FermenteaWhere food goes to change
626 sourced equipment pages: vessels, tools, appliances and built structures.
Mills grind seeds, nuts and grain into flour, meal or oil-rich paste. Stone, feed and power arrangements differ by tradition and model; the Dagestani example is one documented form, not a universal design.
A hand utensil for stirring and scraping a pan of hot preserves. The supplied atlas lists a heatproof spatula for small trials but gives no blade material, dimensions, temperature rating or specific construction.
A food roaster is a machine class rather than one fixed design: batch drums, hot-air chambers and continuous lines heat and move different seeds, nuts, grains or beans.
The HydroPro is Breville | PolyScience’s commercial immersion-circulator family: CSV700 HydroPro and CSV750 HydroPro Plus heat and circulate a separate water bath.
A household freezer holds food in a frozen state for storage and selected texture or separation work; its batch-storage role differs from industrial equipment that freezes individual pieces separately.
A plug-in controller reads a wired probe and switches compatible heating or cooling appliances around a setpoint. It adds feedback; it is not itself a heater, cooler or validated food process.
Sampling utensils remove a small portion of a ferment for checking or analysis. Their form depends on the sample and purpose; a household pH check and laboratory microbiology sample do not require the same handling.
A domestic electric oven uses a magnetron to generate microwaves that heat food in the cavity. Oregon State documents it for small-batch fruit butter; it is not a home canning processor.
A densitometer measures density directly or through an instrument-specific cell. For kombucha alcohol analysis, TTB describes measuring specific gravity after distillation; untreated ferment density alone does not isolate alcohol.
A modern, portable stovetop pan with a stainless-steel cooking surface for sauces and other small simmering jobs. Size, cladding, lid, compatibility and care vary by model.
A probe thermometer measures the temperature of food at its sensing tip. It answers a different question from a kettle, oven or water-bath display, and from a pH meter.
A modified cabinet or switched-off fridge can enclose growing koji. One source documents a heating mat and probe with a PID controller. This modern setup needs monitoring of grain temperature, airflow, condensation and cleanliness.
A clean, heat-tolerant food jar holds hot ingredients or liquor when a method calls for it. Its temperature limits depend on its design and maker; a jar does not make food shelf-stable.
Flextank Apollo and Orion are PE vessels for beverage fermentation and maturation, engineered for stated oxygen transmission. Their material, scale and use differ from generic tanks, pressure-rated PET fermenters and coopered barrels.
A locally fabricated galvanized-metal vessel for dry-grain storage. Household models sit on raised platforms and seal at inlet and outlet; they are movable containers, not granary buildings or fixed industrial installations.
Goodlok names a fermentation box in the production of beef, fish and mushroom garum. The available descriptions establish its role in maturation, but do not describe its physical construction or controls.
A food blender uses motor-driven blades to purée, emulsify, grind or disperse ingredients in a jar or directly in a pot. Countertop, personal and immersion forms differ in vessel and limits; food processors remain a separate tool family.
A short length of kitchen string holds rolled bitter-orange peel in a coil during a documented Antalya preserve method. The recipe specifies string and a needle, but does not identify the fiber, construction or heat rating.
Home beverage carbonators inject CO₂ into cold liquid in a bottle, then release pressure so gas stays dissolved. Model compatibility varies: most SodaStream machines are water-only; MIX and Drinkmate support other cold drinks.
The DGM 6401 is a compact built-in steam oven combined with a microwave, with a 40 L stainless-steel chamber, MultiSteam and electronic steam-temperature control from 40 to 100°C.
A portable electric skillet or shallow hotplate can provide a wide, open heated surface for a modern home adaptation of yuba making. It is not the traditional Kyoto or Minobu yuba pan, and its control dial does not measure the soy milk.
A thermometer gives a reading at its sensor; a temperature logger records readings over time. Sensor placement and context determine what that record can tell you.
A handheld electric blender with a guarded blade shaft lowered into food in a suitable vessel; a modern tool for sauces and some condiments, not a traditional fermentation vessel.
A drum dryer spreads pumpable wet food as a thin film over one or more internally heated rotating metal drums. A blade scrapes the dried layer off for flaking, milling or further blending.
A countertop electric cooker combines pressure cooking with model-specific functions such as sautéing, slow cooking, rice cooking and low-temperature programs. Settings do not transfer to pressure canning.
