I am in search of a new pan and have read back through all the old posts regarding flat vs. divivded, pro's and con's, for a very small producer, 15-18 taps is my max. at my location. I guess my question would be is that enough taps to take advantage of the pro's of a divided pan? Better syrup, etc. than batch. My concern is I wont have enough sap per boil to utilize the divided pan as intended, if I understand correctly that it is never completely empty until the season is over. Thoughts? I guess a small 2x3 divided pan could always just be used as a batch pan if not enough sap.....
Thanks gentlemen.