimming on the same day, be sure to still cure the product, post trimming, for at least 5-7 days

  5. Drying and curing to proper RH levels is the most important part of the harvesting process, and will ensure great smell and taste if done properly

  6. IT IS CRUCIAL THAT THE PRODUCT IS DRIED AND PREPPED PROPERLY PRIOR TO TRIMMING, THIS MEANS, ALL OF THE FLOWERS HAVE BEEN INDIVIDUALIZED, AND THAT THE OUTER LEAVES SNAP, AND DO NOT BEND AT ALL WHEN DISTURBED

Trimming Instructions:

  1. To start trimming, Set the main motor to low and turn the rotor motor on forward and adjust the speed to your preferred setting 

  2. Changing the speed and or direction of the rotor motor will affect the amount of agitation to the product, different strains require different amount of agitation, find a setting that works best for each strain

  3. Place roughly 300-400 grams of flowers into the machine, the amount of product should fill up the shoot when trimming is complete

  4. Use the air flow controller and lids to adjust the amount of suction and vortex inside the drum, with popcorn buds or lighter strains you may need to run the entire cycle with one or both of the inner lids open, with dense or heavier strains you may need to run the entire cycle with both inner lids closed, find the amount of airflow that works best for each strain

  5. Allow the product to trim for 20 – 40 seconds depending on the strain, when the product is done trimming, tilt the drum down, open the drum gate, turn the rotor motor to forward and allow the product to exit into the chute, opening and closing the back inner lid will speed up this process

  6. When the drum is empty, close the drum gate, tilt the drum upright, and reload the machine

  7. While the next batch is running, open the chute gate and allow the product to empty into an appropriate container.

  8. Optionally – install the chute sock around the base of the chute to avoid having to open and close the chute hatch when emptying

Tips and Tricks:

  1. Ensure the product is dry enough for trimming (leaves should snap when disturbed)

  2. Adjust airflow with inner lids open and closed to optimize internal flow rate

  3. Adjust rotor speed and direction to optimize trim cycle 

  4. Be sure to utilize the dry trimming grate (If the product is still too moist to trim, try trimming using the wet trim grate)

  5. Proper preparation is key to quality trimming (individualize all flowers, remove fan leaves and keep no more than an ⅛” to 1/4 “of stem at the base of the flowers)

  6. If the product isn’t trimmed in under a minute, the product is too wet 

  7. Clean filtration bags to avoid residue

  8. If the product is still too wet and it is time to trim, open containers the product is being stored in and increase airflow on the product 

  9. There is a balance of quality and speed for every strain, some strains require zero touch up, while others need some, find the optimal trimming cycle time and touch up required that creates the best quality and efficiency

  10. Quality control or touch up should be happening simultaneously with trimming and with the proper team should not be a bottleneck in the process (to avoid bottlenecking and if necessary, increase the number of employees on quality control)

 

Shucking Instructions:

  1. Next remove the flowers from the stem using the Debudder, it’s best to individualize the stems as much as you can

  2. Adjust the Debudder speed control dial to the appropriate speed for the product, we recommend 30 – 50% and higher, for wet product

  3. Dialing in the speed for each strain is crucial, especially when shucking dry product, slower isn’t always better, try to find the speed that allows the product to really pop off the stem

  4. When shucking wet flowers, be sure to shuck and trim immediately after harvesting, do not allow the harvested plants to sit for more than a few hours before shucking and trimming, doing so can cause the leaves to curl in, and flowers to squish, effecting trim quality

Trimming Instructions:

  1. PROPERLY DIAL IN THE CUTTING BLADE TO ITS CLOSEST POINT (refer to dialing in the cutting blade above)

  2. Set the main motor to low and turn the rotor motor on forward, lower the speed to your preferred setting, we recommend starting on high

  3. Place roughly 200-400 grams of flowers into the machine

  4. Use the air flow controller and lids to adjust the amount of suction and vortex inside the drum, typically when wet trimming you will run the entire cycle with both inner lids closed, or perhaps the back inner lid cracked

  5. Allow the product to trim for 1-2 minutes depending on the strain, when the product is done trimming, tilt the drum down, open the drum gate, and allow the product to exit into the chute, opening and closing the back inner lid will speed up this process

  6. When the drum is empty, close the drum gate, tilt the drum upright, and reload the machine

  7. While the next batch is running, open the chute gate and allow the product to empty into an appropriate container

  8. Optionally – install the chute sock around the base of the chute to avoid having to open and close the chute hatch when emptying

  9. As one batch is being trimmed, the operator should be inspecting and touching up the previous batch as necessary

  1. If a strain requires a longer trimming cycle time, and in order to avoid sacrificing quality, decide if it makes more sense to just allow the trimmer to do 80% of the trim quickly and touch up the rest with scissors

  2. There is a balance of quality and speed for every strain, some strains require zero touch up, while others need some, find the optimal trimming cycle time and touch up required that creates the best quality and efficiency

  3. Quality control or touch up should be happening simultaneously with trimming and with the proper team should not be a bottleneck in the process (to avoid bottlenecking and if necessary, increase the number of employees on quality control)

  4. Quality Control, or touch up, can also be done post drying, often, the handling process of drying and curing will remove any excess leaf naturally

Drying and Curing Instruction:

  1. After the product has been trimmed, place the flowers on drying racks for 5-7 days in a climate-controlled room with plenty of airflow, and until the product and room homogenize to 50-60% RH

  2.  ¼” mesh screen is ideal for drying racks, and will help to eliminate any flattening that may occur

  3. After the product is dried, place the flowers in sealed containers to cure, for no less than 5-7 days, burping 1-2 times daily for 30-60 minutes, and until the container’s RH level reaches 40-50%

  4. Drying and curing to proper RH levels is the most important part of the harvesting process, and will ensure great smell and taste if done properly, even when trimming wet

Tips and Tricks :

    1. Debud and trim within 2-4 hours of harvest and before the leaves get squished or start to curl in

    2. Dialing in the blade effectively will dramatically change the closeness of the trim, the blade should appear to be touching the bottom of the grate at all points

    3. Proper preparation is key to quality trimming (individualize all flowers, remove fan leaves and keep no more than an ⅛” to 1/4 “of stem at the base of the flowers)

    4. If a strain requires a longer trimming cycle time, and in order to avoid sacrificing quality, decide if it makes more sense to just allow the trimmer to do 80% of the trim quickly and touch up the rest with scissors

    5. There is a balance of quality and speed for every strain, some strains require zero touch up, while others need some, find the optimal trimming cycle time and touch up required that creates the best quality and efficiency

    6. Quality control or touch up should be happening simultaneously with trimming and with the proper team should not be a bottleneck in the process (to avoid bottlenecking and if necessary, increase the number of employees on quality control)