Batch boiling vs. continuous flow - What should I do?

Hi All,

I finished my season here in Southern Maine yesterday. I was hoping to make 10 gals. but only got to 7 which is OK considering the weather. My dilemma is this. Right now I batch boil with a 2X4 flat pan with no dividers. I tap only reds, which are not consistent producers, and only boil on weekends. The pan works well because at the end of the boil, I empty it out and clean it so it doesn't matter when I boil next. I would like to increase my production a bit to 10 gals. or so and would like to increase the evaporation rate from 8-10 gals/hr. to 15-20, which means a flu pan and/or larger divided pan. My question is, can you leave "sweet" in a pan for 5 or 6 days without it spoiling or should I stick with batch boiling where I can empty the pan between boils?

Thanks for your help.

Thar is a great question, I leave mine sit overnight then drain the following afternoon when I get home from work and never had any issue. Now if it were going to get fairly warm that day I drain my pan that night, i wouldn't want to risk all my hard work.

Give Bill Mason a call in Maine. I am working with him now to purchase a new 2 x 5 arch/flat pan setup from him that he says should do 16-18 gph with a blower. He also has a 2 x 6 flat pan setup with a blower that should do 18-20 gph. His prices are very reasonable and that is the route I am going as I am in the same situation with inconsistent days to boil. I want to finish what I start that day and clean things up prior to the next boil. My homemade 20" x 38" flat pan did about 5.5 gph on average this season. I want to do more taps in the future (75 or so max) and I wanted to get into the 15-20 gph range as cost effectively as possible and have decided to go this route. If I do grow in the future I can switch over to a flu pan setup on the same arch or add RO. Clay

Found this on Craigslist; the link is posted below. The guy's name is Randy and he is in Spofford, NH. Sounds good and the pictures look nice. I'm wondering if anyone has seen the product or done business with him?

vdhjg-5501387458@sale.craigslist.org

This is a new unit, It is a 2'x6' maple syrup evaporator for making maple syrup. It comes with three food grade 304 stainless steel pans. The front pan is 2' x 2' x 8" with two flow dividers. The rear pan is 2' x 4' x 8" with two cross dividers. The pre heater is 8" x 8" x 24". All the fittings are included. The arch is made of 14 gauge steel with a 1/4" plate steel front. The grate is included. The door is external and filled with fire blanket to keep it from warping and twisting. This unit should get about 15 to 18 GPH of evaporation. I have been building them for over 7 years and do about 25 to 30 a year. Starting to get busy please don't wait until the last minute or you will miss out for this years sugar run. The unit uses 105 fire bricks they are not included. It takes a standard Leaded 2' x 4' stack it is not included. Any questions please call me at 603-748-9927

Quote:

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Originally Posted by bagpiper

Hi All,

I finished my season here in Southern Maine yesterday. I was hoping to make 10 gals. but only got to 7 which is OK considering the weather. My dilemma is this. Right now I batch boil with a 2X4 flat pan with no dividers. I tap only reds, which are not consistent producers, and only boil on weekends. The pan works well because at the end of the boil, I empty it out and clean it so it doesn't matter when I boil next. I would like to increase my production a bit to 10 gals. or so and would like to increase the evaporation rate from 8-10 gals/hr. to 15-20, which means a flu pan and/or larger divided pan. My question is, can you leave "sweet" in a pan for 5 or 6 days without it spoiling or should I stick with batch boiling where I can empty the pan between boils?

Thanks for your help.

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When the temperatures are going to be cold between boils you can leave sweet in the pans and it won't spoil. In the 16 years that I have been making syrup I have never drained my evaporator between boils. The only time that I had a problem was at the end of the season one year when the flue pan sap went ropey overnight.

Quote:

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Originally Posted by bagpiper

Found this on Craigslist; the link is posted below. The guy's name is Randy and he is in Spofford, NH. Sounds good and the pictures look nice. I'm wondering if anyone has seen the product or done business with him?

vdhjg-5501387458@sale.craigslist.org

This is a new unit, It is a 2'x6' maple syrup evaporator for making maple syrup. It comes with three food grade 304 stainless steel pans. The front pan is 2' x 2' x 8" with two flow dividers. The rear pan is 2' x 4' x 8" with two cross dividers. The pre heater is 8" x 8" x 24". All the fittings are included. The arch is made of 14 gauge steel with a 1/4" plate steel front. The grate is included. The door is external and filled with fire blanket to keep it from warping and twisting. This unit should get about 15 to 18 GPH of evaporation. I have been building them for over 7 years and do about 25 to 30 a year. Starting to get busy please don't wait until the last minute or you will miss out for this years sugar run. The unit uses 105 fire bricks they are not included. It takes a standard Leaded 2' x 4' stack it is not included. Any questions please call me at 603-748-9927

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I have an earlier version of his 2x4 arch with front and rear divided flat pans and a pre heater. Simple and worked very well for me this year.

How do the arch and pans look like they will hold up over time? Good welds and heavy enough arch steel?

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Originally Posted by NHguy

I have an earlier version of his 2x4 arch with front and rear divided flat pans and a pre heater. Simple and worked very well for me this year.

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I was looking at that one also, they look mig welded.
Looks like a decent set up.
I'm looking a 20x66 CDL instead.

feedback from owning one of the Randy Worthen arches/pans:

Just prior to the sap running this year - I bought a 5 year old 2x4 arch with a 2x2 3 section rear 304 stainless pan and 2x2 3 section front pain same stainless. also came with pre heater pan that holds about 5 gallons. 1/2" inlet/outlet and valve between the pans with threaded connection. I'll try to post some pics

Standard Leader base stack. Guy I bought it from is a farmer in VT and small scale maple producer. He had great luck using it as the original purchaser.

My first time using it was this spring. I found it very easy to brick and blanket. I used 12-14 feet of the stack that the gentleman that sold it to me used setting it up outside in my driveway I consistently got 15 gallons an hour boil rate, probably slightly better if i used a walmart $10 box fan in front of it with the loading door closed and the AUF door open. ( and im an amateur)

The pans seem very well built sturdy thick and heavy Nicely finished edges I will report back about how clean up goes, but I received them immaculate.

If/when this arch ever wears out I will probably ask him to weld me up a new one to keep using these great pans.

I see that his newer offerings are more refined with a better grate set up than mine, and a more smartly designed, more durable door set up.

I only got mine because the person I bought it from took delivery of a new 2x6 from him. He told me it worked great this year. He has expanded so much he is thinking up going even larger for next year, and selling his new-this-year 2x6. He is definitely using Randy if he goes bigger he said.

I will post more pics and provide ongoing feedback after my last boil and clean up Happy to answer any questions

Jim

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Forgot to throw one in with this year's label
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