How to Make Maple Syrup by Steven Anderson

Author:Steven Anderson
Language: eng
Format: epub
Tags: maple syrup, maple sugar, maple products, make your own, market, bottling, cook sap, collect sap, tree-friendly, maple tubes, tubing system, sugarhouse, grading syrup, cooking with evaporators
Publisher: Storey Publishing, LLC
Published: 2014-02-19T05:00:00+00:00

Flue-Pan Evaporators

Flue-pan evaporators include two pans — one sitting on top of the back half of the arch (called the flue pan) and one sitting on top of the front half of the arch (called the syrup pan). The back of the evaporator is where the smokestack comes out of the arch. The wood or fuel goes into the arch at the front of the evaporator.

Sap flows continuously from the point of entry, where sap comes into the pan, to the point of draw off, where finished syrup leaves the pan. Cooler and less dense sap stays toward the back as the hotter and denser syrup travels to the front. As water evaporates from the sap, the sugar content increases, and the sap flows through the evaporator, until it is drawn off the front of the syrup pan as pure maple syrup.

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