The Planit system is designed to become a practical production capability—not another appliance competing for attention on the line. Your team performs the preparation, loads the POD and starts the appropriate program. The POD then maintains the controlled environment through a fermentation cycle of 24 hours or longer, depending on the platform.

Getting started successfully is largely about establishing three things: a sensible location for the POD, an organized area for preparing each batch and a repeatable production routine.

The POD does not need to occupy valuable line space

Because the POD is a low-touch, self-running system, it does not need to sit in the center of the kitchen. Once a properly prepared tray is loaded and the program begins, the unit is intended to operate largely on its own.

A clean storage or production-support area may be a better location than the active line, provided it meets Waring’s clearance, ventilation, electrical and environmental requirements. The POD should remain reasonably accessible for loading, unloading, monitoring the display and cleaning, but it does not need to consume space better reserved for active cooking and service.

Waring’s current Product Guide specifies that the POD should:

• Sit on a stable, level surface
• Have adequate open space for ventilation
• Maintain at least three feet of operating clearance around the unit
• Keep its top, side and rear vents unobstructed
• Retain the installed rear spacers that preserve airflow behind the unit

Review the complete Waring PlanitPOD Product Guide before placing and operating the equipment. Waring’s broader PlanitPOD Resources also provides operating information, recipes, documentation and support.

The rolling rack creates a compact production center

For operations using more than one POD, the Planit rolling rack can hold up to three units and power them through a single standard 110/120-volt connection. This allows several batches or programs to run in parallel without spreading equipment across the kitchen.

The rack also provides storage for additional fermentation trays, accessories or frequently used supplies. Because the entire setup is mobile, it can function as a dedicated fermentation station while remaining outside high-value line space. Its operating location must still provide the clearances and ventilation required for every POD on the rack.

Separate the prep area from the fermentation area

The POD may operate out of the way, but batch preparation should take place in a suitable food-prep area following your operation’s standard sanitation and HACCP practices. This is where ingredients are measured, cooked or hydrated, cooled as directed, inoculated with culture and distributed in the fermentation tray.

Once that work is complete, the loaded tray moves to the POD. There is no operational benefit to keeping the equipment beside the mixer, rice cooker or stove throughout the full fermentation cycle.

This separation creates a simple production flow:

1. Store the ingredients correctly.
2. Prepare and inoculate the batch in a clean prep area.
3. Load the tray and start the appropriate POD program.
4. Allow the POD to complete fermentation and pasteurization.
5. Unload, cool, label and store the fermentation ingredient.
6. Clean the components and prepare the system for its next run.

Planit’s dry foods—including Ground Protein Texture Mix, legumes and Burger Spice Blend—can be stored at room temperature in a clean, dry storage area. Keep opened products properly sealed, identified and protected from moisture.

We recommend refrigerating all Planit Starter Cultures in a dry, securely sealed container for the best performance and longest useful life. Avoid repeatedly leaving cultures at room temperature while gathering the remaining ingredients. Measure what the batch requires and return the primary container to refrigeration promptly.

Organize products by type and lot, and use a straightforward first-in, first-out system. Recording the food and culture lots used in each batch gives you a useful reference if a result ever needs to be reviewed.

The POD controls the fermentation environment, but each food platform has its own preparation requirements. Keeping the right equipment nearby makes production faster and more repeatable.

For koji

A commercial rice cooker simplifies cooking and standardizes the rice preparation that precedes inoculation. We recommend the Waring WRC40 Rice/Multi-Cooker, which provides sufficient capacity for a standard POD batch.

You will also need the utensils identified in the Koji Preparation Guide, accurate measuring cups or a scale, cheesecloth and a consistent source of clean water.

For Reinvented Tempeh

The same Waring rice/multi-cooker provides an efficient method for preparing Planit’s chickpeas or ivory lentils. A stove and appropriately sized stockpot are also suitable alternatives.

Keep the necessary draining tools, measuring utensils, scale and fermentation tray available before beginning. Moisture control is particularly important: the legumes must be properly cooked, drained and prepared before culture is added.

For Ground Protein

Ground Protein preparation requires a stand mixer with a capacity of at least seven quarts. We recommend the Waring Luna 7-Quart Planetary Mixer with its mixing paddle.

