Thermometers in Syrup Pan channels

[johnallin]

I was at a seminar yesterday, and someone said they have temp sensors in each channel of the syrup pan to monitor what's going on as sap works its way across the pan on the way to the draw off channel.

A light went off - what a great idea. But I've not seen, nor do I remember reading anything about this. The obvious advantage is being able to see where you are in the center channels., if you have any cool spots or hot spots or if things are starting to get "dangerous" in the middle of the pan (which happens a lot over here..).
Does anyone have separate sensors for each channel? If so, can you share where you got them and if they work as you hoped they would? Thanks John

[maple maniac65]

I got mine at Walmart for $25.00 apiece. They are oven thermometerso with a 4 foot lead. They are not 100% accurate but do have an alarm on them. Downside is after a couple of seasons do not work the best.

[wiam]

I use pids because with pt100 probes they go to tenths of a degree. Easier to see trends. One probe where sweet comes in front pan and one at draw off. Other one in panel is stack temp. Obviously different probe. Syrup pan probes come from Auberin. Can't remember if I went with 14" or 16". Would depend on pan height. Controller came from eBay.

[johnallin]

Wiam

Thank you for the reply. That looks exactly like what I'd like to do. I'm really interested to see what the temps are in the middle of my syrup pan. Do you know what the controllers from eBay were? I'm a real greenhorn when it comes to electronic "stuff" Thanks John

[Sugarmaker]

The temp in the center of your syrup pan will be around 213 to 214 F. Just a guess on my part. Unless your rig has a tendency to make syrup in the center a lot, you may not get much out of the temp indicator??
Regards,
Chris

[wiam]

The temp in the center of your syrup pan will be around 213 to 214 F. Just a guess on my part. Unless your rig has a tendency to make syrup in the center a lot, you may not get much out of the temp indicator??
Regards,
Chris

I would not run without a second probe. Tells so much about what rig is doing. Tells me how much to open draw valve. I run continuous draw. If probe that is not at draw starts going up there could be a problem with back pan.

[wiam]

http://m.ebay.com/itm/Dual-Digital-F-C-PID-Temperature-Control-Controller-SSR-Output-J-S-K-E-TA7-SNR-/130657797579?hash=item1e6bcfc5cb%3Am%3AmLKG9smwhei PKf732EAveDw&_trkparms=pageci%253Ac2e977fa-e74c-11e6-b933-005056b62a8c%257Cparentrq%253Af1f0023b1590a2b143d0 9a32ffaadef4%257Ciid%253A1

They make a ta4 that is smaller but I can see this from across the sugar house.

[johnallin]

Thank you William, that's what I needed.

[johnallin]

The temp in the center of your syrup pan will be around 213 to 214 F. Just a guess on my part. Unless your rig has a tendency to make syrup in the center a lot, you may not get much out of the temp indicator??
Regards,
Chris

Chris,
Last year I upgraded to a new Revolution Syrup pan from Leader. Really like the system, but more than once I had times when we were way too hot in the center of the pan.
I'm thinking the temperature probes will allow us to see that coming before it's time to grab the pail...that is providing I watch the readout panel
It may also indicate how well we're firing and looks to be a fairly inexpensive upgrade. Only one way to find out, now if I can only figure out the electrical part of it all.

[wiam]

Chris,
Last year I upgraded to a new Revolution Syrup pan from Leader. Really like the system, but more than once I had times when we were way too hot in the center of the pan.
I'm thinking the temperature probes will allow us to see that coming before it's time to grab the pail...that is providing I watch the readout panel
It may also indicate how well we're firing and looks to be a fairly inexpensive upgrade. Only one way to find out, now if I can only figure out the electrical part of it all.

Pid's come with instructions. I used a scroll saw for cutouts in box.

[Bucket Head]

William,
I like that set up. And like John, I'm an electrical greenhorn too. So, stack temp. can also be done with them? Is that what the lower unit is reading?
The 120AC feed is wired direct to the back of the digital unit? Or is there more to getting power to it?
I have an auto draw-off unit but all I did was plug it in and turn it on. I've never taken it apart so the inner workings are a mystery to me.
Steve

[wiam]

Yes it runs on 120. Stack temp uses same pid but needs a higher temp probe. "K" type probe. The one I use came from eBay.

[johnallin]

William

What do the upper and lower readouts represent? And is there a simple "repeater" temp readout available or do you need to use a controller - what ever that is..
Thank you again.

[Chickenman]

Auberins.com have PID controllers and probes. Many of them are plug and play. I have them for temp and time control for my smokers. I'm to small to put one on my pan at this time but I have looked and a couple of their controllers for syrup. They have good pricing and all their probes are top quality. Helpful people to talk to also.

[wiam]

William

What do the upper and lower readouts represent? And is there a simple "repeater" temp readout available or do you need to use a controller - what ever that is..
Thank you again.

I like the pid.
http://m.ebay.com/itm/Dual-Digital-F-C-PID-Temperature-Control-Controller-SSR-Output-J-S-K-E-TA7-SNR-/130657797579?hash=item1e6bcfc5cb%3Am%3AmLKG9smwhei PKf732EAveDw&_trkparms=pageci%253Ac2e977fa-e74c-11e6-b933-005056b62a8c%257Cparentrq%253Af1f0023b1590a2b143d0 9a32ffaadef4%257Ciid%253A1

Because with a pt100 probe it will go to tenths of a degree. Top two are in front pan. One where sap comes in and one at draw off. Lower one has a k type probe for stack temp.

[Sugarmaker]

Yes the additional probes will be a good thing. Any additional monitoring is OK, but its still monitoring. Need to understand
what is causing the problem if you have one. I have made syrup in the center too. A probe would have told me that. Keep the osb close by too.
Regards,
Chris

[johnallin]

The OSB is always close at hand. Learned that one the hard way...did get a "A" in that class though.

[Bucket Head]

Thanks for the info! -Steve