Syrup pan drawoff location

[murferd]

What’s the opinion about moving my draw off to the next chamber towards the flue pan? Obviously I would have to feed the front channel from the back channel if front pan. The wood fire seems hotter in that section. I have air under though a manifold directed up the entire length or firebox & air over with nozzles all around firebox.

[ecolbeck]

I would make that change in a heartbeat if it was practical for me. My pan loves to make syrup in that spot. Not so much in the front of the pan.

[BSHC]

I had my Thor custom made that way. It's one of a kind as far as i know. I think it works better. Makes sense to make syrup at the hottest point.

[ir3333]

if you have trouble boiling in the front it's probably a good move. If you can boil the front pan good then drawing at
the front is more convenient.

[sugartree310]

On my 3 X 10 Intensofire I have the reverse flow option on it and I prefer to work in the channel closes to the flue pan , I almost never go to the front it just slows down too much , I have two sets of front pans and I will stay in that channel even on a 150 gallon day and then change the pan out for the next boil and clean it. It is the hottest spot on the rig.

[motowbrowne]

My Algier (predecessor to Thor) let's you make syrup in the front or rear channel of a big square syrup pan. I never use the front channel for syrup if I can avoid it. Much more pleasant and consistent to have the syrup in the hottest spot.

[maple flats]

I also had a Thor, same side reverse. I tried to draw off at the rear draw as much as possible. I say had, I just sold it, having retired from production.

[NW Ohio]

So I don't think I've ever had an issue making syrup to early in the pan, but we were talking about this the other day. Are there other benefits to the drawoff being next to the flue pan? Syrup quality, less sand, etc.?

[LMP Maple]

Bought a new set of pans for my mini pro so I could draw off close to the flue pan this season. Made a big difference for me. Better boil in that section. I would recommend setting up the draw off there as well.

[motowbrowne]

So I don't think I've ever had an issue making syrup to early in the pan, but we were talking about this the other day. Are there other benefits to the drawoff being next to the flue pan? Syrup quality, less sand, etc.?

My experience is that the front channel is cooler in general, and in particular it's sensitive to the doors being opened and closed when loading wood. For whatever reason, we'd see the syrup temp get almost to 219 and then drop a few degrees. By the time it got back to syrup, we'd have to take out 6 gallons, and then it would be a long time until our next draw. And don't even think about loading wood while drawing off. When cooking in the back channel, the temp stays much more consistent, and I'll even load the non-draw off side while the valve is open. Instead of 5-6 gallons once an hour, we can take off a couple gallons every twenty minutes. When the draws are smaller and more frequent, everything runs smoother, especially the float in the syrup pan.