Garlic smoke checker is a plant care product for use in greenhouses during plant growth.
USAGE
- 2 hours it is necessary to water the plants before use. Their leaves must be dry during processing.
- Close windows, doors and other openings to keep the greenhouse airtight. Processing is best done in the late afternoon or evening when the air temperature is around 16 °C.
- Place the product in the center of the greenhouse on a heat-resistant surface, make sure the exit from the greenhouse is open, and there are no pets in the greenhouse.
- Light the wick and exit the greenhouse. Sparks may be released when ignited. The emission of smoke from the chimney lasts up to 1 min.
- Leave the greenhouse closed for at least 2 hours. Ventilate after processing.
- Rate: 1 checker/ 20 m³