Girovap DISTILLER PRO User manual

1GIROVAP - USER’S GUIDE
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2GIROVAP - USER’S GUIDE
Thank you for purchasing GIROVAP, the professional reducing distiller designed and equipped for
professional and gastronomic use for both food and beverages.
Conventional laboratory rotary evaporators are not intended for use in the kitchen or for
cocktail making and thus don’t meet their requirements. GIROVAP puts an end to all the usual
inconveniences: the lack of power in the vacuum due to constant leaks, high price, difcult and
fragile maintenance which have been a real nightmare for many professionals.
Enjoy a resistant, compact, productive and simple equipment. Discover new techniques in
distillation, extraction, clarication and reduction at low temperatures.
GIROVAP welcomes you to the new era of gastronomic distillation.
The technical team of 100%Chef

3GIROVAP - USER’S GUIDE
Understand how this device works and you will
be able to operate it yourself without difculty
within a few minutes. It is not complicated, but
it is worth the rst day to understand how all its
parts work. Take the time to complete a short
training period and share your knowledge with
your team.
Girovap is a device designed exclusively for
professional and gastronomic use for both food
and beverages. Its parts have been designed
to withstand all the demands of professionals
and can be immediately replaced or exchanged
with many accessories and complements.
We recommend you do not throw away the
packaging, since it has been designed for the
best transport of the equipment, store for at
First use of girovap
After unpacking and installing all components it is essential to perform a rst real distillation with
water only. You can use running water and you will need at least 1 liter. The distillation has to be
carried out at a water bath temperature of 65°C /149°F for a period of 60 minutes.
Residual particles from the coil may appear in the water of the rst distillate. This is completely
normal and only happens during the rst distillate. Subsequently, wash by hand or in the
dishwasher.
READ this manual carefully
least one month the original packaging or if
you can keep it to make any transport to your
technical service for maintenance.
Install the equipment on a rigid and well
supported table, this will avoid unnecessary
vibrations and noise.
Leave at least 30 cm of free space around it.
Plug the machine and make sure that the voltage
is appropriate. For your safety, choose an outlet
with a ground connection.
Do not tamper with Girovap parts or components.
It is essential to follow the instructions in this
manual and not to exceed the capacity and
safety limits described in this manual.
VERY IMPORTANT: Do not leave the
appliance running unattended.

4GIROVAP - USER’S GUIDE
THERMAL BATH
A - Tank lined with thermal insulation Maximum load 6 liters
B - 600W resistor and perforated protective grid
C - Water level probe
CH – Protection bottom
D - Temperature probe, accuracy 1°C
F - Drainage with automatic valve
REDUCER VESSEL
G - 3-liter glass with scale every 100 ml. Made of tempered borosilicate
Maximum capacity: liquids 2.5 liters, thick creams 1.8 liters
H - Rotating waterproof magnetic base
I - Mixing paddle
J - Cover with temperature probe, faucet and silicone vacuum seal
K - Vacuum regulator (tap with pin)
COOLING BATH
L - Thermally insulated tank with Erlenmeyer clamps for cup and coil clamping
M - Temperature probe, accuracy 1°C / 33.8°F
N- Drainage with automatic valve and drainage hose (BLUE)
COOLING BATH COMPONENTS
O - 2-liter collection cup with scale in ml. Made of tempered borosilicate
P - Cover with silicone vacuum seal and quick connections
Q - Stainless steel coil for condensation (3 meters) 8 mm Ø
R - Vacuum connection for reducing cup extraction
S - Cold Cup Connection
FRONT CHASSIS
T - Vacuum connection
U - Connection hose for vacuum pump
V - Pump switch. Manual position (I) Timer mode (II)
W - LCD display and keypad functions
REAR CHASSIS
X - External probe connections
Y - Electrical connection, main switch and safety fuse
Z - Power cable
Z1 - Teon sheet
Equipment description

