That looks like a sweet setup at a great price. Well done and welcome to the wonderful world of sugaring.

You have it setup correctly. Syrup pan to the front, and there is only one way the rest can go together. Looks like there is no provision for a float - so for starters you're going to have to control the inflow sap by way of a valve, opening and closing as needed. Without a float, start out running about 2" deep until you get to know the way it runs.

Make a grate as suggested. V up the ash insulates the steel and protects it, V down the ash falls off and the steel overheats and sags. Other than that - I'd make no changes to it at all for the first year until I see what can be improved. The air inlet looks a bit small to me, but see what happens first.

The siphons will take a bit to get used to. Submerge inverted in a bucket to fill, turn right way up, and lift into place.

Get a good thermometer, a nice pile of dry wood and go at it.

I think that evaporator is well sized for 120 taps.

Big_Eddy