The maximum temperature rating would be a concern for me. My syrup comes out of the press at 195 degrees ( I have a thermometer on the out let ) as it goes into barrels or the water jacketed canner. My air diaphragm pump is rated for 230 degrees. As for the noise of an air compressor I use an oil less one made by California Air. Very quiet for an air compressor and no worrys about possible oil contamination if a diaphragm fails.
First introduced to making maple syrup in 1969
Making syrup every year since 1979
3 x 10 oil fired
Revolution syrup and max flue pan
Almost 1300 taps total with 900 on high vacuum
Bought first Marcland drawoff in 1997, still going strong.