5GIROVAP - USER’S GUIDE
J
G
I
CH
V
W
U
H
OP
RS
Q
Z
W Y
K
T
Z1

6GIROVAP - USER’S GUIDE
Girovap is equipped with a double-bodied
diaphragm vacuum pump that achieves a
suction of 15 litres/minute. Thanks to its two
independent heads, although joined by a
patented system, it allows to reach a vacuum
level comparable to the best piston and oil
bath vacuum pumps. Girovap is equipped with
an EAD pump that guarantees to reach -0.97
Know which are the three parts of GIROVAP that
make it totally different from laboratory Rotovapors
Membrane vacuum pump
Distilling glass
Conventional Rotovapors have a glass where
the main ingredient is put, this glass is called
a ask. In the tabletop units, the capacity
of the ask is usually between 2 liters and
in very special cases they reach 3 liters.
By rotating the product inside it to increase
the evaporation area, manufacturers are
limited to being half loaded, so its capacity is
reduced to 50%.
Girovap cups do not rotate, so they can be
loaded up to 75% of their real capacity.
Girovap can work with 2.5 liters of product in
its 3-liter cup, or up to 3.5 liters in the 5-liter
accessory cup. Its lid is totally hermetic, and
since no vacuum sealing element is rotated,
bar at room temperature. (Relative Pressure)
As it is a diaphragm pump, it does not require
continuous maintenance.
Its membrane and head system allows any
humidity that may escape during distillation to
escape. We have a video to help you maintain
it for your technical service.
there are no seals or small leaks due to the
wear and tear of materials due to rotation,
so the vacuum level will always be the same
even after years. In addition, the vacuum
level is always stable and by working without
loss we can perform much more delicate
distillations.
The lid itself has a temperature probe that
measures the exact temperature of the steam
and the product before it leaves the glass.
Its control tap allows to regulate the vacuum
level and can be used to introduce more liquid
into the glass without interrupting the process.
In addition, the interior of the cup allows for
1
2

7GIROVAP - USER’S GUIDE
Magnetic rotation system
One of the most innovative parts of the
Girovap, besides its impeccable pump, is
its rotation system by which it generates a
perfect homogenization of temperature with
all kinds of ingredients, if not the possibility
of generating a giant Vortex to increase the
maximum evaporation surface. Moreover,
its powerful traction together with different
accessories allows working with semi-solid
the adjustment of axes for hanging baskets
or the centering axis for solid products. But
what perhaps makes it easier to work with
the Girovap is the 15 cm mouth, which makes
it very easy to remove the product from its
interior, as well as to clean it.
ingredients. Moreover, with the static cups
the product rotates thanks to the blade,
so the whole product rotates at the same
time regardless of its density or volume.
Its blade allow working with a high degree
of vacuum because when working with
foaming products, the blades capture the
foam, preventing it from escaping out of the
chamber and into the harvesting area.
3

8GIROVAP - USER’S GUIDE
START // STOP
Starts or stops the heating system and swing motor. They do not intervene in the functions of the
pump.
Thermometer
Only when the motor is stopped, rst press the thermometer button and then the up or down arrow
to set the water bath temperature. Select between 0°C/32°F and 100°C/212°F.
Rotation and speed
With the engine running, we can change the direction of rotation of the blade.
Clock
With the motor stopped we can press this key to enter programming mode and then change the
parameters. With the motor running when pressing the key, we can see the programmed time and
the remaining time, just for information purposes for a few seconds.
Up arrow
With the motor stopped, it increases the temperature value. With the engine stopped and
after having pressed the CLOCK button, it increases the time value. With the motor running, it
increases the speed of rotation. In the SYSTEM TEST function, they are used to move around the
menu selection screen and congure some parameters.
Down arrow
With the motor stopped, the temperature value decreases. With the motor stopped and after
having pressed the CLOCK button, the time value decreases. With the engine running, the speed
of rotation decreases.
Orange button
This button has 3 positions Pressed in I, the pump acts manually. Pressed in position II, the pump
operates in programming mode. In the middle position the pump is stopped.
Start
Stop
Keyboard functions

