The production of black garlic involves zero additives in order to maintain its natural tastes of sweet and sour, in the shape of a fruit. It is very convenient to peel and eat. The versatility of black garlic is literarily limitless. From eliminating fatigue, resolving constipation and increasing physical strength to improving sleep quality, it can also be used to make dishes. The natural taste and smell of black garlic ensure natural breath while its natural fermentation process ensures there are no irritations to the stomach and eyes.
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Technical Specification:
Input Voltage: AC230V 50Hz
Input Rated Power: 90WAmbient
Operating Temperature Range: 0 Degree C to 45 Degree C
Humidity Range: ≤90%
Volume: 5.0 Liter

Operating Data: For count down from 288 hrs to "0" hr.
Between 288-216 hrs, ferment box temperature Approx 80 Degree C
Between 216-192 hrs, ferment box temperature will keep on amblent temperature
Between 199-0 hrs, ferment box temperature Approx 72 Degree C
Dimension: 11x11x11 inches
Net Weight.: Approx 8.3 Lb

Question: I fermented one bulb to test the machine and when it was done the garlic was dark brown and hard as a rock. Anyone else have this problem?
Answer: that right you fermented one bulb and it become hard, you need 2 lb garlic inoder to made garlic brown and soft
By Micheal on April 20, 2016
 

And too little as well big pot and only 1 bulb , cook warm in 12 days image what is looklike.that be come overcook
By iQ7 on April 19, 2016

May be quality of garlic, mine almost black and take 8days no 12 days as it program.i out 24 bulbs in after 7 days i check if if ready i put another days to insure that is why 8days
By iQ7 on April 19, 2016

I have not had this problem. It sounds like a lack of moisture. I have always used 10 fresh heads and it comes out perfect.
By Eric Stubenberg on April 19, 2016