Mr. Kim's Black Garlic Startup Scales with One 150L Unit

Mr. Kim runs a small health-food business in Gyeonggi-do, South Korea. Before committing capital to a full production line, he needed a way to produce consistent black garlic batches for samples and small retail orders. One TZ-SLBG-150L small black garlic fermentation machine gave him the repeatable process he needed to validate the market and supply his first two stockists.

The finished product Mr. Kim was aiming for looks like this: whole bulbs whose cloves have turned deep, glossy black through slow fermentation, soft enough to eat straight from the jar. Getting every batch to land on that exact colour and texture — not under-fermented and sharp, not over-cooked and bitter — is what the trial was really about.

The target product: whole bulbs with deep-black, soft fermented cloves.

The Situation

As a startup owner entering the black garlic segment, Mr. Kim faced a common early-stage question: is there enough local demand to justify a full production line? He wanted to test the market with real product rather than projections, but he could not risk the capital outlay of large-scale equipment before confirming demand.

The Problem

To test the market convincingly, Mr. Kim needed:

• Consistent, repeatable batches suitable for product samples
• Enough output to fulfil small retail orders
• Precise control over fermentation conditions so every batch matched the last
• A footprint and power requirement compatible with a small workspace

Without reliable process control, batch-to-batch variation would undermine the credibility of his samples and early retail placements.

The Solution

Mr. Kim purchased one TZ-SLBG-150L small black garlic fermentation machine — a compact stainless-steel cabinet on casters, sized to roll into a small workshop rather than demand a dedicated plant. The front carries the TAIZY mark, a viewing window into the chamber, and a control column with a display plus RUN / POWER / FAILURE indicators.

The TZ-SLBG-150L: a compact stainless-steel cabinet with PLC control panel and viewing window.

Its specifications suited a startup budget and a single-phase supply:

Open the door and the reason for that consistency is visible: a stack of stainless trays inside a sealed, gasketed chamber, each loaded evenly so heat and humidity reach every bulb the same way. The PLC-driven multi-stage programs let Mr. Kim define and store fermentation profiles, ramping temperature and humidity across stages to match the recipe he was developing — and reproduce it identically on the next run.

Inside the chamber: stacked stainless trays behind a sealed gasket for even heat and humidity.

The Result

Within three months of operating the TZ-SLBG-150L:

• Mr. Kim established a repeatable recipe, eliminating the batch variation that had held back his sampling programme.
• He began supplying two local health-food stores in Gyeonggi-do with finished black garlic.
• Rather than investing in a full production line, he planned to add a second TZ-SLBG-150L unit, scaling capacity in step with confirmed demand.

The single 150-litre machine bridged the gap between a kitchen-scale trial and a capital-intensive line, letting the business grow on evidence instead of assumption. When that second unit arrived, it came the same way the first did — wrapped and crated for export, ready to slot in beside its twin.

Export-ready: the unit crated in wood for shipping to the customer.

Start Small, Scale on Evidence

If you are testing a black garlic product line and need consistent small batches before committing to full-scale equipment, the TZ-SLBG-150L offers PLC-controlled fermentation in a single-phase, small-workspace format. Contact us to discuss how one machine can validate your market the way it did for Mr. Kim.