PlanitPOD® Resources
No, but we highly suggest utilizing Planit Protein’s ingredients and blends as they have carefully sourced and vetted all of their products and they have been tested and proven to work consistently and successfully with the PlanitPOD.
No, but we highly suggest utilizing Planit Protein’s cultures as they have carefully sourced and vetted all of their products and they have been tested and proven to work consistently and successfully with the PlanitPOD.
The internal chamber is fully sealed when the door of the PlanitPOD is closed. The sanitization cycle will wipe out any unwanted bacteria in-between cycles.
No, the POD does not regulate humidity, but the internal A-frame was designed to redirect any internal moisture and humidity to the sides of the chamber and into the moisture tray below the door.
The only components of the door that can go into the dishwasher or a 3-compartment sink are the stainless steel panel and the rubber gasket. The stainless steel panel is easily removable by unscrewing the 2 screws at the left and right of the window. The gasket will simply come out of the door when the panel is removed.
Standard operating prcedures suggest that you should not open the PlanitPOD door during a cycle.
If you must, you can open the chamber mid-cycle if you want to take a quick look at your growth, but do not leave the door open for too long or the internal temperature will get thrown off resulting in a potentially uneven grow.
Tempeh is a traditional fermented food made by culturing whole soybeans into a firm, sliceable cake. Originating in Indonesia, it’s created through a controlled fermentation process that binds the beans together, developing a dense texture and a nutty, slightly earthy flavor.
Unlike more processed soy products, tempeh uses the entire bean, giving it a heartier bite and a more complete nutritional profile. The fermentation process not only builds flavor, but also helps make nutrients more accessible and consistent from batch to batch.
For chefs and operators, tempeh is more than an ingredient—it’s a process. Producing it reliably requires precise control over temperature, time, and environment. That’s where the PlanitPOD comes in—creating the stable, repeatable conditions needed to ferment with confidence, reduce variability, and scale production without compromising quality.
Yes, commercial tempeh is pasteurized to halt the fermentation process, ensuring food safety, extending shelf life, and preventing the tempeh from turning overly sour, bitter, or spoiling during retail distribution.
The shelf life of tempeh varies with your stroage method. Wrap tightly and refrigerate 5-7 days, or seal in an air-tight container to freeze 3-6 months.
Koji is a fermentation culture made by growing a beneficial mold—Aspergillus oryzae—on grains like rice, barley, or soybeans. This process creates an enzyme-rich base that drives some of the world’s most important fermented foods, including miso, soy sauce, and sake.
What makes koji so powerful is its ability to break down starches and proteins into sugars and amino acids, unlocking deep umami, natural sweetness, and complex flavor development.
For chefs and operators, koji isn’t just an ingredient—it’s a foundation. It’s the starting point that transforms raw inputs into high-value, flavor-driven products. Producing it successfully requires tightly controlled temperature, humidity, and incubation conditions. That’s where the PlanitPOD comes in—creating the precise, stable environment needed to cultivate koji consistently, reduce variability, and scale fermentation with confidence.
The shelf life of koji depends on your method of storage. Wrap tightly and refrigerate for 5-7 days, or seal in an airtight container and freeze up to 6 months.
Yes, the pasteurization mode on the koji setting is a LTLT (low temp, long time) pasteurization at 135°F for approx. 90 minutes, which maintains enzymatic integrity while eliminating any unwanted contaminants that could change or spoil your ferment.
During incubation, cheesecloth helps to control moisture. It allows airflow, prevents condensation from dripping directly onto the rice, and reduces wet spots that can invite unwanted microbes.
A HACCP plan (Hazard Analysis and Critical Control Points) is a structured food safety system used to identify, monitor, and control potential hazards throughout the food production process.
Rather than testing food at the end, a HACCP plan focuses on preventing issues before they happen—by pinpointing critical steps where contamination risks may occur and putting controls in place to keep food safe.
These plans are widely used across commercial kitchens and food production to:
- Reduce food safety risks
- Maintain consistent processes
- Meet regulatory and inspection requirements
The data that is saved for HACCP purposes are the serial number of the POD, the time and date of the cycle, the type and length of the cycle, and the temperature of the cycle throughout its entirety in 10-minute increments.
In order to access your HACCP logs, you must register your POD on www.waringPODlogs.com (there is a link to this URL at the top of this page). Once your POD is registered, you can place the USB that was included in the box with your POD into the USB port at the back of your unit. As long as you keep the USB plugged into your POD throughout entire fermentation cycles, your information will be loaded onto the USB.
When you are ready to access your logs, you will then remove the USB from the POD, plug it into your computer, and upload the files into the cycle browser on www.waringPODlogs.com. The web-based app will have you and a manager sign off on the growth cycles you are looking to upload and will then turn them into readable documents with a graph, timestamps, and temperature reads from throughout your cycle that you can then save/print to keep on file for your HACCP plan needs.