Emilie Meyer
Divided evaporator pans are used in maple syrup production to enable continuous flow boiling. The pans contain a series of connected channels that allow for the continuous flow of sap, eliminating the need to boil in large batches. Raw sap is added at the back corner of the pan, pushing existing sap further into the system. Over time, a density gradient forms, with the sap closest to the draw-off valve having the highest sugar density. By monitoring the temperature, syrup producers can determine when to start and stop drawing off the finished syrup. The dividers in the pan allow for more frequent sap collection and facilitate the production of lighter, more delicately flavoured syrup compared to flat pans.
| Characteristics | Values |
|---|---|
| Purpose | To enable "continuous flow boiling" so that syrup does not have to be made in one big batch |
| Mechanism | Raw sap is continuously added at the back corner of the pan, pushing existing sap further into the system and creating a ["density gradient"] |
| Benefits | More efficient than flat pans, produces lighter and more delicate-flavored syrup, and does not require waiting for the entire pan to become finished syrup |
| Drawbacks | May be intimidating or confusing for beginner maple syrup producers |
| Construction | Made of 22-gauge mirror finish stainless steel, with no soldering to prevent leaks |
| Features | Level assist markings, reverse flow design with two draw-off and thermometer ports, full-length handles, and a smooth boiling surface |
| Maintenance | Easy to clean and maintain |
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What You'll Learn
The function of dividers
Divided pans contain a series of connected channels that allow for the continuous flow of sap. Raw sap is added at the back corner of the pan, pushing the existing sap further into the system. This process establishes a "density gradient", with the “starting point" of the channels being the raw sap, and the sap closest to the draw-off valve being the darkest and most condensed. By maintaining a depth of 2 inches, the sap can be boiled down to a syrup with a sugar density of 66% or greater.
The dividers allow for the periodic drawing off of finished syrup, rather than having to wait for the entire pan to reach the same density. This means that the sap does not sit in the pan for as long, resulting in a lighter-coloured and more delicately flavoured syrup. Additionally, the continuous flow of sap means there is no need to kill the boil by adding more sap, as is the case with flat pans.
The number of dividers in a pan will depend on the number of trees tapped and the size of the pan. For example, a 3x3 pan with two dividers will have three chambers, while a larger pan may have more dividers and chambers.
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Continuous flow boiling
The "density gradient" refers to the difference in sugar concentration as water evaporates and sap turns into syrup. In a continuous flow pan, the sap closest to the draw-off valve has the highest sugar density, while the sap at the starting point of the channels is less dense. By monitoring the temperature, producers can determine when to start and stop drawing off the finished syrup. This process allows for the periodic drawing off of finished syrup in smaller amounts, rather than having to wait for the entire pan to reach the same density as in batch boiling.
The dividers in a continuous flow pan enable this continuous flow boiling, allowing producers to draw off syrup little by little instead of making one large batch. This results in a lighter, more delicate-flavoured syrup compared to batch boiling, as the sap does not sit in the pan for as long. Additionally, the continuous flow of sap prevents the boil from being killed each time new sap is added, further increasing efficiency.
Continuous flow pans are particularly useful for larger-scale maple syrup operations with access to many maple trees. They are designed to be run continuously until the producer decides to drain the pan, making them more foolproof than batch pans. The dividers in the pan also provide structural integrity and help eliminate the possibility of leaking.
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Draw off syrup
The dividers in a divided evaporator pan enable "continuous flow boiling", allowing you to draw off syrup in small amounts without having to wait for the entire pan to become syrup. This is in contrast to a flat pan, which requires batch boiling, where you must wait for the entire pan to become syrup before drawing it off.
The dividers in a divided pan create a series of connected channels. Raw sap is continuously added to the back corner of the pan, pushing the existing sap further into the system. This creates a density gradient, with the sap closest to the draw-off valve being the darkest and having the highest sugar density. By monitoring the temperature, you can determine when to start and stop drawing off the finished syrup. Syrup is typically finished at 7ºF above the boiling point of water.
