10" filter press

[Minnesota Tapper]

Anyone on here have an H2o 10" filter press? Im considering upgrading to the H20 10" 6 frame press with 1/2" air diaphragm pump on stand. Listed on bascom website. But I can't find any reviews or feedback online of anyone who has one. Id love to hear anyones feedback before deciding!

[Kh7722]

I have one on order and is going to be delivered soon. I use a 7” press now, my buddy has the 10” h20 one and they love it, its the reason I ordered mine. The capacity over the 7” is incredible. Definitely worth the investment, id look into a h2o dealer though, it will be cheaper then the bascom site, they are a middleman for some h2o equipment
Kevin

[Minnesota Tapper]

That's great to hear they like it. I'm in Minnesota and the few dealers around here are more geared towards very small hobby producers. None of them deal H2o. Can anyone tell me if there is an H2o dealer on the western half of WI? It would be worth my drive to WI to save on freight costs.

[BAP]

At this point, you may be stuck with getting what is available versus what you want. Are you bound to the H2O brand or willing to look at others? Differences between brands on filter presses is not a lot. Shipping is going to be a big expense because of the weight involved. As far as finding a dealer, all the major maple equipment manufacturers have lists of their dealers on their websites.

[pipeline]

Anyone on here have an H2o 10" filter press? Im considering upgrading to the H20 10" 6 frame press with 1/2" air diaphragm pump on stand. Listed on bascom website. But I can't find any reviews or feedback online of anyone who has one. Id love to hear anyones feedback before deciding!
H20 Dealers in your area

Trent Hering Waterville ,Mn 507 461 0539
Wisconsin Jason Wood Elmwood Wi 715 308 3684
Also in Wis Andy and Kourtiny Sippl Biramwood Wi /715 449 3426or 715 216 4627

[DrTimPerkins]

The capacity over the 7” is incredible.

This is due to the fact that the filter capacity is related to the square of the size (in addition to the number of plates). A 7" plate has an area of 49 square inches per plate whereas a 10" plate has an area of 100 square inches per plate. So in this case going up 3" in dimensions doubles the filter area and capacity. Makes a huge difference.

Bigger is not always better, and you can go too big. You want the press to remain REALLY hot during filtering, so if you're not running enough through it at one time (or continuously depending on your setup), then the syrup can cool off too much, making filtering more difficult and making your drum (or container) not truly hot-packed. Presses should be sized appropriately to your operation and style of processing.

https://www.youtube.com/watch?v=kUYtobgcvZE&t=3s
https://mapleresearch.org/pub/filterpressop/
https://mapleresearch.org/search/?_sf_s=filtering

[TapTapTap]

This is due to the fact that the filter capacity is related to the square of the size (in addition to the number of plates). A 7" plate has an area of 49 square inches per plate whereas a 10" plate has an area of 100 square inches per plate. So in this case going up 3" in dimensions doubles the filter area and capacity. Makes a huge difference.

Bigger is not always better, and you can go too big. You want the press to remain REALLY hot during filtering, so if you're not running enough through it at one time (or continuously depending on your setup), then the syrup can cool off too much, making filtering more difficult and making your drum (or container) not truly hot-packed.

I put a heavy towel over mine to help hold the heat in between draw offs.

[Minnesota Tapper]

Thanks for all the ideas. We've been using a 7" press for 3 years and have just outgrown it. We will have 900 taps again on high vac this season. On a good day we pull in just over 2000 gallons of 2-3.5% sap and r.o. that down to 12% and boil on a 2x6 raised flue at 40gph. I dont draw off fast enough to keep a 7" press hot much less a 10". Thats not my goal but I prefer to boil off an entire run which yields me about 40-70 gallons of syrup before I filter. I want to be able to reheat my daily 40-70 gallons, filter/recirculate until temp is 190 and fill barrels and the end of each day. 10" seems the only way to be able to do that. We sell 100% retail but I hot pack all my syrup in stainless in season and open as needed throughout the year. Just looking to save precious time during the season. I'll contact one of the dealers listed here.

[Brian]

You could add a second 7in press and switch back and forth when one plugs up. That is what we did for the first few years now we use two 10 inch presses. That worked great until we added more taps. Our air pump is hooked to the bottom of our draw off box so only one hoes is switched to swap presses. this also cut the price of the presses.

[DrTimPerkins]

You could add a second 7in press and switch back and forth when one plugs up.

