Over 20 Years of Experience in Mushroom Cultivation Solutions.
Commercial Mushroom Slicer in-depth Demand Report
Commercial Mushroom Slicer goes through several adjustments as Henan Joconn Machinery Co., Ltd. invests great efforts in technological innovation. These efforts include product innovation and process innovation. The product is further upgraded by a team of senior expert adopting pioneering technology. The manufacturing process is properly upgraded with new production facilities imported from leading suppliers. The product is bound to have a stable performance.
Lots of customers think highly of JOCONN products. Many customers have expressed their admiration to us when they received the products and have claimed that the products meet and even beyond their expectation in all respect. We are building trust from customers. The global demand for our products is growing fast, show the expanding market and enhanced brand awareness.
Most products in JOCONN, including Commercial Mushroom Slicer, have no specific requirement on MOQ which is negotiable according to different needs.
The multi-station barrel-holding bagging machine production line adopts a double-mixing and storage mode, which allows the bagging machine to operate continuously. The bagging length and tightness of the bagging machine are adjustable, which is suitable for the operation of long bags of shiitake mushrooms. The sleeve is replaceable, and it integrates multiple process operations such as mixing, lifting, material distribution, bagging, and automatic tying, which can meet the daily production of nearly 80,000 bags.
1.Raw Material Preparation
Mix raw materials according to the nutritional needs of the mushroom species (e.g., 78% sawdust, 20% bran, 1% gypsum, 1% lime). Use sawdust from broad-leaved trees (e.g., poplar, birch) and screen out large impurities. Bran must be fresh and free of mold, while corn cobs should be crushed into particles 1/4 to 1/3 the size of a corn kernel for uniform mixing. Use a spiral mixer to blend the materials for 15-20 minutes, ensuring even distribution and consistent nutrition to support mycelium growth.、
2.Bag Formation
Use a bagging machine to evenly fill polypropylene bags with the prepared mixture, adjusting weight and compactness as required (e.g., shiitake mushroom bags typically weigh 1.2-3 kg with moderate compactness). After filling, seal the bags with a binding machine to ensure a firm closure, preventing contamination. Machine binding is more efficient and reliable, making it a critical step in the production process.
3.Sterilization
Sterilization is crucial and requires strict control of temperature, pressure, and time:
Atmospheric Sterilization: Place the mushroom bags in a sterilization chamber, maintaining a temperature of 100°C for 10-12 hours using steam.
High-Pressure Sterilization: Sterilize under high temperature and pressure (121°C, 0.1-0.15 MPa) for 2-3 hours. This method is more effective but involves higher equipment costs. After sterilization, allow the bags to cool to a safe temperature before moving to the inoculation stage.
4.Inoculation
Inoculation must be performed in a sterile environment. Operators wear sterile clothing and use disinfected tools (e.g., inoculation needles, scoops) to evenly introduce the spawn into holes or onto the surface of the mushroom bags. The inoculation amount depends on the species and bag size (e.g., 10-15 g per bag for enoki mushrooms). The inoculation room is equipped with air filtration systems, UV lamps, and ozone generators to maintain sterility. Pass-through windows facilitate the transfer of materials while minimizing external contamination.
5.Cultivation
Place mushroom bags on multi-layer cultivation racks with adequate spacing for ventilation and observation. Adjust the environment based on the mushroom species:
Temperature: 22-26°C for shiitake, 20-25°C for king oyster mushrooms.
Humidity: Maintain at 60-70% using humidifiers or dehumidifiers.
Light: Oyster mushrooms thrive in diffused light, while enoki mushrooms grow better in darkness.
Ventilation: Ensure 1-2 air exchanges per hour to meet the oxygen needs of the mycelium.
Regularly inspect the growth conditions, and adjust ventilation or environmental parameters if excessive growth or abnormalities are detected, ensuring smooth cultivation progress.
