Our Technology.
Drying cannabis in a room in your house or place of business is not that difficult. Knowing when to stop drying is the key. However the drying process is usually stopped by transferring it into a sealed vapor proof container. This normally necessitates burping due to the amount of moisture still left in the stem. Depending on the time of year, drying times can vary quite a bit. Drybox can eliminate the need to transfer the product into a sealed container and the need for burping.
Curing sausage in a standard walk-in cooler is not that difficult either. Average sausage curing times are between 21 and 28 days depending on time of year. Cannabis drying and sausage curing have similar characteristics. Our technology can shorten the time span needed for both products.
The building’s air conditioning/heating systems and also walk-in coolers are alike in that the controller operates based on temperature and not humidity. So Relative Humidity (RH) is a byproduct, not a focus. During the off cycle of equipment, the actual RH climbs until the unit comes back on. When looking at the RH graphing in buildings and in a walk-in cooler, they both fluctuate dramatically enough that the desired conditions to dry or cure are only present about half of the time. The other half of the time the conditions are usually above what is desired.
- Drybox can get well trimmed flowers to a safe water activity level in as little as 7 days.
- Curebox will get sausage to condition in 11 days. Not 21 to 28.
Having problems getting gummies or other edibles to turn out the same every time? Our chamber will help with that.
Another key advantage of our technology is the reduction of energy used. Cannabis facilities are heavy users of energy. A typical dry room uses air conditioning equipment to remove moisture. This results in the temperatures dropping below set-point which in turn results in running auxiliary heat. Drybox technology changes the sensible heat ratio (SHR) of a system to favor more moisture absorption and less auxiliary heat to be used. For mushrooms and cheese the SHR is just the opposite to retain moisture. That means overall less energy used. About 10% less in most rooms.
Grow rooms are very dynamic during the photo on/photo off times. Our technology can also encourage/discourage plant nutrient absorption by controlling the humidity during these periods.
