Paperman
01-19-2011, 06:29 AM
Can anybody take the time to either write out how to cook on a divided pan or point to a link where I can read about it. We have been batch cooking for years so the draw off as you go is a new way of life for us. We use a 28x32 flat pan on wood fired drum arch. I am building a flue pan of the same size and plan to put it in service next year but need a bit of help on how to run that type of operation.
My guess from reading, sap in one corner of flue pan, around a divider or two and out the opposite corner into the flat pan, though a few more turns to the draw off. Do you draw off based on temp. As in 217 pull off a quart and you should see the temp drop as less concentrated syrup flows to take its spot? Am I close. Do you stop the draw based on temp. or volume?
My guess from reading, sap in one corner of flue pan, around a divider or two and out the opposite corner into the flat pan, though a few more turns to the draw off. Do you draw off based on temp. As in 217 pull off a quart and you should see the temp drop as less concentrated syrup flows to take its spot? Am I close. Do you stop the draw based on temp. or volume?