Mix raw materials according to the nutritional needs of the mushroom species (e.g., 78% sawdust, 20% bran, 1% gypsum, 1% lime). Use sawdust from broad-leaved trees (e.g., poplar, birch) and screen out large impurities. Bran must be fresh and free of mold, while corn cobs should be crushed into particles 1/4 to 1/3 the size of a corn kernel for uniform mixing. Use a spiral mixer to blend the materials for 15-20 minutes, ensuring even distribution and consistent nutrition to support mycelium growth.、
2.Bag Formation
Use a bagging machine to evenly fill polypropylene bags with the prepared mixture, adjusting weight and compactness as required (e.g., shiitake mushroom bags typically weigh 1.2-3 kg with moderate compactness). After filling, seal the bags with a binding machine to ensure a firm closure, preventing contamination. Machine binding is more efficient and reliable, making it a critical step in the production process.
3.Sterilization
Sterilization is crucial and requires strict control of temperature, pressure, and time:
Atmospheric Sterilization: Place the mushroom bags in a sterilization chamber, maintaining a temperature of 100°C for 10-12 hours using steam.
High-Pressure Sterilization: Sterilize under high temperature and pressure (121°C, 0.1-0.15 MPa) for 2-3 hours. This method is more effective but involves higher equipment costs. After sterilization, allow the bags to cool to a safe temperature before moving to the inoculation stage.
4.Inoculation
Inoculation must be performed in a sterile environment. Operators wear sterile clothing and use disinfected tools (e.g., inoculation needles, scoops) to evenly introduce the spawn into holes or onto the surface of the mushroom bags. The inoculation amount depends on the species and bag size (e.g., 10-15 g per bag for enoki mushrooms). The inoculation room is equipped with air filtration systems, UV lamps, and ozone generators to maintain sterility. Pass-through windows facilitate the transfer of materials while minimizing external contamination.
5.Cultivation
Place mushroom bags on multi-layer cultivation racks with adequate spacing for ventilation and observation. Adjust the environment based on the mushroom species:
Temperature: 22-26°C for shiitake, 20-25°C for king oyster mushrooms.
Humidity: Maintain at 60-70% using humidifiers or dehumidifiers.
Light: Oyster mushrooms thrive in diffused light, while enoki mushrooms grow better in darkness.
Ventilation: Ensure 1-2 air exchanges per hour to meet the oxygen needs of the mycelium.
Regularly inspect the growth conditions, and adjust ventilation or environmental parameters if excessive growth or abnormalities are detected, ensuring smooth cultivation progress.
Edible Mushroom Mite Control Technology Optimization
About 7 days after sowing edible mushrooms, effective mite control measures should be taken to ensure production quality. The following are detailed methods for mite control:
Observation and Detection
After covering the substrate with a colored film for 5-10 minutes, closely observe the culture material with a magnifying glass. Once small, flat or oval-shaped, white or yellow mites with multiple bristles are found, immediately take the following measures to eliminate them:
1. Fumigation for Mite Control
Soak cotton balls in dichlorvos and place them on the substrate under the bed frame. Cover the bed surface with plastic to allow the fumes from the pesticide to kill the mites.
2. Pesticide Spraying for Mite Control
Use the following pesticide solutions for spraying:
50% oxydemeton-methyl 1000 times solution
Pyrethrin 1500 times solution
Acaricide 500 times solution
Alternatively, spraying with 400 times diluted laundry detergent solution can also effectively control mites in 2-3 applications.
3. Rapeseed Cake Attractant for Mite Control
Place damp cloths on the infested substrate and scatter freshly roasted rapeseed cake powder on top. When the mites gather on the rapeseed cake powder, remove the cloth and place it in boiling water to kill the mites.
4. Vinegar-Sugar Pesticide Attractant
Prepare a vinegar-sugar solution:
1 part acetic acid
1 part water
0.1 part white sugar
1-2 drops of dichlorvos
Soak a piece of cloth or cotton in the solution and place it on the substrate. When the mites gather, remove and boil to kill them. Repeat the operation until all mites are eliminated.
5. Fresh Bone Attractant for Mite Control
Place fresh pig bones evenly on the affected substrate. When mites gather on the bones, place the bones in boiling water to kill the mites. Repeat several times until the substrate is free of mites.
Control Suggestions
Prevention First: Keep the culture material and surrounding environment clean to prevent mite infestation.
Prompt Action: Take immediate measures once mites are detected to prevent widespread infestation.
Safe Operation: When using chemical pesticides, follow the correct dilution ratios to ensure production safety and product quality.
