Product description
CuBa Smart Curing Barrel 60L: product details and use
The crucial stage for quality begins right after harvest. Uncontrolled drying can lead to uneven residual moisture, terpene loss and mould. If you want to dry and cure herbs and flowers professionally, you need stable climate conditions.
The CuBa Smart Curing Barrel 60L creates a fully enclosed microclimate with active humidity control and constant VPD control. Moisture is drawn evenly from the inside of the flowers, protecting the essential oils and preserving the terpene profile.
The entire process – from drying and curing to storage – takes place in one controlled system, independent of the room climate. This ensures reproducible results and consistently high quality.
Who is the 60L version for?
The CuBa 60L is ideal for:
Larger harvests
Ambitious growers
Garden clubs
Capacity (fresh harvest): approx. 600–1000 g
Dimensions: approx. 40 × 40 × 62 cm
Specifications
System type: fully enclosed and hermetic
Volume: 60 litres
Function: drying, curing and storage in one system
Climate control: active humidity control with stable VPD control
Desiccant: calcium chloride
Granule consumption: approx. 500 g per cycle
Control: Bluetooth app and integrated control panel
Energy consumption: low (sensors and fan)
Odour control: no air released to the outside
Recommended ambient temperature: 18–21 °C
What's in the box
CuBa Smart Curing Barrel 60L
Drying unit
800 g desiccant granules
2 harvest nets including mounting clips
How to use
First fill the drying unit with calcium chloride granules and insert it at the bottom of the barrel. Then hang the fresh flowers in the harvest nets and seal the system airtight.
Start the drying process via the Bluetooth app or directly on the control panel. The system automatically regulates the humidity and keeps the VPD constant. During the first few days, it is a good idea to loosen the flowers slightly to ensure even drying.
Once the target values are reached, the system automatically switches to curing mode. During storage, the microclimate remains stable and protects quality and aroma over the long term.
