Fermented Black Garlic Production Machine

1.  Introduce of Fermented Black Garlic Machine：

Black garlic fermentation equipment using enzymatic reaction fermented black garlic processing method, piecewise continuous enzymatic fermentation in a sealed container. The black garlic fermentation equipment has the function of automatic constant temperature and humidity, improve the flavor and quality of black garlic, and shorten the processing time (22 days), can be customized; Continuous automatic enzymatic fermentation, simple processing; The product retains the original active ingredient to the maximum extent.

 Black Garlic Machine Features:

1.High performance: use the air duct with built-in guide plate fan to ensure uniform temperature, high consistency and low temperature deviation;

2.High reliability: microcomputer intelligent temperature controller, temperature control main electric configuration is given priority to with domestic and foreign well-known brands of electrical devices, system automatic control, higher reliability.

3.The operation is simple: control operation (ying), according to the menu bar in the operation is convenient.

4.Maintenance convenience: the control system has the function of self-diagnosis, and the control system will alarm automatically when there is an overload of over-temperature and water shortage and overload of the fan.

2.Technical Parameter of Garlic Fermenter Machine:

Bigger Model, we also can desgin bigger as customers' requirement

Contact Us to Get a Quote

For Small commerical processing, we also have cheaper without humidity controller machine you can check 

Small commerical use Black Garlic Machine

4. Industrial Fermented Black Garlic Making Technical:

Election: Complete picking garlic, garlic skin needs firmness, without damage, and cut moss base and foundation.

Ferment：Garlic classified into fermenters disc (single layer tile), into the fermentation tank, fermentation tank door closed, set the fermentation parameters (see the fermentation period required).

A.Fermentation period：(30days)

1.The fermentation temperature was 75 ℃ (humidity85%), set the time to 288h.

2.The fermentation temperature was 65 ℃ (humitity75%), set the time for the 48h

3.The fermentation temperature was 60 ℃ (humidity70%), the set time is 24h

4.Cooked oxidation at room temperature (is 20-35 ℃, 45-55% RH), time is more than 15 days

(Over temperature and humidity values according to the actual situation garlic adjusted up or down 5%)

B.Fermentation period：(22days)

Temperature:60-70℃ humidity:80-90%  Setting time:30-45h

Temperature:53-65℃ humidity:80-90%  Setting time:30-45h

Temperature:40-55℃ humidity:70-80%  Setting time:25-35h

Temperature:75-85℃ humidity:80-95%  Setting time:30-45h

Temperature:65-70℃ humidity:80-95%  Setting time:40-55h

Temperature:60-70℃ humidity:80-90%  Setting time:220-260h

Temperature:80℃    humidity:85%    Setting time:45-60h

 4.Pictures of Garlic Fermenter Machine in our Warehouse: