Patrick Cronin started Cronin’s Maple Farm with 100 taps as a hobby. After the first year of small-scale sugaring, Patrick decided to invest in major equipment and expand his sugaring into a commercial operation. Today, you can find Cronin’s Maple Syrup in several restaurants and at local shops and farm markets.
Our operation consists of a 4′ x 12’ wood-fired Leader Evaporator with a max-flu pan and enhanced steam away. After the sap is collected and transported from our sugar bush to our sugarhouse, the sap is pumped through a reverse-osmosis machine. Reverse-osmosis removes 75% of the water from the sap. The concentrated sap then flows through a heat exchanger and into the steam-away. The steam-away uses the heat from the steam of the flu pan below it to pre-heat and evaporate the sap before it goes into the flu pan. From the flu pan, the sap flows into the syrup pan where it is finished. As syrup is drawn-off, it is pumped into the filter press and stored in 40 gallon steel drums until bottling.
Products From Cronin’s Maple Farm: