Black Garlic Fermenter Machine | Commercial Black Garlic Fermentation Chamber

Black Garlic Making Fermenter Machine | Black Garlic Fermenter Cabinet Machine

5/5 - (6 votes)

last edit: 2026/10/16

モデル：SLシリーズ

Voltage: 220V / 380V

Power: 2.9–6.9 kW

Fresh Garlic Capacity: 20–180 kg/batch

Black Garlic Output: 10–90 kg/batch

Chamber Size: 350 × 350 × 400 mm to 1000 × 1000 × 1000 mm

Machine Weight: 125–395 kg

Warranty Period: 1 year

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ケース

Precise temperature and humidity control

Automatic fermentation with one-touch operation

Adjustable 30–90 day fermentation cycles

Food-grade SUS304 stainless steel interior

5/5 - (6 votes)

あ black garlic fermenter machine is a temperature- and humidity-controlled chamber that turns fresh raw garlic into black garlic through natural enzymatic fermentation. No additives are used. The machine controls heat, humidity, and airflow automatically, so black garlic production no longer depends on weather or operator experience.

Shuliy’s black garlic fermentation machine covers capacities from 20 kg to 180 kg of fresh garlic per batch, producing 10–90 kg of finished black garlic. Smaller models run on 220V single-phase power, while large chambers use 380V three-phase power. Temperature ranges from 0°C to +80°C with fluctuation within ±0.5°C, and humidity from 30% to 98% RH. These parameters match every stage of real black garlic production, from the 85–95°C enzymatic activation phase to the low-humidity aging phase.

100L Commercial Black Garlic Fermenter Machine

Compared with traditional fermentation rooms, this black garlic fermentation chamber offers programmable recipes, stable batch quality, and much lower labor input. The touch screen controller stores fermentation curves for 30-day, 60-day, and 90-day processes. It is ideal for black garlic producers, health food factories, farms adding value to their garlic harvest, and machinery distributors serving these markets.

Shuliy Machinery has over 20 years of experience in garlic processing equipment. We supply the fermenter together with fermentation recipes, installation guidance, and lifetime technical support.

Black Garlic Fermenter Machine: Technical Specifications

モデル	電圧	力	Fresh ニンニク容量	Black ニンニク出力	Chamber サイズ	Overall サイズ	重さ
SL-H-50L	220V	2.9 kW	20 kg	10 kg	350 × 350 × 400 mm	700 × 1000 × 1630 mm	125 kg
SL-H-80L	220V	3.2 kW	30 kg	15 kg	400 × 400 × 500 mm	980 × 1150 × 1500 mm	150 kg
SL-H-100L	220V	3.4 kW	40 kg	20 kg	500 × 400 × 500 mm	1050 × 1180 × 1500 mm	164 kg
SL-H-150L	220V	3.55 kW	60 kg	30 kg	500 × 500 × 600 mm	1080 × 1200 × 1550 mm	175 kg
SL-H-225L	220V	4.0 kW	80 kg	40 kg	600 × 500 × 750 mm	1250 × 1300 × 1650 mm	199 kg
SL-H-408L	380V	5.0 kW	120 kg	60 kg	800 × 600 × 850 mm	1330 × 1400 × 1800 mm	295 kg
SL-H-800L	380V	6.5 kW	150 kg	75 kg	1000 × 800 × 1000 mm	1550 × 1600 × 1900 mm	377 kg
SL-H-1000L	380V	6.9 kW	180 kg	90 kg	1000 × 1000 × 1000 mm	1550 × 1650 × 1950 mm	395 kg

400Kg Commercial Black Garlic Fermentation Chamber

408L Black Garlic Fermentation Oven — 400Kg Commercial Black Garlic Fermentation Chamber

Standard Chamber Performance (All Models)

Item	仕様
温度範囲	0°C to +80°C
Temperature Fluctuation	≤ ±0.5°C
Temperature Uniformity	≤ 1°C
Temperature Deviation	≤ ±2°C
Heating Rate	Ambient to 70°C in about 50 minutes
Humidity Range	30%–98% RH
Humidity Fluctuation	±2.5% RH
Air Speed	1.7–2.5 m/s
Inner Material	SUS304 stainless steel
Insulation	100 mm polyurethane foam
Controller	TEMI850 programmable touch screen

How Does a Black Garlic Fermenter Machine Work?

The black garlic fermentation machine recreates the complete natural fermentation curve in a sealed, controllable environment.

Stage 1: Enzymatic Activation (Days 1–4)

The controller raises the chamber to 85–95°C for 30–50 hours. Humidity stays around 85% RH. Enzymes in the garlic activate, and the garlic begins to soften.

Stage 2: Mid-Temperature Reaction (Days 4–10)

Temperature drops to 65–75°C for 60–110 hours, then to 55–65°C for 60–110 hours. The garlic turns brown and develops its sweet-sour flavor.

