We are very confident in the taste of the black garlic we manufacture. We manufacture a special far-infrared ceramic and have been operating with its effect for almost 30 years. The far-infrared effect of the special ceramic can activate the enzymes in garlic to the maximum extent. In addition, the special heater structure makes the temperature inside the chamber uniform, and the synergistic effect with the maintenance of a saturated steam environment accelerates the number of fermentation days and makes it possible to produce beautiful, fully matured and delicious black garlic.
The entire process is automatically controlled!
Our black garlic fermenters range from large fermenters that can hold 600kg and are suitable for mass production to small fermenters that can hold 100kg and are more compact and can be installed in small spaces.
W2.100ｘH2.100ｘD1.750
Three-phase 200V 14Kw
W1.380 x 2.570 x D1.930
Three-phase 200V 8.5Kw
W1.380 x H1.761 x D1.874
Three-phase 200V 3.7Kw
The far-infrared rays of the M-Tite ceramic plate have a special wavelength that creates low molecular oxygen that works with the enzymes in the garlic to ripen it in a short time. Normally, garlic enzymes do not react at temperatures around 50℃, but M-taito Ceramic can react and mature garlic.
In just 10 days of processing time, the polyphenols increase 3-4 times and the S-allyl cysteine increases 30-60 times, resulting in a much better taste.
W1.380 x H1.761 x D1.874
Three-phase 200V 3.7Kw
In addition to its deodorizing effect and condensate collection, this deodorizer can measure garlic moisture in detail by garlic extract weight measurement, and accurately calculate the amount of moisture evaporation.
The Emtite fermentor is a
This is a ripening machine that produces the best tasting black garlic.
To make black garlic that tastes good and has no smell.
It is important that black garlic is sold.
If you make good garlic...
We believe that we will be able to expand our sales channels and generate profits.
The antioxidant polyphenols and S-allyl cysteine created by the Emtite fermentor
are much higher than other companies' black garlic, even though it can be created in just 10 days or so.
| fresh garlic | By Emtite Maturing Machine black garlic |
Black garlic from other famous companies | |
|---|---|---|---|
| S-Allylcysteine | Almost zero. | 36mg/100g | 16.2mg/100g |
| polyphenol | 34mg/100g | 270mg/100g | 215mg/100g |
| fresh garlic | S-Allylcysteine Almost zero. |
polyphenol 34mg/100g |
|---|---|---|
| Black garlic by Emtite ripening machine | S-Allylcysteine 36mg/100g |
polyphenol 270mg/100g |
| Black garlic from other famous companies | S-Allylcysteine 16.2mg/100g |
polyphenol 16.2mg/100g |
