A leading herb farm near Cambridge ordered a sandwich-type steam system from MSD GmbH and started it at the beginning of February. The system is equipped with a large steam boiler of type S 1350. So more than 42 sq. m are covered with up to four steam hoods. All steam hoods are equipped with special hollow pins that make it possible to reach a steaming depth of up to 25 cm below the steam hoods in max. 8 minutes.
The steam hoods are raised and lowered by a hydraulic system. A special winch pulls the raised steaming hoods over the surface. Using this system, the farm can sanitise280 sq. m per hour and completely liberate the treated surface it from weeds, weed seeds, pests, soil diseases and fatigue.
In sandwich-type steaming, soil preparation is still a key factor of success for good steaming results. The surface must not be too moist. It shall be well loosened to the desired depth of steaming effect, at least.
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