| Customization: | Available |
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| After-sales Service: | Free Technical Support and Accessories |
| Warranty: | 2 Years |
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1. Medium temperature fermentation: The garlic is fermented at a temperature of 70-75 ºC and a humidity of 85% for 22 days, at which point the fermentation is basically complete.
2. Room temperature fermentation: The final fermentation is carried out at a temperature of 40 ºC and a humidity of 50% for 7 days. At this time, the quality of the black garlic has reached international standards.
3. Finished product sterilization: After 30 days of fermentation, black garlic will produce many fungi and is not suitable for storage. We need to sterilize the finished product.
Equipment features:
Black garlic fermentation equipment is currently one of the main products of our company. It is a product created by our company that can produce highly nutritious black garlic food. Black garlic successfully fermented by black garlic equipment has the advantages of enhancing immunity and supplementing essential nutrients for the human body. It has been widely used in hotels, supermarkets, food chain stores, and other places.
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Model |
HT-HW190 |
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Capacity |
190kg/batch |
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Power |
6.8KW |
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Voltage |
380V 50Hz |
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Temperature |
±0.01ºC |
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Humidity |
±0.1%R.H |
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Temperature range |
0ºC~150ºC |
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Heating rate |
2ºC-4ºC/min |
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Cooling rate |
0.7ºC-1ºC/min |
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Humidity range |
50%~98%R.H |
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Dimension |
1550*1630*1950mm |
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Weight |
190kg |
*In case of the machine upgrade, the appearance and size may be a little different, please take the actual machine as the standard.
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