You will also need the utensils and measuring tools identified in the Ground Protein Preparation Guide, along with ready access to both cool and boiling water. Having everything staged before mixing matters because hydration, temperature, culture addition and loading occur in a defined sequence.

Useful across all three platforms

A well-equipped Planit prep area should include:

• Accurate scale and measuring tools
• Clean utensils and mixing containers
• Reliable source of clean water
• Additional POD fermentation trays where production volume warrants them
• Labels or batch-identification materials
• Printed or readily accessible Planit Preparation Guides
• A simple batch-production record

Understand the division of labor

The POD controls the programmed fermentation environment, including time, temperature, internal airflow and the automatic pasteurization stage. Its control-panel lights show whether the system is fermenting, pasteurizing or sanitizing.

The kitchen controls what enters that environment:

• Correct food and culture
• Ingredient preparation and hydration
• Culture measurement and distribution
• Product depth and placement
• Tray loading
• Cooling, storage and final culinary use

This is the heart of the turnkey system: the POD manages the difficult environmental conditions, while the Preparation Guide helps the operator create the correct starting point.

Moisture is managed through preparation and chamber design

The POD does not electronically add or remove humidity. Moisture begins with the prepared food and is managed through internal airflow, the A-frame and the condensation tray.

The A-frame directs condensation toward the sides of the chamber rather than allowing it to fall onto the ferment. For koji, cheesecloth further helps manage moisture around the rice while maintaining the airflow required for aerobic growth.

Correct hydration, draining and tray distribution are therefore important parts of fermentation control—not merely preliminary kitchen steps.

Let the POD complete its work

Once a program begins, avoid routinely opening the door to inspect the food. Opening the chamber releases heat and temporarily disrupts the controlled environment. Use the display and status indicators to monitor progress, and open the POD mid-cycle only when applicable guidance specifically calls for it.

At the end of fermentation, the POD automatically advances to its pasteurization stage. The finished food should then be removed, cooled, handled and stored according to its Planit Preparation Guide.

Cleaning and sanitizing are related—but different

Physical cleaning removes food, condensation and residue. The POD’s high-temperature sanitization program prepares the cleaned chamber for the next batch. The sanitization cycle does not replace cleaning.

The fermentation tray, A-frame, condensation tray and ventilation ports are removable and dishwasher safe. Other door and chamber components should be cleaned according to Waring’s instructions. Following the cycle-specific procedure in the Waring Product Guide will protect the equipment and keep turnover between batches straightforward.

Establish a benchmark before customizing

Begin with a Planit food, its recommended Planit culture and the applicable Preparation Guide. Follow the specified quantities, preparation method, tray configuration and POD program without modification.

Your first objective is to establish a known result in your kitchen. During the initial runs, record:

• Food and culture used, including lot numbers
• Preparation and loading times
• Operator
• Selected program
• Cooling and storage details
• Appearance, aroma, structure and finished yield
• Any deviation from the Preparation Guide

Repeat a successful standard batch before changing ingredients, hydration, culture amount or tray configuration. Once the team can reproduce the foundation, customization becomes more informed and far more productive.

Learn the indicators for each platform

A successful Reinvented Tempeh batch should produce cohesive growth and a firm, usable structure. Fresh koji should show characteristic growth, defined grains and a clean, distinctive aroma. Ground Protein should develop the binding and texture needed for forming, slicing or crumbling.

These outputs are fresh fermentation ingredients—not automatically finished foods. Cooling, portioning, seasoning, marinating and cooking will depend on the platform and its intended application.

Learning one platform

Begin with one food platform and repeat it until the team understands the complete routine: preparation, loading, program selection, unloading, cooling, cleaning and documentation. Then introduce the next platform.

This limits the number of new variables being learned at once and gives the team a dependable internal example of what a successful result looks like.

Producing for a regular menu item

Work backward from service. Include preparation time, the complete POD program, cooling, refrigerated storage and final culinary preparation in the schedule.

Set production pars according to actual menu usage. The POD calendar should be driven by projected portions and on-hand inventory—not simply by when the equipment happens to be empty.

