vacuum column uses distillation trays only where products are withdrawn from the side of the column (referred to as side draws). Most of the column uses packing material for the vapor–liquid contacting because such packing has a lower pressure drop than distillation trays. This packing material can be either structured sheet metal or randomly dumped packing such as Raschig rings. The absolute pressure of 10 to 40 mmHg in the vacuum column is most often achieved by using multiple stages of steam jet ejectors. Many industries, other than the petroleum refining industry, use vacuum distillation on a much smaller scale. Copenhagen-based Empirical Spirits, a distillery founded by former Noma chefs, uses the process to create uniquely flavoured spirits. Their flagship spirit, Helena, is created using Koji, alongside Pilsner Malt and Belgian Saison Yeast. Large-scale water purification Vacuum distillation is often used in large industrial plants as an efficient way to remove salt from ocean water, in order to produce fresh water. This is known as desalination. The ocean water is placed under a vacuum to lower its boiling point and has a heat source applied, allowing the fresh water to boil off and be condensed. The condensing of the water vapor prevents the water vapor from filling the vacuum chamber, and allows the effect to run continuously without a loss of vacuum pressure. The heat from condensation of the water vapor is removed by a heat sink, which uses the incoming ocean water as the coolant and thus preheats the feed of ocean water. Some forms of distillation do not use condensers, but instead compress the vapor mechanically with a pump. This acts as a heat pump, concentrating the heat from the vapor and allowing for the heat to be returned and reused by the incoming untreated water source. There are several forms of vacuum distillation of water, with the most common being multiple-effect distillation, vapor-compression desalination, and multi-stage flash distillation. Molecular distillation Molecular distillation is vacuum distillation below the pressure of 0.01 torr (1.3 Pa). 0.01 torr is one order of magnitude above high vacuum, where fluids are in the free molecular flow regime, i.e. the mean free path of molecules is comparable to the size of the equipment. The gaseous phase no longer exerts significant pressure on the substance to be evaporated, and consequently, the rate of evaporation no longer depends on pressure. That is, because the continuum