Lettuce · Leafy Greens · Herbs
Deep water culture gives continuous, daily harvests of lettuce, leafy greens and herbs from stable, aerated, chilled water.
In Practice
Lettuce and leafy greens grow fast and are harvested whole, so they suit a continuous system. In OXYGRO’s deep water culture design, plants sit in net pots on floating XPS rafts, with roots hanging into 30 cm of aerated water.
Why deep water. A large water volume changes slowly. Temperature, pH and nutrient levels stay steady, and if the power fails the plants still sit in water rather than drying out within minutes.
What keeps the water right. Regenerative blowers push air through airlines every 1.2 m, 24 hours a day. Circulation pumps move the water from front to back through a 130-micron disc filter, UV-C and a chiller that holds 20–22 °C. Water holds less oxygen as it warms, and above 24 °C the risk of root disease rises sharply. EC and pH probes trigger automated dosing.
How the harvest runs. Seedlings go in at the back of the tank. Each day the rafts are pushed forward, and mature lettuce is lifted out at the front. A 2 m centre walkway takes the harvest carts.
Products for This Application
Deep water culture delivers continuous harvests of lettuce and leafy greens.
OXYGRO-Inline delivers high-flow fertigation with a 500 L mixing tank and optional drain-water reuse.
The ASEPTICER disinfects drain water with medium-high-pressure UV so it can be reused.
Other Applications
Substrate, fertigation, drain-water disinfection and weighing for vine crops on 10–12-month cycles.
Coco blends for strawberries and blueberries, single-pot weighing, berry-specific UV disinfection and bypass fertigation.
Bypass fertigation, drain-water disinfection and substrate weighing for large-scale flower production.
Send the details of your site and we will come back with the equipment that fits, with specifications and a quotation.