The benefit of a divided pan is that you can draw off finished syrup more frequently, as the new sap entering the pan pushes the sap closer to the valve, which is closer to becoming syrup. This allows you to produce lighter, more delicate-flavoured syrup, as the sap does not sit in the pan for as long.
With a divided pan, you can draw off smaller amounts of syrup periodically, until you run out of sap or decide to stop for the season. The frequency of drawing off the syrup will depend on the amount of sap you are working with. For example, after the first 40 gallons of sap, you may be able to draw off half a gallon of syrup, with another half-gallon for every 20 gallons of sap evaporated.
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Density gradient
A "density gradient" is a phenomenon that occurs in a divided evaporator pan during the process of making maple syrup. Divided pans contain a series of connected channels that enable "continuous flow boiling". This means that instead of creating one large batch of syrup, the user can draw off smaller amounts of finished syrup periodically.
The density gradient refers to the variation in sugar concentration within the sap as it moves through the channels. Raw sap is continuously added at the back corner of the pan, pushing the existing sap further into the system. As the sap moves through the channels, it becomes progressively darker and more condensed due to water evaporation. The “starting point" of the channels contains the raw sap, while the sap closest to the draw-off valve has the highest sugar density and is the darkest in colour.
The density gradient allows for the continuous flow of sap through the channels, as the new sap entering the system pushes the sap ahead of it. This continuous flow eliminates the need for time-consuming start-and-stop boiling processes, improving efficiency. Additionally, the user can draw off syrup more frequently, as the sap near the draw-off valve is at the desired sugar concentration.
The density gradient also contributes to the quality of the syrup. In a flat pan without dividers, the density gradient works against the process, requiring all the sap to reach the same density before drawing off. In contrast, the density gradient in a continuous-flow pan enables the user to draw off syrup of a specific density while other densities coexist in the pan. This allows for the production of lighter, more delicate-flavoured syrup, as the sap does not remain in the pan for an extended period.
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Flat pans vs. divided pans
Flat pans and divided pans are both used in maple syrup production. Flat pans are open pans that do not contain any dividers or channels. They are used for "batch boiling", which involves boiling a large batch of syrup until it reaches 66% or greater sugar density. Once the batch is complete, you must start a new batch from scratch. Flat pans are more economical and are a good option for entry-level hobbyists as they are easier to operate and less expensive than divided pans. Additionally, flat pans can produce lighter syrup, especially at the beginning of the season.
Divided pans, on the other hand, contain a series of connected channels that enable "continuous flow boiling". Raw sap is continuously added at the back corner of the pan, pushing existing sap further into the system. This creates a "'density gradient', with the sap closest to the draw-off valve being the darkest and most condensed. Divided pans allow for the periodic drawing of finished syrup in smaller amounts and can produce lighter, more delicately flavoured syrup as the sap does not sit in the pan for as long. Divided pans are more expensive and may be intimidating for beginners due to their complexity. However, after the first season of use, users typically become comfortable with the dividers.
The choice between a flat pan and a divided pan depends on various factors, including the desired syrup flavour, production scale, and budget. Flat pans are suitable for those seeking a straightforward, economical option, while divided pans offer more flexibility in production and can produce lighter syrup.
It is worth noting that regardless of the pan type, sap collected towards the end of the maple season will generally produce darker and more robust-tasting syrup.
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Frequently asked questions
A divided evaporator pan is a pan with a series of connected channels that enable "continuous flow boiling". This means that you do not have to wait for the entire pan to become syrup before drawing any off, and you can draw off finished syrup in smaller amounts.
Raw sap is continuously added at the back corner of the pan, pushing existing sap further into the system. After boiling for a while, a "density gradient" is established. The sap closest to the draw-off valve will be the darkest and have the highest sugar density. By watching the temperature, you can determine when to start and stop drawing off the syrup.
Divided pans allow for more frequent sap draw-offs, as the sap does not need to be fully transformed into syrup before drawing off. This means that the sap does not sit in the pan for as long, creating a lighter, more delicate-flavoured syrup.
