Wet Trimming SOP

INTRODUCTION:
1. Ez Trim was started because we had the same concerns as most growers regarding harvest automation and quality
2. We have spent the last 10 years developing wet and dry systems that will allow you to automate the harvesting process without sacrificing quality
3. The systems and equipment are only half the battle, the challenge is staying disciplined when following the systems over time

DOWNLOAD  –  WET TRIMMING SOP.PDF

STEP 1.DE-FAN

  • Remove the large fan leaves from the stem
  • 1 – 3 People required
  1. Defan during the flushing period and prior to harvesting
  2. Remove all fan leaves that have exposed stem
  3. The most efficient way to defan is by hand and by quickly pulling the leaves down towards the base of the plant, scissors can also be used for this step
  4. Focus on the leaves that have stem exposed, especially at the base of the flower to prevent crow’s feet from occurring after trimming
  5. You can also defan prior to or while debudding
  6. The debudder will assist in separating fan leaves from the stem
  7. You will have to sort the leaves out by hand or run them in the trimmer along with the buds, which can contaminate the quality of your trim with chlorophyll and extra plant matter
  8. We highly recommend removing the fan leaves before drying the plants, as once the leaves dry, curl and shrink, defanning becomes difficult
  9. The fan leaves if not removed before drying will create stems that will need to be removed post trimming which requires you to handle more flowers after trimming

STEP 2. –  SHUCK

  • Removing the flowers from the stem
  • 1 – 2 People Required per machine
    1. INDIVIDUALIZE ALL BRANCHES FROM THE STEM, REMOVE ALL FAN LEAVES, AND LEAVE AN 1/8” OF STEM AT FLOWERS BASE
    2. The Debudder should be run at slower speeds, around 15-20 on the speed dial
    3. Take the time on this step to ensure the flowers are 100% properly prepped for trimming
    4. Individualize the branches and stems from the stalk
    5. Individualizing stems from the branches prior to debudding minimizes the potential for damage
    6. The amount of individualizing required will vary strain to strain
    7. If using our Debudders, feed the individualized stems into the Debudder
    8. We recommend utilizing 1-3 people per Debudder at this step, with 1 person individualizing the stems from the stock and 2 people feeding the stems into the machine
    9. The Debudders will quickly and gently remove the flowers from the stem utilizing rollers that grab the stem and pull the stem through various hole sizes
    10. If not using an automated shucker, using scissors, cut each flower from the stem at its base
    11. It is crucial to ensure that the buds are individualized and ready for the trimmer after this step
    12. This includes making sure that there is no more than an 1/8” of stem at the base of the flower and that there are no clusters of buds on a single stem

    STEP 3.TRIM

  • Trim the exposed leaves from the flowers
  • 1 – Person required per machine
  1. Use the wet trimming grate, run the main motor on low, the lid motor on forward and a faster speed
  2. Use the inner lids to control the amount of vortex and suction
  3. ENSURE THE CUTTING BLADE IS DIALED IN TO ITS CLOSET POINT, cycle times should be 1-2 minutes
  4. If using the Ez Trimmer, Place 300 – 400 grams of product into the machine
  5. Allow the product to trim for 1-2 minutes depending on the strain
  6. Adjust the airflow and rotor speed to optimize the internal flow rate and trim cycle time
  7. Proper preparation is key to quality trimming, individualize all flowers, remove all fan leaves and keep no more than an 1/8” to 1/4 “of stem at the base of the flowers
  8. Different strains require different adjustments to the machine while trimming
  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. One person can efficiently run up to two trimmers
  11. If you must track your trim by strain, we recommend having extra filtration bag sets for a quick swap out between strains
  12. For clients that prefer hand trimming and hang drying or smaller operations that don’t need the capacity of the Ez Trimmer we offer the Wander Trimmer for fast and efficient trimming of your wet product, and the Nanosat for trimming your dried product
  13. If hand trimming with scissors, you know what to do… Good Luck

  STEP 4. –   SORT

  • Sort the Flowers into different sizes for drying and packaging
  • 1 – 3 People required per Sorter
    1. The Sorter lets you accurately, efficiently, and safely sort your buds into shake, popcorn, small, medium, and large buds
    2. Without vibration or moving parts, your buds stay in pristine condition
    3. The buds are sorted by brushing the product down various sized sorting grates and into their appropriate container
    4. The Sorter is typically used as a quality control station
    5. As the buds come out of the trimmer they are loaded onto the sorter for a quick inspection and any necessary touch-up
    6. Quality control, or touch up, should be happening simultaneously to trimming and with the proper team should not be a bottleneck in the process
    7. To avoid a bottleneck, increase the number of employees on quality control if necessary
    8. The Sorter is intended to be utilized post trimming, when trimming dry, and pre-drying, when trimming wet
    9. The Sorter will increase your efficiency when packaging by separating similar weighted flowers, and increase consistency for drying, by separating similar sized flowers
    10. Sorting will create a consistent price per pound for your various sizes of flower

 STEP 5. –  TRAY DRY

  • Dry the flowers on perforated trays or mesh racks
  • 1 – Person Required
  1. Ensure you have proper airflow, ambient temperature, and humidity levels in the room
  2. Dry as slow as possible at no less than 60 – 65% humidity and for 5-7 days
  3. Circulate the air, pull in fresh air periodically, and check the product daily
  4. Rotate the product 2-3 times a day for the first 2 days to avoid flattening
  5. Drying is complete when the outside of the flower is crispy and the inside is still spongy

   STEP 6. CURING

  • Store and burp the flowers to create great taste and smell
  • 1 – Person
    1. Place properly dried and trimmed product into appropriate sealed containers
    2. Curing is not something easily scalable, ratios of air to product is crucial for oxidization and absorption of terpenes
    3. Regardless of the container you use, or room size, the ratio of product to air space should be roughly 75% product, to 25% air
    4. Aerate, or burp, the containers daily by opening the sealed containers every 12 to 24 hours for 5 -10 minutes
    5. Be sure to rotate, or mix the product every 24 hours
    6. Ideal container humidity should start at roughly 50-60% and taper down to 30 – 40% over the curing process
    7. Cure for no less than 5 days
    8. Inspect the product daily, ensure proper moisture level through touch, and cure completion through smell
    1. Inspect the product daily, ensure proper moisture level through touch, and cure completion through smell

ADDITIONAL INFORMATION