9GIROVAP - USER’S GUIDE
Steam temperature sensor connection
Connect the probe to the back of the Girovap.
The probe with the red terminal is connected to
the base ( ).
NOTE: You can always leave this cable
connected to the base and simply disconnect
it from its JACK connection near the cover, to
facilitate washing.
The different temperature readings are connected
directly, hot bath probe (D), cold bath probe (M).
As well as the water level probe (C).
The rear connection that indicates cold ( AUX / )
is a complementary connection to make external
measurements of other Girovap accessories.
Filling of the thermal bath
Fill the bucket (A) of the bain-marie with 6
litres of preferably hot water. Place the stirring
paddle (H + I) inside the beaker (G) and
slowly immerse it in the bath, centering it in
the center of the perforated tray with the black
bottom.
The beaker will be held by the magnetic force
of the magnets. Under no circumstances
should this be done with the motor running.
If you want to remove the stirring paddle from
the beaker once it is installed in the tray,
preferably lift the beaker from the tray rst and
then the magnet will be free and you can easily
remove it.
Always in the STOP position Select the
temperature using the keys
Pressing it once will raise or lower the
temperature from degree to degree.
Programmable temperature ranges from room
temperature to 99°C / 210.2°F.
If Girovap is in operation you will not be able to
change the bath temperature.
Set the water bath to heat by selecting the
desired working temperature and pressing the
START button. When Girovap is working, on
the right side of the LCD display you will see a
ashing movement with the symbol #
Use the keys to completely stop
the blade GIRO speed.

10 GIROVAP - USER’S GUIDE
Once we see that the temperature of the water
is the same as the selected temperature, we
will place the product inside the glass.
The glass has a printed scale that measures
In general, the higher the temperature, the more steam we generate and the
higher the production. Some products are more sensitive to high temperatures.
We must seek a good balance between these two options Bath temperature and
internal temperature of the Girovap cup.
the amount of product inside by counting the
number of times the blade is in the glass.
Start the ROTATION at speed 2, so that the
product can homogenize the temperature.
Place the coil (P) inside the small clip. Place
the collector cup (Ñ) inside the larger diameter
clip, exerting pressure until it is perfectly xed
at the bottom.
Fill the bath with ake ice or ice cubes,
covering the coil and all possible spaces as
much as possible. Always keep the bath lled
with ice to improve results and prevent leakage
of vapors or volatiles into the pump. Adding
a couple of liters of cold water improves the
transmission of cold. (SEE BRINE SECTION)
Close the cold cup with the lid (O), start the
vacuum pump in manual position (I), connect
the quick coupling of the pump suction tube
to the connector of the lid, let a good vacuum
level occur (about 10 seconds). The vacuum
level can be seen on the display. (BAR)
Place the lid (J) on the cup (G). At the same
time, we will connect the quick plug of the coil
to the cover (O) and immediately or at the
same time the black head (Q) to the cover
(J). The black head must be centered in the
central hole of the lid. Immediately observe
how the vacuum level increases by decreasing
the atmospheric pressure until it reaches -0.97
bar. If we observe that after about 2 minutes
this vacuum level is not reached, check that
the key (K) is completely closed and that
the connections are perfectly connected. If
Assembly of the cold distillation bath

11 GIROVAP - USER’S GUIDE
everything is correct, stop the rotation and
check that the covers are perfectly closed and
the seals are not bent.
If the vacuum is correct, gradually increase the
speed of the Girovap to the speed of GIRO 7.
There are certain products that, when
increasing the vacuum level, we observe
that they start to boil without control. This
false boiling is usually called reux, since the
product contains air bubbles, contains bers
or its density when released from the pressure
increases in size and produces the so-called
false boiling. We have to prevent the product
from rising so high that it can be absorbed by
the vacuum suction system. To do this we can
increase the speed of rotation and if it is not
enough to violently release the vacuum level
with the tap on the lid (K) as many times as
necessary until this bubbling and explosion
is completely leveled off. We can even leave
the tap slightly open maintaining a medium
vacuum level during the rst minutes, work
at -0.70 bar, once the reuxes are stabilized,
close the tap and continue normally, until the
maximum vacuum is reached.
Liquid or alcoholic products do not have this
problem and usually boil when the temperature
and vacuum level generate steam. Alcoholic
products are more volatile than water so their
boiling starts earlier (at lower temperature)
than water-based products.
The distillation begins
After a short time, we will observe that the
temperature of the product contained in the
glass (G) starts to increase and begins to
generate steam. The vapor will be absorbed
by the pump suction and transported to the
coil, cooled and condensed back to a liquid
state, and nally led by the low pressure to the
collecting vessel (O).
This product must be completely transparent
and free of particles or color. If it has any
kind of residue, we must quickly stop the
equipment, clean the coil and the cup well and
start again. This may have happened because
the suction force at some point has taken
away part of the product from the beaker (G),
or a good cleaning was not carried out on the
previous distillate.
During the whole process we must control
the cold level of the bath (L) and add ice if
necessary.
The temperature of the cold bath should
always be below 10°C / 50°F, although it is
preferable to keep it between 1°- 3°C / 33,8°
- 37,4°F

