Distillation equipment is suitable for the recovery of dilute alcohols in the pharmaceutical, food, light industry, and chemical industries, as well as the distillation of methanol and other dissolved coal. The device can be 30, depending on the user’s requirements. Dilute Zhi with alcohol by about 90%- 95. Alcohol, regardless of the high alcohol content in the finished product. The recirculation ratio can be increased, but the output will correspondingly decrease. Use stainless steel cardboard packaging. The main body of the distillation tower is made of stainless steel to avoid iron powder blockage and extend the service life of the equipment.

automatic whiskey copper distillation machine

Pour the filtered wine into a still and boil it until it boils. The liquor vapor accumulates in the reflux device, producing a small amount of reflux distillation. It enters the serpentine tube through the “swan neck” and condenses out in the condenser. The resulting first distillate is “crude liquor”, with a raw alcohol content of over 30 degrees and a distillation time of about 8-12 hours. The first batch of raw liquor is re added to the distiller for a second distillation, resulting in a second batch of raw liquor with a typical alcohol content of around 50-75 degrees, with the remaining being the tail. The distillation time is approximately 8-12 hours

Process characteristics of copper distillation equipment

1. The distillation time is long and requires two distillations.
2. The first distillate is “crude wine”, with an alcohol content of about 30 degrees, and the second distillate is the original wine, with an alcohol content of 50-75 degrees.
3. The first distillation takes about 8-12 hours, and the second distillation takes about 8-12 hours.
4. The water consumption is high. Taking a 1000 liter still as an example, the 6-minute inlet pipe is used for water cooling, with a water consumption of about 1 ton per hour. The first distillation consumes about 8-12 tons of water, and the second distillation also consumes about 8-12 tons of water. Generally, the cooling water needs to be turned on for cooling when starting the distillation, and it needs to be turned on for cooling after the alcohol is discharged. When the distillation is completed, it should be turned off.
5. The fruit flavor is a light aroma.
6. The consumption of heat and energy is relatively high. Taking a coal-fired boiler as an example, it takes more than 100 pounds of coal (theoretical data) to boil 1 ton of fermentation broth in 1 hour. The coal consumption for one distillation is 800-1000 pounds or more, and the water consumption for the second distillation is also 800-1000 pounds or more.
7. It is necessary to pinch off the head, middle, and tail of the wine, which is cumbersome and difficult to master.
8. There are many impurities in the quality of the wine.
9. After each distillation, there is always a tail, and the distillation is not thorough. Generally, when the distillation reaches 5-20 degrees according to the situation, it is discharged, resulting in partial waste of raw materials.
10. Long term distillation leads to the breakdown of beneficial substances.
11. A successful distillation process lasts approximately 24 hours and requires the supervision and close monitoring of the entire process by distillation technicians. Each distillation technician must have extensive experience and skills

D One distillation: 1-2% of the original brandy has a total alcohol content as the head fraction, containing sharp aldehydes, esters, and higher alcohols, which should be discarded.

D Secondary distillation process for extracting liquor: 1-2% of the original brandy has a total alcohol content of the head fraction, which contains sharp aldehydes, esters, and higher alcohols that should be discarded. Immediately take 30% of the volume, which means the alcohol content of the distillate is above 55%, and use it to brew first grade brandy. Below 55% is the final fraction. The alcohol content of the distillate is 55% -20%, which is a secondary distillate used for brewing second grade brandy. The liquid containing less than 20% alcohol is called fragrant perfume, which is used to prepare the taste. Actual production can be as low as 5% distilled liquor, or secondary brandy can be obtained by distilling the distillate again. Definition of aromatic perfume: during distillation, the tail distillate with 20-0% alcohol content in the distillate is intercepted.

12. Using a pot still for distillation is a very complex process that requires batch by batch distillation, and the distillation efficiency is relatively low. To obtain very pure high concentration distilled spirits, two or even more distillation processes are required. However, regardless, it is often difficult to ensure the purity of the distilled liquor obtained by using a pot still for distillation. The alcohol content is low, the wine contains impurities, and the taste is very rough, requiring secondary distillation

13. Distillation is carried out twice in the still, with two separate heats. The main advantage of the Charente still is the unique design of the gooseneck cap, also known as the column head, which is actually the cover of the distillation pot. One purpose is to prevent the phenomenon of “splashing the pot” during distillation, and the other purpose is to partially reflux the steam of the distillate, thus forming a slight distillation effect. Its volume is generally 10% of the distillation pot container. Gooseneck caps of different sizes and shapes have different distillation effects, and the quality of the products steamed is also different. Generally speaking, the larger the gooseneck cap, the greater the distillation effect, and the resulting product tends to have a neutral taste with reduced aromaticity. The Charente pot type distillation pot generally uses an “onion head” shaped gooseneck cap, but there are also “olive shaped” ones, but the latter produces products with lower aromaticity.

A complete set of molecular distillation equipment mainly includes: molecular evaporator, degassing system, feeding system, heating system, cooling vacuum system, and control system. The core part of a molecular distillation device is the molecular evaporator, which can be divided into three main types: falling film type. It is an early form with a simple structure, but due to the thick liquid film and poor efficiency, it is rarely used by countries around the world today; Scrap film type: The formed liquid film is thin, with high separation efficiency, but the structure is more complex than the falling film type; Centrifugal: centrifugal force film formation, thin film, high evaporation efficiency, but complex structure, difficult vacuum sealing, and high equipment manufacturing cost. To improve separation efficiency, it is often necessary to use multi-stage series to achieve multi-stage separation of different substances.

The working principle of distillation equipment is that the axial flow pump located in the equipment sucks in liquid from below, lifts it into the vacuum chamber through the circulation tube, and disperses it into liquid film and liquid column droplets through dispersing elements. Afterwards, it is redistributed using a liquid distributor, and the raw material liquid flows uniformly downward in the form of a thin film along the evaporation surface. Under vacuum conditions, the low volatile substances of the heated material liquid are extracted at the top of the vacuum chamber until they are condensed in the condenser or on the condensation surface opposite the evaporation surface. The evaporated and concentrated raw material liquid descends downwards and is then sent back to the Zhi vacuum chamber for evaporation by an axial flow pump. The concentrated solution continuously updates the surface, evaporates and concentrates until a qualified product is obtained. This device has completed multi-stage molecular distillation. This device has low cost, low investment, easy operation and maintenance, and can be widely used in industrial production.

Baijiu distillation equipment includes heating pot, condensation and recycling equipment and circulating water equipment. There is a heating pot at the bottom of the wine vat, and a cylinder head at the top of the wine vat. The condensation/return water device is equipped with a wine steam inlet, a condensation water outlet, a cooling water inlet and outlet, a wine steam pipe on the top of the pot cover, a wine steam pipe connected to the wine steam inlet, and a return water outlet. It is connected to a return pipe, one end of the return pipe is connected to the Baijiu distillation equipment, and the other end is connected to the wine outlet pipe. Connect the outlet cooling water pipe of the cooling water tower, connect the cooling water pipe to the Zhi cooling water inlet, connect the cooling water outlet to the Zhi circulating water pipe, and connect the circulating water pipes to the inlets of the Zhi heating pot and cooling water tower respectively.