A black garlic fermenter machine 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.
Shuliy’s black garlic fermentation machine covers capacities from 20 kg to 180 kg of fresh garlic per batch, producing 10–90 kg of finished black garlic. Smaller models run on 220V single-phase power, while large chambers use 380V three-phase power. Temperature ranges from 0°C to +80°C with fluctuation within ±0.5°C, and humidity from 30% to 98% RH. These parameters match every stage of real black garlic production, from the 85–95°C enzymatic activation phase to the low-humidity aging phase.
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.
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.
Black Garlic Fermenter Machine: Technical Specifications
| Model | Voltage | Power | Fresh Garlic Capacity | Black Garlic Output | Chamber Size | Overall Size | Weight |
|---|---|---|---|---|---|---|---|
| SL-H-50L | 220V | 2.9 kW | 20 kg | 10 kg | 350 × 350 × 400 mm | 700 × 1000 × 1630 mm | 125 kg |
| SL-H-80L | 220V | 3.2 kW | 30 kg | 15 kg | 400 × 400 × 500 mm | 980 × 1150 × 1500 mm | 150 kg |
| SL-H-100L | 220V | 3.4 kW | 40 kg | 20 kg | 500 × 400 × 500 mm | 1050 × 1180 × 1500 mm | 164 kg |
| SL-H-150L | 220V | 3.55 kW | 60 kg | 30 kg | 500 × 500 × 600 mm | 1080 × 1200 × 1550 mm | 175 kg |
| SL-H-225L | 220V | 4.0 kW | 80 kg | 40 kg | 600 × 500 × 750 mm | 1250 × 1300 × 1650 mm | 199 kg |
| SL-H-408L | 380V | 5.0 kW | 120 kg | 60 kg | 800 × 600 × 850 mm | 1330 × 1400 × 1800 mm | 295 kg |
| SL-H-800L | 380V | 6.5 kW | 150 kg | 75 kg | 1000 × 800 × 1000 mm | 1550 × 1600 × 1900 mm | 377 kg |
| SL-H-1000L | 380V | 6.9 kW | 180 kg | 90 kg | 1000 × 1000 × 1000 mm | 1550 × 1650 × 1950 mm | 395 kg |
Standard Chamber Performance (All Models)
| Item | Specification |
|---|---|
| Temperature Range | 0°C to +80°C |
| Temperature Fluctuation | ≤ ±0.5°C |
| Temperature Uniformity | ≤ 1°C |
| Temperature Deviation | ≤ ±2°C |
| Heating Rate | Ambient to 70°C in about 50 minutes |
| Humidity Range | 30%–98% RH |
| Humidity Fluctuation | ±2.5% RH |
| Air Speed | 1.7–2.5 m/s |
| Inner Material | SUS304 stainless steel |
| Insulation | 100 mm polyurethane foam |
| Controller | TEMI850 programmable touch screen |
How Does a Black Garlic Fermenter Machine Work?
The black garlic fermentation machine recreates the complete natural fermentation curve in a sealed, controllable environment.
Stage 1: Enzymatic Activation (Days 1–4)
The controller raises the chamber to 85–95°C for 30–50 hours. Humidity stays around 85% RH. Enzymes in the garlic activate, and the garlic begins to soften.
Stage 2: Mid-Temperature Reaction (Days 4–10)
Temperature drops to 65–75°C for 60–110 hours, then to 55–65°C for 60–110 hours. The garlic turns brown and develops its sweet-sour flavor.
Stage 3: Medium-Temperature Fermentation (Days 10–30)
The chamber holds 50–60°C at 85% RH with natural ventilation. The enzymatic reaction slows down steadily.
Stage 4: Aging and Drying (Days 30–90)
Ventilation increases and humidity drops. This prevents mold and deepens the black color and soft texture.
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.
What Are the Key Features and Advantages?
Precise and Uniform Control
Temperature fluctuation stays within ±0.5°C and uniformity within 1°C. A forced air circulation system at 1.7–2.5 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.
Programmable Touch Screen Control
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.
