WSE EVAPORATOR MANUAL
WSE Operations Manual
Year: 2018
PAGE: 36
7.
The sap in the syrup compartment of the syrup pan must be boiled until it reaches 7.0°F to 7.5°F above the
boiling point of water (the draw off temperature). The boiling point of water is not a consistent point.
Therefore the following is the recommended method for determining the draw off temperature.
8.
Draw off the syrup into a container. You should open the valve and allow a pencil size stream of syrup to flow,
maintaining the temperature at the “7” mark as long as possible. When the temperature starts to drop below
the “7” mark, close the draw off valve.
9.
Check your incoming sap, at the float box, to ensure it is flowing properly.
10.
If you have not determined the firing interval, monitor your boil. Check the stack thermometer to maintain the
temperature between 650
o
F and 800
o
F Determine how long it takes between firings to keep the temperature
in the right range then use that time as your firing interval. The use of a timing device with an audible alarm to
notify you when to fire the evaporator, is recommended. Adjust your interval as necessary to maintain a steady
boil. The firing interval should be between 5 and 10 minutes depending on the wood being used.
DAILY SHUTDOWN
1.
There are two factors influencing the shutdown of the evaporator; time and sap volume.
a.
It will require approximately 1 hour from the last firing to bring the fire down to embers (coals on the
grates).
b.
It will require a volume of sap from the last firing to embers and to flood the arch so ensure there is
adequate volume left prior to the last firing.
i.
2X4 WSE will require 20 gallons of sap after the last firing
ii.
2X6 WSE will require 25 gallons of sap after the last firing
2.
After the last firing and the last syrup draw (there may be 1 to 2 draws after the last firing) draw off 1 to 1 – ½
gallons of “sweet” from the evaporator into a clean container. Set the container aside and cover it.
3.
Continue to monitor the arch as done for normal operations but do not add any additional wood. If you want to
hasten the shutdown, rake the burning material in the firebox to aid the flow of oxygen.
4.
When there is no more boil in either pan and the fire is down to coals on the grates, add sap until the pans are
at a depth of 2”. This is done by holding the float down or by loosening the float collar and lowering it. If the
a.
Prior to using the evaporator, install a thermometer in the syrup
pan. The preferred model is mounted in the ¼” threaded fitting
near the draw off. Rotate the “7” so it is straight down for easier
viewing standing next to the evaporator.
b.
As the sap begins boiling in the syrup pan, monitor the
thermometer. The thermometer needle will need to go around
completely once and come back to the “7” mark on the
thermometer.
c.
When the “7” mark is reached, use a hydrometer to test the
density of the syrup. See ATTACHMENT #1 on the use of a
hydrometer.
d.
Adjust the thermometer to “7” when the hydrometer indicates
the sap in the pan has turned to syrup i.e. is at the “HOT TEST”
mark. To adjust the thermometer, place the Allen wrench,
provided with the thermometer, into the screw and turn until the
“7” aligns with the needle.
e.
