Rotary Vacuum Evaporator
Specifically configured for culinary applications
The PolyScience culinary evaporator package gives you unlimited possibilities in evaporation, distillation and
separation, concentration of flavors, and purification of liquids.
The main components of this culinary system are a Heidolph rotary evaporator, PolyScience LM6 Mini-Chiller,
and a vacuum aspirator pump.
Essentially, the system allows vaporizing liquids at room temperature level. This happens by changing the
atmospheric pressure inside the system by the use of a vacuum pump. As a result most of the volatile aromas
are preserved.
The heated water bath and rotating flask of the Heidolph VAP Advantage provides increased surface area that
releases vapor into the distillation glassware. Once the vapor reaches the condensing part of the glassware, the
PolyScience LM6 Mini-chiller cools the condenser coil up to -20°C to allow for a quick condensation.
Propylene Glycol
1 Gallon - 100% pure lab-grade Propylene Glycol anti-freeze for use with the LM6 mini-chiller. Dilute with 50%
water. FDA rated as "food-grade."
PLEASE NOTE: While Propylene Glycol is considered food grade this is not meant to suggest that it is safe for
consumption. Always check your chiller and rotary evaporator for leaks. In case of consumption please contact
your local Poison Control Center immediately for instructions.
While most chefs are familiar with regular distillation process, this technology adds another dimension: it works
under reduced pressure, which lowers the boiling point to as low as 95°F/35°C. By remaining at such low
temperatures, valuable flavor compounds are preserved and will add to complexity of the result.
At Alinea Restaurant in Chicago the rotary evaporator is used to extract herb aromas like basil. Another
innovative application by Alinea is to distill the pure chili's essence. During that process the chemical capsaicin,
responsible for the heat, is left behind. A unique flavor experience is guaranteed.
The culinary distillation package includes:
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Hi-VAP Advantage HL rotary evaporator
PolyScience LM6 Mini-Chiller with integrated fluid pump
Vacuum Aspirator Pump
Tubing and fittings
Evaporate
The rotary evaporator combines evaporation under vacuum and condensation (liquid-gas-liquid). This process is
called distillation and the purpose is to separate a given mixture into its components based on their respective
volatilities. It is explored by creative chefs for two main purposes:
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To concentrate non-volatile components in a mixture (for example, concentrating the purest and freshest
flavors from a blood orange by removing the water)
To extract the volatile aroma and flavor molecules from mixtures gently and at low temperatures (for example,
extracting the desired flavors from a blend of alcohol, herbs, and fruit without heating the mixture up).
Compared to standard distillation processes, the significant difference of the technique with the PolyScience
Culinary Rotary Evaporator Kit is the lower temperatures required for evaporation.
The key point to this technique is the gentle, precise, and efficient separation of food compounds without altering
them. Two key components are responsible for this advantage compared to a regular distillation process:
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Liquids are evaporated under vacuum, which lowers their boiling point, eliminating the need for hightemperature distillation
Rotation of the evaporating flask, immersed in a heated water bath, increases the surface area of the product,
greatly speeding distillation and also, through forced convection, keeping the mixture evenly mixed to promote
stable, even evaporation.
At Alinea Restaurant in Chicago this technique is frequently used to extract herb aromas like basil. Another
innovative application by Alinea is to distill the pure essence of chilies. During that process the chemical
capsaicin, responsible for the heat, is left behind. A unique flavor experience is guaranteed.