It all starts in the woods with the maple tree. Each tree will get a tap run to it using 5/16" sap lines which run into larger 'wet lines' that go all the way back to a releaser.
These mechanical releasers enable us to keep vacuum on the whole sugar woods while still being able to collect the sap and pump it into large holding tanks.
This machine takes out op to 80% of water contained within sap to change the sugar content from 1-2% up to 18-22% sugar content which is an enormous efficiency gain.
We use three stacks coming out of the sugar house. One is for smoke from the burner, next is the steam from the evaporator, and another for the steam from our finishing pan.
Using an evaporator we boil the sweetened sap to finish it off and get to 67% sugar content. The evaporator here uses a steam away which puts fine bubbles into the sap.
When syrup is made at ~219 degrees. This machine is used to filter any impurities out of the newly made syrup using high pressure and very fine filters.