black garlic fermentation box

10KG, 50KG, 100KG, 200KG, 500KG, 1000KG and 2000KG.

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product features:

eight room size W * D * H (cm)	customized according to customer needs (generally calculated according to garlic yield)
temperature range	40°C-100°C
temperature fluctuation	≤±0.5°C(standard)/≤±0.2°C(optional)
temperature uniformity	≤ ± 2°C/≤ ± 5°C
temperature deviation	≤ 1°C
control accuracy	0.1°C,1.5%R.H (standard)/0.01℃,1.5%R.H(optional)
humidity range	50% ~ 98% R.H
humidity deviation	± 2% R.H
heating rate	1.0°C~3.0°C/min
heating time	RT°C~100°C≤30min
Dynamic noise	62 dB(A)
material	liner:# SUS 304 stainless steel	outer box: A3 cold plate spray/#SUS304
Wind circulation mode	centrifugal fan forced air circulation
heater	316L seamless stainless steel fin heater/nickel-chromium alloy heating wire heater
humidifier	External stainless steel boiler humidifier
Water filling method	Automatic cycle replenishment mode
controller	Japan OYO/Korea Temi/HLS950
standard fittings	1 observation window (multi-layer hollow heat conduction anti-fog type) 1 50mm test hole 1 U-shaped energy-saving lamp 1 Sample rack 1 wet and dry ball gauze 3 Resettable Fuse 1 power supply cable 3 m.



safety device	compressor overload protection Phase sequence/phase loss protection humidifier protection against dry burning Mechanical over-temperature insulation Water tank water shortage protection

black garlic fermentation box
1. The fermentation black garlic box adopts high temperature, high humidity vertical and horizontal complementary flow design. 2. Can be customized according to customer requirements. 3. Low noise, smooth operation, automatic temperature control, wide range of applications. 4. Equipment operation is simple. 5. Short fermentation cycle, low power consumption, saving electricity and energy. 6. Equipment power automatic adjustment function, according to the original curve automatic adjustment function.

Recommended temperature settings.

Fermentation period:	temperature
Days 1-3	85-88℃
Days 4-12	75-78℃
Day 12-15	After 12 days, if the garlic is wet and sour, increase the temperature by 3-5 degrees.
Day 12-15	After 12 days, if the garlic is dry and hard, the temperature is reduced by 2-3 degrees.