{"id":2490,"date":"2026-10-19T15:36:16","date_gmt":"2026-10-19T07:36:16","guid":{"rendered":"https:\/\/topfoodmachine.com\/?post_type=product&p=2490"},"modified":"2026-10-19T16:14:04","modified_gmt":"2026-10-19T08:14:04","slug":"black-garlic-fermentation-machine","status":"publish","type":"product","link":"https:\/\/topfoodmachine.com\/hi\/product\/black-garlic-fermentation-machine\/","title":{"rendered":"Black garlic fermentation machine"},"content":{"rendered":"
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A black garlic fermentation machine (also called a black garlic fermenter or black garlic making machine) is an industrial, programmable chamber that converts fresh raw garlic into soft, sweet, jet-black garlic through controlled high-temperature, high-humidity enzymatic fermentation. <\/p>\n\n\n\n

Instead of the unreliable “rice cooker” or oven method, it automatically holds and switches temperature and humidity \u2014 around 55\u201395 \u00b0C during enzyme activation and about 85 % RH \u2014 over a 30-, 60- or 90-day program, delivering repeatable, food-grade results with almost no manual supervision. <\/p>\n\n\n\n

The black garlic fermentation machine works with white-skin, red-skin and purple-skin garlic, as well as single-clove (solo) and multi-clove bulbs of any diameter, and is available in eight standard models with capacities from 50 L (about 20 kg fresh garlic per batch, ~10 kg black garlic output) up to 1,000 L (about 180 kg fresh garlic per batch, ~90 kg output) .<\/p>\n\n\n\n

\"industrial
industrial black garlic fermentation machine<\/figcaption><\/figure>\n\n\n\n

Industrial Black Garlic Fermentation Machine<\/h2>\n\n\n\n

A black garlic fermentation machine is a cabinet-style fermentation box that reproduces, in a controlled way, the heat and humidity conditions that turn fresh garlic black. Inside the chamber, garlic undergoes the Maillard reaction and enzymatic conversion that remove its pungency and create black garlic’s mild, sweet-and-sour flavor, soft texture and high antioxidant content.<\/p>\n\n\n\n

Unlike a home appliance, a commercial black garlic fermentation machine combines five systems in one unit: a heating system, a refrigeration system, an air-duct circulation system, a programmable control system and a full set of safety-protection devices . This lets you run stable, repeatable batch programs day and night \u2014 the key requirement for anyone selling black garlic at scale.<\/p>\n\n\n\n

\"automatic
automatic black garlic fermentation machine<\/figcaption><\/figure>\n\n\n\n

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

Fresh garlic bulbs are loaded into trays (one layer per tray), the door is sealed, and the controller runs a pre-set multi-stage program. A fan-driven air duct circulates air evenly across the chamber, while the heater, humidifier and refrigeration unit keep temperature and humidity within \u00b10.5 \u00b0C and \u00b12.5 % RH.<\/p>\n\n\n\n

A typical black garlic program looks like this:<\/p>\n\n\n\n

Phase<\/th>\u0924\u093e\u092a\u092e\u093e\u0928<\/th>Duration<\/th>Purpose<\/th><\/tr>
Enzyme Activation \u2014 Stage 1<\/td>85\u201395 \u00b0C<\/td>30\u201350 h<\/td>Activates enzymes and starts browning<\/td><\/tr>
Enzyme Activation \u2014 Stage 2<\/td>65\u201375 \u00b0C<\/td>60\u2013110 h<\/td>Deepens color, sweetness, and aroma<\/td><\/tr>
Enzyme Activation \u2014 Stage 3<\/td>55\u201365 \u00b0C<\/td>60\u2013110 h<\/td>Stabilizes texture<\/td><\/tr>
Medium-Temperature Fermentation<\/td>50\u201360 \u00b0C<\/td>Day 10\u201330<\/td>Removes pungency and develops sweet\/sour notes<\/td><\/tr>
Maturation<\/td>Ventilated, low humidity<\/td>Up to day 90<\/td>Final darkening and moisture reduction<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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\"Black
Black garlic fermentation machine factory<\/figcaption><\/figure>\n\n\n\n
\"black
black garlic fermentation cabinet<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Relative humidity is kept at approximately 85 % RH throughout the activation and fermentation phases. Because garlic moisture, bulb size and pH vary from batch to batch, the exact set-points and hours should be fine-tuned by an experienced operator \u2014 which is why a fully programmable controller matters.<\/p>\n\n\n\n

