Black garlic fermentation machine

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.

Instead of the unreliable “rice cooker” or oven method, it automatically holds and switches temperature and humidity — around 55–95 °C during enzyme activation and about 85 % RH — over a 30-, 60- or 90-day program, delivering repeatable, food-grade results with almost no manual supervision.

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) .

Industrial Black Garlic Fermentation Machine

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.

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 — the key requirement for anyone selling black garlic at scale.

How Does a Black Garlic Fermenter Work?

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 ±0.5 °C and ±2.5 % RH.

A typical black garlic program looks like this:

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 — which is why a fully programmable controller matters.

Which Raw Materials Can Be Fermented?

• Garlic varieties: white-skin, red-skin and purple-skin garlic all ferment well.
• Bulb type: both single-clove (solo) garlic and multi-clove garlic are suitable.
• Size: any diameter works. Some markets prefer large-diameter bulbs; markets such as the Middle East often prefer small-diameter black garlic.
• Quality: choose plump, intact bulbs with no mechanical damage, pests or disease. Cracked-skin bulbs should be fermented separately for black garlic cloves.

For best results, raw garlic should be stored at −1 to 0 °C and 70–80 % RH before processing, then washed, dewatered in a centrifuge (≈4,000 rpm), air-dried for 4–6 hours and graded before loading.

Black Garlic Fermentation Machine Capacities & Models — Choose the Right Size

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.

Core technical indicators

• Temperature range: 0–80 °C (high-temperature configuration available for the enzyme-activation stage)
• Temperature fluctuation: ≤ ±0.5 °C ｜ Uniformity: ≤ 1 °C ｜ Deviation: ≤ ±2 °C
• Heating rate: ambient → 70 °C in about 50 minutes
• Air velocity: 1.7–2.5 m/s
• Humidity range: 30–98 % RH ｜ Humidity fluctuation: ±2.5 % RH
• Power supply: 380 V ±10 %, 50 Hz ｜ Refrigerant: R404A
• Refrigeration: air-cooled (water-cooled optional)

Key Features & Core Components

• 304 stainless steel working chamber with a 100 mm cold-rolled, powder-coated outer shell.
• 100 mm polyurethane insulation — no condensation or frosting on the outer surface, lower energy loss.
• Double-line silicone-rubber door gasket for a tight, hygienic seal.
• Two height-adjustable stainless steel shelves ; condensate drain at the bottom.
• Tecumseh (France) fully hermetic compressor and a proven R404A refrigeration circuit for precise cooling and constant-temperature control.
• TEMI850 programmable temperature & humidity controller (Korea) with PID auto-tuning, fault display and alarm.
• Pt100 platinum resistance sensors plus wet-and-dry-bulb humidity measurement.
• Imported auxiliary components: Schneider contactors, OMRON relays, Danfoss / Honeywell expansion valves, ALCO, Castel and Saginomiya valves, and more.
• Built-in safety protections: over-temperature protection, heater short-circuit protection, fan overload protection, compressor over-pressure and overload protection, water-shortage alarm, leakage protection and a reliable grounding system. In practice this means you can set the program and let the machine run — you only need to check fermentation status from time to time.

Black Garlic Production Process

1. Raw material selection — plump, intact, damage-free garlic.
2. Cold storage — −1 to 0 °C, 70–80 % RH, to preserve quality.
3. Soaking & washing — clean water, about 1 minute; avoid bruising the skin.
4. Dewatering — centrifuge at ≈4,000 rpm, then air-dry 4–6 hours.
5. Grading — sort into four diameter grades; separate cracked, damaged or diseased bulbs.
6. Tray loading — arrange neatly, one layer per tray, then cover.
7. Fermentation — the multi-stage program described above.
8. Sterilization — UV plus ozone treatment for 48 hours.
9. Packaging — vacuum packing gives a shelf life of one year or more at room temperature.

How Long Does Black Garlic Fermentation Take?

Standard programs run 30, 60 or 90 days :

• 30 days — entry-level black garlic with a milder color and softer sweetness.
• 60 days — a balanced choice for most commercial products.
• 90 days — premium, fully matured black garlic with deep jet-black color, tender texture and the strongest sweet-and-sour profile.

Longer fermentation reduces moisture, increases density and improves the final product’s quality. We supply complete fermentation recipes (temperature, humidity and timing for each phase) with every machine, so you can reproduce a consistent product batch after batch.

Why Choose an Industrial Machine Over Traditional Methods?

Traditional small-batch methods produce uneven results, need constant attention and cannot scale. A commercial black garlic fermentation machine gives you:

• Consistency — every batch meets the same temperature/humidity curve.
• Capacity — 20 kg up to 180 kg of raw garlic per cycle.
• Labor savings — set the program and walk away; no overnight monitoring.
• Energy efficiency — thick insulation, PID control and energy-regulation technology cut running costs.
• Food safety — stainless steel contact surfaces, sealed chamber and 48-hour sterilization step.

Frequently Asked Questions

How long does it take to make black garlic, and do you provide the recipe?

Yes — we provide the complete fermentation recipe. Typical cycles are 30, 60 and 90 days.

Can the machine finish the whole process automatically once it is set?

Yes. After you enter the parameters, the machine runs automatically; you only need to check the fermentation status occasionally. It includes leakage, compressor, over-temperature and water-shortage protection with automatic fault alarms.

What kind of garlic is suitable for fermentation?

Different countries prefer different sizes — some markets favor large-diameter bulbs, others (such as some Muslim-majority markets) prefer small-diameter garlic. Both single-clove and multi-clove garlic can be fermented.

How much electricity does a 30-day cycle use?

Consumption depends on the model and local climate. Our energy-regulation design keeps running costs low; contact us with your model and we will calculate the exact figure for you.

Do you provide a troubleshooting or maintenance manual?

Yes. If a fault occurs, we guide you directly through how to solve it.

Get a Quotation for Your Black Garlic Fermentation Machine

Whether you need a 50 L countertop unit for trial production or a 1,000 L machine for factory output, we can match a model to your target capacity and customize the voltage, chamber size, and fermentation program. The MOQ is just 1 set, with export packing, warranty, and after-sales service.

In addition to black garlic fermentation machines, we also offer garlic root cutting machines , garlic clove separating machines , and other garlic processing equipment to help streamline your production process.

Contact us today with your required batch capacity (kg of raw garlic per cycle) and target fermentation days to receive a quotation and a tailored fermentation recipe. Explore our full range of garlic processing machinery and find the right solution for your business!