Cornell University’s Maple Specialist, Steve Childs reviews a second reverse osmosis system for a small-scale maple syrup producer. Reverse osmosis greatly reduces the time and energy spent in boiling maple syrup by pulling much of the water from the sap before the boiling process begins. Sap can be put through the system repeatedly and becomes more concentrated with each pass through the RO membrane. Boiling the concentrated sap at the end is always necessary however, as that greatly contributes to maple syrup’s rich flavor.
The KitchenAid immersion blender model 4KHB* is susceptible to a worn coupler. When this happens, the motor turns but the blade remains still. This may be caused by wear on the plastic coupler ribs that engage the 2 steel rotor teeth. To the best of my knowledge, no spare parts exist for this product. Good news is that repairing it is fairly easy using a 4 or 5mm thick washer, a saw and a pair of pliers…