Bucket Head
05-03-2011, 11:42 PM
I'm toying with the idea of changing up my flue pan. I'm just trying to determine which route to go if I do it. It would be a homemade project but I'm posting this here since these questions all all-inclusive.
Going by the Leader Co. performance figures, a 2x6 Max (4ft. flue pan) does 50-60gph and a 2.5x8 standard (5ft. flue) does 60gph. Yes, I know there are variables to these numbers, but we'll pretend their standard outputs. I have a 2.5x6 and have thought about stretching the arch and making a longer standard flue pan or making taller flues for the 4ft. pan. If both of these configurations have roughly the same output, which upgrade would be the better way to go?
Forget about factors like sugarhouse ceiling and feed tank height's or overall sugarhouse size. I can make it as long or as high as I want. I'm not worried about how much fabrication one will be over the other. I'm wondering about the pan's operation. Is there anything tricky about the taller flue pans? Would my forced-drafted (no air-over-fire) fire be enough for the tall flues? Would I tend to make darker syrup with one or the other if for whatever reason I don't have enough heat for the tall/short length(Max) or short/longer length(standard) flues? In regards to a longer standard flue pan, how long of a pan could I put in front of my 2ft. syrup pan and still be allright? Would a 2.5x6 standard flue be too big?
I would like to hear from the folks who have any of the pan sizes above. Which style do you like better? What type of arch do you have and is it enough for your pans? Hows your boil? Anyone not happy with a Max pan? Anyone making more or less of any grade syrup because of a change in pan configuration?
I've heard a lot of pro's and con's from a lot of people- how much of it came from experience is uncertain. So I figured I would ask the people who do have experience with the different pans and arch's. Any input on these questions will be greatly appreciated.
Thank's,
Steve
Going by the Leader Co. performance figures, a 2x6 Max (4ft. flue pan) does 50-60gph and a 2.5x8 standard (5ft. flue) does 60gph. Yes, I know there are variables to these numbers, but we'll pretend their standard outputs. I have a 2.5x6 and have thought about stretching the arch and making a longer standard flue pan or making taller flues for the 4ft. pan. If both of these configurations have roughly the same output, which upgrade would be the better way to go?
Forget about factors like sugarhouse ceiling and feed tank height's or overall sugarhouse size. I can make it as long or as high as I want. I'm not worried about how much fabrication one will be over the other. I'm wondering about the pan's operation. Is there anything tricky about the taller flue pans? Would my forced-drafted (no air-over-fire) fire be enough for the tall flues? Would I tend to make darker syrup with one or the other if for whatever reason I don't have enough heat for the tall/short length(Max) or short/longer length(standard) flues? In regards to a longer standard flue pan, how long of a pan could I put in front of my 2ft. syrup pan and still be allright? Would a 2.5x6 standard flue be too big?
I would like to hear from the folks who have any of the pan sizes above. Which style do you like better? What type of arch do you have and is it enough for your pans? Hows your boil? Anyone not happy with a Max pan? Anyone making more or less of any grade syrup because of a change in pan configuration?
I've heard a lot of pro's and con's from a lot of people- how much of it came from experience is uncertain. So I figured I would ask the people who do have experience with the different pans and arch's. Any input on these questions will be greatly appreciated.
Thank's,
Steve