{"id":3337,"date":"2026-10-16T15:03:53","date_gmt":"2026-10-16T07:03:53","guid":{"rendered":"https:\/\/garlic-processing.com\/?post_type=slproduct&p=3337"},"modified":"2026-10-16T15:03:55","modified_gmt":"2026-10-16T07:03:55","slug":"black-garlic-fermenter-machine","status":"publish","type":"slproduct","link":"https:\/\/garlic-processing.com\/tr\/black-garlic-fermenter-machine.html","title":{"rendered":"Black Garlic Fermenter Machine | Commercial Black Garlic Fermentation Chamber"},"content":{"rendered":"
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A black garlic fermenter machine<\/mark><\/strong> 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.<\/p>\n\n\n\n

\"Black
Black Garlic Making Machine<\/figcaption><\/figure>\n\n\n\n

Shuliy’s black garlic fermentation machine covers capacities from 20 kg to 180 kg of fresh garlic per batch<\/mark><\/strong>, producing 10\u201390 kg of finished black garlic<\/mark><\/strong>. Smaller models run on 220V single-phase power, while large chambers use 380V three-phase power. Temperature ranges from 0\u00b0C to +80\u00b0C with fluctuation within \u00b10.5\u00b0C, and humidity from 30% to 98% RH. These parameters match every stage of real black garlic production, from the 85\u201395\u00b0C enzymatic activation phase to the low-humidity aging phase.<\/p>\n\n\n\n

\"100L
100L Commercial Black Garlic Fermenter Machine<\/figcaption><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Black Garlic Fermenter Machine: Technical Specifications<\/h2>\n\n\n\n
Modeli<\/th>Gerilim<\/th>G\u00fc\u00e7<\/th>Fresh
Sar\u0131msak
Kapasite<\/th>		Black
Sar\u0131msak
\u00c7\u0131k\u0131\u015f<\/th>		Chamber
Boyut<\/th>		Overall
Boyut<\/th>		A\u011f\u0131rl\u0131k<\/th><\/tr>
SL-H-50L<\/td>220V<\/td>2.9 kW<\/td>20 kg<\/td>10 kg<\/td>350 \u00d7 350 \u00d7
400 mm<\/td>		700 \u00d7 1000
\u00d7 1630 mm<\/td>		125 kg<\/td><\/tr>
SL-H-80L<\/td>220V<\/td>3.2 kW<\/td>30 kg<\/td>15 kg<\/td>400 \u00d7 400 \u00d7
500 mm<\/td>		980 \u00d7 1150
\u00d7 1500 mm<\/td>		150 kg<\/td><\/tr>
SL-H-100L<\/td>220V<\/td>3.4 kW<\/td>40 kg<\/td>20 kg<\/td>500 \u00d7 400 \u00d7
500 mm<\/td>		1050 \u00d7 1180
\u00d7 1500 mm<\/td>		164 kg<\/td><\/tr>
SL-H-150L<\/td>220V<\/td>3.55 kW<\/td>60 kg<\/td>30 kg<\/td>500 \u00d7 500 \u00d7
600 mm<\/td>		1080 \u00d7 1200
\u00d7 1550 mm<\/td>		175 kg<\/td><\/tr>
SL-H-225L<\/td>220V<\/td>4.0 kW<\/td>80 kg<\/td>40 kg<\/td>600 \u00d7 500 \u00d7
750 mm<\/td>		1250 \u00d7 1300
\u00d7 1650 mm<\/td>		199 kg<\/td><\/tr>
SL-H-408L<\/td>380V<\/td>5.0 kW<\/td>120 kg<\/td>60 kg<\/td>800 \u00d7 600 \u00d7
850 mm<\/td>		1330 \u00d7 1400
\u00d7 1800 mm<\/td>		295 kg<\/td><\/tr>
SL-H-800L<\/td>380V<\/td>6.5 kW<\/td>150 kg<\/td>75 kg<\/td>1000 \u00d7 800
\u00d7 1000 mm<\/td>		1550 \u00d7 1600
\u00d7 1900 mm<\/td>		377 kg<\/td><\/tr>
SL-H-1000L<\/td>380V<\/td>6.9 kW<\/td>180 kg<\/td>90 kg<\/td>1000 \u00d7 1000
\u00d7 1000 mm<\/td>		1550 \u00d7 1650
\u00d7 1950 mm<\/td>		395 kg<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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\"400Kg
400Kg Commercial Black Garlic Fermentation Chamber<\/figcaption><\/figure>\n\n\n\n
\"408L
408L Black Garlic Fermentation Oven<\/figcaption><\/figure>\n\n\n\n
\"500L
500L Black Garlic Fermentation Machine<\/figcaption><\/figure>\n\n\n\n
\"1000L
1000L Black Garlic Fermenter<\/figcaption><\/figure>\n\n\n\n
\"2000L
2000L Black Garlic Fermentation Chamber<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Standard Chamber Performance (All Models)<\/h3>\n\n\n\n
Kalem<\/th>\u015eartname<\/th><\/tr>
S\u0131cakl\u0131k Aral\u0131\u011f\u0131<\/td>0\u00b0C to +80\u00b0C<\/td><\/tr>
Temperature Fluctuation<\/td>\u2264 \u00b10.5\u00b0C<\/td><\/tr>
Temperature Uniformity<\/td>\u2264 1\u00b0C<\/td><\/tr>
Temperature Deviation<\/td>\u2264 \u00b12\u00b0C<\/td><\/tr>
Heating Rate<\/td>Ambient to 70\u00b0C in about 50 minutes<\/td><\/tr>
Humidity Range<\/td>30%\u201398% RH<\/td><\/tr>
Humidity Fluctuation<\/td>\u00b12.5% RH<\/td><\/tr>
Air Speed<\/td>1.7\u20132.5 m\/s<\/td><\/tr>
Inner Material<\/td>SUS304 stainless steel<\/td><\/tr>
Insulation<\/td>100 mm polyurethane foam<\/td><\/tr>
Controller<\/td>TEMI850 programmable touch screen<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\"225L
225L Black Garlic Fermenter Machine<\/figcaption><\/figure>\n\n\n\n

