REVERSE OSMOSIS

Reverse osmosis uses a high pressure pump to force water out of the maple sap through a membrane. These units can be designed to remove up to 80% of the water (up to 14% sugar) and are a very helpful aid to the evaporator system. A smaller evaporator can be used with less time spent operating the evaporator. Reverse osmosis units operate nearly unattended, but they should be checked from time to time for filter clogging. The unit must be occasionally flushed; this can usually be done during slow times. You now have finished maple syrup. Check it for the correct density with either a hydrometer or a refractometer. Maple syrup is now packaged (hot-190°F) and sealed in consumer-sized packages, and the packaged syrup is stored in a cool, dry place until needed.

Other options for processing maple syrup:
EVAPORATOR PANS
VAPOR COMPRESSION DISTILLER