[Syrupmakers] evaporator pan

[Ken Reit]

Hello Jay,
You are very correct in your assumption. That is why some thought needs to
be put into the size of you pan and how much juice you plan to cook each
time. We used basically a 4X8 sheet of stainless for our bottom and are
realizing that very issue. We must us two 55 gal drums of juice or we simply
don't have enough juice left to cover the bottom at the finished stage of
the syrup. I have seen some us a pan that is 24 inches at the bottom and
widens at the top for more capacity. From the end view, it resembles a flat
bottom boat. They can cook a small batch or a larger batch. If you do a
search for Grant's Christmas Tree Farm website, you may see an example of
it.

Ken

-----Original Message-----
From: syrupmakers-bounces at syrupmakers.net
[mailto:syrupmakers-bounces at syrupmakers.net] On Behalf Of jay shumpert
Sent: Sunday, January 13, 2008 8:56 AM
To: Syrupmakers at syrupmakers.net
Subject: [Syrupmakers] evaporator pan

Hello To all,
I have a question about a rect. shaped evap. pan. If
after evaporating most of the water off of the juice,
don't you have to tilt the pan to make the remaining
juice run to 1 end. It seems that after cooking off
approx 90% of the amount that you started with that
there would not even be enough left to cover the bott.
of the pan, & it would scorch. This will be my first
year at making syrup. I really have found this forum
very helpful. I'm sure that I'll have a lot of
questions as I go along.
Thanks to all,
Jay

Jay


 
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