OPERATING THE EVAPORATOR
Before ignition of the evaporator:
1.
Make sure the opening of the basin that supplies the evaporator is at least 12" above
the water level in the back pan. Connect the basin to the rear fleet box.
2.
Install a thermometer at the exit of the last syrup pan. Calibrate it by putting it in boiling
water and adjust the temperature to 0 degrees.
3.
Open the hinge of the smoke chimney.
4.
Open the valve of the water basin leading to the water pan. Fill the pan until the level
reaches 2" above the grooves. After starting the evaporator, stabilize the water level
around 1" above the grooves. (Adjust the rear fleet to maintain the water level)
5.
Open the valve of the front fleet box and bring the water level up in the syrup pans at
least 1½" deep. (Adjust the fleet to maintain the water level)
6.
Prepare the fire in the firebox using split hardwood measuring 2" to 3" in diameter and
20" long for smaller evaporators and about 4" to 6" by 36" for bigger evaporators.
Completely fill the fire box up to 4" from the syrup pans. Be sure to keep a distance of at
least 6" between the doors and the wood. Light the fire.
7.
The use of an anti-foaming agent is needed for proper operation of the evaporator. If
the syrup generates too much foam, operation of the fleet boxes will be greatly affected
which can cause instability in the water level and a risk of lack of water. In addition, the
anti-foaming agent avoids unpleasant syrup overflows.
8.
Pay special attention to front and rear water levels and adjust as needed using the crank
on each fleet.
10.
The maple syrup is ready when it reaches 7 degrees above the boiling point of water.
Open the valve when the syrup temperature reaches this level and close the valve as
soon as the temperature drops.
11.
Repeat the movement whenever the temperature reaches 7 degrees above the boiling
point of water.
Les Équipements d’Érablière CDL Inc.
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