12 GIROVAP - USER’S GUIDE
Stop the rotation of the motor and the heating
system by pressing the STOP button. To open
the system, we must also stop the vacuum
pump with the orange switch.
If we only want to open the cup (G):
Disconnect the quick connector connected to
the cup (O) from the coil. In this way the cup
(G) will be depressurized so that we can make
any modication or repositioning of the blade.
If you stop the vacuum pump during distillation
and want to restart the vacuum again, you
must turn it on with the yellow switch, then
disconnect for a moment the quick plug
coming from the pump connected to the glass
lid (O). The pump will automatically start
up when a pressure drop is detected, then
reconnect to the lid to continue distillation.
If you have the glass (O) in a vacuum and
you want to depressurize it, you only need
to connect any hose that has a free outlet.
For example, the hose (T) as long as it is
disconnected from the connection (S).
Partial opening of the system and restoration of the
vacuum after a stop
Stop the rotation of the engine and the heating
system by pressing the STOP button. To open
the system, we must also stop the vacuum
pump with the yellow switch.
If we want to fully pressurize the cup circuit
(G) and (O): open the tap (K) located on the
There are preparations that require that during
the process we can incorporate liquids inside
the glass (G) or to add more product as well as
to add other aromatic or thickening products
during its reduction or distillation without the
cup cover (G). By slowly opening the tap and
re-pressurizing the cups, it will be possible to
open them and, in the same way, recover any
product that may have been left in the coil, as
the pressure from the tap will push any liquid
that may have been left in the circuit.
need to stop or lose the vacuum level.
This must always be done with the vacuum
pump running and connected to the circuit.
Connect a piece of hose to the vacuum
regulation valve (K). Submerge the other end
Full opening of the system at the end of the distillation
Incorporation of uids inside the reducing cup
or hot cup

13 GIROVAP - USER’S GUIDE
inside the glass with the liquid to be added and
slowly open the valve. Observe that thanks to
the vacuum, the liquid will be absorbed into the
cup. Close and open repeatedly until you are
sure that no drops or residues remain inside
from the tube.
Thermal bath water level security system
Girovap has a probe that detects a possible
fault or operating error. If by an oversight we
turn on the heating resistance and the water
does not cover the resistance, the level probe
will indicate on the display a text and will emit
a warning beep. For proper operation, the
optimum water level should be between 5
and 6 liters. It is really important to change
the water in the bain-marie so as not to
concentrate the level of lime in the water.
You can work with distilled water but never with
deionized water as the water level probe will
not detect the water. To speed up the working
times it is better to add the previously heated
water.
If we need to change to increase or decrease
the temperature of the bath or distillation, we
should stop the rotation with the STOP key,
pulse ( ) and then adjust the temperature
value of the water bath with the keys.
Press the START // STOP button again.
If you have worked with the timer system, reset
the working times again. If you are working with
the automatic mode, the STOP values will be
reset to “0” again.
Temperature change

