The Rotary Evaporator System provides chefs and home cooks with virtually unlimited possibilities to easily capture, concentrate, and infuse amazing flavors for use in recipes. The system utilizes a vacuum pump for the evaporation, distillation, separation, and purification of liquids to make excellent rotary evaporator food. The process involves reducing atmospheric pressure that allows liquids to achieve a vapor state at low temperatures. This breakthrough kitchen tool allows top restaurant chefs and home cooks to make use of advanced technology to develop and extract exquisite flavors in their own kitchens.
The rotary evaporator is a piece of research equipment used in chemistry laboratories. In a laboratory rotary evaporation is the simple process of reducing a solvent’s volume by distributing a thin film of it across the interior of a rotating flask at an elevated temperature and reduced pressure. The method promotes the rapid removal of extra solvent from less volatile samples.
Rotary Film Evaporators have 4 major components – a heat bath, a condenser, a rotor, and a solvent trap. It also contains a vacuum pump or aspirator, a bump trap, and a flask to contain the sample to be concentrated. The bump trap has no purpose other than preventing the food from getting into the solvent trap and condenser should a bump occur.
When some Modernist Chefs discovered that the use of a rotary vacuum evaporator can produce vacuum concentration to condense flavors well below the boiling point of water while leaving the aroma compounds intact, they started using Rotary Vacuum Evaporation machines in their kitchens to produce amazing flavors and aromas for use in their specialist recipes. The only drawback is that a full-size version can cost anything up to $40,000 and even small ones can cost more than $5,000 as this equipment was designed for use in laboratories and not kitchens.
How to Make Rotary Evaporator Food By Using Rotovaps?
At the same time that the vacuum pump reduces atmospheric pressure to allow liquids to move to a vapor phase, the rotating flask creates a greater surface area to facilitate rapid evaporation. The vapor is condensed by coils cooled down by a recirculating chiller and is then collected in the receiving flask. With this process, an amazing array of highly volatile flavors and aromas can be captured and preserved for use in special recipes.
The Rotary Vacuum Evaporator System customized for culinary applications opens up a whole new world of possibilities. From fresh, concentrated essences of herbs to a combination of aromas and flavors derived from fruit and vegetables, it is possible to achieve almost any flavor for use in your food recipes.
Rotary evaporators or rotovaps for short are useful tools for cooking, however, they are not the only way to capture distillate at low temperatures. A vacuum concentrating system can produce a concentrate but if you would rather have the distillate, the Rotary Vacuum Evaporation system is the way to go. Even though some volatiles will be lost due to distillation, the aroma compounds remain unchanged as they do not reach a high enough temperature to be destroyed.