Evaporators are essential to any maple syrup producer. The evaporator is where the syrup undergoes various reactions which will determine its color and its taste – the two most important criterias once on the market. The more caramelized the sugar, the browner the syrup. This step must be thoroughly controlled so as to make sure the syrup keeps its authentic taste. This is why it is so important to know how one’s evaporator operates and how to adjust its parameters to produce a syrup with the highest commercial value.

Characteristics The Rookie The Tradition The Tsunami The Classic Finishing rig
Magnahelic dial N/A N/A N/A
Carlin burner N/A N/A N/A
Flue pan 22 ga. Stainless steel with drain
Flat pan 20 ga. Stainless steel
Food grade welding
Suspended hood 20 ga. stainless steel welding and reinforced center
Closed hood with reinforced center 20 ga. stainless steel
Smoke stack cover 22 ga. Stainless steel + chinese stack cover
Stack is 1.5x the evaporator length with smoke stack cover N/A N/A
Stack is 2x the evaporator length N/A N/A N/A
Chinese smoke stack cover
Stainless steel socket and pan transfer easy to dismantle
Front in thick cast iron N/A N/A N/A N/A
Ceramic blanket insulation
Ceramic wool cord between and under the pans
Drainable transfer float box
Transfer float box without drain N/A
Butterfly transfer valve N/A N/A N/A
Burner cover N/A N/A N/A
Base stack protector
Adjustable legs N/A
Smoke stack cover
Stack damper key
Tap-in float box

Wood evaporator
The Rookie (150 to 800 taps)
The Tradition (150 to 5 500 taps)
The Tsunami (for industrial production)

Oil evaporator
The Classic (200 taps +)
Finishing rig