|After-sales Service Provided||Engineers available to service machinery overseas|
|Spirits||Brandy Gin Vodka Whiskey Rum|
|Usage||Make spirits, Whiskey|
|Application||Beer Bar, Distillery|
|Heating method||Electrical Heating/Steam Heating|
|Name||Alcohol Distillation Equipment|
|Pot stills and column stills|
The obvious starting point for any discussion of whiskey distillation is the tank distiller and the column distiller. The simplest pot consists of a large kettle or pot, which is heated from the bottom to boil the alcohol, and then the steam is sent to the condenser and separated.
Through tower distillation, the mash enters near the top of the still and starts to flow downwards. This brings it closer to the heating source, and once it is heated enough to evaporate, the steam rises through a series of baffles called plates or stripping plates. On each platform along the way, the steam will eventually leave behind some heavier compounds and cogeneration.
The most important difference between a tank distiller and a column distiller is that the tank distiller operates batch by batch, while the column distiller can operate continuously. This is why they are sometimes called continuous stills. In addition, the assembled column distiller can produce spirits of more than 95% ABV, almost pure ethanol, while the tank distiller cannot achieve such a return.
It should also be noted that although most tank distillers are made entirely of copper, in some cases the column distiller will be partially made of stainless steel. Here, only the upper part of the distiller that is actually in contact with the alcohol vapor is copper, which is important because copper is used to help remove sulfur.
Copper column distiller
|Distiller specifications and differences|
Even the same type of distiller is very different. The overall size and capacity of the distiller; the shape of the kettle; the length, shape and angle of parts such as the neck and the wire arm; whether there is a reflux bowl or air bubbles above the main kettle; the heating source; for the column, how many plates it has, and these Whether the board has a blister.
The exact specifications of the company's distiller and the precise new production spirit it produces are the key to any brand's flavor profile. This is why when long-established wineries expand production, they don't invest in new, larger stills; they invest in replicas of current stills. This increases the output, but never changes the specific quality of the resulting spirit.
The special attention we give in the final quality inspection of each work is also a guarantee of unparalleled reliability and robustness. If you have any needs or questions, please contact us.