The Rotary Vacuum Evaporator has been customized for culinary applications. Want to add the fresh, concentrated essences of your favorite herbs or combine the flavors and aromas of fruits and vegetables? Anything is possible.
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 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.