14 GIROVAP - USER’S GUIDE
Each product, depending on what we want
to achieve, has certain characteristics when
working. To do this we must know the boiling
points and work with a table of pressures and
temperatures that can serve as a guide (see
page 16).
It is not the same to work with a fresh product
such as a fruit puree, a hydrolysate (hydrosol),
a sauce or broth, a lactic, or an alcoholic
beverage, etc.
The products that we want to concentrate
with watery base must be treated at a lower
temperature so as not to alter their taste or color
(fruit puree, delicate hydrosols). If it is a product
with a high fat content, and what we want is
to extract its watery part, we can put them at
a medium temperature (meat or consommé
broths, creams, sauces with a lactic base,
herbal hydrolats) and if we re-distil or extract
alcohols we can work with a higher temperature.
In addition, the higher the quantity of liquid, the
higher the production.
To have an approximate idea about the
temperature at which we should put the bath
to distill a certain product we will follow this
guideline. The difference between the bath and
the vapor is usually 20°C / 68°F although this
will depend on the amount of liquid or base
product, the temperature of the cold bath but
what is more important is the vacuum pressure
we are working with but we can start by taking
those 20°C / 68°F to get an average.
This table will give us a more exact idea of
what we should put the water bath into if we
want to obtain a steam at a certain temperature
depending on the product. It also tells us the
approximate amount of distillate or extraction
we will get.
Selection and control of the temperature for a better
result

15 GIROVAP - USER’S GUIDE
Let's understand now the difference between
distilling a product based on water and alcohol.
In order to start from an alcoholic base:
We will work with distillates with a reduced
proportion of alcohol and never pure. As
an example we will take as a base the Gin,
a drink with 40% of Ethyl alcohol. Its boiling
temperature with a vacuum of -0.97 bar is 18°C
/ 64.4°F.
This low temperature generates a low
proportion of steam, and re-distilling at this
temperature does not make much sense since
the alcohol will not lose any of its qualities
and surely if we increase the temperature we
will accelerate the amount evaporated much
reducing the working time. For the products
with alcohol if we select a temperature in
the bath of 75°C / 167°F, we will obtain a
distillation temperature of the liquor of 37°C /
98.6°F reaching about 800 ml in one hour.
However, in order to start from a watery base:
Let's take an example in order to interpret the
following table. The boiling point of water at
real atmospheric pressure is 100°C whereas
the evaporation temperature of a water-based
product at -0.97 bar is 21.3°C / 70.34°F.
This low temperature generates a low amount
of vapor. Distilling at this temperature is not
interesting either, unless we want to extract the
water from the product for disposal and keep the
concentration as natural as possible to preserve
the aromatic parts and color, which are more
sensitive to temperature.
In the following table, and as an example, we
can see how, as the atmospheric pressure
inside the container decreases, the evaporation
point (boiling) of the water is generated at a
lower temperature.

16 GIROVAP - USER’S GUIDE
bar °C °F bar °C °F
0100212 -0,4 86 186,8
-0,0199,7 211,5 -0,4185,6 186,1
-0,0299,4 210,9 -0,4285,1 185,2
-0,0399,1 210,4 -0,4384,7 184,5
-0,0498,8 209,8 -0,4484,2 183,6
-0,0598,5 209,3 -0,4583,7 182,7
-0,0698,2 208,8 -0,4683,2 181,8
-0,0797,9 208,2 -0,4782,8 181
-0,0897,6 207,7 -0,4882,3 180,1
-0,0997,3 207,1 -0,4981,8 179,2
-0,1 97 206,6 -0,5 81,3 178,3
-0,1196,7 206,1 -0,5180,7 177,3
-0,1296,4 205,5 -0,5280,2 176,4
-0,1396,1 205-0,5379,7 175,5
-0,1495,8 204,4 -0,5479,1 174,4
-0,1595,4 203,7 -0,5578,6 173,5
-0,1695,1 203,2 -0,5678 172,4
-0,1794,8 202,6 -0,5777,4 171,3
-0,1894,4 201,9 -0,5876,8 170,2
-0,1994,1 201,4 -0,5976,2 169,2
-0,2 93,8 200,8 -0,6 75,6 168,1
-0,2193,4 200,1 -0,6175 167
-0,2293,1 199,6 -0,6274,4 165,9
-0,2392,7 198,9 -0,6373,7 164,7
-0,2492,3 198,1 -0,6473 163,4
-0,2592 197,6 -0,6572,3 162,1
-0,2691,6 196,9 -0,6671,6 160,9
-0,2791,3 196,3 -0,6770,9 159,6
-0,2890,9 195,6 -0,6870,2 158,4
-0,2990,5 194,9 -0,6969,4 156,9
-0,3 90,1 194,2 -0,7 68,6 155,5
-0,3189,7 193,5 -0,7167,8 154
-0,3289,3 192,7 -0,7267 152,6
-0,3388,9 192-0,7366,1 151
-0,3488,5 191,3 -0,7465,2 149,4
-0,3588,1 190,6 -0,7564,3 147,7
-0,3687,7 189,9 -0,7663,4 146,1
-0,3787,3 189,1 -0,7762,4 144,3
-0,3886,9 188,4 -0,7861,4 142,5
-0,3986,4 187,5 -0,7960,3 140,5
Relation between atmospheric pressure and boiling temperature

