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Thread: Syrup pan drawoff location

  1. #1
    Join Date
    Mar 2003
    Location
    Hartland, New Brunswick, Canada
    Posts
    205

    Default Syrup pan drawoff location

    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.
    Attached Images Attached Images
    Murray

    Somewhere between 900 & 1000 taps on Atlas Copco vacuum
    1 Sap Ladder & 1 can
    2 1/2 x 10 Waterloo/Small with preheater & hood,
    Air over & under fire
    CDL autodrawoff Homemade drawoff/filter tank with pump,
    Lapierre Sirofilter, modified steam pan bottler

  2. #2
    Join Date
    Jan 2016
    Location
    MA
    Posts
    414

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    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.
    60ish taps on buckets
    D&G Sportsman 18x63
    Turbo RB15 RO Bucket
    Stihl 044 and 026

  3. #3
    Join Date
    Jan 2021
    Location
    Cayuga Ontario Canada
    Posts
    21

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    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.
    THOR 20x68"
    2021 305 Buckets and 95 on 3/16 gravity 423L Syrup
    2020 350 Buckets 375L Syrup
    2019 250 Buckets 270L Syrup

  4. #4
    Join Date
    Jan 2020
    Location
    Stirling ontario
    Posts
    177

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    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.

  5. #5
    Join Date
    Apr 2010
    Location
    Williston VT
    Posts
    45

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    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.

  6. #6
    Join Date
    May 2011
    Location
    River Falls, WI
    Posts
    785

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    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.
    Second generation sap rat.

    Started taking over in 2012
    2012-2016: 300 buckets 120 on gravity tubing. Waterloo 2x10 wood fired. Averaged 105 gallons per season.
    2017: hoping for 300 on 3/16 with Shurflo and 50 buckets. New used 4x14 Algier wood fired cooker. 180 gallons of syrup

    2018: 300 on vacuum 2 buckets, finally got a splitter!

  7. #7
    Join Date
    Jan 2006
    Location
    Oneida NY
    Posts
    11,107

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    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.
    Dave Klish about 400 taps, down from much more. Retired from collecting and boiling in 2021. Mostly because of a bad hip.
    2012 Mahindra 36 HP 4x4/ loader/cab/heat/AC:-)
    3x8 raised flue evaporator
    250 GPH converted to electric, RO by Ray Gingerich
    6.32 KW solar system, 1.48KW is battery backed up, all net metered
    website: www.cnymaple.com

  8. #8
    Join Date
    Mar 2013
    Location
    NW Ohio
    Posts
    58

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    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.?
    Last edited by NW Ohio; 04-10-2021 at 09:48 PM.

  9. #9
    Join Date
    May 2018
    Location
    Hudson NH
    Posts
    62

    Default

    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.

    19x48 mini pro oil fired
    6x12 sugar house off back of shed
    2019- 50 taps all buckets- 6 Gallons syrup made
    2020 -50 taps, more Sugar Maples, with some Reds- 6 gallons made
    2021- 46 taps- 26 on 3/16 tubing, 19 buckets - All Sugar Maples this year - 12.2 Gallons made
    Two kids one patient wife
    "The days are long, but the years are short"

  10. #10
    Join Date
    May 2011
    Location
    River Falls, WI
    Posts
    785

    Default

    Quote Originally Posted by NW Ohio View Post
    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.
    Second generation sap rat.

    Started taking over in 2012
    2012-2016: 300 buckets 120 on gravity tubing. Waterloo 2x10 wood fired. Averaged 105 gallons per season.
    2017: hoping for 300 on 3/16 with Shurflo and 50 buckets. New used 4x14 Algier wood fired cooker. 180 gallons of syrup

    2018: 300 on vacuum 2 buckets, finally got a splitter!

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