[Syrupmakers] evaporator pan

[Richard Harrison]

Jay,
     An continuous-flow evaporator pan has baffles. A batch pan usually doesn't.
  As for using a finishing pan, it has its merits. However, I know some syrupmakers that say that it is best to keep on cooking to syrup rather than stopping the process and starting it again later. They say that the resulting syrup is "always darker". I am just repeating someone else, but think that this warrants merit.
     Keep the questions coming. Usually someone will try to help you with an answer. Opinions may vary, though. There's more than 1 way to "skin a cat". Some methods work better for some people than others. There's many variations to making syrup. I used a 30-40 gallon stainless steel pan with 12" sides twice this season. On Monday, I bought an 80 gallon kettle. I may use it next season.
                                                            Richard

jay shumpert <rattrapsc at yahoo.com> wrote:
  TC,
My mistake. This is my first try at syrup. I had read
in various locations where the word evap. pan had been
used for 1 application and baffle pan in others. I
will be using a batch pan. Thanks to all for the help.
I kinda like the idea of using a finishing pan as
suggested in a previous reply to this question.
although another added more juice after some had
cooked off. I may try that after I get my feet wet at
this & have a bit more experience. Again, thanks to
all for the help and info. I'll have many more
questions as I go along
Thanks,
Jay
--- G Wilson wrote:

> 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
       
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