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Brandy distillation equipment
The distillation unit is an intermittent distillation equipment, which is mainly used for the fruit wine factory to distill a variety of fruit fermented pomace or distilled fermentation sputum and other body materials. High-quality brandy is not carried out using a tower distillation unit, but using such distillation equipment and methods.
The equipment is mainly composed of three pomace distillation pots, a set of condensing coolers and pipelines to form a complete distillation system. In order to ensure the taste and quality of the distilled products, the parts in contact with the materials are made of 304 stainless steel. Valves, thermometers, pressure gauges and safety valves are placed on the top of the pot; single-tank parallel distillation or series distillation can be used in use. The effect is good.
The working principle of the distillation unit: the raw materials such as grape skin residue after pressing or other wine wine residue after fermentation are heated by distillation pot (steam indirect or direct heating), and the boiling point of alcohol vapor and water vapor have different boiling points and condensation points. The molecular attraction is diverted through a specially constructed shunt plate and purified in the condensed cooling portion to separate the alcohol to produce brandy.
Main technical parameters of distillation unit
Number of distillation pots: 3
Steamer volume: 1m3 / per pot
Steamer diameter: 1200mm
Condensing cooler: 1
Heat exchange area: 4 m2
Distillation speed: 100L/h (when the product is about 85°)
Operating pressure: 0.02 MPa
Dimensions: 5500 × 2000 × 3760 mm
 
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