Fruit wine brandy has developed rapidly in recent years, it is the use of high-quality fruit through raw materials → crushing → composition adjustment → inoculation → fermentation → pressing → distillation → aging → deployment → bottling → finished products. Transparent color, with fruit unique aromatic flavor, high nutritional value, with broad market demand.

brandy distillation equipment fruit wine brandy distillation equipment is relatively complex in the market at present, the price and quality are uneven, R & D brandy distillation equipment, has been successfully applied to mulberry wine, red date wine, pear wine, blueberry wine and other wine.

This equipment is a unit composed of three distillation POTS for storing materials, a fractionator, a condensing cooler and a finished product tester. Each unit is connected by pipes to form a complete distillation system.

Three POTS installed side by side; The lower part is welded with three legs, and the bile inside the pot is all made of copper material. It is made of polyurethane foam insulation with high temperature resistance, stainless steel with outsourcing ink drawing, and built-in steam coil heating.

The pot body is made of cylindrical and upward convex spherical bottom and top welded to form a whole. There is an oval feeding door (or manhole) above the top side of the pot, and an oval unloading door (or manhole) and a blowdown valve below the bottom side of the pot. Both doors are pressed with quick-opening manhole doors. The bottom of the pot has a row of material valve interface and steam discharge port. The steam outlet is connected with a steam trap valve.

The top of the pot is equipped with a cylindrical air bag, welded with purple copper plate or stainless steel plate. The liquor outlet is opened on the upper side, and the top and side are provided with an air release valve, a thermometer, a pressure gauge and a safety valve. Display the temperature and pressure in the pot, and the safety valve can automatically adjust and release the overpressure.

The alcohol steam from the distillation pot enters from the lower part of the reflux bucket and gradually rises through the three fractionating trays for fractionation and separation. After Z, the liquor steam outlet of the upper layer is transferred to the condensing cooler through the nozzle. The cooling water is connected to the fractionating tray of the upper layer through the outlet of the condensing cooler, and then flows successively to the fractionating tray of the next layer through the overflow tube on the fractionating tray of each layer. Z after flow out at the cooling water outlet on the reflux bucket. The alcohol vapor flows down layer by layer through the condensate (fractionating liquid) produced by the fractionating pan. After Z, the reflux liquid outlet of the reflux drum is returned to the still pot for secondary distillation.

The cooling pipe connected by the condensing cooler is equipped with a baffle tee. The valve on this pipe can control the amount of water flowing to the fractionating tray or stop the inflow completely to control the distillate.

The upper part of the device is a tubular condenser, and the lower part is a snake tube cooler. The body adopts the same diameter and is connected as one body with flange. The alcohol steam enters the condenser from the upper part of the fractionator through the nozzle, and is condensed outside the tube. The condensate flows into the cooling part through the connecting pipe in the middle, and is cooled in the snake tube. The cooling water enters from the bottom of the apparatus, and passes directly into the condensing part through the cooling part, and flows out at the upper part of the apparatus. The tube and tube plate are fixed by expanding tube method. The lower side wall of the device is provided with a hand hole for cleaning dirt accumulation. The water inlet pipe at the bottom of the instrument is equipped with a washing outlet pipe for cooling water or washing water.

brandy distillation equipment