Very Valid Question. Most Distillers on commercial scale to meet deadlines on monthly basis and absorb growing inflation are using industrial scale Steel boilers (edible grade) which are designed as per perfume industry standards as they have major clientele in EU & GCC. Very few still do original copper deg of smaller capacity these are edible grade as well which most use similar pots for authentic Indian cuisine. Traditional way. Solder joints can be area of concern. But here Bamboo chongas is used which is non-reactive and considered to have no harmful effects on food or fragrance. Dont worry
@hedycent we do verify and my research well before offering my products. You very well know about my other products like soap bars.
Distillation Techniques of Kannauj-Production of Ruh Khus (pure hydrodistilled oil of wild Vetiver)
The very same equipment was being used to produce what is called a "ruh". The only difference in the procedure was that the receiving vessel held no sandalwood oil. The bamboo pipe connecting the "deg" to the "bhapka" was also longer. It is in this way that pure khus oil was being made. Before placing the roots in the "deg", they were first chopped in a hand operated machine. They were then pre-soaked for 10-12 hours before placing in the "deg". The long, slow process was then initiated by which the oil sacks in the roots would get opened by low pressure and low heat generated within the still. The traditional "deg" cannot operate under high heat and high pressure as can the more modern steam distillation units. The seal between the main body of the "deg" and the lid is made with a clay snake which completely surrounds the lip. The lid is then forced down upon this clay snake by slipping a simple hooked piece of mettle under the rim of the main body of the still and over the lid and then driving a wooden wedge in the open space over the lid to force in down. The bamboo pipe which comes out of the lid is held in place only by strong twine. The place where it enters the lid and the seal is made is with cotton and clay. Although it is a little difficult to visualize one can readily understand that high pressure distillation would not work in this case. Some people feel that this low pressure distillation is also able to preserve more of the delicate aromatic molecules which can get destroyed with higher pressure and heat. A typical distillation of this sort goes on for 12-24 hours or until all the essence is extracted from the vetiver roots. When the process is completed the liquid in the receiver is saturated with the fragrance of khus and after proper cooling the oil separates from the water at which time it is collected by moving special brushes over the surface of the water to absorb the oil. The oil is then squeezed out into bottles which house the precious "ruh".
Source:
This is great information for all:
http://www.vetiver.org/UP_Vetiver.htm