TheNamelessPoet
09-25-2024, 01:34 PM
I currently work off a divided flat bottomed 33x17 (roughly) pan on a 3 burner grill (essentially each burner is a turkey fryer).
I am considering upgrading to a 2x4 pan, and will need up upgrade my burners as well. I have ZERO interest in switching to wood; whether it is more efficient or not, for MY use case, it is not something I can really do or even WANT to do.
My question is, if I got a drop flue pan, could I put burners in between the "drops" in the pan in my arch if I got a drop flue pan? Will that have any benefit over having a flat bottom pan with say 6 burners (each 75k BTU's)?
I am looking to make more syrup and do not have the time on such a "small" pan to expand. I get between 2-3 GPH and make about 5-6 gallons a year. My customer base has grown quite a bit and I actually ran out this year already! I won Best in Show / Grand Champion at the Big E this year, and word got out at my previous job and of course my new job and now everyone wants to start getting mine so I am thinking I need to get up to 10 gallons or more per season. Trees and collection is not my bottleneck, I have plenty more I can tap, it is just the processing of it. I use an RO and can just expand my RO or add an additional one to speed that process up, but it all stems down to not having a large enough pan to boil off faster. Even if I can just get up to 8 GPH that should be enough.
This is my current grill (or as close as is currently available)https://www.amazon.com/Coofel-Outdoor-Burners-Pressure-Detachable/dp/B0827R8RZM/ref=asc_df_B0827R8RZM?tag=bingshoppinga-20&linkCode=df0&hvadid=79920843355703&hvnetw=o&hvqmt=e&hvbmt=be&hvdev=c&hvlocint=&hvlocphy=&hvtargid=pla-4583520391341807&psc=1
I am considering upgrading to a 2x4 pan, and will need up upgrade my burners as well. I have ZERO interest in switching to wood; whether it is more efficient or not, for MY use case, it is not something I can really do or even WANT to do.
My question is, if I got a drop flue pan, could I put burners in between the "drops" in the pan in my arch if I got a drop flue pan? Will that have any benefit over having a flat bottom pan with say 6 burners (each 75k BTU's)?
I am looking to make more syrup and do not have the time on such a "small" pan to expand. I get between 2-3 GPH and make about 5-6 gallons a year. My customer base has grown quite a bit and I actually ran out this year already! I won Best in Show / Grand Champion at the Big E this year, and word got out at my previous job and of course my new job and now everyone wants to start getting mine so I am thinking I need to get up to 10 gallons or more per season. Trees and collection is not my bottleneck, I have plenty more I can tap, it is just the processing of it. I use an RO and can just expand my RO or add an additional one to speed that process up, but it all stems down to not having a large enough pan to boil off faster. Even if I can just get up to 8 GPH that should be enough.
This is my current grill (or as close as is currently available)https://www.amazon.com/Coofel-Outdoor-Burners-Pressure-Detachable/dp/B0827R8RZM/ref=asc_df_B0827R8RZM?tag=bingshoppinga-20&linkCode=df0&hvadid=79920843355703&hvnetw=o&hvqmt=e&hvbmt=be&hvdev=c&hvlocint=&hvlocphy=&hvtargid=pla-4583520391341807&psc=1