Wheelers Maplesugar operations with restaurant and evaporators

Commercial Evaporators: three in a line Suction Pumps for the Sap lines: powered by two jet pumps in the left corner. Restaurant roof trusses, notched so expertly the tongues are invisible.

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How to make maple syrup

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Take one antique syrup evaporator This evaporator has ten inter connected cells. The cells are filled with maple water that has been collected and it is then heated to boiling temporator which causes the excess moisture to evaporate. With time and energy the viscosity of the maple water increases until the mixture becomes a syrup. All the while the water is evaporating the mixture must have impurities removed: Sticks, needles, dust, assorted bug parts, you name it, are skimmed away, all at boiling temperatures. Here you can see the hand seive removing floaters. The whole process requires much firewood and energy to keep the water at boiling temperatures. Wood must be cut, stacked, split and then fed into the evaporator The syrup will get to a certain consistency and then it is drained at the hottest end of the evaporator where there is a tap. In this case we use a stainless pan and "finish it off" on a gas bar b que. There is more temperature control...
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