By implementing these control measures, mites in the edible mushroom production process can be effectively managed, improving both yield and quality.
About 7 days after sowing edible mushrooms, effective mite control measures should be taken to ensure production quality. The following are detailed methods for mite control:
Observation and Detection
After covering the substrate with a colored film for 5-10 minutes, closely observe the culture material with a magnifying glass. Once small, flat or oval-shaped, white or yellow mites with multiple bristles are found, immediately take the following measures to eliminate them:
1. Fumigation for Mite Control
Soak cotton balls in dichlorvos and place them on the substrate under the bed frame. Cover the bed surface with plastic to allow the fumes from the pesticide to kill the mites.
2. Pesticide Spraying for Mite Control
Use the following pesticide solutions for spraying:
50% oxydemeton-methyl 1000 times solution
Pyrethrin 1500 times solution
Acaricide 500 times solution
Alternatively, spraying with 400 times diluted laundry detergent solution can also effectively control mites in 2-3 applications.
3. Rapeseed Cake Attractant for Mite Control
Place damp cloths on the infested substrate and scatter freshly roasted rapeseed cake powder on top. When the mites gather on the rapeseed cake powder, remove the cloth and place it in boiling water to kill the mites.
4. Vinegar-Sugar Pesticide Attractant
Prepare a vinegar-sugar solution:
1 part acetic acid
1 part water
0.1 part white sugar
1-2 drops of dichlorvos
Soak a piece of cloth or cotton in the solution and place it on the substrate. When the mites gather, remove and boil to kill them. Repeat the operation until all mites are eliminated.
5. Fresh Bone Attractant for Mite Control
Place fresh pig bones evenly on the affected substrate. When mites gather on the bones, place the bones in boiling water to kill the mites. Repeat several times until the substrate is free of mites.
Control Suggestions
Prevention First: Keep the culture material and surrounding environment clean to prevent mite infestation.
Prompt Action: Take immediate measures once mites are detected to prevent widespread infestation.
Safe Operation: When using chemical pesticides, follow the correct dilution ratios to ensure production safety and product quality.
By implementing these control measures, mites in the edible mushroom production process can be effectively managed, improving both yield and quality.
As the food processing industry demands higher efficiency and quality, intelligent energy-saving wild mushroom drying machines have emerged as essential tools. These machines utilize precise temperature control and advanced airflow circulation systems to provide efficient and eco-friendly drying solutions.
1. Innovative Technology Enhances Product Quality
Equipped with smart control systems, these machines ensure uniform and stable drying by real-time adjustment of temperature and timing. Unlike traditional drying methods, the machines retain the nutritional content and natural flavor of wild mushrooms while minimizing spoilage risks.
2. Energy Efficiency Reduces Production Costs
The machines operate with low energy consumption and utilize recirculating airflow technology to significantly reduce drying time. This not only increases efficiency but also reduces labor costs, making it a cost-effective investment for food processors and farmers.
3. Safety and Hygiene Ensure Reliable Production
Designed with food safety and operational reliability in mind, the machines feature fire protection and overheat alarms. They prevent overheating or uneven drying, ensuring consistent quality and enhancing production safety.
4. Versatile Applications Meet Diverse Needs
Beyond wild mushrooms, these machines are ideal for drying shiitake mushrooms, black fungus, lion’s mane mushrooms, and other edible fungi. They are also widely used in processing medicinal herbs, fruits, and vegetables.
Through innovation and energy efficiency, wild mushroom drying machines not only advance food processing modernization but also provide a powerful tool for cost reduction and increased productivity in the industry.
1. Innovative Technology Enhances Product Quality
Equipped with smart control systems, these machines ensure uniform and stable drying by real-time adjustment of temperature and timing. Unlike traditional drying methods, the machines retain the nutritional content and natural flavor of wild mushrooms while minimizing spoilage risks.
2. Energy Efficiency Reduces Production Costs
The machines operate with low energy consumption and utilize recirculating airflow technology to significantly reduce drying time. This not only increases efficiency but also reduces labor costs, making it a cost-effective investment for food processors and farmers.
3. Safety and Hygiene Ensure Reliable Production
Designed with food safety and operational reliability in mind, the machines feature fire protection and overheat alarms. They prevent overheating or uneven drying, ensuring consistent quality and enhancing production safety.
