Flame heat treatment technique can also be used effectively to carry out suckering in orchards and vineyards.
The most important advantages in using this technique are not to create damage to the plants, either because no wounds are created on them or because the intervention, being carried out with a good speed, 4 – 6 km/ hour produces effects only on suckers affected by heat. To correctly apply this technique it is necessary that the suckers do not exceed the size in length of about 10-15 cm. otherwise for a correct application of the process you should decrease the working speed to obtain a good effect (the mass exposed to heat is larger and normally so is the stem of the sucker resulting in greater resistance to heat transfer within it)