From there, cannabis was the next obvious application. Once the technology was proven in the cheese making world, it was easily adapted to the world of dry aged and cured meats. It didn't take long before hundreds of systems were installed all over North America (there are even a few in Hawaii). The system was so effective that other cheese makers with similar problems heard about the systems and wanted to get control of their aging rooms. The technology was originally developed to solve an environmental control problem at one of the country's top cheese makers. Vaportrol Technology was developed by an independent inventor who holds 15 patents (and another 2 pending), most related to HVAC technologies. ![]() Seal with a lid, Make a few small holes in the lid ol the container for excess gas to exit. Put the dry ice on the bottom and bud on top. Place equal amounts of dry ice and hud into a container. Over-drying any of these products results in inferior, inconsistent product quality and importantly, lost profits. This process occurs below 32F (0C), and it preserves cannabis. They all require controlled water removal and ultimately they are all sold by weight. What do all three have in common? The success of all these products is based on both superior raw materials and excellent maker skills, but controlled water loss and correct final water content are critical to finishing the product properly. A cheap hygrometer will help you monitor these numbers. ![]() While the conditions required for cheese, meat and cannabis are all unique, the physics are the same. A good drying room will need to be dark with temperatures between 60-70☏ and humidity between 55-65.
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