How Does a Black Garlic Fermenter Machine Work?<\/h2>\n\n\n\n

The black garlic fermentation machine recreates the complete natural fermentation curve in a sealed, controllable environment.<\/p>\n\n\n\n

Stage 1: Enzymatic Activation (Days 1\u20134)<\/h3>\n\n\n\n

The controller raises the chamber to 85\u201395\u00b0C for 30\u201350 hours. Humidity stays around 85% RH. Enzymes in the garlic activate, and the garlic begins to soften.<\/p>\n\n\n\n

Stage 2: Mid-Temperature Reaction (Days 4\u201310)<\/h3>\n\n\n\n

Temperature drops to 65\u201375\u00b0C for 60\u2013110 hours, then to 55\u201365\u00b0C for 60\u2013110 hours. The garlic turns brown and develops its sweet-sour flavor.<\/p>\n\n\n\n

Stage 3: Medium-Temperature Fermentation (Days 10\u201330)<\/h3>\n\n\n\n

The chamber holds 50\u201360\u00b0C at 85% RH with natural ventilation. The enzymatic reaction slows down steadily.<\/p>\n\n\n\n

Stage 4: Aging and Drying (Days 30\u201390)<\/h3>\n\n\n\n

Ventilation increases and humidity drops. This prevents mold and deepens the black color and soft texture.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\"Black
Black Garlic Fermenter Machine Internal Structure<\/figcaption><\/figure>\n\n\n\n

What Are the Key Features and Advantages?<\/h2>\n\n\n\n
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Precise and Uniform Control<\/h3>\n\n\n\n

Temperature fluctuation stays within \u00b10.5\u00b0C and uniformity within 1\u00b0C. A forced air circulation system at 1.7\u20132.5 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.<\/p>\n\n\n\n

Programmable Touch Screen Control<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

Reliable Core Components<\/h3>\n\n\n\n