In July 2026, Shuliy Machinery delivered an SL-H-150L black garlic fermenter machine to a food processing factory in Argentina. The machine was packed in an export wooden crate and shipped by sea to the Port of Buenos Aires.
The client had tried fermenting black garlic in a homemade insulated room. Batch quality changed from season to season, and mold spoiled several loads. With the new machine, the factory now ferments 60 kg of fresh garlic per batch and gets about 30 kg of black garlic with stable color, texture, and taste.
This case shows how a programmable black garlic fermentation chamber helps a food factory move from trial production to reliable commercial output.
The Customer Is a Food Factory in Central Argentina
The customer is a food processing factory located in central Argentina, a region known for garlic farming. The factory already supplied fresh garlic and garlic powder to local retailers.
Argentina produces large volumes of garlic every year, especially in the provinces of Mendoza and San Juan. Many local producers want to add value to their harvest instead of selling raw bulbs at low prices. Black garlic, which sells at several times the price of fresh garlic, was a natural choice for this factory.
What Did the Argentine Factory Need from a Black Garlic Machine?
Before contacting Shuliy, the factory had tested black garlic production in a small insulated room with a heater and a humidifier. The trial revealed four problems:
- Unstable temperature. The room temperature moved up and down by more than 5°C. Some trays over-fermented while others stayed raw inside.
- Mold during long cycles. Humidity control failed in the aging stage, and several batches developed mold.
- No repeatable recipe. Each batch needed manual adjustment. Quality depended on the operator’s experience.
- Limited capacity. The room could only handle small trial quantities, not commercial orders.
The client needed a machine that could run a full 30-to-90-day cycle automatically, hold temperature and humidity precisely, and fit a standard 220V power supply. Capacity had to reach at least 50 kg of fresh garlic per batch.
Why Shuliy Recommended the SL-H-150L Black Garlic Fermentation Machine?
After reviewing the client’s production target and workshop layout, our sales engineer recommended the SL-H-150L black garlic fermentation machine .
Key reasons for this recommendation:
- 60 kg fresh garlic capacity per batch, yielding about 30 kg of black garlic, matching the client’s monthly target.
- 220V single-phase power, which fits the factory’s existing electrical system without modification.
- TEMI850 programmable touch screen controller, which stores multi-stage temperature and humidity curves. The full fermentation cycle runs automatically after one setup.
- Temperature fluctuation within ±0.5°C and forced air circulation at 1.7–2.5 m/s, so every tray ferments evenly.
- SUS304 stainless steel inner chamber, meeting food hygiene standards and easy to clean.
We also provided the client with tested fermentation recipes for 30-day, 60-day, and 90-day cycles. Before shipment, the machine passed a continuous running test to confirm the control program and safety protections worked correctly.
Technical Parameters of the SL-H-150L Black Garlic Fermentation Machine Machine
| Item | Specification |
|---|---|
| Model | SL-H-150L |
| Voltage | 220V |
| Power | 3.55 kW |
| Fresh Garlic Capacity | 60 kg per batch |
| Black Garlic Output | 30 kg per batch |
| Chamber Size | 500 × 500 × 600 mm |
| Overall Size | 1080 × 1200 × 1550 mm |
| Weight | 175 kg |
| Temperature Range | 0°C to +80°C |
| Temperature Fluctuation | ≤±0.5°C |
| Humidity Range | 30%–98% RH |
How Was the Black Garlic Machine Packed and Shipped to Buenos Aires?
The black garlic fermenter machine was wrapped in moisture-proof film and fixed inside a fumigation-free wooden crate. Foam padding protected the touch screen and door during transport.
We arranged sea freight to the Port of Buenos Aires. Before the vessel arrived, the client received the bill of lading, commercial invoice, packing list, and certificate of origin. These documents helped the client’s customs broker finish clearance without delay.
Total lead time from order confirmation to arrival in Buenos Aires was about 45 days, including production and ocean transit.
What After-Sales Support the Argentine Client Received?
After the machine arrived, our engineer guided the client’s team through installation by video call. The machine was running the same day.
Shuliy’s after-sales support for this order includes:
- 1-year warranty on the compressor, controller, and core electrical components
- Lifetime technical support by video call, email, and messaging apps
- Fermentation recipe guidance for different garlic varieties and cycle lengths
- Spare parts supply, including sensors, heating tubes, and sealing strips
- Response within 24 hours for any technical question
After the first 90-day cycle, the client reported that all trays came out evenly black with a soft texture. The factory has started supplying black garlic to local health food stores and plans to add a second chamber.
Start Your Black Garlic Business with Shuliy Machinery
This Argentina delivery shows that a food factory can turn local garlic into a high-value product with one reliable machine. Whether you need a small black garlic fermentation chamber for trial production or a large model for continuous output, Shuliy offers machines from 20 kg to 180 kg of fresh garlic per batch.
Tell us your garlic supply, power voltage, and target output. Our team will recommend the right model, share fermentation recipes, and send you a detailed quotation with shipping options to your country.
