SHUCK TO SHELF SOP (WET)

“Ez Trim’s harvesting system provides SUPERIOR PRESENTATION AND POTENCY OVER MANUAL TRIMMING METHODS when the components are adjusted accurately and quality plants are properly prepped.”

– Joe Black, Inventor, Founder & Current President of Ez Trim Harvesting

 

Please contact us if you are not experiencing these results. We know we can help!!!

 

Check out our Shuck to Shelf SOP for the full instructions on how to get the best results out of your equipment!!!

STEP 1. – DEFANNING (removing the fan leaves from the stem)

  1. Defan during the flushing period and prior to harvesting
  2. Remove all fan leaves that have exposed stem
  3. The quickest method is plucking the leaves by hand

STEP 2. – SHUCKING (remove the flowers from the stem)

  1. Individualize all flowers from the stem, remove fan leaves, and leave 1/8” of stem at flowers base
  2. The Debudder should be run at faster speeds, usually at around 50 on the speed dial
  3. Take the time on this step to ensure the flowers are 100% properly prepped for trimming

 STEP 3. – TRIMMING (trim the flowers outer sugar leaf)

  1. Use the wet trimming grate, run the main motor on low, the lid motor on forward and faster speed
  2. Use the inner lids to control the amount of vortex and suction
  3. Ensure the blade is dialed in to its closest point, cycle times should be 1-2 minutes

STEP 4. – SORTING (sort the shake and flowers into 4 different sizes)

  1. Sort the flowers prior to touching up, this will eliminate the shake and popcorn from your touch up process
  2. Using baking sheets to touch up the sorted small, medium and large flowers, creates a single layer of flowers, making it easier to inspect and handle
  3. Increase the number of employees on quality control to avoid a bottleneck

STEP 5. – DRYING (dry the flowers on perforated trays or mesh racks)

  1. Dry as slow as possible for 5-7 days and until the flowers and room homogenize to 50-60% RH
  2. Circulate the air constantly, pull in fresh air periodically, and check the product daily
  3. Rotate the product 2-3 times a day for the first 2 days to avoid flattening, ¼” mesh screen is ideal for drying racks, and will help to eliminate any flattening that may occur

 STEP 6. – CURING (store the flowers in air tight containers and burp daily)

  1. Product should be in a sealed container with a ratio of air to flower of 75% flower to 25% air
  2. Burp the containers and mix the product every 24 hours for 5-10 minutes and at least 5-10 days
  3. Container humidity should start at roughly 50-60% and taper down to 30 – 40% over the curing process

 

ADDITIONAL INFORMATION