To achieve optimal results, controlling CO2 levels is an essential element of mushroom production..

During the incubation phase, a high CO₂ level is favorable (1000 to 2000 ppm), as it inhibits the premature formation of mushroom caps and encourages the development of robust mycelium. However, too high levels of CO₂ can be counterproductive, as it can slow down mycelium growth and negatively affect mushroom quality.

Once the incubation phase is complete and the oyster mushrooms begin to form primordia (the first signs of mushroom caps), it is essential to significantly reduce CO₂ levels to promote proper mushroom growth. This reduction can be achieved by increasing ventilation in the grow room. Too high a rate will cause deformation of the mushrooms, for example an elongation of the stems and a reduction in the size of the caps in the case of oyster mushrooms.

In the fruiting room you go this way to maintain a CO2 level of 400 to 800 ppm.

With this controller, you will simply be able to connect your ventilation system (interaction or extraction) to the device and configure the thresholds according to the desired rates.

Air renewal will therefore only be done when necessary, and will therefore potentially allow you to save energy.

Specifications of ICC-500T CO₂ Controller with S01 Probe

Input Power: 100~240Vac, 50/60Hz, 10A MAX.
Output Power: 100~240Vac, 50/60Hz, 10A MAX.
Disconnect Method: Type 1B
Rated pulse voltage: 1500V
Automatic Operation: 6000 cycles
Working Environment: Ambient Temperature
Storage Temperature: 0 ~ 60°C
Storage Humidity: 20 ~ 80% RH (without freezing or condensation)
Measuring Range: 0 ~ 9999 ppm
Detection Method: NDIR
Probe Operating Temperature: 0 ~ 50°C
Operating Humidity: 0 ~ 95% RH (non-condensing)
Error: ± (30 ppm + 3% MV)
Response time (63%): 20 seconds

Instructions for use included. CE certification

Recommendations

- Place the probe in a good location in your room. If your space is poorly ventilated, or the internal air circulation is insufficient, air pockets can form in your space, which distort the measurements of the CO2 level.

- If you use it in the fruiting room: note that the probe remains relatively sensitive to humidity and water. Be careful not to wet it directly and to avoid putting it in a draft near the mister for example.

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