Which Raw Materials Can Be Fermented?<\/h2>\n\n\n\n
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  • Garlic varieties: white-skin, red-skin and purple-skin garlic all ferment well.<\/li>\n\n\n\n
  • Bulb type: both single-clove (solo) garlic and multi-clove garlic are suitable.<\/li>\n\n\n\n
  • Size: any diameter works. Some markets prefer large-diameter bulbs; markets such as the Middle East often prefer small-diameter black garlic.<\/li>\n\n\n\n
  • Quality: choose plump, intact bulbs with no mechanical damage, pests or disease. Cracked-skin bulbs should be fermented separately for black garlic cloves.<\/li>\n<\/ul>\n\n\n\n
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    \"black
    black garlic<\/figcaption><\/figure>\n\n\n\n
    \"black
    black garlic processing<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

    For best results, raw garlic should be stored at \u22121 to 0 \u00b0C and 70\u201380 % RH before processing, then washed, dewatered in a centrifuge (\u22484,000 rpm), air-dried for 4\u20136 hours and graded before loading.<\/p>\n\n\n\n

    Black Garlic Fermentation Machine Capacities & Models \u2014 Choose the Right Size<\/h2>\n\n\n\n

    Our black garlic fermentation machine series covers small workshop use up to full production lines. All models ship with export packing and can be customized.<\/p>\n\n\n\n

    \u092e\u0949\u0921\u0932<\/td>\u0936\u0915\u094d\u0924\u093f<\/td>Raw Garlic \/ Batch<\/td>Black Garlic Output<\/td>Chamber (W \u00d7 D \u00d7 H)<\/td>Net Weight<\/td><\/tr>
    WJ-H-50L<\/td>220 V, 2.9 kW<\/td>20 kg<\/td>10 kg<\/td>350 \u00d7 350 \u00d7 400 mm<\/td>125 kg<\/td><\/tr>
    WJ-H-80L<\/td>220 V, 3.2 kW<\/td>30 kg<\/td>15 kg<\/td>400 \u00d7 400 \u00d7 500 mm<\/td>150 kg<\/td><\/tr>
    WJ-H-100L<\/td>220 V, 3.4 kW<\/td>40 kg<\/td>20 kg<\/td>500 \u00d7 400 \u00d7 500 mm<\/td>164 kg<\/td><\/tr>
    WJ-H-150L<\/td>220 V, 3.55 kW<\/td>60 kg<\/td>30 kg<\/td>500 \u00d7 500 \u00d7 600 mm<\/td>175 kg<\/td><\/tr>
    WJ-H-225L<\/td>220 V, 4.0 kW<\/td>80 kg<\/td>40 kg<\/td>600 \u00d7 500 \u00d7 750 mm<\/td>199 kg<\/td><\/tr>
    WJ-H-408L<\/td>380 V, 5.0 kW<\/td>120 kg<\/td>60 kg<\/td>800 \u00d7 600 \u00d7 850 mm<\/td>295 kg<\/td><\/tr>
    WJ-H-800L<\/td>380 V, 6.3 kW<\/td>150 kg<\/td>75 kg<\/td>1000 \u00d7 800 \u00d7 1000 mm<\/td>377 kg<\/td><\/tr>
    WJ-H-1000L<\/td>380 V, 6.9 kW<\/td>180 kg<\/td>90 kg<\/td>1000 \u00d7 1000 \u00d7 1000 mm<\/td>395 kg<\/td><\/tr><\/tbody><\/table>
    Black garlic fermentation machine parameters<\/figcaption><\/figure>\n\n\n\n
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    \"black
    black garlic fermentation chamber<\/figcaption><\/figure>\n\n\n\n
    \"Black
    Black garlic fermentation machine for sale<\/figcaption><\/figure>\n<\/figure>\n\n\n\n
    \"commercial<\/figure>
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    Core technical indicators<\/p>\n\n\n\n