W22 - Vacuum distilling View larger

W22 - Vacuum distilling

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Learn how to distil with a vacuum still and disover it's hidden abilities ... in a one day practical workshop.

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R 2,800.00 tax incl.

  • Centurion 29 Mar 2018
  • Centurion 26 Apr 2018
  • Centurion 29 Jun 2018
  • Centurion 7 Sept 2018
  • Centurion 26 Oct 2018

A fun day learning how to distil with a multi-column still to get the most from the multi-columns.

Master Principle:

• Preserving delicate temperature sensitive aromatics.

Workshop contents:

• Introduction
  o Welcoming and Introduction of Participants
  o Workshop programme and structure
  o Scope of this workshop
  o Distilling safety - and especially for vacuum stills
• The anatomy of a vacuum still an dthe purpose of each component
• Temperature control (only possible in vacuum distillations)

  o Boiler temperatures and pressures
  o Vapour temperatures and pressures
  o Coolant temperatures and pressures

• Input variables and their impacts
  o Coolant water flow - main/reflux condenser (dephlegmator)
  o Coolant water flow - spirit condenser
  o Cold-trap cooling importance and heat input control

• Practical distillation on a vacuum still
  o Participation
  o Filling a still
  o Setting up a vacuum still and coolant flows
  o Starting heat and vacuum to bring to boil
  o Adjustment when boiling starts
  o Equalising/stabilizing your column
  o The heads
  o Volume calculations for receivers
  o Opening vacuum stills and shutting down procedures

• Conclusions, Q&A and discussions

Receipt of your payment will confrm your seat reservation for the course. Please note our terms and conditions for training when cancelling a course. 


Course Fee Includes:

• Nosing/Tasting of different products at different vacuum/temperature levels
• Use of vacuum still during distillation
• Refreshments during course (tea, coffee, cool drink, bottled water)
• Light Lunch (Please inform us of any dietary requirements)

Times:

• Starts at 09h00 until approximately 16h00 with lunch at 12h00.

View the training calendar for the Plate Column Operations workshops.

Venue:

• Distillique Offices in Centurion (View Map)



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W22 - Vacuum distilling

W22 - Vacuum distilling

Learn how to distil with a vacuum still and disover it's hidden abilities ... in a one day practical workshop.

Write a review

W22 - Vacuum distilling <p>A fun day learning how to distil with a&nbsp;multi-column still to get the most from the multi-columns.</p> <p>Master Principle:</p> <p>&bull; Preserving delicate temperature sensitive aromatics.</p> <p>Workshop contents:</p> <p>&bull; Introduction<br />&nbsp; o Welcoming and Introduction of Participants<br />&nbsp; o Workshop programme and structure<br />&nbsp; o Scope of this workshop<br />&nbsp; o Distilling safety - and especially for vacuum stills<br />&bull; The&nbsp;anatomy of a&nbsp;vacuum still an dthe purpose of each component<br />&bull; Temperature control (only possible in vacuum distillations)</p> <p>&nbsp; o Boiler temperatures and pressures<br />&nbsp; o Vapour temperatures and pressures<br />&nbsp; o Coolant temperatures and pressures<br /><br />&bull; Input variables and their impacts<br />&nbsp; o Coolant water flow - main/reflux condenser (dephlegmator)<br />&nbsp; o Coolant water flow - spirit condenser<br />&nbsp; o Cold-trap cooling importance and heat input control</p> <p>&bull; Practical distillation on&nbsp;a vacuum still<br />&nbsp; o Participation <br />&nbsp; o Filling a still<br />&nbsp; o Setting up a vacuum still and coolant flows<br />&nbsp; o Starting heat and vacuum to bring to boil<br />&nbsp; o Adjustment when boiling starts<br />&nbsp; o Equalising/stabilizing your column<br />&nbsp; o The heads<br />&nbsp; o Volume calculations for receivers<br />&nbsp; o Opening vacuum stills and shutting down procedures</p> <p>&bull; Conclusions, Q&A and discussions</p> <p>Receipt of your payment will confrm your seat reservation for the course. Please note our&nbsp;<a href="http://distillique.co.za/distilling_shop/content/3-terms-and-conditions-of-use">terms and conditions&nbsp;</a>for training when cancelling a course.&nbsp;</p> <p><br />Course Fee Includes:</p> <p>&bull;&nbsp;Nosing/Tasting of different products at different vacuum/temperature levels<br />&bull; Use of&nbsp;vacuum still during distillation<br />&bull; Refreshments during course (tea, coffee, cool drink, bottled water)<br />&bull; Light Lunch (Please inform us of any dietary requirements)</p> <p>Times:</p> <p>&bull; Starts at 09h00 until approximately 16h00 with lunch at 12h00.</p> <p>View the <a href="http://distillique.co.za/distilling_shop/index.php?fc=module&module=psblog&controller=posts&post=87">training calendar</a>&nbsp;for the Plate Column Operations&nbsp;workshops.</p> <p>Venue:</p> <p>&bull; Distillique Offices in Centurion (<a href="http://distillique.co.za/distilling_shop/content/6-map-to-distillique">View Map</a>)</p> <table style="margin-left: auto; margin-right: auto;" border="0"> <tbody> <tr> <td style="text-align: center;"><a href="http://threeolives.co.za/" target="_blank"><img src="http://distillique.co.za/distilling_shop/img/cms/Luxury accommodation_1.png" alt="" width="400" height="151" /></a><br /><br /></td> </tr> </tbody> </table>
R 2,434.78

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