Reliable Core Components
- France Tecumseh fully hermetic compressor with 15-year design life
- Danfoss / Sporlan expansion valves and filters
- Schneider contactors, Omron relays
- Vaisala temperature sensors
- R404a refrigerant, air-cooled system
Energy-Saving Design
A high-pressure/low-pressure dual refrigeration cycle with energy regulation reduces running cost. The 100 mm polyurethane insulation prevents condensation and heat loss. Actual consumption depends on model and ambient temperature, but the SL-H-150L typically uses far less electricity per cycle than open fermentation rooms of equal capacity.
Full Safety Protection
The chamber includes over-temperature protection, heater short-circuit protection, fan overload protection, compressor over-pressure and overload protection, water shortage alarm, leakage protection, and grounding.
Hygienic and Durable Construction
The inner chamber is SUS304 stainless steel. The outer shell is powder-coated cold-rolled steel. The door uses double silicone rubber sealing. Two adjustable stainless steel shelves hold fermentation trays.
Who Uses a Black Garlic Fermenter Machine?
This black garlic fermenter machine serves different business types:
- Black garlic producers building a commercial product line
- Health food and supplement factories using black garlic as a functional ingredient
- Garlic farms and cooperatives adding value to their own harvest
- Food processing plants expanding into fermented products
- Machinery wholesalers and distributors supplying the growing black garlic market in Asia, the Middle East, and Europe
Both single-clove garlic and multi-clove garlic can be fermented. Small models fit retail shops and startups, while 380V chambers fit continuous factory production.
What Common Black Garlic Fermentation Problems Can It Solve?
| Pain Point | Solution |
|---|---|
| Traditional fermentation fails in cold or dry seasons | Fully enclosed chamber, independent of climate |
| Batch quality varies with operator experience | Programmable recipes repeat the same curve every batch |
| Mold and spoilage during long fermentation | Controlled humidity plus ventilation and sterilization stage |
| High labor cost for 30–90 day processes | Automatic running with fault alarm, minimal supervision |
| Small workshops lack three-phase power | Five 220V models from 20 kg to 80 kg capacity |
Customer Visiting the Factory
The following photos show the Black Garlic Fermenter Machine ordered by a customer in the United States.
Why Choose Shuliy?
- 20+ years in garlic processing machinery
- Fermentation recipes included (30-day, 60-day, 90-day)
- Video installation guidance and English operation manual
- 1-year warranty on core components
- Lifetime technical support with 24-hour response
- Spare parts in stock, including sensors, heaters, and controllers
Frequently Asked Questions
Can I ferment black garlic for 30 or 60 days instead of 90 days?
Yes. Shorter cycles produce usable black garlic with a firmer texture, while 90-day fermentation gives the softest texture and deepest flavor. We provide tested recipes for all three durations.
How much electricity does one fermentation cycle use?
It depends on model size and ambient temperature. As a reference, a mid-size 220V unit uses only a few kilowatt-hours per day on average during the holding stages, because the chamber is well insulated and the compressor cycles only when needed. Contact us for a consumption estimate based on your model and climate.
What size and type of garlic work best?
Any diameter works. Large bulbs suit markets that prefer whole black garlic, while small bulbs suit snack-style products. Both single-clove and multi-clove garlic ferment well. We recommend grading bulbs by size so each batch ferments evenly.
How do I choose the right capacity?
Estimate your monthly fresh garlic supply and divide by your fermentation cycle length. For example, 600 kg of garlic per month with a 30-day cycle needs about 20 kg per day, so an SL-H-50L or SL-H-80L running daily batches is sufficient.
Do you provide troubleshooting support?
Yes. Each machine ships with an operation and fault-handling manual. If an error code appears, our engineers guide you by video call to solve it, and spare parts are dispatched quickly when needed.
Get a Quote
If you plan to produce black garlic commercially, tell us your daily garlic volume, power supply, and target fermentation time. We will recommend the right black garlic fermenter machine model and send a detailed quotation.
Related Equipment
Commercial Garlic Grading Machine
This roller‑bar garlic grader runs at 800‑4000 kg/h with 3‑5 adjustable size grades. Soft silicone rollers minimize bulb bruising. It serves as ideal pre‑processing equipment matching the black garlic fermentation machine: uniformly‑sized sorted garlic goes into the fermenter, securing consistent fermentation effect for black‑garlic finished goods.
- Core Points: Multi‑grade size sorting, low‑damage handling; pre‑sorting partner for black garlic fermenter.
- After‑sales: 12‑month full‑machine warranty, customizable grading levels and voltage.