4. Versatile Applications Meet Diverse Needs
Beyond wild mushrooms, these machines are ideal for drying shiitake mushrooms, black fungus, lion’s mane mushrooms, and other edible fungi. They are also widely used in processing medicinal herbs, fruits, and vegetables.
Through innovation and energy efficiency, wild mushroom drying machines not only advance food processing modernization but also provide a powerful tool for cost reduction and increased productivity in the industry.
Usage and Maintenance of Edible Mushroom Production Line Equipment
With the rapid development of large-scale edible mushroom cultivation, various types of machinery, such as sealing machines, bagging machines, sterilization cabinets, eco-friendly boilers, and automated production lines, have significantly enhanced production efficiency and reduced labor intensity. Edible mushroom production line equipment is particularly effective for quick mixing, feeding, and distribution of raw materials, enabling users to complete production tasks efficiently. Proper usage and regular maintenance are crucial for ensuring optimal equipment performance and prolonging its service life. The following provides detailed guidelines on operational precautions, handling abnormal shutdowns, and daily maintenance.
I. Operational Precautions
Pre-Startup Inspections
Ensure the mixing tank is free of residue; if leftover material exists, its thickness must not exceed 0.3 meters. Do not start the machine with a full load.
Confirm that the discharge outlets of the mixing tank and distributor are closed to avoid clogging the feed inlet of the elevator.
Startup and Operation Steps
Follow the correct startup sequence: Mixing Tank → Elevator → Distributor.
After starting the machine, check its operation for abnormalities before beginning to load materials.
During loading, ensure the materials in the mixing tank do not exceed 2/3 of the tank’s capacity.
Open the mixing tank’s discharge outlet only after the elevator is running smoothly.
The distributor’s discharge speed should be adjusted by the bagging machine operator according to its feeding rate.
When shutting down, stop feeding first. Once the distributor has stopped discharging, shut down the equipment in the following sequence: Mixing Tank → Elevator → Distributor.
Emergency Shutdown Procedures
In case of an emergency shutdown, always turn off the equipment in the proper shutdown sequence.
Follow the same order for restarting: start the machine first before adding materials.
Recommended Startup and Shutdown Sequences
Startup Sequence: Primary Mixing Tank → Primary Elevator → Secondary Mixing Tank → Secondary Elevator → Distributor.
Shutdown Sequence: Distributor → Elevator → Mixing Tank.
II. Handling Abnormal Shutdowns
Mixing Tank Shutdown
Stop feeding immediately. Check if the motor is overheating or if the chain has fallen off. Resume operations only after ensuring everything is in order.
Ensure the tank’s contents do not exceed 1/3 of its volume. Never restart with a full load.
Elevator Shutdown
Stop feeding and check for damage to the motor or belts. Restart only after confirming no issues.
Avoid restarting the elevator under a full load.
Power Failure Shutdown for the Entire Line
First, test the distributor, followed by the elevator.
Remove any residual materials from the mixing tank and follow the mixing tank abnormal shutdown procedures.
Resume feeding only after all equipment is operating normally.
III. Maintenance and Care Guidelines
Motor and Gearbox
During the first connection, ensure the motor’s rotation direction matches the arrow on the outer casing.
Fill the gearbox with gear oil or 46# anti-wear hydraulic oil, ensuring the oil level does not exceed 2/3 of the transparent window. Check oil levels every 20 days.
Bearings and Lubrication
Add grease to the bearing housing until it slightly overflows the sealing ring. Check every three days.
Regularly inspect bearings, chains, motors, and gearboxes for abnormalities, listen for unusual sounds in the auger, and check for loose screws.
Long-Term Downtime and Reuse
Before long-term storage, clean out any residual material and ensure the equipment is free of water accumulation.
When resuming use, perform an empty machine test run to confirm proper functioning.
Before starting, ensure the gearbox has adequate oil and that the bearings are greased.
Prohibited Practices
Never start the mixing tank with a full load. Always start the equipment before adding materials.
Conclusion
Proper usage and maintenance not only enhance the efficiency of edible mushroom production line equipment but also extend its service life. Adopting a well-planned maintenance schedule and promptly addressing equipment issues are key to ensuring stable and efficient operation, providing a foundation for safe and productive mushroom cultivation.
