How much food does one cook here on an old fashion cast iron frying pan, over the years I've had plenty of flap-jacks cooked on one, wash it and it will rust, treat it and it wont.
Maple syrup making
- Thread starter pat32rf
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How much food does one cook here on an old fashion cast iron frying pan, over the years I've had plenty of flap-jacks cooked on one, wash it and it will rust, treat it and it wont.
Jim Timber
Veteran Member
Anyone ever thought of doing a double boiler for syrup? Seems like with a little engineering, you could lower the scorch potential and improve the quality of your product.
motownbrowne
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You'd certainly lower the scorch potential as you call it. But I'm not sure about raising the quality. The main problem I see is adding time and reducing efficiency. Boiling sap is all about efficiency and speed: thinner steel for better heat transfer, flues (deep channels filled with sap) in the sap pan for more surface area exposed to the flames, forced draft in fireboxes for hotter fires.
My current rig is a 2x10. It has an 8' raised flue pan and 21' of 10" stainless stovepipe for creating draft. It boils off 70 gallons of sap per and produces about 2 gallons of syrup per hour. It has close to 100 square feet of steel directly exposed to the flame. My new rig I'm installing for next year is a 4x14. It has a 10' flue pan and 28' of 20" stainless stovepipe. I haven't done the math on how much surface area is exposed to the flame. It'll boil off 200 gallons of sap and make between 5-6 gallons of syrup per hour.
There are some operations that use steam to evaporate sap, but I've never heard of a double boiler system.