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CDL Maple Sugaring Equipment Inc.
MAINTENANCE
Pan cleaning
1. Fill the pans with filtrate or clean water to the top of the dividers.
2. Add CDL-recommended pan cleaner (read the label to determine how much to add).
Heat the water to approximately 194 °F, extinguish the fire, and let sit overnight.
3. Drain and rinse pans thoroughly with water to ensure that no traces of cleaning product
remain.
4. Fill the pans again and add baking soda to neutralize any cleaning product residue. Let
sit for 15 minutes. Drain and rinse one last time.
5. Never use abrasive products, wire brushes, steel wool, or products containing chlorine
or hydrochloric acid.
6. If there is burnt syrup on the outsides of the pans, use a commercial oven cleaner (cold
oven) to remove it.
Only do this if there is no more syrup in the pans.
The cleaner will
dissolve the syrup without damaging the pans. To make the pans shiny again, use an
industrial foaming glass cleaner.
7. Clean the soot from underneath the pans with a brush; we recommend doing this in
the middle and at the end of the season.
8. Remove excess embers in the fire box and under the grates; this maintenance is also
recommended in the middle and at the end of the season.
IMPORTANT: If even the slightest amount of acid is left in the pans between seasons, it
will have damaged the pans by the next season.