[Syrupmakers] evaporator pan

[Richard Harrison]

Mr. Weaver,
       Could you explain the finishing process on an evaporator ? I have seen it done(not lately) and I STILL don't have much of an understanding how it is done. Thanks!
                                                   Richard Harrison

Raymond Weaver <victoryfirst at nxs.net> wrote:
          Thanks TC for your explanation. May I add that most of us use an all-wooden hand-made hoe-shaped tool to control the syrup as it finishes. I call it a "pusher" for want of a better name. What do the rest of you call it ? It would be hard for me to immagine cooking syrup in an evaporator without it.
   
    ----- Original Message ----- 
  From: Richard Harrison 
  To: syrupmakers at syrupmakers.net 
  Sent: Tuesday, January 15, 2008 11:24 AM
  Subject: Re: [Syrupmakers] evaporator pan
  

  T C,
     Thanks for explaining the difference in a batch pan and a continuous-flow evaporator. Good point. I thought about posting that but figured someone else would do it. Thanks.
                                                           Richard Harrison

G Wilson <glenarchie at webtv.net> 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

Jay


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