Bubble plates are usually installed for reinforcement. Usually one bell per plate is used, but plates with several small bells are also produced to ensure an even more intensive mass and heat exchange between the vapor and liquid phases. The same objective is achieved by folds on the edges of the bell or a slightly different design of the distillation tray in the form of an arrangement of small rows of holes with a roof, which ensures fine atomization and a small particle size.
Each of these constructions is suitable for the distillation of a fruit mash, if it is guaranteed that an intensive mass and heat exchange between vapor and liquid phase is possible. This can be checked during distillation through the sight glasses, which are placed above each bottom. Ideally, an intensive “bubbling” can be seen over the entire surface of the bottom. With bubble plates, it is important to ensure that the edge of the bell extends far into the liquid standing on the bottom. Only in this way will the bell force the rising vapour to flow through the liquid on the floor.
In modern distillation devices it is possible to switch off the effect of individual bottoms by opening a valve to drain the bottom and raising the bell. It makes sense to install a cleaning system to automatically clean the bottoms, dephlegmator and catalyst between firings.