The black garlic fermentation machine, also called a black garlic fermenter, is designed to provide the controlled temperature and humidity conditions required for black garlic production. Fresh garlic is placed in the fermentation chamber and processed under controlled temperature, humidity, and air circulation conditions to complete the fermentation process.
Unlike ordinary garlic storage equipment, the black garlic fermenter integrates a heating system, refrigeration system, air circulation system, humidity control system, and intelligent control system. It can provide constant and alternating temperature conditions according to different stages of the fermentation process.
The working chamber has a temperature range of 0–80°C and a humidity range of 30–98% RH, allowing the equipment to accommodate the environmental conditions required for different black garlic fermentation stages.
The equipment uses a 304 stainless steel working chamber, 100 mm polyurethane insulation, and an internal circulating air system to maintain stable fermentation conditions.、
Black Garlic Making Machine Applications
The black garlic fermentation machine is mainly used for controlled fermentation and maturation processes involving garlic.
It is suitable for:
- Black garlic production factories
- Garlic processing plants
- Agricultural product processing businesses
- Black garlic workshops
- Food processing companies
- Black garlic product development
The controlled chamber can provide the temperature and humidity conditions required for different stages of black garlic fermentation.
How Does the Black Garlic Fermentation Machine Work?
Black garlic is made by placing fresh garlic, usually with the skin on, into a controlled high-temperature and high-humidity fermentation environment.
The basic process is:
Fresh Garlic Selection → Storage → Washing → Drying → Grading → Tray Loading → Controlled Fermentation → Sterilization → Vacuum Packaging
During fermentation, the black garlic fermenter controls the key environmental parameters through its heating, refrigeration, humidity, and air circulation systems.
Temperature and Humidity Control
Temperature is an important factor during the fermentation process. According to the provided production process, the enzyme activation period can be divided into several stages:
- 85–95°C: approximately 30–50 hours
- 65–75°C: approximately 60–110 hours
- 55–65°C: approximately 60–110 hours
After the enzyme activation period, the black garlic enters a medium-temperature fermentation stage. The recommended environmental conditions are approximately:
- Temperature: 50–60°C
- Relative humidity: around 85%
The specific temperature and fermentation time should be adjusted according to the garlic’s moisture content, size, and other raw material conditions.
The machine’s temperature and humidity control system allows operators to set and monitor the required environmental parameters during production.
Black Garlic Production Process
Step 1: Raw Garlic Selection
White garlic, red garlic, and purple garlic can all be used as raw materials.
Fresh garlic should be full, undamaged, and free from obvious mechanical damage, pests, or diseases.
Step 2: Cold Storage
After harvesting and inspection, garlic can be stored in a cold storage environment. The provided process recommends approximately -1 to 0°C with 70–80% relative humidity for storage.
Step 3: Washing
The garlic is washed with water meeting the applicable hygiene requirements. Care should be taken to avoid damaging the garlic skin during washing.
Step 4: Removing Surface Water
After washing, the garlic can be placed in a centrifugal dryer to remove surface water. The provided process specifies a centrifugal speed of approximately 4,000 rpm.
Then spread the garlic in a cool, dry environment for about 4–6 hours.
Step 5: Grading and Sorting
Garlic can be graded according to its transverse diameter.
Damaged garlic, garlic affected by pests or diseases, and garlic with significant mechanical damage should be removed before fermentation.
Step 6: Loading Fermentation Trays
After grading, the garlic is arranged in fermentation trays.
The provided process recommends placing one layer of garlic in each tray and arranging the garlic evenly before placing the trays into the fermentation chamber.
Step 7: Controlled Fermentation
The loaded trays are transferred into the black garlic fermentation machine.
The fermentation system controls:
- Temperature
- Humidity
- Air circulation
- Heating
- Cooling
During the enzyme activation period, humidity is particularly important. The provided process recommends maintaining approximately 85% relative humidity.
Step 8: Maturation and Ventilation
After the main fermentation period, the black garlic requires a maturation stage. Ventilation and reduced humidity are important during this stage to help prevent excess moisture and mold growth.
The provided process describes approximately 90 days of fermentation for the finished black garlic to develop a dark appearance and soft texture.
Step 9: Sterilization
After fermentation, the provided process specifies UV and ozone disinfection for 48 hours.
Step 10: Vacuum Packaging
The finished black garlic can be vacuum packed. According to the provided production process, vacuum packaging can support a room-temperature shelf life of more than one year, subject to the actual product, packaging, and storage conditions.
Main Structure of the Black Garlic Fermenter
The black garlic fermentation machine integrates several systems into one unit.
Heating System
The heating system provides the heat required for the fermentation process. Continuous PID regulation is used to control heating, with a separate over-temperature protection system.
Refrigeration System
The refrigeration system provides cooling capacity for temperature reduction and constant-temperature operation.
The system includes a compressor, evaporator, condenser/heat exchanger, expansion components, and other refrigeration components.
