I think this is my last question on pan design.....I hope

[shawk]

I would like to thank everyone who has provided input on my pan questions as I am learning about this. The one think I have not been able to guess at from the pictures that are available is the size of the hole at the bottom of the dividers in a partitioned pan. Does anyone have one they can measure?

Thanks

[Haynes Forest Products]

My hole is a triangle in the corner so when you make the (opening) depending on your pan size just cut the corner off . On my 18X36 pan the size is about 5" high by 5" wide. You dont want the opening to be a restriction and stop the sap from moving easly when you draw off. During the evaporation prosses the sap to syrup will move fine its the draw off thats important.

[brookledge]

If you cut it at a 45 degree angle to make a triangle like Haynes said you can fold over a little to stiffen it and it would be easier to do than making the divider square. I would not recommend round holes because the lower the level the less syrup can flow through due to the curvature. You don't want it to be restrictive. That is why a triangle is your best the lower the level the more opening there is.
Keith