Professional Fermentation
Chamber for Commercial Kitchens

Precise, programmable, HACCP-ready. Used by Michelin-starred chefs and top hotel groups to produce koji, garum, miso, and proprietary house ferments — consistently, every time.

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2–60°C

Precise Temp Range

Color 10″ Display

Touchscreen Control

Multi-steps

Set Multiple Temperatures and Time

Replicate Ferments

Load Saved Programs

Production Capacity

Huge 440-liter Volume

Fan Speed Control

Optimize the Airflow

Auto Data Logs

Exportable HACCP reports

Set & Forget

Runs Unattended

Precise and Consistent

Weather shifts and unstable kitchen temperatures should not dictate your flavor profiles. The HakkoBako Pro Fermentation Chamber completely eliminates environmental guesswork. By pairing precise climate control (2–60°C) with multi-step custom programming, you can confidently replicate identical results with every single batch.

Simple Controls, Yet Powerful

Take total control of your environment using the intuitive 10-inch touchscreen display.
Quickly set a single temperature and time step for straightforward, daily recipes.
Program gradual, multi-stage temperature and time adjustments for complex, signature profiles.

HACCP-Ready
Automated Logs

Let the incubation chamber run seamlessly in the background so your team can focus on execution.
Internal sensors monitor temperature, humidity and time continuously.
Automated, exportable HACCP-ready data logs ensure effortless food safety compliance and precise R&D tracking.

Set and forget with absolute peace of mind.

What Can You Make?

The HakkoBako Pro Fermentation Chamber is trusted by professional chefs to produce koji, miso, garum, yoghurt, lacto-fermented vegetables, cheese, fermented beverages, and proprietary house-made ferments. If it ferments, we can control it.