6L 220V Automatic Black Garlic Fermenter Yogurt Maker with Intelligent Control

Package Include: 1 x Black Garlic Fermenter 1 x Inner Pot 1 x Stainless Holder 1 x Power Cable 1 x User Manual Specification: Material: Acrylonitrile Butadiene Styrene (ABS) Housing Color: Gold Capacity: 6L Plug: AU Rated Power: 90W Feature: 1. Multi-function, compatible with making solo garlic, garlic, yoghurt, natto, enzyme, sweet wine, simmer desinfection, drying and heat preservation. 2. Fermentation mode and 6-12 days of fermentation time can be freely chosen. 3. Can ferment about 3-4 kg garlic. 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 even heating. 6. Independent handle. 7. Adopts upper, middle and lower omnidirectional three-dimensional heating methods. The top, bottom and full circumference are heated to keep uniform internal temperature. This product adopts full-automatic design. No water addition or pouring is required during use. No residual sewage remains at the bottom of the liner after use, which is clean and sanitary. 8. Equipped with power-off memory function. It is recommended not to cut off power, open the lid or cancel the program as much as possible during the fermentation process. 9. After the black garlic is taken out after fermentation, it must be oxidized and dried in the shade for about 5 days to become sweet, otherwise the sweetness will be insufficient. How to Use: 1. Select fresh raw garlic or garlic heads without peeling or cleaning. Cut off the garlic handle first. It is recommended to purchase garlic produced in the current season. 2. Put the garlic into the grid, place the garlic rack into the liner, and cover the lid. 3. Select the garlic mode and choose 9-12 days of fermentation time. 4. When the corresponding function is operating, the independent work indicator blinks. After the machine starts working, it will cyclically display the remaining fermentation days, remaining fermentation hours, and actual internal operating temperature. 5. The drying mode can be used to enhance the fermentation effect after fermentation. 6. After the black garlic is taken out after fermentation, it must be oxidized and dried in the shade for about 5 days to become sweet, otherwise the sweetness will be insufficient. Black garlic sealed in a food box and refrigerated has a shelf life of about 6 months. We will send you an adapter compatible with your country.