With the rapid development of large-scale edible mushroom cultivation, various types of machinery, such as sealing machines, bagging machines, sterilization cabinets, eco-friendly boilers, and automated production lines, have significantly enhanced production efficiency and reduced labor intensity. Edible mushroom production line equipment is particularly effective for quick mixing, feeding, and distribution of raw materials, enabling users to complete production tasks efficiently. Proper usage and regular maintenance are crucial for ensuring optimal equipment performance and prolonging its service life. The following provides detailed guidelines on operational precautions, handling abnormal shutdowns, and daily maintenance.
I. Operational Precautions
Pre-Startup Inspections
Ensure the mixing tank is free of residue; if leftover material exists, its thickness must not exceed 0.3 meters. Do not start the machine with a full load.
Confirm that the discharge outlets of the mixing tank and distributor are closed to avoid clogging the feed inlet of the elevator.
Startup and Operation Steps
Follow the correct startup sequence: Mixing Tank → Elevator → Distributor.
After starting the machine, check its operation for abnormalities before beginning to load materials.
During loading, ensure the materials in the mixing tank do not exceed 2/3 of the tank’s capacity.
Open the mixing tank’s discharge outlet only after the elevator is running smoothly.
The distributor’s discharge speed should be adjusted by the bagging machine operator according to its feeding rate.
When shutting down, stop feeding first. Once the distributor has stopped discharging, shut down the equipment in the following sequence: Mixing Tank → Elevator → Distributor.
Emergency Shutdown Procedures
In case of an emergency shutdown, always turn off the equipment in the proper shutdown sequence.
Follow the same order for restarting: start the machine first before adding materials.
Recommended Startup and Shutdown Sequences
Startup Sequence: Primary Mixing Tank → Primary Elevator → Secondary Mixing Tank → Secondary Elevator → Distributor.
Shutdown Sequence: Distributor → Elevator → Mixing Tank.
II. Handling Abnormal Shutdowns
Mixing Tank Shutdown
Stop feeding immediately. Check if the motor is overheating or if the chain has fallen off. Resume operations only after ensuring everything is in order.
Ensure the tank’s contents do not exceed 1/3 of its volume. Never restart with a full load.
Elevator Shutdown
Stop feeding and check for damage to the motor or belts. Restart only after confirming no issues.
Avoid restarting the elevator under a full load.
Power Failure Shutdown for the Entire Line
First, test the distributor, followed by the elevator.
Remove any residual materials from the mixing tank and follow the mixing tank abnormal shutdown procedures.
Resume feeding only after all equipment is operating normally.
III. Maintenance and Care Guidelines
Motor and Gearbox
During the first connection, ensure the motor’s rotation direction matches the arrow on the outer casing.
Fill the gearbox with gear oil or 46# anti-wear hydraulic oil, ensuring the oil level does not exceed 2/3 of the transparent window. Check oil levels every 20 days.
Bearings and Lubrication
Add grease to the bearing housing until it slightly overflows the sealing ring. Check every three days.
Regularly inspect bearings, chains, motors, and gearboxes for abnormalities, listen for unusual sounds in the auger, and check for loose screws.
Long-Term Downtime and Reuse
Before long-term storage, clean out any residual material and ensure the equipment is free of water accumulation.
When resuming use, perform an empty machine test run to confirm proper functioning.
Before starting, ensure the gearbox has adequate oil and that the bearings are greased.
Prohibited Practices
Never start the mixing tank with a full load. Always start the equipment before adding materials.
Conclusion
Proper usage and maintenance not only enhance the efficiency of edible mushroom production line equipment but also extend its service life. Adopting a well-planned maintenance schedule and promptly addressing equipment issues are key to ensuring stable and efficient operation, providing a foundation for safe and productive mushroom cultivation.
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WhatsApp/Mob:+86-150 9322 8930
Contact: Amy
Address: No. 89 Shangding Road, Zhengzhou Area (Zhengdong New District ), Henan Pilot Free Trade Zone ,China
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About Us
Henan Joconn Machinery Co., Ltd. is an enterprise specializing in the production of mushroom equipment. It is engaged in the development, production and application of machinery and equipment for mushroom growth production lines.