From a control engineer's point of view, the design of a vacuum pan is a black art. The many shapes, sizes and capacities which often include built-in condensers, together with a multiplicity of designs for feed systems, catch-alls, calandrias and wash out systems, make a control engineer's job one of the least enviable and yet most challenging when applying automatic controls. During the past 20 years, there have been considerable advancements in both process measurement and control techniques aimed at improving sugar production in terms of quality and throughput. These advancements have enabled process management to reduce human error and enhance the skills once thought to be the only way to successful sugar boiling. However, a closer look at pan design and instrument application shows that in many instances there is still room for improvement.