Stage 3: Medium-Temperature Fermentation (Days 10–30)

The chamber holds 50–60°C at 85% RH with natural ventilation. The enzymatic reaction slows down steadily.

Stage 4: Aging and Drying (Days 30–90)

Ventilation increases and humidity drops. This prevents mold and deepens the black color and soft texture.

After fermentation, black garlic is sterilized with UV light plus ozone for 48 hours, then vacuum-packed. Shelf life at room temperature reaches over one year.

Black Garlic Fermenter Machine Internal Structure

What Are the Key Features and Advantages?

Precise and Uniform Control

Temperature fluctuation stays within ±0.5°C and uniformity within 1°C. A forced air circulation system at 1.7–2.5 m/s keeps every tray at the same condition. This uniformity is the biggest difference from homemade or room-style fermentation, where inner and outer batches vary.

Programmable Touch Screen Control

The TEMI850 controller stores multi-stage temperature and humidity programs. Operators set each stage once, press start, and the machine runs the full cycle automatically with variable-frequency operation. No manual monitoring is needed.

Reliable Core Components

France Tecumseh fully hermetic compressor with 15-year design life
Danfoss / Sporlan expansion valves and filters
Schneider contactors, Omron relays
Vaisala temperature sensors
R404a refrigerant, air-cooled system

Energy-Saving Design

A high-pressure/low-pressure dual refrigeration cycle with energy regulation reduces running cost. The 100 mm polyurethane insulation prevents condensation and heat loss. Actual consumption depends on model and ambient temperature, but the SL-H-150L typically uses far less electricity per cycle than open fermentation rooms of equal capacity.

Full Safety Protection

The chamber includes over-temperature protection, heater short-circuit protection, fan overload protection, compressor over-pressure and overload protection, water shortage alarm, leakage protection, and grounding.

Hygienic and Durable Construction

The inner chamber is SUS304 stainless steel. The outer shell is powder-coated cold-rolled steel. The door uses double silicone rubber sealing. Two adjustable stainless steel shelves hold fermentation trays.

Who Uses a Black Garlic Fermenter Machine?

This black garlic fermenter machine serves different business types:

Black garlic producers building a commercial product line
Health food and supplement factories using black garlic as a functional ingredient
Garlic farms and cooperatives adding value to their own harvest
Food processing plants expanding into fermented products
Machinery wholesalers and distributors supplying the growing black garlic market in Asia, the Middle East, and Europe

Both single-clove garlic and multi-clove garlic can be fermented. Small models fit retail shops and startups, while 380V chambers fit continuous factory production.

What Common Black Garlic Fermentation Problems Can It Solve?

課題解決ポイント	Solution
Traditional fermentation fails in cold or dry seasons	Fully enclosed chamber, independent of climate
Batch quality varies with operator experience	Programmable recipes repeat the same curve every batch
Mold and spoilage during long fermentation	Controlled humidity plus ventilation and sterilization stage
High labor cost for 30–90 day processes	Automatic running with fault alarm, minimal supervision
Small workshops lack three-phase power	Five 220V models from 20 kg to 80 kg capacity

Stainless Steel Black Garlic Fermenter Machine

Customer Visiting the Factory

The following photos show the Black Garlic Fermenter Machine ordered by a customer in the United States.

なぜシュリを選ぶのか？

20+ years in garlic processing machinery
Fermentation recipes included (30-day, 60-day, 90-day)
Video installation guidance and English operation manual
1-year warranty on core components
Lifetime technical support with 24-hour response
Spare parts in stock, including sensors, heaters, and controllers

よくある質問

Can I ferment black garlic for 30 or 60 days instead of 90 days?

Yes. Shorter cycles produce usable black garlic with a firmer texture, while 90-day fermentation gives the softest texture and deepest flavor. We provide tested recipes for all three durations.

How much electricity does one fermentation cycle use?

It depends on model size and ambient temperature. As a reference, a mid-size 220V unit uses only a few kilowatt-hours per day on average during the holding stages, because the chamber is well insulated and the compressor cycles only when needed. Contact us for a consumption estimate based on your model and climate.

What size and type of garlic work best?

Any diameter works. Large bulbs suit markets that prefer whole black garlic, while small bulbs suit snack-style products. Both single-clove and multi-clove garlic ferment well. We recommend grading bulbs by size so each batch ferments evenly.

How do I choose the right capacity?

Estimate your monthly fresh garlic supply and divide by your fermentation cycle length. For example, 600 kg of garlic per month with a 30-day cycle needs about 20 kg per day, so an SL-H-50L or SL-H-80L running daily batches is sufficient.

Do you provide troubleshooting support?

Yes. Each machine ships with an operation and fault-handling manual. If an error code appears, our engineers guide you by video call to solve it, and spare parts are dispatched quickly when needed.

Get a Quote

If you plan to produce black garlic commercially, tell us your daily garlic volume, power supply, and target fermentation time. We will recommend the right black garlic fermenter machine model and send a detailed quotation.