[Syrupmakers] Looking for a propane burner design w/ chimney for batch pan

[Richard Harrison]

Tracy,
    Sounds like a continuous evaporator pan to me.  One pointer that I have learned from experienced evaporator operators is that the baffle has to be designed experimentally, somewhat. There should be a starting point, though, and there should be 1 given on the diagram. But I don't remember one right off. The clearance between the baffle and the pan will be a matter of a few to several inches, though. As I recall from 1 experienced syrupmaker it was a few inches only.
    You can probably do the math on the heat requirement much better than I, but 500,000 BTU's sonds like what I have heard before from some folks.
    Hope this helps a little.
                                                      Richard

--- On Tue, 7/22/08, Tracy Baudoin (tbaudoin) <tbaudoin at cisco.com> wrote:

From: Tracy Baudoin (tbaudoin) <tbaudoin at cisco.com>
Subject: [Syrupmakers] Looking for a propane burner design w/ chimney for batch pan
To: syrupmakers at syrupmakers.net
Date: Tuesday, July 22, 2008, 9:48 PM








A friend of mine acquired a 3’ X 10’ copper (!!!) batch pan and is looking for the most efficient way to heat it using propane (no access to natural gas, and wood requires more labor).  I have the Golden and Improved “Cook” diagrams from the syrupmakers.com website, but the drawings are too fuzzy to make out details.  Does anyone have much experience on this?  
 
Some details I’m interested in:
-        How many propane ‘finger-type’ burners are required for this size pan?  i.e., I currently cover the bottom of my SS pan with burners, but I’m sure this could be made more efficiently by channeling hot air across the bottom to a chimney.  My current design is for two ‘finger-type’ burners per jet (29kBTU/jet w/ a #74 drill bit hole).
-        How deep should the area under the pan be to allow proper flow to the chimney?
-        How tall should the chimney be?
-        What shape should the area be? i.e., I’ve seen pics with a baffle to hold the heat and reduce back draft, but I have no details on this.
-        How big should the chimney be, assuming double walled SS?
 
Any help would be greatly appreciated.




Thanks,
Tracy Baudoin
Houma, LA
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