Air Circulation System
An internal circulating air system helps distribute heat and cold air throughout the working chamber.
The fan draws air from the working chamber into the air duct, where it is heated or cooled before being returned to the chamber.
This continuous circulation helps improve temperature uniformity.
Humidity Control System
The machine supports humidity control within a range of 30–98% RH, allowing operators to establish high-humidity conditions required during black garlic fermentation.
Intelligent Control System
The machine uses a programmable temperature and humidity controller. The control system can display:
- Set temperature
- Actual temperature
- Set humidity
- Actual humidity
- Heating status
- Humidification status
- Operating status
It also supports automatic control of heating, refrigeration, and humidification systems.
Black Garlic Fermentation Machine Specifications
| Parameter | Spezifikation |
|---|---|
| Working Chamber Size | 800 × 1000 × 1000 mm |
| Overall Dimension | 1320 × 1500 × 1950 mm |
| Temperature Range | 0–80°C |
| Temperature Fluctuation | ≤ ±0.5°C |
| Temperature Uniformity | ≤ 1°C |
| Temperature Deviation | ≤ ±2°C |
| Heating Rate | Room Temperature to 70°C in approx. 50 min |
| Air Speed | 1.7–2.5 m/s |
| Leistung | Approx. 3.7 kW |
| Stromversorgung | 380 V ±10%, 50 Hz |
| Humidity Range | 30–98% RH |
| Humidity Accuracy | +2/-3% RH above 75% RH; ±5% RH below 75% RH |
| Humidity Fluctuation | ±2.5% RH |
| Working Chamber Material | 304 Edelstahl |
| Insulation | 100 mm Polyurethane Foam |
| Shelves | 2 adjustable stainless steel shelves |
| Cooling Method | Air Cooling |
| Refrigerant | R404A |
The listed temperature, humidity, and performance indicators are based on the provided equipment specifications and test conditions. Specific dimensions can be customized according to requirements.
Features of the Black Garlic Fermentation Machine
- Wide Temperature Control Range
The black garlic fermenter has a temperature range of 0–80°C, covering the temperature requirements described in the provided black garlic fermentation process.
- High-Precision Temperature Control
The temperature fluctuation is specified at ≤±0.5°C, with temperature uniformity of ≤1°C under the stated test conditions.
This helps provide a stable fermentation environment.
- Adjustable Humidity
The machine provides a humidity range of 30–98% RH, making it suitable for high-humidity fermentation processes.
- Integrated Heating and Cooling
The equipment combines heating and refrigeration systems to provide both temperature increase and temperature reduction.
This allows the machine to support different temperature stages during the fermentation process.
- Internal Air Circulation
The internal fan continuously circulates air through the chamber.
The air is heated or cooled in the duct and then returned to the working chamber, helping maintain temperature uniformity.
- 304 Stainless Steel Working Chamber
The working chamber is made of 304 stainless steel, making it suitable for food processing applications.
The chamber is insulated with 100 mm polyurethane foam to improve thermal insulation.
- Intelligent Temperature and Humidity Control
The programmable controller can automatically coordinate the heating, refrigeration, and humidification systems according to the set parameters.
The system also provides fault display and alarm functions.
- Multiple Safety Protection Functions
The machine is equipped with several protection systems, including:
- Working chamber over-temperature protection
- Heater short-circuit protection
- Fan overload protection
- Compressor over-pressure protection
- Compressor overload protection
- Water shortage protection
- Leakage protection
- Grounding protection
FAQs
How long does the fermentation take?
Fermentation typically lasts for 30, 60, or 90 days.
Can the machine be set to run all the way through to the completion of the black garlic fermentation process?
Right, once the parameters are set, you just need to check the fermentation status from time to time.
What kind of garlic is suitable for making fermented black garlic?
Small-diameter black garlic; both single-clove and multi-clove varieties are suitable.
Can the machine provide high-humidity fermentation?
Yes. The machine supports humidity levels of up to 98% RH, according to the provided technical specifications.
Contact Us for Black Garlic Fermentation Machine
Looking for a reliable black garlic fermentation machine for commercial garlic processing?
Our black garlic fermenter integrates heating, refrigeration, humidity control, air circulation, and intelligent temperature and humidity control into one system. With a temperature range of 0–80°C and humidity range of 30–98% RH, it can provide controlled environmental conditions for different stages of black garlic fermentation.
We can provide equipment according to your:
- Garlic processing capacity
- Fermentation process
- Required temperature range
- Humidity requirements
- Chamber size
- Factory conditions
Contact us today for the black garlic fermentation machine price, working video, detailed specifications, and equipment solution for your black garlic production business.
Verwandte Produkte
As a professional manufacturer of food processing machinery, we also offer a wide range of garlic processing equipment, such as garlic peelers, garlic root cutters, and garlic powder production lines. If you are interested, please feel free to contact us for more details about our machines.
