Tillie Doyle
Continuous flow pans are designed for the continuous production of maple syrup until the user decides to drain the pan. The pan contains a series of connected channels that allow for a density gradient to be established. Raw sap is continuously added to the back corner of the pan, pushing existing sap further into the system. This process allows for the continuous flow of boiling, eliminating the need to make syrup in a single batch. The dividers in the pan enable syrup to be drawn off in small amounts, allowing for the filtration and bottling of syrup as the process continues.
| Characteristics | Values |
|---|---|
| Purpose | To make maple syrup |
| Mechanism | Raw sap is continuously added to the back corner of the pan, pushing existing sap through the channels |
| Benefits | More efficient than flat pans, better quality syrup, no need to start and stop the boil, can draw off syrup little by little, suitable for smaller batches |
| Drawbacks | More expensive, may not be suitable for those with fewer trees |
| Suitable for | Hobbyists and entry-level maple syrup producers |
| Example products | Smoky Lake Divided Pan, Vermont Evaporator Company pan, Starcat pan |
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What You'll Learn
Continuous flow pans are designed to be run continuously until you decide to drain them
Continuous flow pans are designed for continuous operation until the user decides to drain them. This is in contrast to batch pans, which are designed to make a single batch of syrup or "concentrate" and can also be used as finishing pans. Batch pans require you to boil the entire pan of syrup until it reaches 66% or greater sugar density, whereas continuous flow pans allow you to draw off syrup little by little.
Continuous flow pans are more efficient than batch pans because they eliminate the time-killing start and stop of the boiling process. With a continuous flow pan, you can add more sap to one end, creating a flowing river where the less dense liquid pushes the denser liquid toward the pour-off. This allows for more homemade maple syrup to be produced in less time. Additionally, when you do draw off the syrup, you are able to take off only one density of syrup, even while other densities exist in the pan simultaneously.
The dividers in continuous flow pans enable "continuous flow boiling" by allowing sap to be continuously added to the back corner of the pan. This new raw sap pushes the existing sap further through the channels, creating a "density gradient". The dividers also help to eliminate the possibility of leaking underneath. Reversing the flow of sap through the channels can help deter sugar sand buildup on the bottom of the pans.
Continuous flow pans are well-suited for smaller batches and for those who are just starting out with maple syrup production. They can be used to produce lighter, more delicate-flavored syrup, as the sap does not sit in the pan for as long as it would in a batch pan. However, if you are tapping less than 50 trees, it may be more practical to start with a flat pan, as continuous flow pans are designed for larger quantities of sap.
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They are more efficient than flat pans because of the gradient principle
Continuous-flow pans are more efficient than flat pans because of the gradient principle. Flat pans are for "batch boiling", which means that you create one large batch of syrup. You keep boiling until the syrup in the pan reaches 66% or greater sugar density. Once that batch is complete, you have to start a new batch from scratch. Continuous-flow pans, on the other hand, allow for a continuous flow of sap, which means that you don't have to wait for the entire pan to become syrup before you start the process again.
The gradient principle is based on the understanding that the concentration gradient works in your favour in a continuous-flow pan, in terms of both efficiency and quality. With a flat pan, the gradient is only as long as the pan is deep, whereas with a baffled pan, the gradient is as long as the different channels stretched out. This means that the sap in a flat pan is more likely to become stagnant, with denser liquid settling at the bottom of the pan. In contrast, the new sap in a continuous-flow pan pushes the existing sap through the channels, creating a flowing river effect.
The continuous flow of sap in a continuous-flow pan means that there is no time-killing start and stop to your boil. You can also draw off only one density of syrup, even while other densities exist in the pan at the same time. This allows you to filter and bottle your syrup as you go, rather than waiting until the end of the process.
The dividers in a continuous-flow pan enable continuous flow boiling, so you don't have to make syrup in one big batch. The dividers allow you to draw off syrup little by little. The dividers are formed right into the pan body, making the pan incredibly strong and eliminating the possibility of leaking underneath the dividers.
