Process Sap through Reverse Osmosis and Evaporation

What happens here

After collection, the sap is transferred to a reverse osmosis (RO) machine (La Fendeuse CDL brand). This machine concentrates the sap by removing a significant portion of its water content, increasing the sugar concentration from about 2 Brix to 9 Brix. This step greatly reduces the amount of water that needs to be boiled off, making the evaporation process more efficient. The concentrated sap then enters the 'evaporator' (CDL constant flow evaporator). This large stainless steel machine has multiple pans, through which the sap flows. Heat is applied beneath the pans (via a flame, as shown), causing the water to evaporate and the sugar concentration to steadily increase. The sap progresses through different sections of the evaporator, reaching higher Brix levels in each successive pan. An auto draw-off mechanism, which uses temperature sensors, automatically opens a valve to release finished maple syrup (59 Brix or 66% sugar) when the correct concentration is reached. The finished syrup is collected in large pots.

Goal: Concentrate and boil down sap into pure maple syrup.