Fruit peel residue steaming equipment

In the process of making wine, we often face the problem of skin residue, as the saying goes, 'It's tasteless to eat, but a pity to discard.'.

How to turn waste into treasure?

One is to directly distill the separated skin residue to obtain distilled liquor, which also belongs to a type of brandy called "skin residue brandy" or "Volkswagen brandy". Due to its high content of impurities, the quality is definitely greatly reduced and cannot be equated with "authentic" brandy;

The second method is to separate the skin residue and add white sugar and water for further fermentation. Then, extract the juice or distill the skin residue to obtain distilled liquor. Strictly speaking, this distilled liquor cannot be called "brandy" anymore. It may be more appropriate to call it "alcohol".

After separation, the skin residue is distilled while it is relatively fresh.

process characteristics

This unit is a continuous distillation equipment mainly used for distilling and fermenting fruit residue and grain solid materials in fruit wine factories. It is an excellent distillation equipment in the brandy distillation equipment family.

1. Multiple kettles are connected to produce wine quickly and save energy.

2. It can be produced in a single pot or in series or parallel with multiple pots, and can continuously produce liquor at a height of 50-75 degrees. It can also smoothly produce liquor from high to low, using traditional methods to meet the liquor production requirements of different manufacturers,

3. Distillation is rapid, without losing the original fruit aroma, and the wine has a rich aroma

4. Unique diversion plate diversion condensation cooling design, with overspeed cooling and increased heat exchange area

5. Ball shaped reflux device, which partially cools and refluxes the wine gas, plays a special role in distillation and reducing impurities floating up, resulting in pure wine and improved alcohol content

6. The head level low boiling point impurity recovery reflux system effectively cuts off low boiling point impurities and improves the quality of the wine

7. The alcohol content is calm and stable, and the separation of alcoholic beverages is reasonable

Single pot distillation and multi pot series and parallel distillation

1. Single pot distillation and parallel connection of multiple pots

A: The original liquor decreases steadily from high to low alcohol, and then the high alcohol liquor is extracted first, followed by the low alcohol liquor. The low alcohol liquor is mixed with the original liquor and distilled before returning to the pot, with a tail

B: Or perform secondary distillation

2. Multiple pots connected in series

Alcohol content is around 50-85 degrees, pure alcohol, mellow taste, and no aftertaste

Product parameters

Control: manual, semi-automatic

Raw materials: fermentation broth, fruit peel residue, grains

Material: Copper+304 Stainless Steel