Producing across several platforms

Tempeh, koji and Ground Protein require different preparation methods and program lengths. A simple production calendar should identify:

• What will be made
• Which POD and program it requires
• When preparation must begin
• When the POD will become available again
• Who is responsible for unloading and cooling
• What post-fermentation preparation follows

This becomes especially useful when operating multiple PODs. One unit may be running a longer koji program while another completes a 24-hour Tempeh or Ground Protein batch.

Scaling production

Scale through repetition—not by overloading a tray or increasing product depth beyond the Preparation Guide. Increase the frequency of proven batches first. When demand exceeds the available production windows, add PODs and run validated batches in parallel.

The rolling rack allows that expansion to remain compact and organized. The production capacity grows, but the preparation methods, batch records and quality standards remain familiar to the team.

A completed cycle produces a fresh ingredient—not a shelf-stable food

The POD automatically completes the programmed pasteurization stage at the end of a standard fermentation cycle. That step concludes the controlled POD process, but it does not make the finished ferment shelf stable.

Remove the tray at the end of the completed program and move the food promptly into your operation’s approved cooling process. Once cooled, keep it covered, refrigerated and identified with the product, batch date and appropriate use-by information.

Planit’s current Finished Product Guides recommend using refrigerated Tempeh, Koji and Ground Protein within six days. For longer holding, the products may be frozen—preferably vacuum sealed for quality—and thawed under refrigeration before use.

Finished Product Guides provide platform-specific guidance about finished yield, expected characteristics, culinary use, holding and freezing:

• Reinvented Tempeh - Finished Product Guide

• Fresh Koji - Finished Product Guide

• Ground Protein Texture Mix -  Finished Product Guide

These references support your operation’s food-safety practices; they do not replace your approved HACCP plan, local requirements or Waring’s operating instructions.

Store each platform in a way that supports its next use

Reinvented Tempeh

Tempeh may be refrigerated as a full slab or portioned into the sizes your kitchen regularly uses. Portioning before freezing can simplify later production and reduce unnecessary thawing of product that will not be used immediately.

Ground Protein

Ground Protein may be held as a tray, cut into portions, formed or crumbled according to its intended application. Because it readily absorbs marinades and seasoning, it is often useful to keep the base protein relatively neutral until the final menu application is determined.

Fresh Koji

Fresh koji may be refrigerated or frozen for later use in shio koji, amazake, miso, aging preparations and other secondary ferments. It may also be dehydrated and ground into a coarse powder for extended pantry storage and use in seasonings, rubs and curing applications.

The handling requirements of a secondary ferment are not necessarily the same as those of fresh koji. Shio koji, amazake, miso and koji-aging preparations should each follow their own validated formulation, holding and storage guidance.

Protect the finished ferment after pasteurization

Use clean utensils, containers and work surfaces when removing or portioning finished food. The POD has completed its controlled fermentation and pasteurization process; careless handling afterward can reintroduce contamination.

Keep raw-food preparation and finished-ferment handling appropriately separated within your kitchen’s normal food-safety system. Label containers clearly so an active preparation, a completed ferment and a finished culinary application cannot be confused with one another.

If you're not sure about a result...

Do not rely on tasting to decide whether a questionable batch is acceptable. Hold the product and seek guidance if:

• The POD program was interrupted or did not complete pasteurization
• The incorrect program was selected
• Preparation or loading departed materially from the applicable Preparation Guide
• The cycle log shows an unexpected time or temperature event
• Growth, color, aroma or texture differs substantially from your established successful result
• The batch cannot be positively identified or traced

Label and isolate the batch rather than mixing it into other food. Record what occurred, retain the product and culture lot information, and consult Planit or Waring as appropriate.

Per standard best-practices, always refer back to Planit’s Preparation Guides for proper methodologies.

• Planit Preparation Guides

Specifications describe what arrives at your kitchen

Planit Product Specifications provide the controlled reference information for each packaged food, blend and culture. Depending on the product, this may include:

• Product definition and intended use
• Ingredient statement
• Country of origin
• SKU, net weight, package type and UPC
• Recommended dosage and typical batch yield
• Storage conditions and shelf life
• Allergen information, when applicable
• Lot or batch coding
• Processing statement

These documents describe ingredients intended for fermentation or further processing. They should not be confused with Finished Product Guides, which describe the fermented food after water, culture, time and the POD process have transformed the original input.