17 GIROVAP - USER’S GUIDE
Once the pressure and temperature variations
are understood, we will go on to describe the
Relation between atmospheric pressure and boiling temperature
If we re-distill a commercial alcohol, we will
evaporate some of the alcohol with the most
volatile aromas, and some of the water from
the distillate itself. Once we stop the machine
we will be able to observe that the remaining
alcohol no longer contains almost no alcohol
with only some gustatory residue.
The normal proportion is to stop the distillation
of an alcohol once we have obtained 80% of
the product.
This resulting 80% will have increased the
percentage of alcohol. This increase in
alcohol content will depend on the point at
which we have stopped the re-distillation
Alcoholic re-distillation with the addition of avors
and aromas
main techniques in a basic way that can be
useful for any professional.
process and the % alcohol volume of the
product at the beginning. To have a much
more exact idea you should measure the
resultant with an alcoholmeter Item 30/0052
So we will have obtained a priori a distillate
with a higher alcohol content, which obviously
we will have to compensate later.
We should not suffer from unwanted methyl
alcohols or alcohols as the initial product
(commercial alcoholic beverages) no longer
contains them by law, and in the re-distillation
they could not be created.
In order to create and personalize new
distillates, we must incorporate olfactory
-0,97
-0,99
-21,3
3
70,3
37,4

18 GIROVAP - USER’S GUIDE
elements or avors to the alcohol. Once
re-distilled, we will be able to incorporate
nuances and avors to the alcohol, obtaining
a transparent liquor.
We will be able to add: fresh fruits, skins of
fruits and vegetables, fresh herbs, spices,
roots owers, aromatic woods, skins of
animal, etc. If we use fruits or fruit purees it is
better to dehydrate them or better to use high
quality lyophilized products.
It is essential that, in order to obtain a better
nal product, we put the alcohols in a rigid
vacuum container (“Brick Vac” or “Click-it”) or
in sous-vide bags and thus achieve a good
cold impregnation of the avors and aromas
after a few hours of rest. One formula to
accelerate and increase the power of this
marinade is to use an ultrasonic bath.
The infusions made with alcohol are called
“Tinctures”. Re-distil at product temperature
between 35°- 40°C / 95°- 104°F and
maximum vacuum, making sure that the cold
glass is always covered with ice to prevent
the aromas from escaping.
If necessary, once the process is nished,
measure with the alcoholmeter and balance
the alcoholic graduation with an alcohol of
lesser graduation, with distilled water or
hydrolats.
The mixture obtained is truly a new and totally
unique drink. It is very difcult to decipher
your recipe so it is important that if you want
to repeat it, follow a recipe booklet while
methodically noting all the details.
It is important to take into account that when
we re-distil 1 litre, the times, quantities and
alcoholic graduation will be different if we do it
with more quantity, depending on the amount
of alcohol that we re-distil, for example 2 or 3
litres the recipe and times have to be different
and adequate for each quantity, it is not valid
to multiply the times to get the same product.
Breakdown and recomposition of alcohols
We can use and manage the distillation
produced from some fermentation by
separating harmful alcohols such as methanol
(distillation cut-off) from ethanol thanks to its
volatility difference of almost 14°C / 57.2°F.
These are the boiling points of the different
alcohols at atmospheric pressure 1 bar
(1 atm) and can be used as a guide to apply
the vacuum so that we can perform this
separation or cut in the distillate and purify the
quality of the alcohol.
Methanol boiling point (burning alcohol)
64.7°C / 148.46°F
Ethanol (ethyl alcohol) boiling point 78.37°C /
172°F
Ethanol weight 0.78 g Inammation 13°C /
55,4°F

