Separate diamonds from sauce at scale with our 6″ Sauce separator. Simply load your crystallized extract into the top vessel and place it in a heated oven at 120-140F for 4 hours to sweat the sauce from your crystals. Equipped with a 100-micron Buna-N gasket the 6″ Sauce Separator allows for easy separation of crystals from the mother liquor. With a max height of 12.5″ and a max diameter of 9″, the 6″ Sauce Separator easily fits within our standard 1.9 CF vacuum ovens.