We transitioned through that as well as our tap count grew. Very handy to have a second press set up and ready to go when the first one plugs. Went to a larger press last year (15" Lapierre), but still one of the smaller presses when we've got just a little syrup left to finish and the large press is plugged.

[Kh7722]

Correct, similar to the info i relay to folks about using 3/4” to 1” mainline.
Our filter press stays plenty hot. Ive had to change it out up to 2 times in the past years with boils and with a decent tap increase coming it will be great to have the capacity


This is due to the fact that the filter capacity is related to the square of the size (in addition to the number of plates). A 7" plate has an area of 49 square inches per plate whereas a 10" plate has an area of 100 square inches per plate. So in this case going up 3" in dimensions doubles the filter area and capacity. Makes a huge difference.

Bigger is not always better, and you can go too big. You want the press to remain REALLY hot during filtering, so if you're not running enough through it at one time (or continuously depending on your setup), then the syrup can cool off too much, making filtering more difficult and making your drum (or container) not truly hot-packed. Presses should be sized appropriately to your operation and style of processing.

https://www.youtube.com/watch?v=kUYtobgcvZE&t=3s
https://mapleresearch.org/pub/filterpressop/
https://mapleresearch.org/search/?_sf_s=filtering

[Brian]

Last year was our worst year as far as sugar content and changing presses. My wife changed the presses 4 times each in one boil many times, the niter was horrible. The syrup was light but it all filtered hard for us. Most years we use two to three presses a boil. I was thankful that I had the Ro. We went through 8 bag of De last year and alot of defoamer, most years we use 3-4 bags of De.

[TapTapTap]

Thanks for all the ideas. We've been using a 7" press for 3 years and have just outgrown it. We will have 900 taps again on high vac this season. On a good day we pull in just over 2000 gallons of 2-3.5% sap and r.o. that down to 12% and boil on a 2x6 raised flue at 40gph. I dont draw off fast enough to keep a 7" press hot much less a 10". Thats not my goal but I prefer to boil off an entire run which yields me about 40-70 gallons of syrup before I filter. I want to be able to reheat my daily 40-70 gallons, filter/recirculate until temp is 190 and fill barrels and the end of each day. 10" seems the only way to be able to do that. We sell 100% retail but I hot pack all my syrup in stainless in season and open as needed throughout the year. Just looking to save precious time during the season. I'll contact one of the dealers listed here.

I think you need more evaporator capacity and not filtration. I can't imagine boiling for 10 plus hours and then still doing a reheat and filtration step after. And, doing another reheat and bottle process at another time. You would cut your time in half, or better, with a bigger evaporator. Plus you're losing syrup with every extra step.
Ken

[Brian]

Minnesota tapper, If you make 40 gallons a day or so, why don't you run your finished syrup in to a 20-30 gallon canner and then when that gets full heat it and send it through the press to a barrel. Then by the end of the day you could send the rest through the press.
If it were me I would turn up the dial on the Ro to 18% and make it fun!! that would take care of the filter problem. Try turning it up a little at a time. At 12% that takes about 7+ gallon to make a gallon syrup, 18% is about 5 gallons to make a gallon. that would be at 40 gallon evap rate would make it 8 gallons of syrup per hour.

[TapTapTap]

Minnesota tapper, If you make 40 gallons a day or so, why don't you run your finished syrup in to a 20-30 gallon canner and then when that gets full heat it and send it through the press to a barrel. Then by the end of the day you could send the rest through the press.
If it were me I would turn up the dial on the Ro to 18% and make it fun!! that would take care of the filter problem. Try turning it up a little at a time. At 12% that takes about 7+ gallon to make a gallon syrup, 18% is about 5 gallons to make a gallon. that would be at 40 gallon evap rate would make it 8 gallons of syrup per hour.

I agree with Brian, I think you could change things up in your process resulting in more efficient boiling (fewer hours) and keep the press you have.
Ken

[bill m]

I agree with some of the others on here. Your 7 inch should be more than big enough you just need to change up your proceedures a little. I am boiling for about 1300 taps with almost 1000 on high vacuum and my 7 inch press is not a problem. I am drawing off into a 40 gallon tank and when I have almost 20 gallons in it I pump it into my finishing pan, correct the density then send it thru my press to my barrels. I am using all 15s. much easier for me to move around the sugarhouse.