19 GIROVAP - USER’S GUIDE
This application of the Girovap serves to
extract the alcohols from the drinks without
affecting their organoleptic properties, for
example, from a liquor or a sweet wine. As
water and ethanol have different boiling points
we can make a controlled distillation at low
temperature with the intention of extracting
pure alcohol and leaving the remaining product
without alcohol.
These are the boiling points of the different
liquids at atmospheric pressure 1 bar
When we add a vegetable product with
some proportion of water and we carry out
a distillation we will obtain a very aromatic
aqueous product called hydrolat (hydrosol).
To do this we must cut the products into small
pieces or liquefy them with a Slow Juicer or
grind them with a blender. Bear in mind that
there are products that oxidize very easily after
contact with air and that their particularities can
change. Once cut or ground, vacuum seal the
glass to delay oxidation.
This hydrolat contains aromatic elements,
vegetative water of the food and, depending on
the distilled product, essential oils.
Depending on the product and its percentage
we will obtain a more or less aromatic product.
It is key to achieve the maximum concentration
so we recommend using a very small amount
(1 atm) and can be used as a guide to apply
the vacuum so that we can carry out this
separation and use the remaining product in
sauces, or halal and kosher dishes, alcohol-
free cocktails, etc.
Although it can be extremely interesting to use
it in ice cream.
Water boiling point 100°C / 237°F
Ethanol boiling point 78.37°C / 172°F
of water. Just the right amount to facilitate
evaporation and movement within the rotating
glass.
Sometimes, when you want to work with very
dense products that make it difcult to turn
the blades, it is better to stop the rotation and
perform the distillation while standing still. The
steam is generated equally, somewhat slower
but in the end the result is the same.
Some elements contain a small amount of
essential oil that once distilled we can separate
by decantation. Although it is true that the
product is very good, the quantities obtained
are small and sometimes it is not so much
work. These hydrosols are a by-product that
can be used to great effect. It is as if we have
a palette of colors but with a sense of smell.
Extraction of alcohols (wines, liquors and perfumes)
Hydrolat distillation

20 GIROVAP - USER’S GUIDE
Reductions and cold concentrations
Food perfumes that we can incorporate into
hundreds of recipes, savory, sweet or cocktail.
Incorporating hydrolats or essences directly
into alcohols is a practice that allows us to
produce many different products in large
When distilling a product under vacuum, we
will manage to extract the water in the rst
instance, concentrating the initial product to the
point of obtaining a thick product.
When concentrating using a very low
temperature, for example 30°C / 86°F we will
reduce the percentage of water and we will
also be able to observe that the colors will be
much more alive and gustatory the avors will
be much more intense.
The lipids (fats), bers, sugars, pigments will
remain inside the product and only the volatile
parts, that is some aromas and the water will
be extracted by evaporation and depression.
For example, from a fruit puree we can extract
the water obtaining a highly concentrated
product, with a high concentration of sugar
almost like a jam.
In this type of reduction, certain interesting
volatiles are usually lost during the rst minutes
of distillation.
quantities and in a very short time (oral,
botanical, essences). In addition, we will
always be able to give unique touches to all the
cocktails, water for the elaboration of ice, etc.
all of them of form very quickly.
These rst vapors that are generated usually
contain the most delicate aromatic parts. In
order to recover them and add them to the
base product, a two-phase distillation must be
carried out. In the rst phase, the purpose is
to capture these volatiles, and in the second
phase it is to extract the remaining water for
disposal.
In the rst phase we will start the distillation
with a lower temperature in the bain-marie,
about 10°C / 50°F less, making sure that the
bain-marie is well charged with ice in order
to avoid the leakage of these volatiles to the
pump.
To do this, we can use the usual glass or
acquire a 700 ml fractionating glass with which
this operation is much easier.
After the rst 5 minutes, disconnect the glass
and remove and preserve any essences
that may have been trapped in the glass.
Then proceed with the normal reduction by
increasing the temperature of the bath again
by about 10°C / 50°F more. At the end of the
process, add the essence to the reduction.