i dont think it does. i have seen quite a few drop tube pans made with copper tubes and some old leader pans were made of copper. i havent heard that before. but still not sure?
spencer
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i dont think it does. i have seen quite a few drop tube pans made with copper tubes and some old leader pans were made of copper. i havent heard that before. but still not sure?
spencer
I would tend to agree with John/Rileysugarbush.
The overall conduction from the hot gas to sap comprises multiple layers: a)convection through the swirling gas b) conduction through a stagnant insulating surface air layer. c) conduction through a layer of loose soot, d) conduction through a layer of hard carbon creosote e)conduction through the metal, f)conduction through inner wall surface liquid layer g) boiling convection on the inside.
Changing to copper is only changing the resistance of one resistor in a series of seven. Even if you make the resistance (e) go away, you've still got six more resistors in the energy path.
All of us know that removing the soot by brushing before firing does restore the rate of boiling. If you can also remove the creosote layer using oven cleaner, it improves further. But if your copper tubes impede or discourage cleaning, then you've maybe given yourself a lot of expense, and your net result is worse off.
I believe stainless offers more opportunities to keep both the pan interior and combustion side more clean. In otherwords, you can use more powerful chemicals and more elbow grease on the stainless pans.
I might be wrong here, but I believe the use of copper for cooking pots is to spread the heat evenly across the entire bottom cooking surface. Not to speed the energy flow through the metal. This is to avoid concentrated hot spots that would burn the food.
im not saying that your wrong but i think it might get a better evaporation rate. in the drop tube pans i have seen people use copper tubes. i dont know if its cause copper is easier to get as tube than stainless or if it is the heat transfer. i will ask my science teacher next time i have class and see if he has any info.? but thanks for all the advice
spencer
cleaning the pans... Thats the reason why ss replace copper in everything cooked
what was the cleaning problem? was it because the metal is very soft? is it cause it starts to turn green after a while? those would be my concerins.
spencer
This is how I figured my square footage on my 2x6 copper drop tube.Quote:
I am looking into making a drop tube pan and was wondering how I could figure out the gph? I know stainless is about 1 gph per 1 sq. Ft. And copper is much better with heat transfer. So is there a way to figure out gph rate with copper drop tubes before I make the pan? Thanks.
144 six inch tubes. .875 OD
one tube is .875x3.14x6=16.4 sq. in.
16.4x144 tubes=2374 sq. in.
2374/144 sq. in =16.4 sq. ft.
16.4+12=28.4 sq. ft
I can usually get around 40 gph. without trying to hard.
thanks warners point. i planned on a a 2x4 or 2x3 drop tube. so if i will get around 40 gph that sounds good to me. thanks
spencer
What thickness of stainless, or is it all? I have 304 stainless, just wondering if the 1 gph per 1 sq. ft still applies.Quote:
Originally Posted by spencer11
Thanks,
SDdave
its just a general rule of thumb i use...so yes all thickness. if it is thick stainless it will just take longer to heat up and cool down. does anyone know where to get 201 stainless? i heard it was alot cheaper than 304 and it was also food grade?
spencer
your two affirmations are good. Copper, like Stainless steel, make a protection against corrosion. On Stainless steels, it is chrome and nickel oxides, that are very hards to remove, and you dont see it. On copper, look on top of buildings, churchs, etc. the oxyde is green, and easily removable, so you cannot used chemicals.Quote:
Originally Posted by spencer11
also, as soon you get niter, on SS soldered pans, you could use dilute acid (vinegar) to remove it, but on copper, you will start attack of metal, and any mechanical way will dent it. Handle with care
in kitchen, now you get copper only on bottom exterior of pans, to reduce contact with acid foods