Commercial SOP Protocol
Vertical Hydroponic Harvest, Sanitation & Dosing Protocol
💧 Masterblend 3-Part Nutrient Dosing Formula
- ✅ Masterblend 4-18-38: Dissolve 2.4 grams per gallon of fresh reverse osmosis (RO) water first.
- ✅ Epsom Salt (MgSO4): Dissolve 1.2 grams per gallon thoroughly into the solution.
- ✅ Calcium Nitrate (15.5-0-0): Dissolve 2.4 grams per gallon in separate warm water, then add to tank.
🧪 Target Water Quality & pH Calibration
- ✅ pH Window: Maintain 5.6 to 6.2 using phosphoric acid (pH Down) or potassium hydroxide (pH Up).
- ✅ Electrical Conductivity: 1.4–1.8 mS/cm for microgreens; 1.8–2.2 mS/cm for basil and leafy greens.
- ✅ Water Temperature: Maintain reservoir chill at 65°F to 68°F to maximize dissolved oxygen (>8.0 ppm).
🛡️ GAP Certified Clean-In-Place (CIP) Sanitation
- ⚠️ Sanidate 5.0 Flush: Peroxyacetic acid (PAA) 1:256 dilution flushed through flood tables between harvests.
- ⚠️ Algae & Pythium Control: Continuous 3.0 ppm food-grade H2O2 dosing in non-organic sterile reservoirs.
- ✅ Air Handling Filters: MERV 13 intake filters + internal UV-C germicidal air scrubbers running 24/7.
📦 Harvest, Live-Clamshell Packing & Cold Chain
- 💎 Live Root Mats: Package living microgreens in vented PET clamshells to guarantee 14-day restaurant shelf life.
- 💎 Cold Chain Rapid Pull-down: Transfer harvested clamshells to 38°F commercial walk-in cooler within 20 mins.
- 💎 Wholesale Delivery Days: Tuesday/Friday standing restaurant routes with insulated temperature-logged totes.