Fig. 31.—Detail of Perforated Plate A.
As before stated, the form of perforations in the plates of a column through which the vapor pass upward through the beer or wash is particularly important. The steam must be thoroughly diffused through the beer, or else particles of mash are carried up, accumulate around the perforations, baking there and clogging them up. The clogging and eventual stoppage of the perforations prevent the agitation of the mash carried on the plate, and a layer of mash accumulates and bakes on the head, or plate, above. Thus the operating capacity of the still is reduced and a larger quantity and greater pressure of steam is necessary with consequent waste of fuel.
Fig. 32.—Continuous Distilling Apparatus with Goose Separator.
It is necessary then that the form of perforation or trap through which the vapor ascends should be such that agitation of the beer shall be enforced in its movement across the plate, and that the steam shall be thoroughly diffused through the beer. In the Vulcan still above referred to, these results are accomplished by forming each perforation with a tongue, as shown in the fragmentary view of a plate, Figs. [30] and [31], the tongues of all the holes being directed towards the periphery of the plate. It is claimed that by this construction the steam is diverted forward and injected into the beer, throwing the beer into vigorous motion, completely diffusing the steam and accelerating the motion of the beer from the seal C to the drop pipe B.
Fig. [32] illustrates another form of distilling apparatus manufactured by the same company, which is practically the same as the apparatus previously described except that it is provided with a “goose-necked” separator, interposed between the wash-heater and the enclosure. This consists of a series of convoluted tubes contained in a tank of cold water. The vapor from the heater passes into these convolutions. The heavier vapors are condensed therein and returned to the heater from which they descend into the column while the more volatilized vapors pass over into the final condenser. The U-bends at the bottoms of each convolution act like so many low wine chambers in the still shown in Fig. [9] the highly heated vapor continually bubbling through the condensed vapor in the U bend and there becoming greatly enriched and concentrated.
This apparatus, it is claimed, is applicable to the distillation of grain, molasses or cane juice and will yield 170 or 180 per cent., or the equivalent to 85–90 G. L. or 34–36 Cartier.