HGFM-600 Commercial Black Garlic Fermentation Machine can make good Black Garlics for commercial use with stable temperature and humidity.

Temperature and humidity are controlled via a touch-screen digital panel. The curing process takes approximately 20 days.​

The chamber is made from high quality 316L stainless steel plate to prevent the inner wall from rusting due to extended periods of high temperature and humidity. The exterior is made from high quality 304L stainless steel plate. The insulation medium is fire-proof grade aluminium silicate which has excellent heat insulation performance. Made in China.

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Temperature range:  RT ~ + 120 ℃

Control accuracy:  Temperature: ± 0.2 ℃; Humidity: ± 2.5%

Temperature fluctuation:  ≤0.5 ℃

Temperature error:  ≤ ± 1 ℃

Temperature uniformity:  ≤2.0 ℃

Humidity range:  (30 ~ 98)% RH

Relative humidity error:  ± 2.5% RH

Working Video

Specification

The commercial black garlic machine solves the problems of long manual production cycle, unstable quality, and high hygiene risks through precise temperature and humidity control, automated processes, and efficient production capacity.

We can maximize the value of the equipment and is suitable for industrial production scenarios such as healthy food and health care product raw materials.

If further process optimization is required (such as the development of derivatives such as black garlic powder and black garlic sauce), the production line can be expanded in combination with secondary fermentation or drying and crushing equipment.

What is black garlic?

Black garlic has become increasingly popular in recent years due to its unique flavor and potential health benefits, but what is all the hype about?

Black garlic is garlic that has been fermented at a high temperature and humidity for an extended period of time. This fermentation process transforms the raw garlic into a milder, sweeter flavor with a unique caramel-like sweet taste, which is more appealing to most people than the pungent taste of raw garlic.

Also, the garlic becomes almost black. Because of this, it is often used as a flavoring in a variety of dishes, including sauces, dressings, and marinades.

Health benefits of black garlic

Black garlic is also popular because it has been reported to have several potential health benefits. Studies suggest that black garlic may have antioxidant, anti-inflammatory, and antimicrobial properties, and may help to reduce cholesterol levels and improve heart health.

Overall, the combination of its unique flavor and potential health benefits has made black garlic a sought-after ingredient in the culinary world, with many chefs and food enthusiasts using it in various dishes to add depth and complexity to their flavors.

 

The Commercial black garlic machine is a professional device used for large-scale production of black garlic. It promotes the fermentation of garlic into black garlic by simulating a high temperature and high humidity environment. Its core function is to accurately control temperature, humidity and fermentation time. It also has the characteristics of high efficiency, energy saving and automation.

Advantages

• 600kg single or multiple cloves of garlic can be fermented at one time
• Fully automated instrument control
• Fermentation cycle 15 to 20 days
• This machine provides an anti-oxidation and anti-corrosion environment, used in the food processing industry, and meets food grade requirements;
• MAX380V /50HZ 3PHASE 5-wire WRST+E Voltage range must not exceed 370V-400V range Installed power 30.0KW
• Inner box fermentation rack 304 stainless steel material: plate 304 Cantonese stainless steel, weight 1 kg, black garlic fermentation box equipped with plate

 

How to Make Black Garlic with Commercial Black Garlic Maker

Garlic Selection and Process

1. Raw material preparation and selection requirements

Prioritize fresh, plump, and mold-free single-headed garlic or multiple cloves of garlic

2. Pretreatment:

Remove the outer dry skin of garlic and retain 1-2 layers of inner membrane (avoid directly exposing the garlic cloves). Remove damaged, sprouted, or worm-eaten garlic to ensure consistent raw material quality.

3. Plate and place

Put the garlic in a single layer on the stainless steel fermentation tray, with a spacing of ≥1cm between the garlic heads to avoid stacking that affects hot air circulation. The loading capacity should not exceed 90% of the rated capacity of the equipment.

Black garlic fermentation machine equipment operation
1. Equipment startup and parameter setting
Power-on self-test: Confirm that the power supply (220V/380V), water tank (some wet-process models), and sensor connections are normal.

Mode selection:

Standard black garlic mode: default temperature 60-80℃, humidity 70-90%, fermentation cycle 15-30 days (adjusted according to the garlic variety).

Fast mode (some models): high temperature section (80℃) preferentially activates enzymatic reaction, and the cycle can be shortened to 12-18 days.

Parameter input: Set temperature, humidity, and time through the touch screen (refer to the raw material adaptation parameter table provided by the manufacturer).

2. Loading and starting
Push the tray into the fermentation chamber, close the sealed door, and start the equipment.

The equipment automatically enters the preheating stage (about 1-2 hours to reach the target temperature).

3. Fermentation process monitoring
Automatic operation: The PLC system adjusts the temperature and humidity in real time, and the 3D hot air circulation ensures uniform heating (no manual turning).

Abnormal handling: If the device alarms (such as abnormal temperature, excessive humidity), check the sensor or ventilation system as prompted. Regularly observe the color changes of garlic in the observation window (browning begins on the 7th day and gradually turns black after 15 days).

 

Black garlic fermentation Finished

1. Physical and chemical indicators
Color: The garlic cloves are uniformly dark brown or black, without white core.
Texture: Soft when pressed without hard core, water content reduced to 40%-50%.
Sugar content: Detected with a saccharimeter, Brix value ≥35% (manual sampling test).

2. Equipment prompts
Some smart models have built-in endpoint detection function (automatically determined by weight/color sensor), and the buzzer prompts that the fermentation is complete.

 

Processing and packaging of black garlic

1. Cooling and drying
Turn off the heating system, start the cold air mode (25-30℃) and dry for 6-12 hours to reduce surface moisture.

2. Sorting and quality inspection
Remove garlic that is not completely blackened or damaged (the yield of commercial equipment is usually ≥99%).

3. Packaging and storage

Vacuum packaging: Use food-grade aluminum foil bags, vacuumize and fill with nitrogen to extend the shelf life.
Storage conditions: Store at room temperature away from light (shelf life 12-18 months), or refrigerate (4°C) to further inhibit enzyme activity.

Black Garlic Machine Manufacture

 

 

Company Profile

HUAYO GARLIC – Your Trusted Expert in Garlic Machinery!

HUAYO GARLIC is specialized in Best Garlic Machine Design and Manufacturing since 2015.  We aim to mechanize Garlic growing machines and Garlic Processing Machine for Garlic Growers and Garlic Process Companys.

At present,  we manufacture a series of Garlic machines from planting to harvesting, cleaning , grading, and garlic process machines for Commercial Garlic Farm, and Small Family Garlic Farms.  which are Garlic Splitter and Clove Sorter,  Garlic Planter,  Garlic Harvester, Garlic Root and Stem Cutter, Garlic Brush Cleaning Machine,  Garlic Bulb Grader,  Garlic Powder and Granulates Processing Machines, Garlic Peeling Machines, Black Garlic Machines.

Welcome to contact us for customize the black garlic machines you need.