Why the need for a walk in cooler.

[fred]

We pack our drums 160°+, put in a 40' con ex box and walk away. Checked them over the weekend, box was well over 100° syrup was cool to the touch and drums we're sunk in still.

[BAP]

Perry were not picking on anyone were having a discussion. I just never knew there was such a need for one. Every thread is an open discussion and we all learn from the discussion that's all. This thread was not directed at anyone just a question.

Haynes you are kind of picking on people with your attitude that comes across as a know it all in many of your threads.

[BAP]

We pack our drums 160°+, put in a 40' con ex box and walk away. Checked them over the weekend, box was well over 100° syrup was cool to the touch and drums we're sunk in still.

I am not sure I would be bragging that you store your syrup that was packaged at only 160 degrees in a 100 degrees storage space. That’s a pretty poor image to come across to consumers who are open to reading this forum.

[GeneralStark]

The need or desire for a "cooler" of some type likely completely depends upon what you do with the syrup you make. If you end up with some opened and partially filled barrels that are going to sit around for a while in the summer as many of us in the retail trade do, keeping that syrup cold is likely a good idea unless you don't mind dealing with some mold. I currently use a chest freezer to keep 5 gal. jugs cold if the need arises and I also have access to a walk-in cooler at the commercial kitchen I rent.

I have met a couple traders through the years as well as other ag. producers that were using "coolbots" to refrigerate product. These seem like a way better option than a true "walk-in" for occasional storage needs during the warmer months as they merely require a well insulated room, an air-conditioner and a controller to keep the space at a desired temp. The facility I rent uses the coolbot concept to keep the meat processing rooms at about 50 F. I'm considering building a small coolbot room to be able to store a few drums of syrup in if the need arises...

[fred]

I am not sure I would be bragging that you store your syrup that was packaged at only 160 degrees in a 100 degrees storage space. That’s a pretty poor image to come across to consumers who are open to reading this forum.

poor image? Its called stability plain and simple. My point is, properly made syrup is stable. In a clean SS drum filtered syrup will keep when hot packed. What do you think Canada does with their drums? They sit inside and outside in the heat, in the sun and it doesn't change anything.

[fred]

The need or desire for a "cooler" of some type likely completely depends upon what you do with the syrup you make. If you end up with some opened and partially filled barrels that are going to sit around for a while in the summer as many of us in the retail trade do, keeping that syrup cold is likely a good idea unless you don't mind dealing with some mold. I currently use a chest freezer to keep 5 gal. jugs cold if the need arises and I also have access to a walk-in cooler at the commercial kitchen I rent.

I have met a couple traders through the years as well as other ag. producers that were using "coolbots" to refrigerate product. These seem like a way better option than a true "walk-in" for occasional storage needs during the warmer months as they merely require a well insulated room, an air-conditioner and a controller to keep the space at a desired temp. The facility I rent uses the coolbot concept to keep the meat processing rooms at about 50 F. I'm considering building a small coolbot room to be able to store a few drums of syrup in if the need arises...

We have a room with bulk tanks that uses a small heat/cool pump with a Coolbot. It sits at 50 deg works great! I also have a customer that uses one at 34° for meat , he's had the coolbot 8 years and just replaced the window unit 3 years ago. That's a huge savings.

[Haynes Forest Products]

BAP I feel so much better knowing your out there ready at a moments notice to point out everyone's shortcomings. Remember you have an ignore button I suggest you use it. I don't believe there was anything condescending in this thread that I started.

[fred]

Clearly BAP has a one up on me as I'm only 30 years in with only 20,000 gallons going my store annually.

[johnallin]

This thread will bring the ratings back up....been pretty quiet around here.