Hotbox Sulfume

Hotbox Sulfume

The Hotbox Sulfume sulphur vaporiser slowly releases sulphur into the greenhouse, or grow room to protect or cure crops from fungal diseases such as mildew, botrytis and black spot. It also inhibits the spread of greenhouse pests such as spider mites. It works by heating sulphur on a high quality, thermostatically controlled hot-plate which vaporises slowly into the space, curing or preventing mould, fungus, mildew and pest outbreaks. The Hotbox brand sulphur vaporiser has a high quality, unique temperature control which cannot overheat the sulphur to create damaging oxides. As a result, the Hotbox Sulfume sulphur vaporiser is the most cost efficient, safest and efficient of its kind. 

Key features:

• The only evaporator on the market with temperature control. No dangerous by-products will be produced, only pure sulphur;
• Regulated element makes combustion impossible and eliminates the risk of fire;
• Safest on the market;
• Effective;
• Lowest energy consuming evaporator available;
• Made of high-quality, durable materials such as aluminium and stainless steel;
• Voltage independent: even if there are fluctuations in the voltage, the sulfume will maintain the same temperature;
• Inhibits the spread of pests including spider mites;
• Will control or control the spread of powdery mildew, black spot, downey mildew, rust and botrytis;
• Can be used as both a preventative and a cure;
• Generally, the Hotbox will release approximately 2 grams of Sulphur over an 8-hour period.

How to use: 

Place the sulphur in the aluminium cup, about half full and place on the internal hot-plate. Switch the Sulfume on for a few hours after the space is closed down for the night and close grow-room extraction and intake fans off so that the sulphur remains in the room. A timer can be used to switch the Hotbox on and off. Be aware that sulphur burners are not safe to use when an animal or person is in the room and the sulphurous atmosphere will not clear until the doors or vents are opened the next day.

Sulphur burners should not be used within four weeks of harvest of any consumable where the sulphur powder cannot be physically cleaned from the surface of fruits and vegetables.

As a preventative measure: use once a week.
To help eradicate an on-going infestation: use as frequently as necessary, even every dark-period for a week or so until the situation is under control.

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See here for instructions.