divided pans

[Gord]

I'm just a backyarder, and still on a barrel stove and flat pan.
My flat pan is 20" X 30" X 6". Is that too small of an area to step up to a divided pan for next year?
Does a divided pan evaporate sap as fast or faster than a flat pan?
Thanks for any input.

[NhShaun]

With the same surface area it shouldn't really change the evaporation rate in terms of GPH. But it will step you up to being able to draw off syrup as you boil. Which may make it feel a bit faster than batch boiling, and certainly a lot more safe. I have seen some pretty tiny pans out there with dividers, draw off valves and thermometers, so you should be able to find something or have it made.

[berkshires]

I'm just a backyarder, and still on a barrel stove and flat pan.
My flat pan is 20" X 30" X 6". Is that too small of an area to step up to a divided pan for next year?
Does a divided pan evaporate sap as fast or faster than a flat pan?
Thanks for any input.

20x30 is not too small for a divided pan. And assuming the same sap level in both, you'll get the same boil rate from each. It's a question of how you like to boil. If you want to get syrup out the end of a divided pan as you boil, you need dividers. If you want to just get everything as close as you can, and then finish in some other way, stick with a flat pan with no dividers.

The other factor is how many taps you have. If you plan to scale up to, say 20, 30 or more taps, it will be problematic to fit all that sap in that size flat pan on big runs. The level in the pan will have to creep up as you boil. However in a divided pan, you get syrup out one end, so the level can always stay the same. In that scenario, you will get more GPH on the divided pan, because you'll be able to keep the sap level down to an inch or two.

Cheers,

GO

[ir3333]

divided pan makes things so much safer and easier.. sap in, syrup or near syrup out and polish on propane.

[Gord]

Thanks,
That's what I'm doing now. Example: This past weekend I had 64 gallons of raw sap and ran it through my little RO to 32 gallons. I boiled the 32 down to around 2 gallons and finished it on propane.

My next question would be, Is it possible to add dividers, or am I better off having a new pan made from scratch?

[maple flats]

It's possible to add them to an experienced pan, as long as the pan can get completely clean. Just like when soldering, welding does far better when both surfaces are completely clean.

[Openwater]

I've got a similar situation where I want to upgrade to a divided pan. To fit on my evaporator, the pan needs to be 14" x 50" (700 sq in).
What I'm wondering is how long, or how many gallons of sap, will it take to sweeten the pan and how often would I need to boil to keep the gradient in the pan.
My 50 taps have been producing between 50-75 gallons/week; will likely have more taps in maples opposed to walnuts next year.

[Pdiamond]

openwater, maybe it's time to think about a new evaporator if you want to add taps and grow your operation.

[Openwater]

I'm not really looking to expand much. I want to stay at around 50 taps, but next year will opt for a higher ratio of maples:black walnuts.
With my current steam pan set-up, I boil about 6gph, but would like to maybe increase that rate and not be limited by batch boiling; just not sure if my trees produce enough for a continuous flow pan to maintain a gradient.
I might be getting close to cutting up a barrel but just don't realize it yet.

[BSHC]

i seen great success dividing a flat pan in three sections and batching. Raw sap, mid grade and syrup sections. Use siphons made out of pipe to maintain levels between pans.