Quote Originally Posted by Murphy's Law View Post
I still do not fully understand the difference between sap pans and syrup pans.
In a divided pan system

Sap pan = back pan = Flue pan = typically a pan with flues (raised or drop) in which sap (or concentrate) enters the system. Typically makes up approximately 2/3 of the length of the total pan system, but because of the flues (which greatly increase the surface area for heating), contains a majority of the volume of liquid in an evaporator system. Most of the evaporation occurs in this portion of the pan system.

Syrup pan = front pan = flat pan = flat-bottomed pan (or series of pans in a cross-flow system) where partially-concentrated sap from the flue pan enters, and which syrup is removed from. May consist of one larger flat pan divided into partitions (typical in reverse-flow pans), or several smaller interconnected pans (typical in cross-flow pans) that are sometimes divided into partitions.