6L 220V Automatic Black Garlic Fermenter Heating Yogurt Fermentation Machine

Package include:
1 x Black Garlic Fermenter Pot
1 x Stainless Holder
1 x Cable
1 x User Manual

Specification
1. Model: hb220
2. Material:Acrylonitrile Butadiene Styrene (ABS) Housing
3. : Gold
4. Capacity: 6L
5.Rated frequency ：50HZ
6. Rated :70W

Feature
1. Multi-function. To make solo garlic, garlic, yoguar, natto, enzyme, sweer and simmer desinfection, drying heat preservation.
2. Fermentation mode and 6-12 days of fermentation time can be freely chosen.
3. You can ferment about 3-4 kg garlic. And wet black garlic can be dried to enhance the fermentation effect after fermentation.
4. Triple-layer stainless holder for 6L large capacity.
5. Thicken inner pot for heated evenly.
6. Independent handle, easy to use.
7. It adopts upper, middle and lower omnidirectional three-dimensional heating methods. The top, bottom and full circumference are heated and the internal temperature is even.This product is a smart full-automatic design. It does not need to add water or pour water during use. After use, there is no residual sewage at the bottom of the liner, which is clean and sanitary.
8. With memory function, we recommended that you do not cut off or open the lid or cancel as long as possible during the fermentation process.
9. After the black garlic is removed from the fermentation, it must be oxidized in the shade to dry for about 5 days and it will become sweet. Otherwise sweetness is not enough.

How to use (Instructions)
1. Select fresh raw garlic or garlic head without peeling or cleaning. The garlic handle needs to be cut off first. It is recommended to buy garlic production!
2. Put the garlic into the grid, put the garlic rack into the liner, and cover the lid.
3. Select the garlic mode and select 9-12 days of fermentation time.
4. When the corresponding function is working, there is an independent work indicator blinking. After the machine works, it will cycle and display the remaining fermentation days, the remaining fermentation hours, and the internal actual operating temperature.
5. You can use the drying mode to enhance the fermentation effect after fermentation.
6. After the black garlic is removed from the fermentation, it must be oxidized in the shade to dry for about 5 days and it will become sweet. Otherwise sweetness is not enough. Black garlic on food box sealed + refrigerated shelf life of about 6 months.

Note
1. Please allow a little error due to manual measurement.
2. Please read the user manual carefully before using.
3. We will send you an adapter according to your country.










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