Hay Steamer? Oh, I'll just build one myself!
The DIY version, made from a rain barrel, a bicycle basket, and the trusty old Kärcher, is certainly the cheaper solution. But what does it really produce?
The fact is: To eliminate all harmful airborne pests, the hay must reach at least 75°C. This is effectively only possible by evenly steaming the hay from the inside out.
In most DIY models, the steam outlet is located beneath the hay. The steam rises through the simplest gaps, usually at the edges of the container. The hay becomes hot at the edges, but remains lukewarm and moist in the center.
This results in the same effect as soaking or wetting the hay. Bacteria multiply by 150% within just 10 minutes. After 30 minutes, bacteria have increased 15-fold, and after an hour, 244-fold.
Additionally, most rain barrels or trash cans are not made from food-grade or even heat-resistant plastic.
In professional hay steamers, the steam moves from the inside out through the entire hay mass until the thermometer on the lid reaches about 90°C. This process takes around 50 minutes and heats the hay above 75°C, killing 98% of bacteria, dust mites, and fungal spores.
Hay steamed with professional hay steamers often appears drier after steaming than hay from DIY devices. This is because the liquid evaporates immediately due to the intense heat. However, the harmful particles have been cooked, and therefore can no longer trigger allergens.
Some horses may stop coughing even with a DIY model. However, this is not due to the absence of bacteria, but because all the airborne particles stick to the hay due to the moisture and end up in the stomach.
Depending on your horse’s sensitivity, other issues may arise, such as rashes, diarrhea, etc.
