They are designed to capture vapours and drops of alcohol carried away from fermentation vats by carbon dioxide at distilleries and capture vapours of alcohol released during its storage in tank equipment.
The design of the alcohol trap is a cylindrical apparatus, inside which six multi-cap plates are placed at equal distances.
The alcohol trap works on the principle of countercurrent: alcohol vapours move from bottom to top and water - from top to bottom.
Water supply is regulated in such a way that the water-alcohol mixture coming out of the alcohol trap had a strength not higher than 1.5-1.7 per cent vol.
At higher concentrations there is no complete capture of alcohol.
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