Garlic Fermenting Machine | Black Garlic

Fermentation temperature, humidity, and the fermentation profile determine the final quality of the product. The process employed by this garlic fermenting machine encompasses fresh garlic selection, enzymatic activation, medium-temperature fermentation, high-temperature maturation, ambient-temperature aging, and final sterilization and packaging. This process ensures that the black garlic achieves a soft, chewy texture and a deep black color. Get factory price! WhatsApp/Phone: +86 13838385752.

Commercial Black Garlic fermenter Parameters

Model	Dimensions (mm)	Capacity (kg)
FL-18F	Inner: 2300×2200×3500 Outer: 3000×2500×4000	Raw: 2000 Black: 1000
FL-24F	Inner: 3000×2000×4000 Outer: 3700×2300×4500	Raw: 3000 Black: 1500
FL-30F	Inner: 4000×2000×3700 Outer: 4700×2300×4200	Raw: 4000 Black: 2000
FL-36F	Inner: 4000×2000×4500 Outer: 4700×2300×5000	Raw: 5000 Black: 2500
FL-42F	Inner: 4000×2200×4800 Outer: 4700×2500×5300	Raw: 6000 Black: 3000
FL-48F	Inner: 4300×2000×5500 Outer: 5000×2500×6000	Raw: 7000 Black: 2500
FL-54F	Inner: 4300×2200×5500 Outer: 5000×2500×6000	Raw: 8000 Black: 4000
FL-60F	Inner: 4800×2500×5000 Outer: 5500×2800×5500	Raw: 9000 Black: 4500
FL-66F	Inner: 5000×2500×5300 Outer: 5700×2800×5800	Raw: 10000 Black: 5000

Factory Prices! WhatsApp/Phone: +86 13838385752.

Garlic Fermenting Machine Production Process

• Stage 1: Maintain a temperature of 85°C–95°C and 85% relative humidity for 30–50 hours.
• Stage 2: Maintain a temperature of 65°C–75°C and 85% humidity for 60–110 hours.
• Stage 3: Maintain a temperature of 55°C–65°C and 85% humidity for 60–110 hours.
• Stage 4: Medium-temperature fermentation stage; the product is typically processed at 50°C–60°C and 85% humidity for approximately 20 days.
• Stage 5: Ambient-temperature fermentation at approximately 30°C and 50% humidity for about 60 days.

Details of Black Garlic Processing Machine

• Temperature Control: The temperature within the fermentation chamber is strictly regulated, featuring a display precision of 0.1°C. Temperature uniformity is maintained within ±1°C, with fluctuations kept within ±0.2°C.
• Humidity Control: A French-imported compressor is utilized to maintain stable humidity levels within the fermentation chamber. The humidity control range is 20% to 98%, with a fluctuation margin of within ±2%. Humidity stability directly impacts the moisture content and texture of the garlic cloves.
• Production Capacity: The processing capacity ranges from approximately 2,000 kg to 10,000 kg of raw garlic input, yielding approximately 1,000 kg to 5,000 kg of finished black garlic. Equipment units come in various sizes, allowing customers to select the model that best suits their workshop space and production targets.
• Touchscreen: Features a touchscreen imported from South Korea with a clear interface. Operators can directly configure parameters—such as fermentation programs, temperature and humidity profiles, duration, and heating/humidification status—on the screen.
• Heating Control System: Utilizes continuous PID regulation and AC contactors as heating actuators, and is equipped with an over-temperature protection system. The unit also features a pure aluminum finned evaporator to shorten defrosting times and reduce energy consumption.

FAQ

About Foodline

Foodline specializes in food processing machinery, covering equipment for fruits and vegetables, meat, and flour-based products. In addition to fermentation machines, our garlic processing equipment includes garlic peeling machines and garlic separating machines. Please feel free to contact us if you require any garlic processing equipment. WhatsApp/Phone: +86 13838385752.