Wet Trimming SOP

WET TRIMMING SOP – From Shuck to Shelf

The following 7 steps should happen simultaneously and require 1-10 People. Implementing enough labor at each step in the assembly line is key to preventing any bottlenecks throughout your harvest. Our objective is to finish the process “From Shuck to Shelf” at a speed of 1-10 minutes per plant depending on manpower, strain characteristics, and plant size. PROPER DRYING AND CURING IS THE KEY TO OPTIMAL MACHINE PERFORMANCE AND AN OVERALL SUCCESSFUL HARVEST

DOWNLOAD – WET TRIMMING SOP.PDF

DOWNLOAD – WET TRIMMING SOP CHEAT SHEET.PDF

WET TRIMMING SOP – Cheat Sheet

  • The Cheat Sheet includes the top 3 most important things to remember for each step
  • Please read instructional manuals for each product implemented in the process
  • The following 7 steps should happen simultaneously and require 1-10 People.
  • The process can be done with an average time of 3-5 minutes per plant
  • Proper drying and curing are the key to optimal machine performance and a successful harvest

Step 1. – DEFANNING (remove the fan leaves from the stem)

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

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

  • Individualize all flowers from the stem, remove fan leaves, and leave 1/8” of stem at flowers base
  • The Debudder should be run at faster speeds, around 50 on the speed dial
  • 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)

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

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

  • Use the Sorter as your touch up station and ensure the product is ready for the shelf prior to sorting
  • Brush the product forward and back on the grate before brushing down to the next one
  • Increase the number of employees on quality control to avoid a bottleneck

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

  • Dry as slow as possible at 65% humidity and for 5-7 days
  • Circulate the air, pull in fresh air periodically, and check the product daily
  • Rotate the product 2-3 times a day for the first 2 days to avoid flattening

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

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

Step 7. – PROCESSING (turn you trimmed leaf, and or flowers, into concentrates)

  • Dry and cure the trim in the same manner as the flowers
  • Do not mix fan leaf material with sugar leaf
  • Dry sift or use the second collection bag of the Ez Trimmer as pre-rolls

Download Wet Trimming SOP – Cheat Sheet.PDF

STEP 1.DEFANNING

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

STEP 2. –  SHUCKING

  1. Removing the flowers from the stem
  2. 1 – 2 People Required per machine
  3. Individualize all flowers from the stem, remove all fan leaves, and leave 1/8” of stem at flowers base
  4. The Debudder should be run at faster speeds, around 50 on the speed dial
  5. Take the time on this step to ensure the flowers are 100% properly prepped for trimming
  6. Individualize the branches and stems from the stalk
  7. Individualizing stems prior to debudding minimizes the potential for damage
  8. The amount of individualizing required will vary strain to strain
  9. If using our Debudders, feed the individualized stems into the Debudder
  10. 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
  11. 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
  12. If not using automated shuckers, using scissors, cut each flower from the stem at its base
  13. It is crucial to ensure that the buds are individualized and ready for the trimmer after this step
  14. 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

Download Debudder – Operating Instructions

    STEP 3.TRIMMING

  1. Trim the exposed leaves from the flowers
  2. 1 – Person required per machine
  3. Use the wet trimming grate, run the main motor on low, the lid motor on forward and a faster speed
  4. Use the inner lids to control the amount of vortex and suction
  5. ENSURE THE CUTTING BLADE IS DIALED IN TO ITS CLOSET POINT, cycle times should be 1-2 minutes
  6. If using the Ez Trimmer, Place 300 – 400 grams of product into the machine
  7. Allow the product to trim for 1-2 minutes depending on the strain
  8. Adjust the airflow and rotor speed to optimize the internal flow rate and trim cycle time
  9. 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
  10. Different strains require different adjustments to the machine while trimming
  11. 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
  12. One person can efficiently run up to two trimmers
  13. If you must track your trim by strain, we recommend having extra filtration bag sets for a quick swap out between strains
  14. 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
  15. If hand trimming with scissors, you know what to do… Good Luck

Download Ez Trimmer – Operating Instructions

  STEP 4. –   SORTING

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

Download Sorter – Operating Instructions

   STEP 5. –  TRAY DRYING

  1. Dry the flowers on perforated trays or mesh racks
  2. 1 – Person Required
  1. You can use our Drying Environments to automate this drying process ensuring that the humidity level and airflow remains stable through the drying process
  1. The Drying environments give you complete control over the drying schedule, the option to dry in any location, and the ability to dry at different levels and times, for different strains, sizes and densities, all while being in the same room
  2. Isolating strains will eliminate cross contamination, and ensure that if something goes wrong with the climate in your room, your entire crop isn’t ruined
  1. If not using our Dry Environments, ensure you have proper airflow, ambient temperature, and humidity levels in the room
  1. Dry as slow as possible at no less than 60 – 65% humidity and for 5-7 days
  2. Circulate the air, 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
  4. Drying is complete when the outside of the flower is crispy and the inside is still spongy

Download Drying Environments – Operating Instructions

   STEP 6. CURING

  1. Store and burp the containers of flowers to create great taste and smell
  2. 1 – Person required
  3. Place properly dried and trimmed product into appropriate sealed containers
  4. You can use our Dry/Cure Containers to automate your dry/cure process ensuring that the humidity level and airflow remains stable through the curing process
  5. If using our Dry and Cure Containers, we recommend bypassing the humidity controller at this stage and implementing the timer
  6. Program the timer to aerate 1-2 times daily for 5 – 10 minutes and over the course of 5-10 days.
  7. Be sure to agitate or rotate the product daily
  8. Curing is not something easily scalable, ratios of air to product is crucial for oxidization and absorption of terpenes
  9. Regardless of the container you use, or room size, the ratio of product to air space should be roughly 75% product, to 25% air
  10. Aerate, or burp, the containers daily by opening the sealed containers every 12 to 24 hours for 5 -10 minutes
  11. Be sure to rotate, or mix the product every 24 hours
  12. Ideal container humidity should start at roughly 50-60% and taper down to 30 – 40% over the curing process
  13. Cure for no less than 5 days
  14. Inspect the product daily and ensure moisture level through touch, and cure completion through smell

Download Dry/Cure Container – Operating Instruction

STEP 7. – PROCESSING

  1. Utilize the trimmed leaf and or flower to make concentrates
  2. 1 – 3 People
  3. Grinding – 1 person
    1. The Grinder takes dried flower and trim and breaks the material down to a fine particulate ready for processing into a concentrate
    2. The grinder can break down 2 – 3 lbs. of dried product in under a minute
    3. The Grinder breaks material down by using 10 flexible cutting lines that rotate at high speeds inside a steel chamber
    4. The grinder also utilizes an on/off foot pedal power switch, and a stand that allows the unit to rotate 300 degrees, making loading and unloading quick and easy
  4. Dry Sifting – 1 person
    1. The Dry Sift utilizes varying micron mesh screens and nesting 5-gallon buckets on a vibratory base to agitate dried trim, extracting the keif and separating the trim into various grades
    2. Separating the keif from the trim and into various grades creates more control of potency levels with concentrates and creates additional revenue streams
    3. Keif can be sold, used as caviar, pressed into Rosin and or extracted for concentrates
    4. The other 3 grades of trim can also be extracted as shatters, waxes, oils, and or used for pre rolls
  5. Rosin Pressing – 1 Person
    1. The Rosin Press utilizes accurate temperature control, impressive amounts of pressure, and  heated plates to create a solvent less concentrate called Rosin
    2. The Rosin Press can press over an ounce of product every 1-2 minutes and can achieve up to 60% yields when pressing quality keif or bubble hash
    3. Conservatively, if you pressed an ounce every 2 minutes at 30% yield and $30 per gram wholesale, the Rosin Press will have paid for itself in under 20 Presses and under 60 minutes
    4. If there is no market for rosin available to you, we also work with trusted partners that wholesale closed loop extraction systems to us and are available for purchase.
  6. Shredding/Waste Management – 1 Person
    1. Process your excess biomass (stems, branches, leaves, etc.) in one of our shredders for consolidation. Allows for easier storage, sale, and disposal of your biomass

DOWNLOAD GRINDER/SIFT/PRESS – OPERATING INSTRUCTIONS

ADDITIONAL INFORMATION