We are installing a clean kitchen in the upstairs of our sugar house. I have a space set up next to the evaporator for the finisher thinking this is where it would go. Now as we are designing our space in the clean kitchen we were confronted with the question; Why isn't your finisher in the kitchen? So I thought hmm good question, where should the finisher go! Some places keep it next to the evaporator, and others keep it somewhere else. I was planning to evaporate finish and bottle later, with a hoist to raise and lower barrels of stored syrup. Reheat, filter and bottle as needed. Or even better pump it upstairs when it is finished, that would be neat. Where is your finisher and why?