[Syrupmakers] stainless steel pan

[G Wilson]

Monty

    I used 14 gauge stainless steel and it works great.  My pan is 76' x 30" mounted on a steel channel iron frame.  You need to think about how you are going to get your syrup out of the pan.  I would advise you to put a spigot on the side or end of the pan instead of the bottom of the pan.

T C Wilson
Eureka, Kansas


-----Original Message-----
From: Floyd and Bobee
Sent: Wednesday, December 20, 2006 8:28 PM
To: syrupmakers at syrupmakers.net
Subject: Re: [Syrupmakers] stainless steel pan

1/16 inch is enough.  You will have some warping due to expansion but it is not a big deal.  Mine has an angle iron frame around the top and I set it in an angle iron frame with legs.  Leave a little room for expansion on the base.  The thicker you make the pan the longer it will cook after you turn the burners off.

Floyd Boyett
Lumberton, Texas
  ----- Original Message ----- 
  From: mb58 
  To: syrupmakers at syrupmakers.net 
  Sent: Wednesday, December 20, 2006 5:32 PM
  Subject: [Syrupmakers] stainless steel pan


  I am going to have a stainless steel batch pan built. Can anyone tell me the minimum and maximum gage thickness I can work with? What is the ideal gage for syrup cooking?

  Thanks
  Monty Bradley
  Crowville, LA.


------------------------------------------------------------------------------


  ____________________________________________________
  If you grow sorghum and are not a member of the NSSPPA 
  please check us out at: http://www.ca.uky.edu/nssppa/
  Syrupmakers archives are located at:
  http://lists.syrupmakers.net/pipermail/syrupmakers/
  ____________________________________________________
-------------- next part --------------
An HTML attachment was scrubbed...
URL: http://lists.syrupmakers.net/pipermail/syrupmakers/attachments/20061221/b19e56a0/attachment.htm