Maple Syrup Evaporators

Maple syrup evaporators consist of one or more pans that are places on top of a firebox commonly known as an arch. 

The pans are divided into sections to keep the flow of raw sap separated from concentrated sap. The sap enters the back pan as 2% sugar water and leaves the front pan as maple syrup with approximately 66% sugar content. To make one gallon of pure maple syrup requires 40 to 43 gallons of raw sap.  

The rear pan is generally a flue pan which greatly increases the surface area being heated. The flues hang down and the hot gases from the arch pass through them causing the sap in the pan to boil vigorously. That is why there is a lot of steam escaping from a sugarhouse during “sugaring” season. 

Once the sap travels through the rear flue pan the majority of the water has evaporated. It now enters the front pan which is flat and sits directly on top of the fire in the arch. The front pan or syrup pan is also divided into sections. As the liquid flows through the sections it evaporates more and becomes thicker. As the concentrated liquid enters the last section of the syrup pan it is now almost maple syrup and needs to boil just enough to reach the correct density (thickness). At this point the maple syrup is drawn off, filtered and poured into 40 gallon drums for storage.

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