[Syrupmakers] stainless steel pan

[mb58]

Ken,
If you get the measurements from Mr. Huey, please pass them on to me. Also, would you ask him what the drain valve is made of that he had in the lower side of the pan?
Thanks,
Monty B.
  ----- Original Message ----- 
  From: reit8472 
  To: syrupmakers at syrupmakers.net 
  Sent: Thursday, December 21, 2006 2:37 PM
  Subject: Re: [Syrupmakers] stainless steel pan


  If I am correct, I believe Monty is going to build a pan similar to one he and I saw while visiting the Grant Christmas Tree and Syrup farm in south Louisiana a few weeks back.. It is by far the finest pan I have seen. I do not believe Huey is a member of this list but I plan on contacting him after the holidays in hopes he will share his measurements. His pan holds 170 gals and is has sides that taper, the bottom being narrower than the top. The length seems to be about the same as most. With the edges rolled, no support is needed bit angle iron.

  Ken R.
    ----- Original Message ----- 
    From: G Wilson 
    To: syrupmakers at syrupmakers.net 
    Sent: Thursday, December 21, 2006 1:08 PM
    Subject: Re: [Syrupmakers] stainless steel pan


    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

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    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.


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    ____________________________________________________
    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/
    ____________________________________________________


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


  ____________________________________________________
  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/
  ____________________________________________________
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