Black garlic fermenter for garlic processing
Creating black garlic involves a meticulous fermentation process to transform raw garlic into a nutrient-rich ingredient. This process requires precise control of temperature and humidity over extended periods, posing challenges in maintaining quality and consistency.
Ferment garlic into black garlic efficiently
The black garlic fermenter from Taizy Food Machinery is designed to efficiently convert raw garlic into black garlic with rich nutrients. It employs precise temperature control, maintained within ±0.2℃, and humidity control, with deviations limited to ±2%, facilitated by imported French Taikang compressors. The advanced monitoring system, including a 5-inch TEMI850 touchscreen, allows real-time analysis of the fermentation curve and permanent data storage even during power outages. Suitable for use in high-end hotels, organic supermarkets, and the food manufacturing industry, the machine can handle various capacities ranging from 15 kg to 380 kg of garlic, ensuring consistent output quality.
Benefits
- Accurate temperature and humidity control for consistent output
- Real-time data analysis and permanent data storage
- Energy-efficient operation with over 50% savings
- Automatic alarms for low water levels and unstable voltage
- Versatile capacity options to suit diverse production needs