Drinkmate’s Fizz Infuser lets its countertop carbonators add carbon dioxide to cold drinks directly, with a controlled release valve for foamy liquids. Models and bottle systems vary; a 2025 recall applies to specific one-litre bottles.
Bottles and other packages made and specified to contain carbonated or actively fermenting drinks. A package rating belongs to its exact design and use; it does not make ordinary jars or bottles suitable for pressure.
An industrial individual-quick-freezing system freezes small food pieces separately so they remain pourable and portionable. One commercial design moves product across a fluidized bed, where controlled air separates pieces during freezing.
A cloth bag that strains cooked fruit pulp by gravity; jelly-making guidance says not to press it when clear juice is wanted. The sources do not define a standard bag material or size.
The Instant Pot Duo is a manufactured electric multicooker with a removable inner pot, locking lid and electronic programs. A 2016 IP-DUO60/80 manual documents yogurt and jiu niang settings; later revisions may differ.
A modern electric countertop machine that heats, chops and stirs food in one mixing bowl. Cookidoo lists Thermomix models for making powidl and quince membrillo, although the full methods are not public on the pages reviewed.
A digital kitchen scale with 0.1 g display increments helps weigh very small seasoning quantities. Its resolution is not a promise of ±0.1 g accuracy: usable range, minimum load, setup and performance depend on the model.
A membrane filter uses a selective polymer or ceramic barrier to clarify or reduce microorganisms in liquid food. Cartridge media sit in a sanitary housing; performance must be validated for the intended product and retained organisms.
A dough fermentation box is a shallow or deeper food container for holding dough during a rise or proof. Its job is to contain, cover and move dough; it does not provide the controlled heat of a bread proofer.
Graters, motorized rasping drums and processor grating discs reduce cassava or coconut to shreds or mash. They perform the grating stage only; later processing determines texture, extraction and cassava safety.
MATS uses microwave energy and pressurised hot water to heat sealed food packages in an industrial process. Product and package geometry affect heating; it is not a domestic microwave canner.
A retort is a closed thermal-processing vessel used to heat hermetically sealed food packages under a defined, equipment-specific process. Commercial systems vary by heating medium, circulation, agitation and package.
A thin electric mat warms a propagation tray from below; some models use a separate thermostat and probe. One Vivosun manual also gives generic fermentation-heater instructions, but does not validate a particular fermented food or process.
A small electric incubator holds jars at a selected temperature for yogurt and other documented warm food preparations. Controls, capacity and vessel arrangement vary by model.
A countertop electric appliance circulates warmed air across food on open trays to remove moisture. Round stackable and rectangular cabinet designs use different airflow paths; materials, capacity and controls vary by model.
An oval, broad-shouldered polyethylene vessel sold by Speidel as a beverage barrel. Its 60-litre example has a large closure, molded side grips and a lower outlet cap; it is distinct from an open homebrew pail and a coopered wooden cask.
The Anova Precision Cooker 3.0 is a clamp-on electric immersion circulator with a stainless skirt, adjustable clamp and two-line touchscreen. It heats and moves water around food held separately.
The iSi Gourmet Whip fitted for Rapid Infusion uses a stainless-steel canister and a separate tool kit to extract botanical flavours into liquids under pressure.
A cloth listed for steaming rice in a rice-koji method and identified as cloth for a koshiki in a brewery-museum caption; its fiber, weave, and size are not specified.
A low-watt electric band warms a fermentation vessel from the outside. Belt position can influence heating, but these examples do not provide a built-in thermostat; electrical ratings and vessel compatibility vary by model.
A stand mixer is a powered mixing machine built around a stationary base, a supported bowl and a driven beater or other tool. It can stir, beat, whip and knead; particular models may also accept separate accessories for other jobs.
A bread proofer creates a warm, sheltered place for dough to rise. Purpose-built countertop proofers and insulated boxes with separately controlled heat are different designs; neither sets one temperature or proofing time for every dough.
A purpose-built PET fermenter is engineered for a specific pressure range, closure and fittings. The FermZilla Tri-Conical is one modern example; its rating does not extend to ordinary PET bottles or other vessels.
A manufactured optical instrument for measuring refractive index or a derived soluble-solids scale. °Brix helps compare suitable syrups and preserves, but in mixed foods it is not a direct measure of added sugar or a safety test.
Contemporary vessels used to ferment coffee cherries or pulped coffee with restricted air exchange. Drums, rigid tanks and hermetic bags differ in material and monitoring; “anaerobic” alone does not describe a batch's conditions.