HGFM-200 Black Garlic Machine can make 200kg fresh Garlic to excellent Black Garlics in 15-20 days automaticlly and precisely.
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 304L 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 201 L stainless steel plate. The insulation medium is fire-proof grade aluminium silicate which has excellent heat insulation performance.
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
| Model | Fresh Garlic | Black Garlic | Tray | Material | Diameter | Weight |
|---|---|---|---|---|---|---|
| HGFM-200 | 200 kg | 100kg | 30 pcs | SUS #304 | 1870*1300*2250 mm | 900kg |
| HGFM-300 | 300 kg | 150kg | 60 pcs | SUS #304 | 1870*2220*2250 mm | 1400kg |
| HGFM-600 | 600 kg | 300kg | 120pcs | SUS #304 | 2420*2310*2250 mm | 1700kg |
| HGFM-800 | 800 kg | 400kg | 180 pcs | SUS #304 | 3320*2310*2250 mm | 1800kg |
| HGFM-1000 | 1000 kg | 500kg | 240 pcs | SUS #304 | 4200*2310*2250 mm | 2500kg |
| HGFM-1500 | 1500 kg | 750kg | 300 pcs | SUS #304 | 5520*2310*2250 mm | 3000kg |
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.
How to Make Black Garlic with HGFM-200 Black Garlic Machine
Good Garlic Selection and Process
1. Prioritize fresh, plump, and mold-free single-headed garlic or multiple cloves of garlic
2. 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. Put the garlic on stainless steel fermentation tray of moving cart, 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.
Finished Black Garlic Machine Packing and Deliver
We customize the diameter, capacity based on customer factory demand.
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.
