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  • 6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine
  • 6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine
  • 6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine
  • 6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine
  • 6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine
  • 6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine
  • 6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine
  • 6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine
  • 6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine
  • 6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine
  • 6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine
  • 6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine
6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine

6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine COD

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                        Description :

                        6L Large Capacity Automatic Black Garlic Fermenter Yoghurt Natto Maker Machine
                         
                        ● 6L large capacity. Once you can ferment about 3-4 kg of garlic (petal garlic can ferment about 3 pounds, independent garlic can ferment about 4 pounds)
                        ● Thicken inner pot for being heated evenly.
                        ● Independent handle, easy to use
                        ● Fermentation time, drying time can be freely chosen
                        ● 7-12 days of fermentation time can be selected
                        The machine has a power failure memory function, but it is recommended that you do not power off or open the lid or press the cancel button as long as possible during the fermentation process.
                        The product has unique drying function. For the new garlic with heavy water content and large garlic, the wet black garlic can be dried after fermentation to enhance the fermentation effect. When drying, the lid does not need to be pressed to the end without Fastening and a gap. The drying effect is good.
                        ● 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.
                        ● Wide range of applications, yogurt, natto fermentation, black garlic fermentation, enzyme, soup, milk, home bre

                        Specification :


                        Material  Acrylonitrile Butadiene Styrene (ABS) Housing
                        Liner Material Aluminum
                        Color  Gold
                        Weight  3.8kg
                        Capacity 6L
                        Rated Voltage 220V
                        Frequency 50-60HZ
                        Power 90W
                        Plug EU/AU/UK

                        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 only garlic production!
                        2. Put the garlic into the grid, put the garlic rack into the liner, and cover the lid.
                        3. Press and hold the 3 seconds cancel key first to enter the program setting state. When three bars are displayed in the standby state, you can directly select the program settings to start. Select the garlic or garlic button and click on the “di To start the job. Continuously press the petal or garlic button to select 9-13 days of fermentation time. In order to meet different taste effects, the choice of different time needs. 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.
                        4. The operating temperature is between 70-80 degrees for the first to third days, and 60-75 degrees for the fourth day. After the fifth day, it is between 70-80 degrees. The full fermentation time is 9-13 days After the fermentation is completed, the machine automatically turns off the heating and beeps to complete. (If the power is not turned off within 8 hours after the completion of the fermentation, the machine will beep to indicate power off and prompt once every hour .)
                        5. If the garlic is large and the water is too much, the black garlic will feel wet after the fermentation is finished. You can start the drying function again. Press the drying button and select the drying in 4-8-12-16 When drying, the lid does not need to be pressed to the end without fastening and leaving a gap. The drying effect is good.
                        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 .

                        Package Includes :

                        1 x Black garlic machine
                        1 x Plug (EU/AU/UK)
                        4 x Shelves
                        1 x Manual

                         












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