In both traditional chemistry labs and our culinary technology lab, the rotary evaporator, or rotovap, is an instrument used to distill a solvent. (Everyone calls it a “rotovap” even though rotovap is a brand name). The purpose of distillation is to separate a given mixture into its components based on their respective volatilities, through the process of evaporation and condensation (liquid-gas-liquid).

The Purpose of Rotary Evaporation

We use the rotovap for two main purposes: 1) to concentrate non-volatile components in a mixture (for example, concentrating the purest and freshest flavors from a blood orange by removing the water), and 2) 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).

The key to understanding any distillation is to remember that it is a separation. Sugars, acids, colors, and most bitter compounds are separated from aromas, alcohols, water, and small flavor molecules, etc. What is phenomenal about rotovap distillation, as opposed to standard distillation, is that it can separate food compounds from one another without altering them.

Two key components of the rotovap allow for a gentle, precise, and efficient distillation not found in conventional distilling apparatuses: 1) the solvent is removed under vacuum, which lowers its boiling point, eliminating the need for high-temperature distillation, and 2) the 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 and heated to promote stable, even evaporation.

Rotary evaporator is an instrument used to distill a solvent, generally is applied in chemical laboratory, now is becoming  more an more popular in kitchen for family cooking.

The use of rota evaporator at Modern Restaurant Kitchen

1.Concentrating the purest and freshest flavors from a blood orange by removing the water.

2.Extracting the desired flavors from a blend of alcohol, herbs, and fruit without heating the mixture up.

3.Extracting brandy and syrup from wine.

4.Homemade aquavit, homemade chocolate liquor from the mixing liquid of chocolate and vodka, etc.

5.Separate sugars, acids, colors, and most bitter compounds from aromas, alcohols, water, and small flavor molecules, etc.

How rotary evaporator help you achieve these purpose?

1.Rota evaporator distillation function, which could  separate a given mixture into its components based on their different volatility, through the process of evaporation and condensation (liquid-gas-liquid), to help you got you desired liquid.

2.You also could understand rotavapor distillation as separation, through rotovap distillation to separate food compounds from one another without altering them.

The benefits of choosing rota evaporator cooking at home

1.Rotary evaporator with vacuum pump guarantee all evaporation process is finished under whole vacuum condition, which could lowers material boiling point, don’t need heat material to high temperature, not only could protect the original performance of material, but also could make evaporation more efficient and accurate.

2.Evaporating flask is immersed in a heated water bath (or oil bath 150 degrees), increases the surface area of the product, greatly speeding distillation and also, through forced convection, keeping the mixture evenly mixed and heated to promote stable, even evaporation.

3.Rota evaportor condensers is totally sealed and made of glass, which is easy to visually monitor and adjust. Through this way, you could recover almost 100% of the solvent.

At Alinea Restaurant in Chicago rotary evaporator 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.

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.