Continuous boiling of high grade massecuites at Maryborough Factory

During the 1989 and 1990 seasons, evaluation trials were conducted on the Sugar Research Institute (SRI) continuous high grade pan at Maryborough Sugar Factory. During that time, some modifications were made to auxiliary equipment and to the method of control, resulting in considerable improvements in performance. The development of a 'non-scaling' conductivity electrode and the implementation of a control scheme which provides for more consistent operation of the pan were of major benefit. This paper describes the pan's operation and performance. Aspects covered include heat transfer, exhaustion, circulation, crystal quality, control and operating procedures.