Girovap, distiller for food and drink - 100% Chef

At least half a dozen of the world's inhabitants have been waiting for this day! The next generation of rolling stock is finally here! Better, more reliable, cheaper and more efficient.

The saving angel and founder and owner of 100%Chef is a universal genius named Ángel Salvador who managed to combine in one unit:

• Magnetic rotation system that creates a vortex swirl which increases the evaporation surface tenfold and thus shortens the evaporation/reduction time considerably.

• Double diaphragm pump that has a capacity of 17 liters/minute and is completely maintenance-free - there is no need for oil changes, etc. The pump provides a negative pressure of 0.97 atmospheres in the evaporation vessel.

• A vault on the reduction vessel allows for quick regulation of the negative pressure (good if it is boiling over and risks reaching the suction to the distillate vessel).

• The vault also allows you to refill the reduction vessel with more liquid or a new liquid.

• Supplied with a 3-liter distillation vessel, but allows the use of a 5-liter vessel (purchased separately), compared to most rotary evaporators that have 1-liter vessels (which cannot be refilled "on the fly").

• Easy to clean; all containers have large openings that can be scraped out with a spatula and washed in the dishwasher.

Other uses for the machine:

• Bain marie - with stirring even under a lid.

• The vacuum pump is ideal for removing bubbles from viscous liquids and increasing the penetration of liquids in porous substances (e.g. apple, potato, pumpkin).

How the machine works:

The vacuum pump is connected to a hose that goes to a vessel where the distillate is collected, which is connected via hoses to a spiral that leads to the vessel for the raw material. The whole system is thus exposed to the same negative pressure.

Suppose you want to reduce an apple puree. The puree is added to the container on the left (available in 1.5, 3 and 5 liters). The container is immersed in the built-in water bath (Bain Marie) which can be regulated at X° C in the range Y to Z° C. The pressure can also be regulated between 1.5 and 1.5 liters. Also the pressure can be regulated between 1.0 and -0.97 atmospheres. The lower the pressure, the lower the boiling point of the liquid in the vessel. For example, at -0.97, water has a boiling point of 21.7°C. By regulating the boiling point and temperature, you determine which substances will be gasified and thus be able to travel from the first container to the distillation vessel.