MAPLE SIRUP PRODUCERS MANUAL 



39 



PN-4766 



Figure 70.— When possible, select the evaporator house 

 site so that the natural elevation will permit building a 

 ramp, and sap can be delivered by gravity from the 

 hauling tank to the storage tank and from the storage 

 tank to the evaporator. 



for removing: it, the steam fills the evaporator 

 house and, on cold days with high humidity, the 

 inside of the house becomes dripping- wet. In a 

 steam-filled evaporator house, the sanitaiy dry 

 conditions desired in a food-processing plant ai'e 

 impossible (fig. 72). Instead, the wet building 

 favors microbial gi-owth. 



The earliest method of removing steam and 

 the least effective was to cut a hole in the 



Figure 7;.— When the site is level, the sap can be pumped 

 to storage tanks mounted on elevated frames; it will 

 then flow by gravity to the evaporator. 



center of the roof directly above the evaporator. 

 The hole was the same size as the evaporator. 

 The cover for this hole was fastened to the roof 

 with hinges on the side of the hole parallel to 

 and opposite the ridge of the roof These hinged 

 roof sections or louvers were raised or lowered 

 by a rope and pulley. The rope was wound on a 

 windlass mounted on the wall of the house. 



Tin' Opi'ii llooil 



The next method for removing steam from 

 evaporators was the open hood (fig. 73). In this 



.CHIMNEY 



^ STEAM VENT STACK 



WORKBENCH 



SPACE FOR 



SIRUP 



FILTER 



SUGAR KITCHEN 

 I2'-0"X 15'- 8" 



REHEATING STOVE 

 PACKAGING SPACE 



EVAPORATOR HOUSE APPROX. I6'-0"X 20'-0" 

 METAL-LINED HOOD 



SAP STORAGE TANK 

 WITH GERMICIDAL 

 LAMP 



EVAPORATOR 



-FUEL STORAGE 

 -xTANK (UNDERGROUND) 



ChaH 4.— Suggested plan of an evaporator house with "L" to provide space for filtering and packaging sirup and making 



maple confections. 



