Product Details

Working Principle

The Low-temperature Fermentation Cabinet utilizes a closed-loop refrigeration system (equipped with high-efficiency compressors and evaporators) to maintain precise sub-ambient temperatures (typically 0°C–15°C). Heating elements and humidifiers counterbalance cold-wall effects, while circulating fans distribute air uniformly, ensuring temperature/humidity homogeneity ±1°C/±5%RH. A microcomputer controller monitors internal parameters (CO₂/O₂ levels, pH, etc.) in real-time, automatically adjusting cooling/heating outputs to match fermentation kinetics, creating a stable habitat for yeast, bacteria, or mold cultures.

Features

Stainless Steel Build:

Seamless, corrosion-resistant interior (304/316L grade) simplifies cleaning and prevents microbial contamination.

Multi-Zone Control:

Independent temperature/humidity zones accommodate batch processing or co-fermentation of multiple products.

Smart HMI:

Intuitive touchscreen interfaces with IoT capabilities for remote monitoring, recipe storage, and data logging (critical for HACCP compliance).

Energy Efficiency:

Triple-pane glass doors, high-density insulation, and inverter-driven compressors reduce power consumption by 30% vs. conventional models.

Modular Design:

Adjustable shelves, customizable door configurations (glass/solid), and casters support flexible lab-to-production scaling.

Technical Highlights

PID Temperature Control:

Algorithm-driven sensors minimize thermal fluctuations, optimizing enzyme activity and metabolite production.

Active Humidity Management:

Ultrasonic humidifiers and desiccant systems maintain moisture equilibrium, preventing product drying or microbial stress.

Antimicrobial Surfaces:

Copper-coated components inhibit biofilm formation, extending equipment lifespan and ensuring food safety.

Fast Cool-Down Technology:

High-capacity evaporators achieve setpoints 25% faster, reducing downtime between batches.

Application Fields

Specialized for food industries, this cabinet elevates fermentation processes in:

Dairy: Yogurt, cheese, and cultured milk production (e.g., Lactobacillus fermentation at 4°C–8°C for tangy textures).

Fermented Sauces/Condiments: Soy sauce, vinegar, and fish sauce maturation (regulating Aspergillus/yeast activity to develop umami flavors).

Bakery & Beverages: Yeast propagation for bread/brewing (optimizing Saccharomyces metabolism at 10°C–15°C).

Fermented Vegetables/Meats: Kimchi, sauerkraut, and dry-cured meats (controlling lactic acid bacteria growth to preserve nutrients and acidity).

By stabilizing low-temperature dynamics, this cabinet maximizes yield, consistency, and shelf life—critical for exporters meeting international quality benchmarks.

vAll machines can be customized to meet your specific requirements. Contact us for more details!