Over 20 Years of Experience in Mushroom Cultivation Solutions.
Mushroom Square Bag Filling Machine: Things You May Want to Know
With Mushroom square bag filling machine, Henan Joconn Machinery Co., Ltd. wants to bring innovation to customers' companies as well as introducing a product line that is quality and material driven. We develop this product depending on our strong R&D competencies and on a global network of Open Innovation. As expected, this product effectively generates added value for customers and society in this field.
In today's fierce competitive environment, JOCONN adds value to products for its appealing brand value. These products have received praises from customers as they continue to meet customers' demands for performance. Customers repurchasing drives product sales and bottom-line growth. In this process, the product is bound to expand market share.
At JOCONN, our customer service team always puts a relatively higher priority on customer's commands. We facilitate fast delivery, versatile packaging solutions, and product warranty for all products including Mushroom square bag filling machine.
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.
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.
Piercing for ventilation during the mycelium development phase of shiitake mushrooms helps increase oxygen levels in the substrate, expel waste gases released by the growing mycelium, and accelerate its growth. This shortens the time needed for the mycelium to reach physiological maturity. Correct and reasonable piercing is one of the important measures to ensure high-quality, high-yield shiitake production in autumn and winter bag cultivation.
1. Characteristics of Oxygen DeficiencyMycelium growth slows down. The tips of the mycelium become thinner and uneven. Lumps or nodules may form. These symptoms indicate a lack of oxygen within the substrate bags, and piercing for ventilation becomes necessary.
2. Piercing MethodsFirst Piercing: When the mycelium circle has a diameter of about 10 cm: For bagged cultivation with sleeves, remove the sleeves. For bags without sleeves, pierce 4–6 holes around 2 cm inside the edge of the mycelium circle.
Second Piercing: When the bag is fully colonized by mycelium, typically 40–45 days after inoculation: Pierce on the side opposite the inoculation site. Keep the holes shallow, 1–1.5 cm deep, and create 20–30 holes per bag. This phase involves minor ventilation. Avoid large or deep holes or excessive hole numbers to prevent dehydration, which may hinder lump formation and primordia development.
Third Piercing: 7–10 days before removing the bags: This phase involves major ventilation. Holes should be 2 cm deep, with 40–60 holes distributed across the entire bag.
3. PrecautionsThe number and depth of holes affect oxygen levels, moisture content, and temperature within the substrate. Adjust these based on specific conditions of the substrate and environment. After piercing, reduce the stacking density per unit area. Arrange bags in a triangular (“△”) shape instead of a grid (“井”) to prevent excessive temperature rises, which could overheat and damage the mycelium.
4. Misconceptions About PiercingMany growers mistakenly believe that piercing should only occur after lumps or nodules appear on the substrate bag. However, the best time for piercing is 5–7 days after the mycelium fully colonizes the bag—before lumps form. Lumps usually result from a combination of high temperatures and oxygen deficiency. If lumps have already formed, the mycelium is already oxygen-starved. Piercing at this point can injure the mycelium, increasing the risk of "red water" leakage. To avoid such issues, pierce as soon as lumps begin to form or, ideally, beforehand.
5. Key Considerations for PiercingEnsure Full Mycelium Colonization: Piercing bags not fully colonized by mycelium increases the risk of contamination. Isolate uncolonized bags for separate management.
Prevent Cross-Contamination: Infected bags should be handled separately to avoid spreading contamination during piercing. A single infected bag can affect several others.
Temperature Management Post-Piercing: After piercing, the mycelium becomes more active and generates heat. Maintain temperatures around 25°C, and do not exceed 28°C to prevent overheating or damage to the substrate.
Effective management of temperature before and after piercing is critical to ensure substrate survival and success. Controlling temperature during this period is the key to achieving high survival rates. Once temperature is well-managed, success is within reach.
1. Characteristics of Oxygen DeficiencyMycelium growth slows down. The tips of the mycelium become thinner and uneven. Lumps or nodules may form. These symptoms indicate a lack of oxygen within the substrate bags, and piercing for ventilation becomes necessary.
2. Piercing MethodsFirst Piercing: When the mycelium circle has a diameter of about 10 cm: For bagged cultivation with sleeves, remove the sleeves. For bags without sleeves, pierce 4–6 holes around 2 cm inside the edge of the mycelium circle.
Second Piercing: When the bag is fully colonized by mycelium, typically 40–45 days after inoculation: Pierce on the side opposite the inoculation site. Keep the holes shallow, 1–1.5 cm deep, and create 20–30 holes per bag. This phase involves minor ventilation. Avoid large or deep holes or excessive hole numbers to prevent dehydration, which may hinder lump formation and primordia development.
Third Piercing: 7–10 days before removing the bags: This phase involves major ventilation. Holes should be 2 cm deep, with 40–60 holes distributed across the entire bag.
3. PrecautionsThe number and depth of holes affect oxygen levels, moisture content, and temperature within the substrate. Adjust these based on specific conditions of the substrate and environment. After piercing, reduce the stacking density per unit area. Arrange bags in a triangular (“△”) shape instead of a grid (“井”) to prevent excessive temperature rises, which could overheat and damage the mycelium.
4. Misconceptions About PiercingMany growers mistakenly believe that piercing should only occur after lumps or nodules appear on the substrate bag. However, the best time for piercing is 5–7 days after the mycelium fully colonizes the bag—before lumps form. Lumps usually result from a combination of high temperatures and oxygen deficiency. If lumps have already formed, the mycelium is already oxygen-starved. Piercing at this point can injure the mycelium, increasing the risk of "red water" leakage. To avoid such issues, pierce as soon as lumps begin to form or, ideally, beforehand.
5. Key Considerations for PiercingEnsure Full Mycelium Colonization: Piercing bags not fully colonized by mycelium increases the risk of contamination. Isolate uncolonized bags for separate management.
Prevent Cross-Contamination: Infected bags should be handled separately to avoid spreading contamination during piercing. A single infected bag can affect several others.
Temperature Management Post-Piercing: After piercing, the mycelium becomes more active and generates heat. Maintain temperatures around 25°C, and do not exceed 28°C to prevent overheating or damage to the substrate.
Effective management of temperature before and after piercing is critical to ensure substrate survival and success. Controlling temperature during this period is the key to achieving high survival rates. Once temperature is well-managed, success is within reach.
The advanced vacuum negative pressure technology can efficiently and evenly replenish water for the mushroom sticks.
1.Different angles pictures
2.Shipping Packaging
The operation interface language can be customized
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1.Different angles pictures
2.Shipping Packaging
The operation interface language can be customized
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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.