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Commercial Use Black Garlic Fermenting Machine Black Garlic Fermentation Box Black Garlic Machine
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| Commercial use black garlic fermenting machine black garlic fermentation box black garlic machine |
Introduction for black garlic machine:
This black garlic machine is suitable for garlic fermentation and black garlic production. Using the enzymatic reaction fermentation black garlic processing method, the enzymatic fermentation is carried out continuously in a closed container.
The black garlic machine is equipped with automatic temperature control function, which can effectively shorten the processing time (20 days), with large capacity and high cost performance. The box is made of high-quality stainless steel with strong rust resistance. Using microcomputer intelligent digital technology to control the temperature.
Features of black garlic machine:
1. The black garlic fermentation machine adopts the vertical and horizontal complementary flow design of high temperature and high humidity.
2. Can be customized according to customer requirements.
3. Low noise, stable operation, automatic temperature control, wide application range.
4. The equipment is easy to operate.
5. The fermentation cycle is short, the power is low, and the energy is saved.
6. It has the function of automatic adjustment of equipment power, and the function of automatic adjustment according to the original curve.
| Model | Inner box size | Machine size | Input | Output |
| ABG-100 | 400*400*500mm | 850*1100*1750mm | 32kg/batch | 20kg/batch |
| ABG-225 | 500*600*750mm | 950*1200*1700mm | 50kg/batch | 30kg/batch |
| ABG-408 | 600*800*850mm | 1200*1350*1750mm | 92kg/batch | 56kg/batch |
| ABG-800 | 800*800*1000mm | 1450*1550*1750mm | 120kg/batch | 72kg/batch |
| ABG-1000 | 1000*1000*1000mm | 1450*1550*1850mm | 160kg/batch | 96kg/batch |
1. With automatic constant temperature and humidity function, the flavor and quality of black garlic can shorten the processing time;
2. Enzymatic reaction fermentation black garlic processing method, step-by-step continuous enzymatic fermentation in an airtight container;
3. Stable operation, energy saving and low noise;
4. Simple operation, low failure rate and small maintenance.
1. Garlic choosing: raw garlic with intact skin and full granules.
2.Garlic clean: When cleaning the raw garlic, it is better to use vegetable washing machine to clean, preferably without destroying the skin of the garlic. The rinsing time is about 1 minute, the time is not too long to destroy garlic skin. The moisture of the epidermis of garlic need to be dried before fermentation.
3.The stages of garlic fermentation.