[Syrupmakers] evaporator pan

[G Wilson]

Jay

     An evaporator is a high volume pan as compared to a batch pan.  To operate an evaporator pan you have to continuous flow the new juice in and that forces the cooked juice out.  In the starting end you might have 4 inches of fresh juice and on the finishing end 1/2 inch.  The rate of inflow determines the rate of outflow or pushes the cooked sorghum out.  Of course your fire is the thing that require a lot of skill to determine how fast you cook your sorghum.   You want a spigot running juice in and a spigot running out syrup.  For every 10 gallons of juice you put in you should get approximately one gallon of syrup.

T C Wilson
Eureka, Kansas


-----Original Message-----
From: jay shumpert
Sent: Sunday, January 13, 2008 8:55 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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