Overall, the gradient principle allows continuous-flow pans to be more efficient than flat pans, as they allow for a continuous flow of sap, more efficient use of boiling time, and the ability to draw off different densities of syrup simultaneously.
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They are better for smaller batches
Continuous flow pans are ideal for smaller batches of maple syrup. The dividers on these pans are built into the pan body, eliminating the possibility of leaks. The pans have a series of connected channels that allow for continuous flow boiling, meaning you don't have to wait for the entire pan to become syrup before drawing it off. This is especially useful for smaller batches as it allows you to finish the syrup as you go.
The continuous flow also allows for efficiency gains, as there is no need to stop and start the boil. The concentration gradient works in your favour, with the less dense liquid pushing denser liquid towards the pour-off, creating a flowing river effect. This means more maple syrup in less time, even with smaller batches.
Smaller batches are also easier to manage with continuous flow pans as you can filter and bottle the syrup as you go, rather than waiting for a large batch to finish. This is especially useful for hobbyists or those with a small number of maple trees. For example, one person with a continuous flow pan reported tapping seven trees and ending up with 13 full 8oz jars of syrup.
Continuous flow pans are also more foolproof than batch pans, as you can easily regulate the sap level in the pan with tools like a feed pan or a float box. This helps maintain the desired depth and temperature for the sap to become syrup, even in smaller batches.
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They are more foolproof than batch pans
Continuous flow maple syrup pans offer several advantages over traditional batch pans, making them a more foolproof option for maple syrup production.
One of the key benefits of continuous flow pans is their efficiency and ease of use. They are designed to handle large volumes of sap quickly and continuously, reducing the overall time and effort required in the syrup-making process. With a continuous flow pan, sap is constantly flowing into the pan, where it is
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They are good for lighter, more delicate-flavoured syrup
Continuous flow pans are designed to be run continuously until the user decides to drain them. They are more efficient than batch pans, which are designed to make a single batch of syrup. Batch pans require you to boil the sap until the entire pan reaches 66% or greater sugar density. This results in darker, more robust syrup.
If you're aiming for a lighter, more delicate-flavoured syrup, a continuous flow pan is a better option. The dividers in these pans enable "continuous flow boiling", which means you don't have to wait for the entire pan to become syrup. You can draw off the finished syrup little by little. The new raw sap that is continuously added to the back corner of the pan pushes the existing sap further through the channels, creating a "density gradient". This process allows you to filter and bottle your syrup as you go, rather than waiting for a large batch to finish.
Smoky Lake Maple Products offers a Continuous Flow (Divided) Flat Pan that includes features such as level assist, reverse flow, and full-length handles. The end panels of the pan are marked 2" from the floor, helping you level the pan before boiling and determine the appropriate sap depth. The pan has two draw-off ports and thermometer ports located in opposite corners, making it reversible. The sides are hemmed and contoured, providing superior strength and full-length handles.
Continuous flow pans are ideal for smaller batches and are more foolproof than batch pans. They are also suitable for those with fewer maple trees to tap, as they allow for a continuous flow of sap without requiring large quantities.
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Frequently asked questions
Continuous flow maple syrup pans are designed to be run continuously until the user decides to drain it. They are also known as "divided pans" because they contain a series of connected channels.
Raw sap is continuously added to the back corner of the pan, pushing existing sap further through the channels. This creates a "density gradient", with the sap becoming denser and more sugary as it moves through the channels. The user can then draw off the finished syrup.
Continuous flow pans are more efficient than flat pans because they allow for a continuous flow of sap, with no need to stop and start the boil. They also produce a lighter, more delicate-flavoured syrup, as the sap does not sit in the pan for as long.
Continuous flow pans are designed for larger quantities of sap, so they may not be suitable for those who are just starting out with maple syrup production or only have a few trees to tap. They can also be more expensive than flat pans.