• Product Specs & Nutrition Library

FOODS & BLENDS

Ground Protein Texture Mix

Defines the dry protein blend, standard pack size, typical finished yield, storage requirements and intended use in fermented Ground Protein applications.

• Product Specification—Ground Protein Texture Mix

Burger Spice Blend

Defines the seasoning used in the standard Planit burger-style preparation, including its ingredient statement, dosage and storage requirements.

• Product Specification—Burger Spice Blend

Ivory Lentils

Defines Planit’s dehulled urad dal selected for a mild, refined style of fresh tempeh.

• Product Specification—Ivory Lentils

Roasted Chickpeas

Defines Planit’s dehulled, roasted chickpea splits selected for a heartier, mildly nutty tempeh.

• Product Specification—Roasted Chickpeas

Starter Cultures

Traditional Tempeh Starter Culture

Defines the Rhizopus oligosporus culture used to produce classic tempeh growth, aroma and structure.

• Product Specification—Traditional Tempeh Starter Culture

Universal Starter Culture

Defines Planit’s economical, broad-use Aspergillus oryzae culture for Ground Protein, savory tempeh and general koji production.

• Product Specification—Universal Starter Culture

Artisan Koji Starter Culture

Defines the premium Aspergillus oryzae culture recommended when pronounced koji aroma, enzymatic performance and flavor development are priorities.

• Product Specification—Artisan Koji Starter Culture

Use the current revision

Product Specifications include revision dates because formulations, package configurations and supporting data can evolve. Use the current online document and current package labeling rather than relying on an older file saved locally.

Retain the lot information from the product used in each batch. The lot number connects the packaged ingredient to the batch record and gives Planit the information needed to investigate a product-specific question.

Know which stage the information describes

A Planit product can have nutrition information at three different stages:

1. The packaged input

This describes the dry food, blend or culture before hydration and fermentation. It is useful for ingredient review and product documentation, but it may not represent the food served to a guest.

2. The finished fermented ingredient

This reflects the addition of water, culture and any standard Planit components, expressed at a practical finished-food serving size. These figures may be projected because fermentation, hydration and final yield introduce natural variation.

3. The chef’s finished recipe

This includes everything added after the POD—oil, marinades, sauces, breading, buns, toppings or other ingredients. This is the level that matters when calculating nutrition for a finished menu item.

Do not copy nutrition from a dry product specification directly onto a finished recipe. Use the reference that corresponds to the stage of food being described.

• Ingredient and Nutrition Library

Ground Protein requires a complete formulation view

The Ground Protein nutrition sheet describes the fermented Ground Protein base without Burger Spice Blend. The Burger Spice nutrition sheet reports the amount used in a standard four-ounce burger-style portion.

When the standard burger preparation includes both products, both contributions must be considered. The Ground Protein Finished Product Guide provides the more practical projected nutrition for the complete standard batch.

• Finished Nutrition—Ground Protein Base

• Finished Nutrition—Burger Spice Contribution

• Finished Product Guide—Ground Protein

Any oil, marinade, sauce or other ingredient added by the chef must then be included when calculating the final menu item.

Tempeh nutrition reflects the finished, hydrated food

The Ivory Lentil and Roasted Chickpea nutrition sheets are calculated for finished four-ounce portions after preparation and fermentation—not for four ounces of the dry legumes.

This distinction matters because the finished batch incorporates water, changing the nutrient concentration by weight. Natural differences in hydration and finished yield can also create some variation between batches.

• Finished Nutrition—Ivory Lentil Tempeh

• Finished Nutrition—Roasted Chickpea Tempeh

• Finished Product Guide—Reinvented Tempeh

HACCP-ready by design

A HACCP plan identifies the points in a food-production process where potential hazards must be prevented, monitored and documented. The Planit POD is designed to be HACCP-ready by maintaining an electronic record of its programmed fermentation cycles and making those records exportable for reporting.

