[Syrupmakers] evaporator pan

[Ken Christison]

A simple way to remedy the problem you mention is to use two pans. 
I use a 90 gallon pan and a 15 gallon "finishing" pan.  When the syrup 
gets down to about 2 inches deep in the main pan, I run it into the finish 
pan for the final cooking.  I cook with propane and use a two tiered
furnace.  I think I have put pictures of my setup online somewhere in the 
past.  I will try to locate them and pass it on if anyone is interested.

Take care.

Ke