“HACCP-ready” does not mean that the POD creates or approves your facility’s HACCP plan. It means the equipment provides objective process data that can be incorporated into the plan and record-keeping practices established for your operation.

From the POD to your HACCP records

The basic data path is straightforward:

The POD records the cycle internally → Export Log copies the records to a USB thumb drive → the files are uploaded to Waring’s Cycle Browser and HACCP Dashboard → reviewed cycles can be signed off and downloaded as PDF reports.

What the POD records

For each fermentation run, the POD records:

• POD serial number
• Cycle date and time
• Program selected
• Length of the cycle
• Time and chamber temperature throughout the cycle
• Temperature readings at ten-minute intervals
• User associated with the cycle

This creates an objective record showing which POD ran the batch, which program was used and whether the chamber followed the expected time-and-temperature profile.

Set the POD’s clock and date accurately so its exported records correspond correctly with your production schedule and batch documentation.

The POD’s Export Log feature

The POD stores cycle records in its built-in memory. The Export Log function on the control panel transfers those stored records to a USB thumb drive through the port on the back of the unit.

To export the records:

1. Use the control-panel arrow buttons to select Export Log.
2. Confirm that the Export Log indicator is flashing.
3. Insert a USB thumb drive into the port at the back of the POD.
4. Press START/PAUSE to begin downloading the stored files.
5. Allow the export to finish. The POD will signal when the download is complete.
6. Remove the thumb drive and connect it to a computer for upload.

The POD’s internal memory has a finite capacity. When its log storage reaches the applicable threshold, the Export Log indicator will alert the operator that records need to be downloaded. If the memory becomes full, another program cannot be started until the logs have been exported and the memory cleared.

Waring indicates that the internal memory will typically retain approximately two to three months of Tempeh or Koji cycle data, although the actual duration depends on the programs being run. Establishing a routine export schedule avoids reaching the memory limit and keeps your records current.

If a USB error occurs, confirm that the drive is fully seated and formatted as FAT32, as specified in the Waring Product Guide.

DOWNLOAD: Waring PlanitPOD Product Guide

Uploading records to the Waring Dashboard

Register your POD through Waring’s Cycle Browser at WaringPODlogs.com. Registration connects the unit’s serial number to your account and unlocks the dashboard’s cycle-management and HACCP-reporting features.

To upload exported records:

1. Insert the USB thumb drive containing the POD log files into your computer.
2. Open the Waring Cycle Browser.
3. Select Upload Log File.
4. Choose the appropriate file or files from the USB drive.
5. Upload the files to display the recorded cycles.
6. Review each applicable cycle.
7. Enter the required employee and/or manager sign-off information and date.
8. Save the reviewed cycles to the dashboard.

Uploaded cycles appear in the dashboard’s Cycles hub, organized by date. Individual runs can be opened to review their detailed time-and-temperature information.

Completed cycle records can then be selected and downloaded as PDF reports for electronic storage, printing or inclusion with your facility’s HACCP documentation.

ACCESS: Waring HACCP Dashboard

LEARN MORE: Waring PlanitPOD Resources

Connect the POD record to the food

The exported log documents what occurred inside the POD. Your batch-production record should connect that equipment data to the food that was actually prepared.

Assign each batch an identification number and record:

• POD serial number
• Product and selected program
• Planit food and culture used
• Food and culture lot numbers
• Preparation date and operator
• Loading and unloading times
• Cooling and storage information
• Final yield and observations
• Any deviation or corrective action

Use the same batch identifier on the production record, finished-food label and downloaded POD cycle report. This creates a traceable path from the packaged ingredients through fermentation and into refrigerated or frozen storage.

What the POD log does—and does not—document

The POD log provides an objective record of the programmed time-and-temperature process. It can help demonstrate consistency, identify an interrupted or unusual cycle and provide documentation for review by a manager, food-safety professional or regulatory authority.

The POD does not document everything that occurs outside the chamber. Ingredient preparation, culture measurement, sanitation, cooling, storage and final culinary handling remain the responsibility of the operation and should be addressed in its own procedures and records.

The strongest HACCP record combines both:

• POD cycle data: what the equipment recorded
• Batch-production records: what the operator prepared, handled and observed

Together, they provide a complete and useful account of each production run.